Cream Cheese Teeth (Lactose Free)

Welcome back to another lactose free recipe. For this week’s recipe I wanted to do something that was really quick and easy. These adorable cream cheese teeth are served on charcoal crackers and beetroot hummus. 

 

This recipe is all about working with cream cheese to create different shapes. To make these little teeth you will need a food safe tooth cookie cutter or silicone mold. Many can be found online.

  

The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Servings: 1 yield(s)
Prep Time: 15 mins
Ingredients
  • 250 g Cream cheese (lactose free) (Brand used - Philadelphia)
  • Food safe tooth cookie cutter (or silicone mold)
  • Charcoal crackers
  • Beetroot hummus
Instructions
    Silicone Molds
  1. Silicone molds are great for creating different shapes. They work really well with cream cheese too.
  2. The best way to create cream cheese shapes is to use softened cream cheese. Fill a silicone mold up and place into the freezer.
  3. When the cheese has frozen you can remove them from the mold by gently pulling away the sides. Silicone molds are really soft so it is much easier to remove than by using a hard mold.
  4. If you do use a hard mold you need to line the bottom with clingwrap. Fill it up with softened cream cheese and place in to the freezer. When the cheese is frozen use the clingwrap to help pull the cream cheese out. There may be some creases in the design that is caused by the clingwrap. Keep that in mind.
  5. Place the cream cheese shapes into an airtight container and place into the fridge so that they can slowly dethaw and not dry out. Honestly I did not notice a change in flavor when the cream cheese was frozen then returned to its normal chilled state .
  6. Keep repeating this process until have have as many shapes as you want.
    7. Cookie Cutter
  7. Place some cream cheese onto a piece of baking paper. Place another piece of paper on top. Use a rolling pin to gently roll the cream cheese flat to 0.5 cm thickness.
  8. Remove the piece of baking paper on top. Place a piece of clingwrap on top of the cream cheese. Press down with your cookie cutter and cut out a tooth.
  9. The clingwrap helps to prevent the cream cheese from sticking.
  10. Remove the cookie cutter and turn the clingwrap over.
  11. It is easier to stamp the cheese all over rather than doing one tooth at a time.
  12. Move the teeth to the fridge in an airtight container until ready to be used.
  13. If they teeth are hard to remove you can always stamp them, place them into the freezer. Wait until they get hard and then try and remove them.
    14. Assembly
  14. Place the crackers onto a clean plate.
  15. Place a good spoonful of the beetroot hummus onto each of the crackers. Smooth down.
  16. Place a little cream cheese tooth on top.
  17. Congratulations you have learnt the secrets of shaped cream cheese and made adorable teeth crackers.
  18. Serve, devour and enjoy.