Smoked Cream Cheese

Smoked cream cheese is soft, warm and delicious and it may just change your life as you know it! I love cream cheese and tend to use it in a lot of recipes but up until now, I've never tried to smoke it by itself.

Boy have I been missing out!

Here's how you do it and you owe it to yourself to do this at your house soon.

Helpful Information
  • Prep Time: 5 minutes
  • Cook Time: 3 hours
  • Smoker Temp: 160-200°F
  • Meat Finish Temp: n/a
  • Recommended Wood: Pecan
What You'll Need
IMG 0492 1000x715Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Step 1: Cream Cheese into Pan

You will need a flat cookie sheet or foil equivalent to lay the blocks of cream cheese on. I used the pan only from my rack and pan set.

I used foil to make cleanup super easy.

2 blocks of cream cheese (8 ounces each) were laid in the center of the pan.

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Step 2: Add Seasoning

I chose to add my Texas style rub (Purchase formula here | Purchase bottled rub) to one of them and my original rub (Purchase formula here | Purchase bottled rub) to the other. You can use something different if you prefer but it needs to be a low salt rub like mine so you can add plenty without it being too salty.

Apply the rubs onto the top, bottom and sides.

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Note: I have not tried mixing other things into the cheese, but I'm thinking you could mix things in then form it back into a block or shape of your own choice. I'll do a separate recipe on that at a later time.

Step 3: Smoke Time

The idea for setting up your smoker is low, indirect heat and lots of smoke. A pellet smoker is perfect for this since most of them have a special smoke setting that maintains 160-180°F.

You do need a little heat to get the cheese really soft on the inside but I recommend keeping it below 225°F if possible with 160-180°F being ideal.

A water pan is not necessary with this process. If your smoker uses a water pan to block the heat from hitting the meat directly, just leave it dry or put minimal water in it.

Place the whole pan on the grate..

cream cheese into smoker

Let the smoke roll for about 3 hours

cream cheese in smoke

Step 4: Serve It Up

Remove the smoked cream cheese from the smoker and serve it up immediately with your favorite crackers or a selection of various pretzels, crackers, crisps, etc.

cream cheese finished

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Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!


You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

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Print Recipe
5 from 1 vote

Smoked Cream Cheese

Smoked cream cheese is soft, warm and delicious and it may just change your life as you know it!
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins


  • 2 blocks of cream cheese (8 ounces each)
  • 2 TBS Jeff's original rub (
  • 2 TBS Jeff's Texas style rub (
  • 1 Cookie sheet
  • Your favorite crackers


  • Place blocks of cream cheese on a cookie sheet or shallow pan.
  • Apply barbecue rub or your own favorite seasoning to the top, bottom and sides.
  • Set up smoker for cooking at 160-180°F using indirect heat.
    Note: Pellet smokers work well for this since the special smoke setting usually maintains this temperature range while producing a lot of smoke.
  • Let the cream cheese smoke for about 3 hours.
  • Remove from the smoker when finished and serve immediately with an ample supply of crackers or pretzels for dipping.
  • Enjoy!



Feel free to mix other ingredients into the cheese then re-form into blocks or another shape of your choice before smoking.


  1. Chris June 17, 2022 at 7:32 am - Reply

    5 stars
    This recipe DID change my life!! I made 2 blocks for a small gathering and it was the biggest hit of the party- the cream cheese becomes almost fluffy with the delicious crusty rub on top. My new go-to appetizer recipe!!

  2. A Thom Gibbons June 17, 2022 at 4:03 am - Reply

    It’s even better the next day !!

  3. Kelly Kuehl October 19, 2021 at 4:15 am - Reply

    Can you smoke the cheese and serve later. Will it be any good?

    • Jeff Phillips October 19, 2021 at 5:43 pm - Reply

      Absolutely! I cooked several blocks of cream cheese a few weeks back and placed them into a foil pan in the fridge. Every time my kids come to visit during the week they cut some off into a plate and heat it in the microwave to get it warm then dip crackers, pretzels, etc. into it. It's pretty darn good left over.

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