Smoked cream cheese is the perfect appetizer to serve when you have friends over for a barbecue! This recipe is so easy to throw together, and everyone who's tried it seems to love it! The cream cheese gets soft and gooey, but doesn't fully melt, making for an incredible texture when you serve it fresh from the smoker. I typically serve it with a cheese knife and crackers (as a spread), or with plain kettle chips (as a dip).
My favorite thing about this smoked cream cheese is that it works well at a wide range of cooking temperatures, so I just throw it in my pellet grill with whatever meat I'm smoking. It also works great with pretty much any dry rub, so you can whip up a quick batch of homemade rub or use a spoonful of your favorite pre-mixed rub. I typically use my standard brown sugar dry rub, which I've included in the recipe! It's the same rub that I use for my Smoked Chicken Breast.
I think there are a lot of possibilities for other fun topping and flavor combos using smoked cream cheese, so I'm planning to work on some additional recipes soon! You won't regret trying this easy appetizer.
Smoked Cream Cheese Recipe:
- Preheat a pellet smoker, or classic smoker, to 200 F (or really any temp between 180 and 250 F). Use any type of pellets or wood chips you prefer!
- Coat the blocks of cream cheese with olive oil, then cover with your favorite seasonings.
- Use a sharp knife to score the top of the cream cheese block, create a crosshatch pattern like the photos. Place the cream cheese block on a piece of foil in a small baking pan or cast iron skillet.
- Smoke for at least 1 hour. For the best smoky flavor and gooey texture, I recommend smoking for at least 2 hours.
- See the recipe block at the bottom of the post for more details and progress shots.
FAQ
How long to smoke cream cheese at 250?
Cream cheese will take 1 to 2 hours to smoke at 250 F. When you pull it out is really up to personal preference, I like to leave mine in until the outer crust is really caramelized, which usually takes at least an hour and a half.
How long to smoke cream cheese at 225?
Cream cheese will take 1 to 2 hours to smoke at 225 F. When you pull it out is really up to personal preference, I like to leave mine in until the outer crust is really caramelized, which usually takes at least an hour and a half.
Is 275 too hot to smoke cream cheese?
Nope, 275 F is an OK temperature for smoking cream cheese. I typically recommend keeping it under 250 F so the cream cheese cooks slower, but you it will work fine at 275 F if you are smoking other things at that temp. The cream cheese may be ready eat after just one hour.
What's the best seasoning for smoked cream cheese?
I strongly suggest a brown sugar based dry rub for the best smoked cream cheese! The brown sugar in the rub caramelizes to give that beautiful crust you can see in these photos.
What are the best crackers for smoked cream cheese dip?
My favorite crackers to serve with smoked cream cheese are actually not crackers at all, they're plain kettle chips! The kettle chips are more sturdy than most crackers, and make the smoked cream cheese into more of a dip than a spread. If I want to use crackers instead, I usually opt for butter crackers like Ritz crackers. You can also try it with tortilla chips, pita chips, apple slices, bagel chips, or whatever you can think of!
Can you use low-fat cream cheese?
Unfortunately, we don't recommend using low-fat cream cheese in this recipe because the results will be different.
Key Tips - Smoked Cream Cheese
Smoke the cream cheese at whatever temp your other recipes call for.
- This cream cheese will come out great if you set your smoker to any temp between 180 F and 250 F, and that covers the smoke temps for almost everything else. This makes it super easy to add to your smoker while you have another recipe (likely your main course) going as well.
Use whatever dry rub you have on hand.
- I included a recipe for my favorite simple brown sugar dry rub, but this will work with whatever rub you already have mixed up as well. I think brown sugar spice rubs give the best result because the sugar makes for an awesome outer crust.
Serve hot, with crackers or kettle chips.
- I serve this cream cheese appetizer straight from the smoker, with either a cheese knife and butter crackers (like a spread), or plain kettle chips (like a dip).
- I don't recommend serving this cream cheese cold, but some people do love it that way! I think the gooey texture of the warm cream cheese is what makes this dish so irresistible.
Store leftovers in the fridge.
- Leftovers should be moved to an airtight container and placed in the refrigerator. Some people like to use this seasoned cream cheese straight from the fridge. Personally, I think this so much better warmed up, so I like to rewarm it in the oven, air fryer, or microwave before enjoying again.
More Ways to Season Smoked Cream Cheese
My favorite seasoning is a brown sugar dry rub, which is the focus of this recipe, but there are so many other ideas to try!
