Smoked Cream Cheese

I’ll be real—once I tried smoked cream cheese, it was a game-changer. It’s hard to imagine going back to plain cream cheese after experiencing that rich, gooey melt and the subtle smoky finish. It’s so simple, yet the result is absolutely amazing. This recipe only needs a block of cream cheese, your favorite dry rub, a drizzle of olive oil, and a smoker set at 180-200°. A couple of hours later, it’s ready to serve—just spread it on crackers or scoop it with kettle chips. It even works perfectly alongside Jalapeño Poppers, Pig Shots, and those indulgent Texas Twinkies or Armadillo Eggs. I always keep a batch ready when I’m planning a weekend barbecue with friends—it never fails to impress.

The best part? You can make it your own. Whether your guests love bold heat or prefer a balance of spicy, sweet, and savory, there’s a flavor for everyone. Toss on some brown sugar, salsa, or get creative with flavors like bacon-wrapped bits or a spoonful of Butter and Feta. I’ve even used toppings inspired by Candle Pasta, Parmesan, or Chopped Italian Sandwich. For a twist, I once used it as a topping on Smash Burgers and inside Tacos—total hit! It’s fun to explore additional flavor combos, or pair it with smoked Chicken Breast, grilled Steaks, or any meat you’ve got going on the pellet grill. It truly works across a wide range of cooking ideas.

Don’t be afraid to try out bold mixes—like a TikTok craze, this dish has hit fever pitch, and for good reason. Whether you’re matching the latest BBQ trend or coming up with your own homemade twist, this one appetizer will meet all your party preferences. Think of it as the canvas of your smoky dreams: load it with herbs, nuts, or even leftovers like shredded meat. It’s a flavorful shortcut that cuts down prep time and still manages to show off your skills. No matter the vibe—laid-back hangout or fancy food night—this one cheese dish does the work of ten. And yes, it’ll be the one everyone keeps asking the recipe for.

What is Smoked Cream Cheese ?

Smoked cream cheese is a simple dish that typically involves placing a block of cream cheese into a smoker, where it’s cooked slowly at a low temperature around 200-250°F. Over the next few hours, it develops a rich golden-brown crust on the outside while staying soft and creamy on the interior. The process of smoking it with wood not only creates that signature smoky flavor but also lets any added seasonings sink deep into the cheese. I’ve made it many times, and the result always pairs perfectly with chips—the warmth, texture, and flavor make it a crowd favorite every time.

Ingredients

• 1 block (8 oz) full-fat cream cheese
• 1 tablespoon extra virgin olive oil
• 1 tablespoon BBQ dry rub (use a balanced one with garlic, paprika, pepper, and salt – or see homemade version below)
• 1–2 fresh garlic cloves, peeled
• 1 small shallot, thinly sliced (or use caramelized onion for sweetness)
• 1–2 tablespoons smoky jalapeño glaze (Optional)
• 1–2 tablespoons fruity-spicy pepper jelly glaze (Optional)

Homemade Dry Rub 

• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground cumin
  

Kitchen Equipment Needed

• Smoker or pellet grill
• Sharp knife
• Small baking sheet
• Cast iron skillet (optional)
• Disposable aluminum pan
• Non-stick parchment paper or foil
• Basting brush
• Tongs or heat-safe gloves

How to Smoke it Right

Step 1: 

Preheat your pellet smoker or grill to around 225 degrees F, using hickory, pecan, or your favorite woods or pellets to build that deep smoky flavor.

Step 2: 

Unwrap an 8-ounce block of full-fat cream cheese and place it on a small baking sheet, cast iron skillet, or over a metal plank or aluminum foil lined with non-stick parchment.

Step 3: 

With a sharp knife, score the top surface in a crosshatch pattern to enhance both presentation and flavor penetration.

Step 4: 

Lightly brush or drizzle with olive oil, then fully coat and cover the entire block, including the sides, by gently pressing in your favorite dry rub like a Roasted Garlic, All Purpose BBQ Seasoning, or a Spice Guy mix.

Step 5: 

Let it cook and smoke for about 2 hours, allowing it to take on a rich color and warm gooey texture. You can also make a glaze or topping by blending diced ingredients like cranberry, jalapeno, and more in a blender, then pulse and transfer to a glass jar to refrigerate until ready—a great way to build layers of flavor over this simple process. It just takes a little effort to make real progress, and honestly, this cold brick turns into something unforgettable.

Some Tips

• Score the block with a sharp knife to open the center and help it warm evenly during the smoke.
• Pat dry with a paper towel if the cheese is wet—this helps the rub stick better.
• Experiment with different types of wood for unique flavor profiles—Rib, Sweet, or bold blends.
• Smoke 2-3 bricks if you’re serving a crowd—more fun for guests to sample and mix flavors.
• After cooling, wrap in plastic for storage or gifting—this recipe makes an amazing edible gift.
• Prep in advance and serve in individual 6-oz jars with a spoon for easy snacks or a neat appetizer.
• Pair with olive oil-drizzled, crispy, crunchy French baguette slices or crostini for a perfect accompaniment.
• Add salsa, butter, or a glaze to bring it to the next level—simple prep with big results.
• If it feels cold in the middle, give it a few seconds more in the smoker—makes a big difference.
• Don’t forget—this is about having fun, so let your friends sample, mix, and match.

What to Pair With Smoked Cream Cheese?

