Name: Smoked Cream Cheese Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 oz cream cheese (one standard block); 2 tbsp BBQ dry rub; 1/4 cup dark brown sugar; 2 tbsp kosher salt; 1 tbsp garlic powder; 1/2 tbsp black pepper; 1/2 tbsp onion powder; 1/2 tbsp smoked paprika; 1/2 tbsp chili powder

Jump to Recipe·5.2 from 23 reviews

If you’re on the hunt for your new favorite appetizer, Smoked Cream Cheese is an absolute game changer that will have your friends and family talking for weeks. This easy-to-make dish transforms a humble block of cream cheese into something smoky, savory, and utterly irresistible, thanks to a flavorful dry rub and a bit of slow time in your smoker. The result is a creamy, spreadable delight with a gorgeous smoky crust that looks and tastes far fancier than the simple prep suggests. It’s the ultimate crowd-pleaser for parties, backyard barbecues, or just flipping the script on classic cheese and crackers!

Smoked Cream Cheese Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Smoked Cream Cheese is how a handful of simple but carefully chosen ingredients work together to create a complex, crave-worthy bite. Each one brings something special, whether it’s creaminess, color, spice, or aroma.

Cream Cheese: The star of the show—full-fat is best for a rich, melt-in-your-mouth texture.
BBQ Dry Rub: Adds layers of smoky, sweet, and spicy flavor; use your favorite homemade mix or store-bought for ultimate convenience.
Olive Oil: Helps the seasonings stick to the cream cheese and adds a subtle richness to the final dish.
Spray Oil: Makes sure the cheese doesn’t stick to your foil, so you don’t lose a single delicious bite.
Dark Brown Sugar: Lends a deep molasses sweetness and caramelized crust to complement the smoky notes.
Kosher Salt: Essential for balancing flavors and drawing out the subtle tang in the cream cheese. (Don’t substitute table salt 1:1—it’s much saltier!)
Garlic Powder: Adds that classic, savory depth that keeps everyone coming back for more.
Black Pepper: A touch of sharp heat to balance the sweetness and richness.
Onion Powder: Rounds out the rub with a subtle aromatic quality.
Smoked Paprika: Enhances the smoky flavor and gives a warm, inviting color.
Chili Powder: For a background of mild heat—add more if you love a spicy kick.

How to Make Smoked Cream Cheese

Step 1: Preheat Your Smoker

Start by warming up your smoker to 200 F. If you’ve already got something else cooking, don’t stress—Smoked Cream Cheese is forgiving. Anything from 180 F to 250 F will still yield fantastic results. Just know that lower temps bring out more smoke flavor, while higher temps mean the cheese will be ready a bit faster.

Step 2: Prepare the BBQ Dry Rub

If you’re making your dry rub from scratch, combine the brown sugar, kosher salt, garlic powder, black pepper, onion powder, smoked paprika, and chili powder in a small bowl. The aroma alone will have you counting down the minutes until it’s ready! And don’t forget: stick to kosher salt for best results—using table salt 1:1 can make things too salty.

Step 3: Prep the Baking Sheet and Cream Cheese

Line a small baking sheet with foil, then lightly coat the foil with spray oil so nothing sticks. Set your block of cream cheese on the foil and drizzle it with olive oil, rolling or brushing it on so every surface glistens. This not only helps the rub stick but also gives you that crave-worthy golden crust.

Step 4: Season Generously

Now comes the fun part—dust the entire block of cream cheese with your barbecue dry rub, making sure every side gets a cozy coat. You don’t need to use all the rub—too much can overpower the cheese and make it salty—so save extra for your next grilling adventure.

Step 5: Score the Cream Cheese

With a sharp knife, gently score the top of the cream cheese in a cross-hatch pattern. These cuts aren’t just for looks! They help the smoke and seasonings penetrate deeper and make the block easier to serve.

Step 6: Smoke It Low and Slow

Carefully place your seasoned block of cream cheese on the prepared baking sheet, then slide it into the preheated smoker. Let it smoke for 1 to 2 hours (2 hours gives you the richest, most developed texture and flavor, but it’s still delicious after an hour if you’re short on time). The outside will set up into a beautifully seasoned crust, while inside it stays perfectly creamy and spreadable.

How to Serve Smoked Cream Cheese

Garnishes

Dress up your Smoked Cream Cheese with fresh herbs like chives, parsley, or even a sprinkle of everything bagel seasoning for extra crunch and color. A drizzle of hot honey or a few toasted nuts can elevate the presentation and offer a lovely contrast to the smoky, creamy base.

Side Dishes

This irresistible cheese pairs perfectly with sturdy kettle chips, buttery crackers, crostini, or even crisp cucumber slices for a lighter touch. It’s also a wonderful addition to a charcuterie board, where it holds its own alongside cured meats, pickles, and fresh fruit.

Creative Ways to Present

Turn the show-stopping block into a centerpiece by serving it warm on a rustic cheese board, surrounded by cracker varieties and crunchy veggies. Cut it into wedges for easy grabbing, or scoop and swirl with a small spoon for a more interactive dip-style presentation. For a party, try serving it in individual ramekins for a charming twist.

Make Ahead and Storage

Storing Leftovers

Store leftover Smoked Cream Cheese in an airtight container in the refrigerator for up to 4 days. The smoke and seasonings will continue to deepen, making second-day slices just as irresistible as when freshly made.

Freezing

While cream cheese’s texture does change a bit when frozen, you can freeze Smoked Cream Cheese for up to a month. Wrap it tightly in plastic wrap and place it in a sealed bag or container. Thaw overnight in the fridge, then unwrap just before serving.

Reheating

To gently restore that melty magic, place the refrigerated Smoked Cream Cheese (removed from plastic) on a foil-lined baking sheet and warm it in a 300 F oven for about 10 minutes, or until just soft and warmed through. Don’t overheat, or it could lose its creamy texture.

FAQs

Can I make Smoked Cream Cheese without a smoker?

Absolutely! If you don’t have a smoker, use a regular grill with a smoker box or a stovetop smoker. You can also add a drop or two of liquid smoke to the olive oil before coating the cheese—a clever shortcut that still offers great flavor.

Is there a vegetarian version of the dry rub for Smoked Cream Cheese?

Yes, most dry rubs are naturally vegetarian, but always double-check for hidden ingredients. You can make your own by blending spices, sugar, and smoked paprika for that classic barbecue taste without any animal products.

Does the cream cheese melt or spread out during smoking?

Smoked Cream Cheese will hold its shape beautifully when smoked at lower temperatures as directed. While the outer layer forms a flavorful crust, the inside stays creamy and spreadable, turning ultra-smooth but not runny.

Which wood chips are best for smoking cream cheese?

Milder wood chips like apple, cherry, or pecan are wonderful for Smoked Cream Cheese, providing gentle smoke that highlights rather than hides the cheese’s natural flavor. Stronger woods can be used, but keep in mind they’ll impart a more assertive taste.

Can I use light cream cheese instead?

You can substitute light cream cheese if you like, though the texture may be slightly less creamy and the final product a bit softer after smoking. The flavor will still be delicious and crowd-pleasing!

Final Thoughts

If you’ve never tried Smoked Cream Cheese before, you’re in for a remarkable treat that’s much greater than the sum of its parts. It’s simple, fun, full of flavor, and practically guaranteed to impress. Grab your favorite rub and prepare to wow every guest—this will quickly become your new go-to appetizer!