Asian Inspired Cream Cheese Appetizer

Lisa 'Gayle' Goff


THIS IS NOT HOT, don't be afraid it is SOOOOOOOO GOOOOD!!!!! My family and friends tear this up everytime I make it, it is SUPER simple try it you'll love it (even if you don't care much for wasabi)

★★★★★ 1 vote
10 Min


8 oz
philidelphia cream cheese
2-3 Tbsp
powdered wasabi (reconstituted into a paste, do not use premade paste, yuck!!!)
1 Tbsp
toasted sesame seeds
1 Tbsp
black sesame seeds (for contrast optional if you can't find them)
2-4 Tbsp
soy sauce


1place cream cheese block into a large piece of saran wrap. fold saran wrap in half to cover
2using a rolling pin or a bottle of wine or something of the sort roll out into a rectangle about 1/4 to 1/2 inch thick
3prepare wasabi paste
4this is the brand I use, I find it in the international isle at WalMart or my local grocery store
5brush a thin layer all over the cream cheese evenly (do not allow areas to get big globs they will be HOT when eating if you do)
6using saran wrap to help, roll like a jelly roll
7sprinkle with sesame seeds and refrigerate for about 20-30 minutes for best results
8when serving pour soy sauce over the top, be generous it is ok if it pools in the dish, as you scoop a portion with your cracker its nice to pick up some of the soy sauce too.
9The crackers are really a major key for flavor I prefer the crunchmaster whole grain gluten free crackers (they are kind of rice flavored so they work perfectly with the asian theme) but if you have trouble getting them in your area just experiment with your favorites or maybe a different rice crackers.

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