Powdered Cream Cheese Exists!

By Kellene Bishop

You can all rest easy now folks; powdered cream cheese does exist and as it turns out, it's yummy.

powdered cream cheeseThe other week I tried a little experiment. (see the YouTube video) I got my hands on some freeze-dried powdered cream cheese. To test it out I decided to try and make one of the most “cream-cheese dependent” recipes that  I could think of. Cheesecake.

I’ve got a hankering for dairy. While I don’t believe in preparing for the world to end, I do feel that it might as well be done without my real cheeses, eggs, buttermilk, raw milk, and powdered milk goods. I’ve also found a  powdered sour cream that I like that goes well with the casseroles, beef stroganoff, and Mexican dishes that I love.  But I’ve sure been stumped when it comes to satisfying my love for cream cheese. Up until now I’ve been buying cream cheese and Neufchatel cheese and freezing it and using it here and there. I’ve also successfully substituted pureed cottage cheese and even yogurt cheese in a lot of recipes. But I’m happy to say I don’t have to look any further for an alternative cream cheese solution. I can die peacefully now. *grin*

Testing Powdered Cream Cheese

To test out the powdered cream cheese, I used a very, very basic cheesecake recipe. No frills, just cream cheese, sour cream, a homemade graham cracker crust and a few other minor ingredients. To really push the envelope I also used powdered sour cream in the recipe (though I’ve used that a lot and have been happy with it.) The end result was a really surprising one.  The more I tasted it the more I loved it. It tasted like a very rustic, old world-style cheesecake. It actually tasted like a mild CHEESE instead of just some creamy sweet dessert. I loved it.

powdered cream cheeseSome would want a sweeter, more traditional taste to their cheesecake than what I ended up with, but that’s what’s so awesome about using powdered cream cheese. Instead of just mixing the powder with water, you can get all kinds of creative! You could use orange juice, key lime juice, a fruit puree, or even a thinned-down caramel syrup!

By the way, since I was experimenting with cheesecake recipes, I also discovered a great cheesecake recipe that’s made primarily from powdered non-dairy creamer! That recipe turned out very much like the familiar Jell-O instant cheesecake recipes. (I just used the Target brand of powdered creamer.)

Anyway, with the availability of products like these, you don’t have any excuse to overlook the necessary comfort foods for your family; and you can have the luxury of serving familiar dishes too! You don’t need a refrigerator to make these, though cold ingredients work best for the non-dairy creamer recipe.

Recipes using powdered cream cheese

powdered cream cheeseI’ve put both recipes below. If you’re interested in stocking up on the cream cheese or sour cream Five Star Preparedness is finishing out the week with their January group buy (a monthly event in which they buy in bulk and sell the products at or below wholesale). You’ll need the coupon code of “supreme” in order to get their group buy. They are offering a case of 2 #10 cans of powdered sour cream, 2 #10 cans of powdered cream cheese, and 2 #10 cans of freeze-dried grated cheddar cheese. (I love it so much more than that dust powder stuff—ugh!) And guess what?! If you’ve already got everything else and only want a case of the powdered cream cheese or sour cream you can! Yay! (See their “Place an Order” link at the top of their page. Don’t forget your coupon code though!) And if you’re interested in great fruit to top the cheesecake, you can save 10% off of their fruit packs this month too. Regardless, today’s technologies are giving us lots and lots of possibilities. Their sale is only through the end of the week. (Sorry for not letting you know sooner…I’m a space cadet that way lately.)

One thing I should mention, you CAN indeed make your own cream cheese from powdered milk. However, you use up a LOT of powdered milk to do so. It's actually more economical to purchase the powdered cream cheese and personally, I liked the homemade from powdered milk and this brand equally.

By the way, I’d love to hear about your variations on these recipes.

powdered cream cheeseGraham Cracker Crust Recipe ©

By Kellene Bishop, The Preparedness Pro

1 stick of melted butter

12-14 graham crackers, finely crumbled

Simple mix together the butter and the graham cracker crumbs and then press the mixture down on the bottom of the pie pan or springform pan. Use as you wish.

 

Power Powdered Cheesecake ©

 By Kellene Bishop, The Preparedness Pro

Ingredients:

24 ounces of prepared powdered cream cheese—room temperature

2 cups of sugar

4 eggs—set aside the white of one egg

3 T. lemon juice (of course the bottled stuff works just fine)

2 cups of prepared powdered sour cream

3 T. sugar

1 can of your favorite pie filling or make your own from freeze-dried fruit--YUM!

 

powdered cream cheeseWhen preparing the powdered sour cream and powdered cream cheese, make them according to directions but to make this EXTRA special, substitute the liquid required for EITHER the cream cheese or sour cream. If your liquid choice is sweet then reduce the sugar to only 1 cup. If it’s tart or neutral, then use the full 2 cups of sugar measurement.

Mix together the prepared cream cheese, sugar, and eggs then add the lemon juice. Mix until smooth. Pour into a prepared springform pan with the graham cracker crust. Bake at 350 degrees for 35 minutes—don’t be tempted to cook it longer than that or you’ll scorch the graham cracker crust.

