When I’m reminded of the bagels in New York and New Jersey, I envision massive amounts of cream cheese sandwiched between a still-warm sesame or everything bagel. I’m a big cream cheese advocate. Whether it’s plain, vegetable, olive or chocolate peanut butter cream cheese, I like it all. Unfortunately, a bagel with regular cream cheese runs you about 700 calories and 40g of fat. Nonfat cream cheese, on the other hand, is almost all protein. This spread makes for a nutritious but more importantly, delicious snack. I always keep a double batch on hand, it will go faster than you think.


2 (8oz) tubs nonfat cream cheese (*see note below)
1/2 cup currants or raisins
1/4 cup walnuts, chopped
2T cinnamon
4t sugar or honey, to taste


1. Empty cream cheese into a plastic container and whip with a knife until smooth and creamy. Add the cinnamon and sugar and mix well, then incorporate the raisins and walnuts. Spread on graham crackers, bagels, toast or crackers. My favorite is to spread it on Honey Crispy Wheats.

Additional Info:

* If you want fat-free cream cheese only use Philadelphia brand in the plastic tub. I’ve tried many store brands in tub and bar form, all of which have an awful consistency. Even the Philadelphia fat-free bar has an unfavorable texture. If you can’t find it, opt for reduced-fat or Neufchâtel cheese. If anyone tries a tofu-based cream cheese let me know how it turns out.

Filed in Appetizer, Breakfast, Gluten Free, Peanut Butterless, Snack, Vegetarian

36 Responses / Leave a comment »

  1. mom says:

    I just made this two days ago. I haven’t made it in a while and I forgot the walnuts! Delicious anyway. I spread it on a Mr. Wheat’s Crispy Wheat cake (16 cal.). It was really amazing. Although hard to find, these wheat cakes are delicious and like eating air they are so light. A great, healthy snack.

  2. Lauren says:

    Wonderful combination of ingredients! I wonder how it would turn out with Tofutti “Better than Cream Cheese” (non-hydrogenated variety)?

    I think it would be great, I’d love to hear the verdict! ~ Nick

  3. dawn says:

    I miss the bagels at H&H, they know how to put cream cheese on a bagel! Oh yeah!
    I’ve tried this combo cream cheese before and I love it. Next time you’re up for a challenge try mixing caramelized onions and pecans in your cream cheese spread. YUM

    Hmm, a challenge indeed but one I’m up for! I would imaging you’d have to use it pretty quick? Sounds tasty though. ~ Nick

  4. Do you know how much I love your recipes?!? Truly – love them all!

    Thanks so much Heather, it means a lot. It’s people like you that keep me inspired and motivated! ~ Nick

  5. Sounds like a really healthy and delicious spread! I’m watching my diet now, this sounds perfect as a snack.

  6. VeggieGirl says:

    Looks so luscious!!

  7. Laci says:

    If I try this one I’ll use non-hydroginated tofutti and tell you how it goes! ;)

    I look forward to the report! ~ Nick

  8. Sagan says:

    Mmmm tasty. Cream cheese is good stuff and I think anything pretty much tastes better with cinnamon!

  9. Elle says:

    This looks addictive! Deliciously addictive.

  10. Katrina says:

    Sounds really good!
    Having a giveaway on my blog, come on by and check it out–chocolate IS involved! ;) Ends tonight at 9 p.m. CST.

  11. Shelby says:

    Whoa! What a great way to dress up cream cheese, I love it.

  12. Hayley says:

    Not a cream cheese fan, but I love mixing these flavors into yogurt for a wonderful fruit dip. It’s also awesome with some Naturally Nutty mixed in, the texture is great, and it thickens it up a bit.

  13. dawn says:

    Nick re: your question on my blog, you could totally reduce the sugar in the loaf. why not? the sweetness of the coconut carries fairly well.

  14. Sharon says:

    Oh my gosh, this I have to try!!!!