- Your favorite BBQ rub
- Taco seasoning
- Ranch seasoning
- Italian seasoning
- Cajun seasoning
- Everything bagel seasoning (try it topped with green onions at the end)
- Dessert version: coat in dark brown sugar and smoke, then top with jam, pie filling, Nutella, dark chocolate, or your favorite sweets! Serve with gram crackers, nilla wafers, or rtiz crackers.
Dietary Restrictions
This dish is naturally Gluten-Free.
- Just make sure that your dry rub is gluten-free (the included dry rub recipe is gluten-free).
This dish is naturally Vegetarian.
A Note On Serving Sizes
Serving sizes are a very personal thing, which makes it difficult to choose a serving size that suits everyone. I've listed the serving size for this recipe as 1 oz, so ⅛ of a standard brick of cream cheese, but some people may choose to have more than one serving.
Smoked Cream Cheese
Equipment
- smoker I use a pellet smoker
Ingredients
- 8 oz cream cheese one standard block
- 2 tablespoon BBQ dry rub use your favorite, or see the recipe below
- olive oil
- spray oil
BBQ Dry Rub (makes ½ cup):
- ¼ cup dark brown sugar
- 2 tablespoon kosher salt do NOT sub table salt 1-1, see notes
- 1 tablespoon garlic powder
- ½ tablespoon black pepper
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika or regular paprika
- ½ tablespoon chili powder add more for extra spice
Instructions
- Preheat your smoker to 200 F (Or any temp between 180 F and 250 F if you have a different desired temp for something else you're smoking. The cream cheese is fine to smoke at any temp in that range.)
- Mix together your dry rub if you're making it now. Do not sub table salt for the kosher salt 1-1 or the result will be too salty, please see the notes.
- Line a small baking sheet with foil and grease the foil with spray oil. Drizzle the block of cream cheese with a little olive oil, fully coating the outer surface.
- Then, dust with the dry rub, covering all sides of the block. (You will NOT need the full half cup of rub, save leftovers for another use. Applying too much rub may make the final result too salty)
- Place the coated block on the prepared baking sheet. Use a sharp knife to score the top of the block with a cross-hatch pattern, as pictured.
- Smoke for 1 to 2 hours (I usually do 2 for more smokiness and the best texture, but you can pull it out after an hour if desired). Serve with a cheese knife and crackers (as a spread) or with plain kettle chips (as a dip).
Notes
Nutrition
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Mark says
This stuff is too good!!
JJ says
Cook time and temp were great, but followed the rub directions to a t and it was sssooooooooooooo salty. Could barely eat it
Jacqueline Schell says
I’m sorry to hear that this didn’t suit your taste. Did you by chance substitute table salt for the kosher salt? Table salt cannot be directly substituted and would result in the rub being way too salty as you described.
SHAUN SCHELL says
Great recipe and last name since we share the same last name.
Jacqueline Schell says
Thank you, glad you enjoyed the recipe!! 🙂
Tara says
This is WAY too much salt! And I did use the kosher salt. I would recommend using a quarter of the amount.
Anonymous says
You just added the wrong salt
Jeff Schell says
I too tried the recipe and its deeeeeeeeeeelicious! I too share your last name! LOL
only thing I did differently was put some mango-peach habinero jam on top once it was done being smoked.
Jeff says
I’ve smoked 3 different batches over the 5 day weekend remembering the purpose of Memorial Day. I’m having fun, and it’s a great picnic easy serve treat for recalling memories.
I used kosher shard salt in all of mine tries.
I use a square plastic sandwich tote (just 2 fingers bigger than the cheese), and begin with a sprinkling layer of powdered onion (a pallet for seeing how much other seasonings), and add remaining powders and herbs in a manor that allows the next ingredient to be visually determined. Kosher Sharded, or ground, Salt basically helps additionally match the many flavors.
1 - the basics, KC roadhouse, herbs, taco mix.
2 - taco seasoning (for picnic)
3 - creamcheese, Feta, Gorgonzola
- different dryrubs, one with green Jalapeños Chili Powder.
📝- Olive Oil as Binder.
Smokey says
Same here, the directions for the rub ingredients must be off, it was too salty to eat.
Jacqueline Schell says
Hello and thanks for your reply! I'm trying to figure out what exactly is going on here for some people. Did you use kosher salt or regular table salt in the rub? Did you apply significantly more than the ~2 tbsp of rub suggested in the recipe?
Dan says
This is the GOAT
Dave says
My kids won't stop asking for this! It's so good. Throw some jalapeno jam on top at the end and you wont regret it.
K says
10/10 made for the Super Bowl and everyone loved it!
Anonymous says
I made this for my friends once and now they request it for every bbq! I usually do 2 - one with the rub from this recipe and another with spicy jalapeno jelly on top.
NK says
10/10!
cfri says
10/10