Let cool 10 minutes while you prepare the topping.

In a clean, dry bowl, whip the egg white and 3 tablespoons of sugar until stiff. Fold in the 2 cups of prepared sour cream. Top the cheesecake with the mixture and return to the oven for another 10 minutes. (Still at 350 degrees).

Allow to cool and then serve topped with your favorite pie filling on top, homemade caramel, fudge sauce, or a sweetened fruit puree. Be sure to have a napkin on hand for the accompanying drool.

 

Coffee Creamer Cheesecake ©

By Kellene Bishop, The Preparedness Pro

powdered cream cheesePrepared graham cracker crust

2 ¾ cups of powdered coffee creamer

1/2 cup of cold water.

1/2 cup of 100% lemon juice concentrate (preferably cold)

1 can sweetened condensed milk (Learn to make your own HERE)

With a hand mixer (this is where your Roadrunner Humless Generator comes in handy in the event of a power outage) mix water and coffee creamer together for about 1 minute. Add lemon juice and sweeten condensed milk and mix together for another minute. Pour into graham cracker crust pie dish and allow to set for about 30 minutes. (in a refrigerator or cold environment is best.) Cut into slices and devour—while chewing with your mouth closed, of course.

This recipe is sweet enough that you don’t require a topping, but it sure is good with one!

 

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Comments

WOW !! I luv your site !! Great info :) I especially like the eggs article. We travel for a living and liv eout of a travel trailer. We go from city to sity and state to state. We have been doing this for 20 years. How would we store for a crisis (since we travel so much and do not own a home?). Thanks for your advice. I would love to watch your show but dont have National Geographic. Bummer :(

My husband and I also full-time. We have the same problem. We are in Utah now, but in April we will be in Grand Teton Park. There has to be other folks like us that want to prepare but have limited space.

Kellene--I was so inspired and impressed by you on DP last night!! Wow!! We have been slowly stocking our pantry for about two years now but are still very much in the early stages.... Like you, I love to cook delicious, rich foods and, despite my friends and family laughing at me, I have been VERY troubled about cream cheese and sour cream being available post SHTF! My husband and I stumbled upon your site last night while searching for egg preservation details (I had no idea that was possible!)...and to my pleasant surprise, you actually have a website and a supplier for powdered cream cheese and sour cream! Wow! I have not seen this on other "prepper food" sites! I am SO relieved. I am so glad I found this site!! (I wish they would have just mentioned the web address on the show to make it easier to find!) Anyway, thank you, thank you, THANK YOU, so much for doing all of this work to gain the knowledge and then sharing it with us!! I really appreciate it!!

@Preparedness Pro - Kellene Bishop Yup! I went over to a friend's house and she had recorded it, so we watched it together and I caught it the second time, but I totally missed it the first time! I will do my best to spread the word about your site here in Oklahoma, since Nat Geo didn't give you a decent plug! Ha! Also, thanks again for this info...I ordered my sour cream and cream cheese last night!! Can't wait to get it!

good morning kellene, i am a beginning prepper in Kansas...i am doing well with everything except storing our medicenes...my husband take plavix and i take blood pressure pills...how to i store the extra i have purchased without degredation of the medicenes

@robindy The key for medicines is cool and dry environments. Humidity and heat degrade them very quickly. That's the first step. The second step is to find all natural alternatives that you can use in case of an interruption of getting your medications. And the third step is for you to research and do all you can do to not need the medications at all. It's a tall order, but it's your only true solution.

@Preparedness Pro - Kellene Bishop I would defienetely be the first to buy!!!!!! I also love cooking, I've been cooking since the age of nine and just like your husband, my boyfriend loves all the benefits of it!

Oh no! I was too late to get in on Five Star's offer last month - does anyone else sell this product?

Can I use the powdered cream cheese in frosting and does it need to be refrigerated. I plan on making a cup-cake wedding cake and I would like ti make it ahead of time.

You sure can. I love it that way. Since it's pasteurized, no, it doesn't need to be refrigerated, though I like the texture of it better when it's cold. But it should be just fine for your cake at room temperature. Be sure to use an almond extract oil to get the best flavor from it.

Yummi!!! I ran acosrs this when wanting to make red velvet cupcakes for my best friends bday, but not just the typical cupcake...it needed something extra- and this was it! Everyone loved the idea of cheesecake in the cupcake.I made cream cheese frosting from scratch and that made them even better! I've made cheesecake brownies many times but it never occurred to me that a cupcake would work as well....thanks!!!

Hi Kellene.....I feel like

Hi Kellene.....I feel like you and I were separated at birth! I love to cook wonderful meals for my husband, as well as others, and we are in our second year of prepping. I am tickled that I have finally found some cream cheese powder (watched your cheesecake video). The only reason I haven't purchased yet is I need to know how long the shelf life is on the powder unopened and opened. Could you provide me with that information please? Thanks so much for all you and your husband do in promoting Godly ideas and tips.

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