  15. Richard says:

    Nick, a bagel with cream cheese just might be one of my favorite foods (it’s up there with a bagel with pb!). I’m a little skeptic on fat free cream cheese though…

    I understand your skepticism. I recommend you only try the Philadelphia tub, no other brand/shape will suffice. It comes a little firm but once you whip it up good with a knife, it’s almost creamier than regular cream cheese. I’m a big fan, it’s low in calories and almost all protein. ~ Nick

  16. ttfn300 says:

    i just picked up a bag of pom-craisins that is itching to be used in this :)

  17. Meg says:

    I love anything with cinnamon and raisins. I will have to try this with Tofutti cream cheese.

    I’d be real curious to know how it turns out! ~ Nick

  18. giz says:

    I love this – yup, I really love this.

  19. Julia says:

    Yummmm…. this looks so good! Just for fun, you could also try macerating the raisins in a little watered down rum before adding them to the cream cheese. I love it when I eat yummy stuff with raisins in it and the raisins are super plump and flavorful.

    New to your blog — it’s really outstanding!

    Great idea! Thanks for the compliments, glad you enjoy it! ~ Nick

  20. Rose-Anne says:

    Uh-oh, did Julia just give us an excuse to have rum in the morning? ;-) I’m a big fan of plumped-up dried fruit too. Craisins are really good with dairy after they’ve been plumped in warm water…but I bet rum would be every better!

    I think she did! Craisins with dairy eh? I’ll have to give them a try in this recipe… ~ Nick

  21. Reeni says:

    I love it! Thanks for the tip on the cream cheese, I gave up on the fat-free variety, but trust your tastebuds. This would be great on French toast, too!

    I’ve given up on every brand/style except the one I mentioned. Give it a try and make sure to whip it up first, I can hardly tell the difference! ~ Nick

  22. Delightful!!! I’ll bet that when I make this, it probably won’t ALL end up on anything, except a spoon!

  23. dawn says:

    I just made a fabulous peanut butter pumpkin pie that you might fancy. Come on over if you can.

    Forget the picture, what’s your address?! =) ~ Nick

  24. Lauren B says:

    The combo of cream cheese, walnuts, and cinnamon sounds lovely! I will try it and sweeten with up with a bit of stevia. Looks great!

  25. Kati says:

    i made this tonight with some agave- SO YUM! i’m thinking cinnamon raisin walnut cream cheese stuffed french toast, in my very near future :>

    That sounds wonderful, you must let me know how that turns out and share the recipe! ~ Nick

  26. JUde says:

    I like the texture you got with this. Any chance this could work with cottage cheese?

  27. caroline says:

    Wow, what a fancy spread! Sounds wonderful! Would be a great holiday dip : )

  28. Sheri says:

    I am pregnant and have been craving Ess-a-Bagel’s tofu walnut cream cheese but did not want to go in to NYC. I made this with Tofutti cream cheese and it is amazing — it tastes exactly like the one I was craving — thank you!!!

  29. ted says:

    I’m a bagel baker from Philly we have tried different types of cream cheese spreads . I really like cinnamon raisin walnut speed I’m going to try it in the near future sounds great

  30. Dave says:

    I came across your recipe after googling cinnamon raisin tofutti recipes and plan to give it a try. Here in the Portland, Maine area, there is a bagel shop (Mr. Bagel) that already does a cinnamon raisin tofutti spread so I wanted to copy it for at home. This sounds even better with the walnuts. For those of us that are doing the vegan thing, giving up cheeses was not fun. Tofutti is amazing stuff and in fact I could never go back to regular cream cheese. I do it with veggies or green olives and keep it on hand at home. Go there…. try it, you’ll like it and it really is healthier than doing the dairy thing.

    • Nick says:

      I actually just recently gave up dairy (except for some select cheeses) so I think I will! I’ve never had Tofutti, but I’ve heard good things from people that swear by it.

      Definitely don’t skip the walnuts in this recipe!

  31. Shoe says:

    Hi! I was just wondering if you think this would work with fat free cottage cheese? Thank you. This sounds delicious.

    • Nick says:

      It definitely would! I would maybe suggest blending it all together in a blender or food processor to get it nice and creamy. Lemme know how it works out for you!

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