Chocolate Cream Cheese Glaze
This rich chocolate cream cheese glaze is a delicious addition to your next stack of pancakes, donuts, French toast, and more! It’s a cinch to whip up whenever you need that perfect finishing touch.
Chocolate glaze is delicious. Cream cheese glaze? Absolutely delectable. Put the two together to make chocolate cream cheese glaze? Well, this is where you’d insert about a dozen heart-eyed emojis.
Yep, this chocolate cream cheese glaze is pretty dang swoon-worthy. If chocolate glaze tends to be a little too cloying for you, you’ll love how the tanginess of the cream cheese offsets some of that sweetness. Add it to waffles, pancakes, and French toast instead of whipped cream or pancake syrup, drizzle it over muffins or quick breads, or just follow your heart and eat it with a spoon. (We won’t judge.)
About this chocolate cream cheese glaze
Consider this chocolate cream cheese glaze the kind of back-pocket recipe you’ll want to have at the ready when you just need to add a little something-something to take a dish over-the-top. Store-bought coffee cake a little ho-hum? Overcook your pancakes? Add chocolate cream cheese glaze and no one will notice!
We also can’t forget to mention how flippin’ easy it is to make this recipe. You only need 5 ingredients—you might even have them all on hand already!—and 5 minutes to whip them all together.
What you need
- Cream cheese – Use the cream cheese that comes in a block, not a plastic tub.
- Powdered sugar – If you notice the powdered sugar is a bit lumpy, sift it first to keep your glaze smooth and creamy.
- Cocoa powder – You can use either natural cocoa powder or Dutch processed cocoa, which has a smoother flavor.
- Milk – Any kind of milk you like or have on hand will work here.
- Vanilla extract – Just a bit of vanilla will enhance the flavors in this glaze and bring everything together.
How to make it
Combine the ingredients. Place all of the ingredients in a medium mixing bowl.
Tip: Let the cream cheese come to room temperature so it mixes smoothly into the other ingredients, otherwise it will be lumpy.
Mix. Use an electric mixer to beat everything together until it’s smooth. If you’d like a thinner glaze suitable for drizzling, add more milk.
Use it. Try this chocolate cream cheese glaze with our brown butter banana pancakes, easy cinnamon rolls, French toast roll-ups, and more!
FAQs
This glaze is smooth and a little on the thinner side. If you whip it with additional powdered sugar, it will give you a better frosting texture that works great for cupcakes.
Your grandma might have cut off the moldy bits and eaten the rest, but food safety experts say that the whole block of cream cheese should be discarded, even if there’s only a small amount of mold on it. (Sorry, grandma.) This type of mold sends out invisible “threads” throughout the cheese, contaminating more than you can see.
How to make this chocolate cream cheese glaze your own
Here are some easy ways to switch up this recipe and put your own spin on it:
- Make it citrusy. For a subtle orange flavor, use orange juice instead of milk. Add orange zest for more flavor, or consider adding a bit of orange extract to really amp up the citrus.
- Use it as a filling. Sandwich it between slices of French toast or chocolate chip pancakes; you may want to add extra powdered sugar to make the glaze a bit thicker if you do this.
- Make it vegan. Swap the cream cheese for your favorite plant-based cream cheese alternative, and use plant milk instead of dairy.
Storage Suggestions
Serve immediately or store your glaze in an airtight container in the refrigerator for up to a week.
More glaze recipes
Get the Recipe: Chocolate Cream Cheese Glaze
Ingredients
- 4 ounces cream cheese, softened
- ½ cup powdered sugar (confectioners' sugar)
- 2 tablespoons cocoa powder
- 3 tablespoons milk, more as needed
- 1 teaspoon vanilla extract
Instructions
- Add ingredients to medium sized mixing bowl. Using electric mixer, beat until smooth. Add more liquid if necessary to achieve desired consistency.
- Serve immediately or store in a covered container in the fridge for up to a week.
Notes
- Makes about ½ cup.