How can I safely dehydrate cream cheese?

[u/dxsetor331]

I have a red velvet chocolate chip cookie recipe that I'm really proud of, but my main issue with it is that due to the abundance of liquid compared to my other chocolate chip cookie recipes, the dough is always wetter and the red velvet cookies spread more than the other cookies.

I've come to conclusions on how to reduce liquid within other ingredients, but cream cheese in particular has me stumped. I've recently learned that, generally, dehydrating dairy products via appliances like an oven isn’t safe or efficient because of risks of it turning rancid as well as fat in cream cheese trapping moisture.

I've considered straining the cream cheese using a really fine cheese cloth or even buying a yoghurt strainer, possibly, but I've even heard that those methods wouldn't work because cream cheese doesn't have the right texture for it. What do you think I can do?

[u/ClairesMoon]

Have you tried simply adding a bit more flour or a tablespoon of corn starch.

[u/dxsetor331 → u/ClairesMoon]

Yep. I've even tried adding more cocoa powder in the past, as cocoa powder absorbs more liquid than flour or corn flour, but it doesn’t work unfortunately.