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Silky, ultra-creamy, and perfectly sweet, this Cream Cheese Panna Cotta tastes like the love child of cheesecake and custard—without any baking. It sets up beautifully, looks fancy in a glass, and comes together in minutes on the stovetop. It’s an easy make-ahead dessert that always impresses.
Why I Love This Panna Cotta
I first tried panna cotta at an Italian restaurant on a Disney Cruise and was smitten at the first spoonful. It was topped with strawberry popping boba and chopped pistachios—sweet, creamy, and a little bit playful. I had to recreate it at home, and this cream-cheese version quickly became one of my favorite desserts to serve when entertaining friends and family.
This Italian dessert is the perfect finish to an Italian dinner. I love pairing it with our Authentic Italian Spaghetti, Stromboli, Ravioli Lasagna, or Neapolitan Pizza.
🩷 Emily
Key Ingredients You’ll Need
- Whole milk: Helps bloom (hydrate) the gelatin evenly for a smooth, set texture.
- Unflavored gelatin (powder): The setting agent. Blooming it in cold milk prevents clumps.
- Heavy cream: Rich, classic panna cotta body and silkiness.
- Sugar: Sweetens without overpowering.
- Cream cheese (softened): Adds gentle tang and cheesecake vibes while keeping the texture lush.
- Vanilla extract: Warm flavor that ties everything together (use vanilla bean paste for visible specks).
Topping Ideas
- Fresh berries (strawberries, raspberries, blueberries) or mixed berry compote
- Strawberry popping boba (so fun!)
- Chopped pistachios, almonds, or candied pecans
- Salted caramel or chocolate ganache drizzle
- Honey + a pinch of flaky salt
- Citrus zest (lemon or orange)
- Balsamic-macerated strawberries
- Crushed cookies or graham cracker crumbs for crunch
How to Make Cream Cheese Panna Cotta
- Bloom the gelatin: In a medium saucepan off heat, add the milk. Evenly sprinkle the gelatin over the top. Whisk gently and let sit 5 minutes.
- Warm (don’t boil): Whisk again and set over medium-low heat for about 5 minutes, stirring occasionally, until steaming but not simmering.
- Add cream + sugar: Pour in the heavy cream and gradually whisk in the sugar. Cook 5 more minutes over medium-low heat; keep it hot but never boiling.
- Whisk in cream cheese + vanilla: Remove from heat. Whisk in the softened cream cheese until completely smooth, then stir in vanilla. (If needed, blend briefly with an immersion blender and/or strain for extra-smooth texture.)
- Portion + chill: Carefully pour into dessert glasses or ramekins (a small funnel keeps rims clean). Chill at least 2 hours, or until set.
- Top + serve: Add your favorite toppings right before serving.
Recipe Tips
- Never boil the mixture. Boiling can weaken gelatin and create a grainy texture. Warm until steaming only.
- Bloom properly. Sprinkle gelatin evenly over cold milk—no clumps = silky panna cotta.
- Smooth operator. If you see tiny specks, use an immersion blender for 10–15 seconds and/or strain through a fine mesh sieve.
- Room-temp cream cheese. Softened cream cheese dissolves faster and smoother.
- For clean layers. If making layered desserts, let the first layer set 30–45 minutes before adding the next.
- Ramekin option. If you would like to un-mold ramekins onto a plate: Lightly grease ramekins, chill until firm, then dip bottoms in warm water for 5–10 seconds and loosen the edge with a thin knife before inverting.
- Adjust firmness. A softer set uses slightly less gelatin; a firmer, unmoldable set may need a touch more. (Bloom strength varies by brand.)
Frequently Asked Questions
Yes. Soak sheets in cold water until pliable, squeeze out excess water, then stir into the hot dairy until dissolved. Use the equivalent amount recommended by your brand (strengths vary), typically around 3–4 standard sheets for one packet of powdered gelatin.
Common reasons: the mixture got too hot and boiled (weakening gelatin), the gelatin didn’t bloom fully, or the ratio was off. Chill longer (up to overnight). If still soft, next time add a touch more gelatin.
You can swap part of the cream for half-and-half or whole milk, but the texture will be less rich. Avoid going too low-fat or it may not set as luxuriously.
Yes! The base (milk, cream, sugar, cream cheese, vanilla, and unflavored gelatin) is naturally gluten-free. For strict GF needs, double-check labels on the gelatin and vanilla. And stick with gluten-free toppings.
Try full-fat coconut milk/cream and a dairy-free cream cheese alternative. Flavor and set will differ slightly; make sure to keep the mixture hot (not boiling) to dissolve the gelatin well.
Panna cotta is an Italian dessert (“cooked cream”), traditionally from Northern Italy—often associated with the Piedmont region. It’s loved for its delicate, custard-like texture without eggs.
Make Ahead and Storage
Make ahead: Perfect for entertaining. Make 1–2 days in advance and keep covered in the fridge.
Storage: Cover tightly and refrigerate up to 3–4 days. Add toppings just before serving.
Freezing: Not recommended—freezing can cause weeping and a grainy texture after thawing.
Transporting: Chill in lidded jars or glasses; add toppings at your destination.
More Cream Cheese Desserts
This Cream Cheese Panna Cotta is the easiest “fancy” Italian dessert. It is silky smooth, cheesecake-y, and endlessly customizable. Have you tried this Cream Cheese Panna Cotta? I would love to know what you thought or what topping you tried! Leave a comment below and tell me all about it. 🩷🇮🇹
Cream Cheese Panna Cotta
Ingredients
- 1 cup whole milk
- 1 packet Knox unflavored gelatin (about 2 ½ tsp)
- 2 cups heavy cream
- 3/4 cup sugar
- 8 ounces cream cheese (softened)
- 1 tsp vanilla extract
Instructions
- In a medium size sauce pan, over NO heat, add whole milk and evenly sprinkle on the packet of gelatin. Give it a small whisk and then let sit over no heat for 5 minutes.
- Whisk the milk and gelatin again and place pan over medium low heat for 5 minutes stirring occasionally. The milk mixture should start to steam but not boil.
- Add the heavy cream and slowly add the sugar while stirring. Cook another 5 minutes over medium low. You don't want it to get to a boil, just get hot.
- Remove from heat and whisk in the softened cream cheese until completely dissolved. Then stir in the vanilla extract.
- Carefully pour the mixture into dessert glasses or ramekins. I used a small funnel to keep my glasses clean.
- Refrigerate for at least 2 hours. Before serving add favorite toppings like fresh berries, strawberry popping boba, salted caramel sauce, or chopped nuts.
Notes
- Don’t let the mixture boil—heat until steaming only.
- Bloom gelatin in cold milk for 5 minutes for a silky set.
- Use softened cream cheese and blend/strain for an ultra-smooth texture.
- For unmolding if using ramekins, lightly grease ramekins and dip bottoms in warm water 5–10 seconds.
- Make 1–2 days ahead; add toppings just before serving.
- Makes 4 ½ cups.
So delicious!
Im actually obsessed with this recipe!! ITS SO GOOD! It’s kind of like a cheese cake pudding, super unique and so fun to make. There are so many ways to customize it, I had mine with popping boba and pistachio and it was fantastic. Cannot recommend this recipe enough, Thank you!!!