Once your smoked cream cheese comes off the smoker, you can serve it straight up while it’s still warm and gooey, or let it cool slightly—either way, the texture is irresistible. I always recommend grabbing a knife to scoop or spread it like butter over crackers, crostini, bagels, or sliced French baguette. It also works great as a dip for kettle chips, tortilla wedges, or even raw veggies like carrots, celery, and apple slices for a sweet crunch. Some people even love it with pita or as a creamy topping for Smoked Chicken Breast, giving the cheese a savory boost that makes this recipe a favorite every time. Whether it’s part of a party appetizer board or just a personal snack, there’s no wrong way to enjoy this rich and plain yet flavorful treat—especially when paired with a spoonful of Crunchy Shallot & Garlic Chili Oil for an extra hit of umami and heat.

Storing leftovers

To store any leftover smoked cream cheese, make sure it’s wrapped tightly in plastic wrap or aluminum foil, then placed in an airtight container before going into the refrigerator. I’ve personally found that it stays fresh and seasoned for up to 4 days this way. Once moved from the fridge, it can be warmed up gently depending on how you like it—either rewarm it in the oven, pop it into an air fryer, or use a microwave for a quicker option. No matter how you’re enjoying your leftovers, the cheese stays rich, creamy, and flavorful.

FAQ

How Long Should You Smoke It?

Smoked cream cheese at 225°F (107°C) usually takes 1 to 2 hours, but the exact time depends on how strong you want the smoky flavor. Check it periodically to ensure it stays soft and doesn’t get overcooked.

Is smoked cream cheese good?

Yes, it’s delicious, popular, and generally considered a unique treat with smokey flavor, rich depth, and a creamy texture that’s enjoyed warm, cold, or at room temperature.

Why doesn’t cream cheese melt in the smoker?

Cream cheese doesn’t melt in the smoker because the low temperature of around 225° keeps it soft, gooey, but not runny from the smoke.

Can you eat smoked cream cheese right away?

Yes, you can serve smoked cream cheese immediately after it’s done at 225°F. It’s best enjoyed warm, right off the smoker, when the cheese is soft, rich, and feels just like a melty dream

Conclusion:

If this recipe has turned you into the backyard BBQ hero, then you’re not alone—people absolutely love how easy it is to feed a crowd with something so rich, smoky, and unforgettable. I’ve personally loved making it for gatherings, and it always makes everyone feel special with minimal effort. If this quick tutorial helped, be sure to rate, subscribe, and share below—it’s a small way to spread the flavor and fun.

Smoked Cream Cheese

Recipe by Emily HarperCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

250

kcal

Smoked cream cheese is a rich, smoky appetizer with a golden crust and creamy center—perfectly seasoned and ideal for pairing with chips or crackers.

Ingredients

• 1 block (8 oz) full-fat cream cheese

• 1 tablespoon extra virgin olive oil

• 1 tablespoon BBQ dry rub (use a balanced one with garlic, paprika, pepper, and salt – or see homemade version below)

• 1–2 fresh garlic cloves, peeled

• 1 small shallot, thinly sliced (or use caramelized onion for sweetness)

• 1–2 tablespoons smoky jalapeño glaze (Optional)

• 1–2 tablespoons fruity-spicy pepper jelly glaze (Optional)

• Homemade Dry Rub

• 1 tablespoon brown sugar

• 1 teaspoon smoked paprika

• ½ teaspoon chili powder

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon ground cumin

Directions

• Preheat your pellet smoker or grill to around 225 degrees F, using hickory, pecan, or your favorite woods or pellets to build that deep smoky flavor.
• Unwrap an 8-ounce block of full-fat cream cheese and place it on a small baking sheet, cast iron skillet, or over a metal plank or aluminum foil lined with non-stick parchment.
• With a sharp knife, score the top surface in a crosshatch pattern to enhance both presentation and flavor penetration.
• Lightly brush or drizzle with olive oil, then fully coat and cover the entire block, including the sides, by gently pressing in your favorite dry rub like a Roasted Garlic, All Purpose BBQ Seasoning, or a Spice Guy mix.
• Let it cook and smoke for about 2 hours, allowing it to take on a rich color and warm gooey texture. You can also make a glaze or topping by blending diced ingredients like cranberry, jalapeno, and more in a blender, then pulse and transfer to a glass jar to refrigerate until ready—a great way to build layers of flavor over this simple process. It just takes a little effort to make real progress, and honestly, this cold brick turns into something unforgettable.

Notes

• Score the block with a sharp knife to open the center and help it warm evenly during the smoke.
  Pat dry with a paper towel if the cheese is wet—this helps the rub stick better.
  Experiment with different types of wood for unique flavor profiles—Rib, Sweet, or bold blends.
  Smoke 2-3 bricks if you’re serving a crowd—more fun for guests to sample and mix flavors.
  After cooling, wrap in plastic for storage or gifting—this recipe makes an amazing edible gift.
  Prep in advance and serve in individual 6-oz jars with a spoon for easy snacks or a neat appetizer.
  Pair with olive oil-drizzled, crispy, crunchy French baguette slices or crostini for a perfect accompaniment.
  Add salsa, butter, or a glaze to bring it to the next level—simple prep with big results.
  If it feels cold in the middle, give it a few seconds more in the smoker—makes a big difference.
  Don’t forget—this is about having fun, so let your friends sample, mix, and match.