This cream cheese panna cotta has been my go-to dessert for celebrations and quiet weeknight treats alike. I first developed this version on a chilly Sunday when I wanted something special that didn’t require an oven. The tang of cream cheese against the lush, pillowy cream creates a texture that is both velvety and slightly indulgent—silky enough to spoon with a coffee spoon but firm enough to hold a pretty spoonful of berries on top. It became a favorite quickly; friends always ask for the recipe and tell me how simple yet sophisticated it tastes. I discovered the technique of blooming gelatin in cold milk years ago, and it’s the trick that gives this panna cotta an ultra-smooth set. Because the gelatin never boils and the cream cheese is fully softened before whisking, the final custard is free of lumps and has a clean, slightly tangy profile that is perfect with acidic toppings like raspberry compote or a drizzle of salted caramel. I love preparing it a day ahead—this makes entertaining stress-free because it only demands a few minutes of active time and a couple of hours to chill.

Ingredients

• Whole milk (1 cup): Use full-fat milk for the best mouthfeel. Blooming gelatin in cold milk gives a smooth set; I prefer name-brand whole milk with consistent fat content for a reliable texture.
• Unflavored gelatin (1 packet ≈ 2 1/2 teaspoons): Knox gelatin is ideal. Measure by packet for convenience—this quantity yields a delicate but stable set. If using powdered gelatin from a bulk container, measure 2 1/2 teaspoons.
• Heavy cream (2 cups): Heavy cream provides richness and a silky body. Choose a cream with at least 36% fat for the best texture; lower-fat creams can make the finish less luxurious.
• Granulated sugar (3/4 cup): Balances the tang from the cream cheese. Adjust slightly if topping with sweet sauces, but avoid reducing too much or the panna cotta will taste flat.
• Cream cheese (8 ounces, softened): Full-fat cream cheese lends tang and body. Soften at room temperature for at least 30 minutes or microwave briefly in 5–7 second bursts until spreadable but not melted.
• Vanilla extract (1 teaspoon): Use pure vanilla extract for depth. A splash of high-quality extract elevates the custard’s aroma more than artificial vanilla.
• Toppings (optional): Fresh berries, popping boba, salted caramel, or chopped toasted nuts all pair beautifully—choose based on the occasion and texture contrast desired.

Instructions

Bloom the gelatin: Pour 1 cup cold whole milk into a medium saucepan. Evenly sprinkle the packet of unflavored gelatin (about 2 1/2 teaspoons) across the surface. Whisk gently to incorporate and let the mixture sit at room temperature, uncovered, for 5 minutes so the gelatin hydrates fully. This step ensures a silky set without graininess. Heat the milk gently: After blooming, whisk the milk and gelatin once more and set the pan over medium-low heat. Warm the mixture for about 5 minutes, stirring occasionally. Watch for steam rising and tiny bubbles at the edge; do not let the mixture boil—the gelatin will lose its thickening power and the texture will be grainy. Add cream and sugar: Lower the heat slightly and pour in 2 cups heavy cream. Slowly add 3/4 cup granulated sugar while stirring to dissolve. Continue to heat for another 3–5 minutes until hot to the touch and sugar has dissolved; the mixture should never come to a boil. Incorporate cream cheese: Remove the pan from heat. Add 8 ounces softened cream cheese in small spoonfuls and whisk briskly until the mixture is completely smooth. If you see any small lumps, strain the custard through a fine-mesh sieve into a clean bowl to ensure an ultra-smooth finish. Stir in 1 teaspoon vanilla extract. Pour and chill: Carefully pour the mixture into dessert glasses or lightly greased ramekins. Using a small funnel or measuring cup with a spout helps keep rims neat. Let cool slightly at room temperature for 10–15 minutes, then cover and refrigerate for at least 2 hours until set. The texture should be silky and yield slightly to the spoon. Unmold and serve (optional): If using ramekins, lightly grease the insides before pouring and dip the bottoms briefly (5–10 seconds) into warm water to loosen before inverting. Otherwise serve directly in glasses and add toppings just before presenting.

Storage Tips

Store covered in the refrigerator for up to 48 hours. If left uncovered the surface will form a slightly dryer skin—cover with plastic wrap directly on the surface if you anticipate keeping it longer. For ramekins intended to be unmolded, store inverted and chilled; unmold just before serving. Avoid freezing as high-fat dairy separates and creates a grainy texture when thawed. Reheat is unnecessary—serve cold straight from the fridge. If you want to refresh slightly, bring to room temperature for 10 minutes before adding cold toppings.

Ingredient Substitutions

For a lighter version, substitute half-and-half for heavy cream but expect a thinner mouthfeel and a softer set. If you prefer a vegetarian alternative, replace gelatin with agar-agar; use manufacturer instructions since agar sets differently and often requires boiling. Mascarpone can replace cream cheese for a milder, more buttery flavor—use the same weight and incorporate carefully. For a sugar-free option, swap sugar for an appropriate granular sweetener, but test sweetness as some substitutes are sweeter by volume.

Serving Suggestions

Serve in clear glasses to showcase the custard’s sheen, topped with bright berries, a spoonful of jam, or a drizzle of salted caramel. For a festive presentation, scatter toasted pistachios or candied orange zest on top. Pair with a light dessert wine or an espresso for contrast. This also works well plated with a shard of brittle or a tuile to introduce a crunchy element alongside the smooth custard.

Cultural Background

Panna cotta is a classic Italian chilled dessert that translates to “cooked cream.” Traditional versions rely on cream and sugar set with gelatin, often perfumed with vanilla or citrus. The addition of cream cheese in this variation is a modern twist that amplifies tang and gives more body, bridging panna cotta and cheesecakes. Regional Italian variations emphasize different aromatics; some northern versions include coffee or liqueurs, while southern plates favor fruit toppings.

Seasonal Adaptations

In summer, layer with macerated fresh berries or a chilled fruit coulis. For autumn, top with poached pears or fig compote and a scatter of toasted hazelnuts. During winter holidays, stir in a pinch of warm spices like cinnamon and nutmeg or top with candied citrus peel. Small adjustments in toppings transform this basic custard into a seasonal showpiece.

Meal Prep Tips

Make the base a day ahead and pour into individual glasses or ramekins. Keep them tightly covered in the refrigerator and add delicate toppings (berries, popping boba) just before serving. If transporting, place glasses in a shallow tray to keep upright and top at destination. This dessert is ideal for catering because it holds its shape and can be plated en masse quickly.

This cream cheese panna cotta is one of those simple, reliable desserts that rewards patience. Once you learn the bloom-and-warm technique, you’ll find yourself improvising flavors and toppings to match every occasion—Emily Walker