Easy Smoked Cream Cheese {2 Ingredients!}

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This Smoked Cream Cheese is a real game changer for an appetizer spread: Its rich, velvety texture is infused with deep, smoky flavor. Whether with crackers, vegetables or a drizzle of honey, it’s an easy but stand-out dish that everyone will want to gobble up!

White plate with smoked cream cheese, crackers, and sliced French bread.

With perfect seasoning, slow-smoked, this creamy hit takes just minutes of prep but delivers restaurant-quality flavor. This is when the magic occurs, as the smoke accentuates the inherent richness of the cheese and adds a deliciously complex bite.

Whether you’re firing up for a backyard barbecue or searching for a unique dip to impress at game night, smoked cream cheese must be on your to-savor list. It goes great with sweet, spicy or savory toppings, making it infinitely customizable.

Better yet, you only need a handful of simple ingredients and a smoker to do so at home. You won't be able to see regular cream cheese once you try this!

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Why This Recipe Works
Main Ingredients
Instructions
Pro Tips
Variations and Substitutions
What to Serve With It
FAQ
Storing & Leftovers
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Easy Smoked Cream Cheese {2 Ingredients!}
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Why This Recipe Works

Simple to Prepare – Few ingredients and minimal prep time for huge flavor without complicated steps. Just season, smoke, and serve!
Rich, Smoky Flavor — The slow smoking process gives the cream cheese deep, savory notes that elevate a simple ingredient into a gourmet appetizer.
Versatile & Customizable – This dish can be topped with honey, hot honey, jam, nuts or spices to suit any taste or occasion.

Main Ingredients

Cream Cheese – The key ingredient in this recipe, it becomes perfectly creamy and flavorful once smoked. Of course, for the best texture and taste, go full-fat.
Honey – A drizzle of honey provides a level of sweetness that beautifully contrasts with the smoke and saltiness of the cheese. You can opt for classic honey or hot honey for a spicy kick.
Dry Rub – A mix of spices that add flavor and form a tasty crust on the cheese. You can use a store-bought BBQ rub or create your own with paprika, garlic powder and a little cayenne.

smoked cream cheese ingredients on white counter top.

Instructions

Prep the Cream Cheese — Score the top of a block of cream cheese in a crisscross pattern, then place it in a foil Pan. It allows smoke to fully soak into the meat and presents a gorgeous display.

White plate with a block of seasoned cream cheese on it.

Season It – YOu want to give the cream cheese a really good layer of your favorite dry rub all over both sides + top and bottom -- you want a nice layer of season back here, folks. Drizzle a bit of honey on top before smoking for added richness.

Metal pan with a block of cream cheese coated in dry rub seasoning.

Smoke the Cheese – Heat your smoker to 225°F and add your wood pellets of choice (hickory, apple or pecan are great). Put the foil pan with the cream cheese inside and smoke it with the lid on for 2 hours until it develops a golden-brown, slightly crispy outside.

Serve & Enjoy – Remove the smoked cream cheese from the smoker and allow it to cool for a minute. Drizzle with additional honey if using and serve warm with crackers, veggies or bread for dipping!

Pro Tips

Use Full-Fat Cream Cheese — Full-fat cream cheese smokes better and stays nice and rich and creamy inside. Low-fat versions can end up too mushy to maintain their texture.
Score for More Flavor — Lightly scoring the top of the cheese allows the smoke and seasoning to permeate better. Not only does this add flavour, it helps create a lovely golden brown crust.
Pick the Right Pellets — Hickory, apple and pecan wood pellets impart a delicate smokiness that won’t overwhelm the cheese. Stay away from strong woods such as mesquite, which can impart a bitter flavor.
Smoke Low and Slow — Maintain the smoke chamber temperature at 225°F; this keeps the cheese warming through without melting. This helps it gain the right texture and a good, smoky depth of flavor.
Experiment With Toppings — Add some finishing touches like a drizzle of hot honey, a sprinkle of crushed nuts or even a spoonful of fruit preserves. These additions balance out the smokiness and bring this dish to a whole new level!

Variations and Substitutions

Spicy Kick – Replace regular honey with hot honey or sprinkle in some crushed red pepper flakes for a spicy kick. In the dry rub, cayenne also provides some added heat.
Sweet & Savory — Drizzle maple syrup over smoked cream cheese, or top it with fruit preserves for a sweet addition. This is especially nice in combination with pecans or walnuts for crunch.
Herb & Garlic — Rather than a barbecue-style dry rub, rub the cream cheese with minced garlic, dried herbs and a drizzle of olive oil. That gives it a more Mediterranean-tinged flavor.
Cheese Variations – Smoke a block of goat cheese, brie, even feta for a change of pace from this recipe. When smoked each cheese takes on unique textures and flavors.
Oven or Grill Option – If you do not have a smoker, toss the seasoned cream cheese into the oven at 225°F with a small pan of water in it or on the grill to create the moisture of the smoker. Or you can also make it on a grill using indirect heat and wood chips for a similar effect.

What to Serve With It

Smoked cream cheese is surprisingly versatile, pairing with a wide range of dippers and toppings. Here are a few delicious serving ideas:

Crackers or bread - Serve with hearty crackers, toasted baguette slices or toasted pita bread for a brilliant textural contrast.
Fresh Veggies — Carrot sticks, celery, bell peppers and cucumber slices give a refreshing, crisp balance to the creamy, smoky cheese.
Meats & Charcuterie – For a fancy charcuterie board, serve it with cured meats such as salami, or pepperoni.
Fruit & Nuts – Fresh grapes, apple slices, pecans or almonds bring a sweet and nutty contrast that enhances the smoky flavor.
Drizzles & Toppings – Top with a drizzle of honey, hot honey, or balsamic glaze.

FAQ

What temp do you smoke cheese?

When smoking cream cheese, you should aim for a smoking temperature of 225°F (107°C). This lets the cheese soak in the smoky flavor, without getting runny. If you’re going for harder cheeses (like cheddar or gouda), a cold smoking method is fine at temperatures under 90° F (32° C) or so to ensure that they don’t get too melty.

How do you smoke cheese in a pellet smoker?

Foodiecrush happened to mention a great way to smoke cheese in a pellet smoker by using a foil pan to hold the cheese and injecting a little flavor with different wood pellets, smoked at 225°F about two hours per block of cream cheese. For harder cheeses, such as cheddar or gouda, you will want to cold smoke by keeping the temperature below 90°F and doing a 2-4 hours smoke using a smoke tube.

Does cream cheese curdle when cooked?

No, cream cheese doesn’t curdle when you cook it, but it does become grainy if you overheat it. Low-temperature smoking keeps it smooth and creamy.

How do you smoke cheese without it melting?

Cold smoke hard cheeses, (below 90°F), or keep it below 225°F for cream cheese, this keeps the cheese from melting. A foil pan and indirect heat help it keep its shape.

Storing & Leftovers

Refrigerate – To keep smoked cream cheese fresh and flavorful, store it in an airtight container in the fridge for up to 5 days.
Reheat — Place in a low oven (250 degrees) for a few minutes, or let sit at room temperature until serving in order to reclaim its creamy texture.
Freezing — Freeze tightly wrapped smoked cream cheese for up to 3 months; thaw in the refrigerator overnight before reheating or serving.

If you tried this Easy 2 Ingredient Smoked Cream Cheese or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

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