Take your cheese board to the next level with this easy and delicious Smoked Cream Cheese recipe. Perfect for entertaining or as a tasty snack, this recipe will surely be a hit with your taste buds with the added sweet and spicy flavor of hot honey.
We are always looking to find fun ways to elevate appetizers for parties and gatherings. And smoked cream cheese has so much flavor. It’s ready in less than 90 minutes and is a great addition to any cheese board. You can adjust the flavors with any toppings you like from jams to caramelized onions, candied jalapeños, toasted nuts, and everything in between.
Ingredients for Smoked Cream Cheese
Exact ingredient amounts are in the recipe card.
- Cream Cheese – Make sure to use a block of full-fat cream cheese for the best flavor (not the whipped kind). If you use a lower fat version pay attention to the smoker’s temperature as it is more likely to melt at higher temps with less fat binding it together. For this recipe, we used the classic block of Philadelphia cream cheese and also tested using the Trader Joe’s cream cheese.
- Olive Oil – A small amount of olive oil in the pan and on the cheese helps with a nice shine and allows the dry rub to bind to the cheese more easily. We use extra virgin olive oil.
- Seasoning – We use our Pork Dry Rub, with hints of sugar, kosher salt, and savory flavor. You can use your favorite BBQ rub you have in your pantry. Another fun dry rub flavor is our Cajun Seasoning.
- Hot Honey – Added at the end, the hot honey adds a sweet flavor and balances with the richness of the cream cheese.
- Topping Ideas – Thinly sliced jalapeños (fresh or candied), crushed nuts (hazelnuts, almonds, pecans), jam, you name it. The options are endless! In our case, we are using store-bought roasted hazelnuts.
Substitutions
This smoked cream cheese is meant to be savory with a touch of hot sweet flavor. But you can easily adjust the flavors to a sweeter style by substituting the peppers and hot honey for your favorite high-quality jam. We love it with blackberry jam too as an alternative.
- Cream Cheese – We do not recommend whipped cream cheese, you need the brick for the cream cheese to smoke properly. Alternatively, you can do this with a goat cheese log.
- Seasoning – A great flavor profile is using everything bagel seasoning. Add some lox for a fun play on the classic lox bagel.
- Toppings – If you don’t like spice, skip the peppers and use your favorite jam. The sweet flavor is incredible.
Preparation
After unwrapping the cream cheese, place it in a cast iron skillet or pan (or other oven-safe dish like a baking sheet). Cover with olive oil and drizzle a little extra in the pan.
Chef’s Note: If using a baking sheet we recommend lining it with parchment paper sprayed with oil. It’s easier to remove the cream cheese and slide it off onto a serving dish.
Score the top of the cream cheese block with a sharp knife making X marks along one side. This allows the cream cheese to expand as it smokes and makes for nice presentation.
Apply your favorite BBQ rub to the top and sides of the cream cheese. It’s now ready for the smoker.
How To Make Smoked Cream Cheese
Preheat your smoker to no more than 225 degrees Fahrenheit. We recommend using a fruit wood for a sweeter flavor. We use our Big Green Egg charcoal grill set to 225.
Place the cream cheese on the smoker and close the lid. After 90 minutes you’ll see the cream cheese darken as it absorbs the smoky flavor. It will also be nice and soft. Remove from smoker.
Top with the hot honey drizzle and finely diced fresh jalapeños (or candied). Serve warm with your favorite crackers. We also added some crushed roasted hazelnuts. The ideas for additional toppings are limitless.
Pellet Grill Tip: If using a pellet grill consider smoking at 180 degrees or your low setting, which can run 160 – 180 degrees Fahrenheit.
Gas Grill Tip: Use a smoker box on top of your burners lined with (fruit) wood chips. Do not soak the wood chips. For more details read our article on how to smoke with a gas grill.
Chef’s Tip
If you run your smoker too hot – the cheese will melt. So be sure you keep your smoker on the “cooler” side. If scaling up and doing multiple blocks you can combine them together into one block for presentation or make them separately.
Recipe FAQs and Make Ahead Tips
We recommend you make this cream cheese recipe and serve it warm the day you want it. But if you do make ahead or have leftovers, store wrapped in plastic wrap or an airtight container in your refrigerator for no more than three days.
We recommend serving the cream cheese warm for the best texture. But you can serve cold if you want to make it ahead for a party. We do NOT recommend reheating the cream cheese again because it can break apart and curdle.
We recommend at or below 225 degrees Fahrenheit so it doesn’t completely melt or run.
We recommend using a fruit wood like cherry or apple. It has a softer and sweeter flavor. Wood chips, pellets, or chunks are perfect depending on the type of smoker you have.
What To Serve With Smoked Cream Cheese
Our first choice is crackers. Be sure they are firm crackers so they don’t crack when you are applying the cream cheese. You can use sturdy tortilla chips, pita chips, or pretzel bites. Whatever you like.
A baguette is another option. It’s even better if you toast it and make crostini.
And for companion ideas for your appetizer board add our smoked almonds, some smoked mortadella slices, and roasted garlic. Add fresh fruit like apple slices for a nice fresh flavor that complements the rich cheese.
Other Easy Appetizer Ideas
Explore all of our appetizer ideas or from some of our cheesy favorites.
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
Now on 2nd edition
Fire + Wine Cookbook
“This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art.”
5 out of 5 Stars
San Francisco Book Review
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Prep: Preheat your smoker to no more than 225 degrees Fahrenheit. We recommend a fruit wood for a sweeter flavor. Place cream cheese in a cast iron pan. Score the top of the cream cheese block with a sharp knife making X marks along one side. Coat with olive oil and drizzle some in the pan. Liberally season the top and sides with the dry rub.
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Smoke: Place the cream cheese on the smoker and close the lid. After 90 minutes you’ll see the cream cheese darken as it absorbs the smoky flavor. Remove from smoker.
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Serve: Top with the hot honey drizzle and finely sliced fresh jalapeños. Serve warm with your favorite crackers or chips.
- Sweet: If you want a sweeter flavor you can sub all of the toppings and just use a jam.
- Savory: Add bacon jam or caramelized onions.
- Brunch: Serve with everything bagel seasoning, lox, and capers.
Calories: 24kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 4mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
