I was reading this thread thinking you had 700g of leftover lemon cream cheese frosting, and with that in my mind some of the ideas sounded disgusting
I saw a philly cream cheese commercial tonight with a recipe for a pasta sauce made with sauteed fresh mushrooms, pesto, and cream cheese tossed with fusilli. It was simple and sounded really good. I’d link to the recipe but the kraft site looks to be on the wonk.
I suggest cream cheese muffins. They are soooooo good. Example
It is an excellent component in homemade ice cream.
I did a search for you for cream cheese. You should be able to find something to your liking here. 
As has already been mentioned, it’s good diced into small cubes and scrambled into eggs (makes them unbelievably creamy), or cubed and stirred into good mashed potatoes. Something else easy that’s really yummy is herbed cream cheese chicken: butterfly some boneless, skinless chicken breasts (or thighs, if you prefer) and salt and pepper the chicken; mix softened cream cheese with whatever herbs you like best; stuff the chicken with the cream cheese. Roll the pieces in panko bread crumbs and bake. Yum. Or, this recipe that my family calls “those chicken things”: pound out some boneless, skinless chicken thighs to about 1/4" thick. Mix cream cheese with finely diced scallions. Salt and pepper the chicken. Put a spoonful of cream cheese and scallion mixture into each piece of chicken, roll up and wrap each chicken piece with a strip of bacon and secure with toothpicks. Bake. Yum.
And of course, if no one’s mentioned it yet, there’s always cheesecake. . .
I like it on top of scrambled eggs. It’s also good mixed with bacon salt and enjoyed with chips or crackers. Or mixed with shredded cheese (like cheddar) and some seasonings as a cheeseball.
Cheesecake, cheesecake, cheesecake, cheesecake, cheesecake, cheesecake.
Cheesecake.
I’ll say it again, cheesecake! I’m making one tomorrow, because my step-daughter loves it more than anything in the world. And 24 oz of cream cheese is exactly what my recipe calls for. Recipe available upon request, and it’s virtually foolproof.
Creamy Bacon Salt Dip
12oz cream cheese
*
2 tablespoons butter
*
2 tablespoons parmesan cheese
*
1 teaspoon pepper (or to taste)
*
Bacon Salt
What, you don’t have Bacon Salt? 
Can I say cheesecake and not be unoriginal?
Seriously… 8 oz of cheesecake? Dip or spread or something…
But 24 oz? The Gods are BEGGING you to make a cheesecake. They have basically blessed you with a gift, and you ponder its meaning.
(Incidentally- I just made a cheesecake tonight for a Fourth of July party. I made Alton Browns Sour Cream Cheesecake- which I have made before and it’s amazing. Very straight forward, super light and creamy! mmmmmm yum. The episode- if you have the means- is worth watching as the steps are fairly detailed and seem kind of dumb. But he has method to his madness. The one time I thought- to hell with it- the flavor was there, but it wasn’t as light or creamy.)
OK! Cheese cake - you have convinced me! Now here’s your challenge - give me a recipe with ONLY non-boxed, natural, from scratch ingredients and NO NUTS.
I have spent hours looking through recipes and they all have “One package of…” in them. No packages of anything here!
I can easily get hold of fresh cream (only one sort, but it whips and is fairly thick), fresh fruit, gelatin, eggs, cornstarch.
I have oats in the house if they are any good for a base, and I can easily buy butter and flour.
Help??
Get a realllllllllly big bagel…
Here’s one from the food network - you’ll want to skip the sauce that covers it to avoid nuts all together, of course. The only “package” mentioned is 3 8oz packages of cream cheese. You have that covered already
FTR, I googled “cheesecake from scratch” to find package-less recipes.
I was going to suggest using it in an omelette. Make an omelette with some sautéed mushrooms & onions, and add swiss cheese and cream cheese. So delicious! My boyfriend asks for this a lot. Oh, and it’s good with spinach in it, too. 
I’m really sorry but the very first ingredient is “Graham cracker crumbs” They don’t exist in my little corner of Japan, and I can’t think of anything that would substitute as I think Sembei would leave a weird flavour!
This is what I mean about “from scratch”. I need to make the base with total “ingredients” like flour, sugar, butter - nothing premade at all.
I’m thinking about making a baseless cheesecake because I simply can’t work out what I need to substitute to get that bit right. Sigh.
Do you have Oreo cookies? A chocolate crumb crust is good with cheesecake.
Shortbread cookies would work, or anything similar. I’ve made plenty of crustless cheesecakes, too.
Here’s my cheesecake recipe.
Crust:
1/3 lb. graham cracker crumbs, finely crushed
1/4 c sugar
1/4 c melted butter.
Mix together crumbs and sugar, then add melted butter and mix. Pat into a 9x13 cake pan.
Filling:
3 8oz. pakgs cream cheese
5
eggs
1 c. sugar
1-1/2 tsp. vanilla
Beat cheese, add eggs one at a time. Mix in sugar and vanilla. Pour over graham cracker crust. Bake at 300’ for one hour. Cool for 5 minutes, add topping.
Topping:
2 c sour cream
1/2 c sugar
1 tsp. vanilla.
Mix together and spread over baked cheese mixture. Return to oven for 5 minutes. let cool completely before storing in refrigerator. Serve chilled.
I’ve just seen your comment about graham crackers. You can use any other type of plain cookie, like a sugar cookie or Nilla wafers. Or you could try something I haven’t tried myself yet, but just heard about from a coworker: use a layer of sliced apples or pears mixed with a little brown sugar as a crust. Like I said, I haven’t tried it myself, but a coworker’s mother did this for a gluten-free cheesecake, and she said it was wonderful.
If you can get graham flour (which I can barely find here in the U.S.), you could make your own graham crackers and hence crumbs, but I have no clue if that would be available to you. I also thought of Nilla wafers, or some not-very-sweet shortbread cookies, or perhaps even some vanilla sandwich cookies, but again, I don’t know what you can get. Gingersnaps might make a good substitute, too, if you can get them. I don’t think oats would work, but I’ve never tried it, so I could be wrong.