Smoked Cream Cheese
Take your appetizer game to the next level with a batch of this Smoked Cream Cheese. This easy recipe is a guaranteed party favorite!
This Smoked Cream Cheese post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
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Cream cheese is a staple ingredient in our house. Whether we’re making tasty party appetizers (like this Black Bean and Corn Dip) or a dessert to satisfy our sweet tooth (like this Funfetti Cheesecake Cake), a block or two of cream cheese is not far away. However, today’s recipe is different. Smoked Cream Cheese. That’s right. The velvety texture of cream cheese combined with the smoky flavor from the grill. So much flavor!
Hold up. Smokers are hot, right? And cream cheese melts when it gets hot, right? So how is this recipe possible? The key is low temperature. This cream cheese gets smoked at just 180°F. We use the grill and smoker all the time, and this is definitely the lowest temperature I use. For comparison, smoked meats like pulled pork or smoked brisket typically cook in the 225°-250°F range. And of course grilling is much higher – around 350°F or more.
The lower temperature on the smoker keeps the cream cheese in a block but still allows it to absorb all of the delicious smoked flavor. This might be my new favorite party appetizer of all time. It’s super easy to make, and it definitely gets a “wow” reaction whenever we serve it. I’m telling you – this recipe will quickly become a party favorite in your house, too!
Smoked Cream Cheese
Once it’s smoked, the cream cheese turns nice and soft, but it doesn’t completely melt. We typically serve it hot (right off the smoker) with a cheese knife along with crackers and/or sliced veggies. If you’re not planning on serving the cream cheese right away, then I recommend storing it in an airtight container in the refrigerator. Warm up the cream cheese in the oven or microwave before serving.
The smoke flavor in this recipe is absolutely fantastic, but the other secret to making the best smoked cream cheese is the dry rub. Before putting the blocks of cream cheese on the smoker, rub each one with ~1 tablespoon of olive oil. Then sprinkle a barbecue rub on the top and sides of the cream cheese. Holy cow! The softened cream cheese combined with the spices and seasonings of a BBQ rub is nothing short of amazing.
Cabot Cream Cheese
The most important thing to remember when making good smoked cream cheese is to use good cream cheese. Seems obvious, right? The better the quality of cream cheese, the better the Smoked Cream Cheese will taste.
When it comes to cheese, we are a Cabot family. Cabot Creamery is a co-op based in Vermont, and the farmers who produce the milk also own the company. Back when we lived in upstate New York, we had the chance to meet one of the Cabot farm families. They’re incredible people who work hard and truly care about the quality of the products that Cabot makes.
And guess what? That extra care shows! Cabot’s Seriously Sharp cheddar cheese is definitely one of my all-time favorite cheeses. And Cabot’s cream cheese? It’s made from the same milk as the delicious cheddar cheese. It’s rich and creamy, and it tastes amazing on bagels. It also tastes amazing when it comes off the smoker!
Variations
This Smoked Cream Cheese recipe is super versatile. For this round, I made one block with a traditional BBQ rub and one block with an everything bagel rub. Here are some ideas if you want to mix this recipe up a bit:
- Traditional BBQ Rub. This is the classic way to make savory smoked cream cheese. Feel free to use your favorite BBQ rub or make the easy one that’s included in the recipe below. To take this to a new level, spread a bit of jalapeno pepper jelly or hot honey on top of the block of cream cheese after it’s smoked. The heat from the jelly combined with the creaminess of the cream cheese is out of this world! Serve with crackers and/or sliced veggies.
- Apricot Jam or Fig Jam. Instead of pepper jelly, spread a bit of apricot or fig jam on top of the cream cheese block after smoking.
- Everything Bagel Seasoning. Serve with bagel chips.
- Ranch Seasoning. Drizzle cream cheese with buffalo sauce after smoking and serve with thick tortilla chips or pita chips.
- Taco Seasoning. Top with a spoonful or two of salsa (after smoking) and serve with tortilla chips.
- Cinnamon + Sugar. Put a dessert spin on this recipe by sprinkling cinnamon sugar on the cream cheese. Serve with graham crackers, ‘nilla wafers or apple slices.
