| |

Smoked Cream Cheese

IMG 0389

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
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.

IMG 0341
Step 2: Add Seasoning

I chose to add my Texas style rub to one of them and my original 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.

IMG 0343

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
IMG 0389
Print

Smoked Cream Cheese

Smoked cream cheese is soft, warm and delicious and it may just change your life as you know it!

  • Prep Time: 5 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 5 minutes
  • Category: Appetizer

Ingredients

Scale

Instructions

  1. Place blocks of cream cheese on a cookie sheet or shallow pan.
  2. Apply barbecue rub or your own favorite seasoning to the top, bottom and sides.
  3. 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.
  4. Let the cream cheese smoke for about 3 hours.
  5. Remove from the smoker when finished and serve immediately with an ample supply of crackers or pretzels for dipping.
  6. Enjoy!

Notes

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

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Order Jeff’s Rubs and Barbecue Sauce TODAY!

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

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

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

8 Comments

  1. Try adding sour cream (1 cup) ,handful of chives finely chopped, 4 slices bacon crisp mix it all together put on smoker shape into a ball. Really really good

    1. Alan..great suggestion and that sounds amazing! I have it planned to take another stab at the cream cheese and this sounds like a great alternative to just sticking it in the smoker with a little rub on top.

  2. Hey Jeff your recipes are awesome, keep them coming. I have done smoked cream cheese before and I like to take a knife and put criss cross 1/4 inch deep slices in the top of the block and drizzle a teaspoon of olive oil on top as well. I find the slices help the cheese to open up more and take on more smoke flavour. Just thought I’d let you know for something to try.

  3. 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!!

    1. 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.