Smoked Cream Cheese
This smoked cream cheese recipe transforms a simple block of cream cheese into a rich, smoky appetizer with a creamy center and beautifully bronzed exterior. Perfect for game day, holiday gatherings, charcuterie boards, and backyard BBQs.
Equipment
- Smoker
- Aluminum pan or small cast-iron skillet
- Parchment paper
- Instant-read thermometer (optional)
Ingredients
- 1 8-ounce block full-fat cream cheese, chilled
- 1 tablespoon BBQ rub or Everything Bagel seasoning
- 1 teaspoon olive oil optional, for seasoning adhesion
Optional Toppings
- Hot honey
- Pepper jelly
- Candied pecans
- Fresh herbs
- Balsamic glaze
- Everything Bagel seasoning
Instructions
- Preheat your smoker to 180°F–200°F using a mild smoking wood such as apple, cherry, or pecan.
- Place the chilled cream cheese block on a cutting board and score the top in a crosshatch pattern about ½ inch deep, being careful not to cut through the bottom.
- Lightly coat the surface with olive oil if desired, then apply the BBQ rub evenly across the top, working some seasoning into the scored cuts.
- Place the cream cheese in a parchment-lined aluminum pan or small cast-iron skillet.
- Transfer to the smoker and cook for 2–3 hours, or until the surface is golden brown, slightly puffed, and softened while still holding its shape.
- Remove from the smoker and let rest for 5–10 minutes.
- Add any desired toppings such as hot honey, pepper jelly, herbs, or candied pecans.
- Serve warm with crackers, crostini, pretzel rods, pita chips, or fresh vegetables.
Notes
- Always start with cold cream cheese for the best texture and shape retention.
- Full-fat brick cream cheese produces the best results.
- Apple, cherry, and pecan woods provide the most balanced smoke flavor.
- Avoid temperatures above 225°F to prevent excessive softening and fat separation.
- For a softer dip-style texture, cook until the internal temperature reaches approximately 155°F.
- Leftovers can be refrigerated in an airtight container for up to 5 days.