How to Store Leftovers
Oh, and one more thing! Smoked Cream Cheese stores quite well. Leftovers should be stored in an airtight container in the fridge for up to 5 days. To freeze smoked cream cheese, let the cream cheese chill in the refrigerator for 24 hours. Then vacuum-seal the blocks or wrap them tightly in plastic wrap and store in the freezer for up to 6 months. To serve, let the cream cheese sit at room temperature for ~30 minutes and then bake in a 350°F oven for 10-12 minutes, or until warm.
Since bricks of cream cheese freeze so well, throw a couple extra blocks on the smoker whenever you’re making a batch. Guests dropping by on short notice? Just pull a brick of cream cheese from the freezer and you’re all set. Talk about taking entertaining to the next level! “Oh, I just set out a block of smoked cream cheese if anyone is hungry.” *mic drop*
If you’re looking for an easy appetizer recipe, then grab some blocks of Cabot Cream Cheese and make this smoked cream cheese. It’s a family favorite here, and I’m sure it will become a family favorite in your house, too! Cheers!
Did you make this Smoked Cream Cheese recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) and Cabot (@CabotCreamery) on Instagram – we’d love to see your version!
Smoked Cream Cheese
Ingredients
- 8 oz. Cabot Cream Cheese
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp barbecue rub see note
- {for serving} pepper jelly
- {for serving} crackers pita chips or sliced veggies
Instructions
- Preheat smoker to 180°F. (See note)
- Using a rimmed baking sheet than will fit on smoker, line baking sheet with aluminum foil. Spray foil with nonstick cooking spray.
- Rub olive oil over all sides of the cream cheese and set on baking pan.
- Sprinkle barbecue rub evenly on top and sides of the cream cheese.
- Using a sharp knife, cut ½” slices in the top of the cream cheese in a crosshatch pattern.
- Smoke for 2 hours.
- Remove cream cheese from smoker and top with pepper jelly. Serve warm with crackers, pita chips or sliced veggies.
Notes
• 1 tsp brown sugar
• ½ tsp smoked paprika
• ½ tsp kosher salt
• ¼ tsp chili powder
• ¼ tsp black pepper
• ¼ tsp onion powder
• ¼ tsp garlic powder
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Cant wait to make this soon for me can i use vegan cream cheese i never had smoked cream cheese before perfect for snacks love your recipes as always brightens up my day everyday after work
Hey Ramya! I don’t have any experience cooking with vegan cream cheese, but I say give it a shot and see how it goes. That’s the fun part about cooking – get in the kitchen (or outdoors at the grill) and experiment! 🙂
This smoked cream cheese is so fascinating! It would add so much additional flavor to an everything bagel! Mmmmm! Another fantastic creation, David!
Oooo – I’ve never thought about using that smoked cream cheese on a bagel. How did I not think about that!? Ok, that’s happening…ASAP! Thanks, Michelle!
Say what?! Smoked cream cheese? I never would have thought of this, but the idea sounds phenomenal (as well as the final result)! I can imagine it warm on baguette. But I’m also thinking you can use it in so many fun recipes, like cheese ball.
Another good idea! I love the idea of smoking the cream cheese and then using it in a cheese ball. Smoked cream cheese freezes well, so we could make some and store it in the freezer for easy cheese balls once holiday entertaining season rolls around. I’m doing that – thanks for the idea, Ben!!
such an interesting idea David. Who would have thought of smoking cream cheese? :=) You did!
cheers
sherry
Haha – it’s pretty fantastic, Sherry! I cannot lie. 🙂
Smoked cream cheese? Count me in! This recipe sounds amazing, combining that creamy texture with smoky flavor is pure genius. Cant wait to try it myself
Oh you should absolutely try this recipe ASAP, Raymund – it’s amazing! The creamy cream cheese combined with the smoky flavor is so good. Add a spicy pepper jelly on top after it’s smoked, and you’re in for a real treat!
Love this! I love smoked mozzarella, so I know I’d love this. You know, I’m in Australia, and all of your ads about about Australia!!! So weird how that works…
That’s interesting, Mimi! I think it pulls ads based on your current location, so I guess it makes sense that it’s about Australia. Still interesting, though! And, yes, smoked cream cheese is SO good!!