Smoked Cream Cheese
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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.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Smoker Temp: 160-200°F
- Meat Finish Temp: n/a
- Recommended Wood: Pecan
- 8 ounce blocks of cream cheese
- 2 TBS Jeff's original rub
- 2 TBS Jeff's Texas style rub
- Cookie sheet
- Your favorite crackers
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.
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.
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.
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..
Let the smoke roll for about 3 hours
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.
Smoked Cream Cheese
Ingredients
- 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
Instructions
- 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!
This appetizer was gone in 15 minutes!! Amazingly delicious! Thanks Jeff!
Hi Jeff I have been using your recipes for awhile and they are awesome. We have just recently bott Pitt boss vertical smoker just wondering what are the best pellets?
Believe it or not, in my PitBoss 7 Series Copperhead upright smoker the only pellets I use are Mesquite pellets. They just happen to be the PitBoss brand. I don’t care for a heavy smoke flavor.
Tried this a few weeks ago for a dinner party that it was a big hit. Best when it is still warm. Serving again with Thanksgiving appetizers today.
Any tips for transferring the block of cheese after the cook from the foil to a serving dish without messing up the shape of the cheese?
Ervin, I usually use a fish spatula to gently slide under it and move it to where I want it. You can also smoke it on a small piece of parchment paper so it’s easier to pick up and move at any time.
I like to add crushed pecans to the top of the cheese, push them in a little so they don’t fall off and smoke away!!
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
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.
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.
Great suggestion.. thanks!
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!!
It’s even better the next day !!
Can you smoke the cheese and serve later. Will it be any good?
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.