Elevate your cheese game with this tantalizing smoked cream cheese. It’s a simple yet stunning appetizer for any occasion!

There’s nothing like a traditional cream cheese spread to grace your dining table. But have you ever considered giving it a smoky twist? This smoked cream cheese takes a familiar favorite and elevates it to an exciting new level. The result is a velvety smooth, smoky, and flavorful cheese spread that pairs excellently with a variety of breads and crackers. This smoked cream cheese isn’t just a dish—it’s a culinary experience that your guests will remember long after they’ve savored the last bite.

Frequently Asked Questions

What cream cheese should I use?

When selecting the cream cheese for this recipe, opt for a full-fat version for the creamiest result. The additional fat helps to maintain the structure of the cheese during the smoking process. Avoid whipped or low-fat cream cheese as they may not hold up as well to the heat.

What type of BBQ rub should I use?

Any dry rub or spice blend will work. We love this sweet rub from Hey Grill, Hey! Feel free to experiment with flavors to find your favorite combination.

Can I use a different type of cheese?

Yes, you can use other types of soft cheese, like brie or camembert, although the smoking time may vary.

I don’t have a smoker, can I still make this?

Absolutely, you can use a conventional oven to bake the cheese at a low temperature for a longer time.

Smoke Flavor Varieties

Different types of wood chips impart distinct flavors to the cream cheese. For example, hickory offers a robust, bacon-like flavor, while applewood provides a milder, fruity note. Mesquite, on the other hand, gives a strong, earthy flavor. Experimenting with different wood chips can provide a fun and exciting way to personalize this recipe.


  • Replace cream cheese with Neufchâtel cheese for a lower-fat option.
  • Try different BBQ rubs or spice blends to personalize the flavor.
  • Instead of olive oil, try drizzling the cheese with truffle oil for a gourmet twist.


If you find your cream cheese is melting too quickly, it might be that your smoker’s temperature is too high. Ensure it stays within the 200-225 degrees Fahrenheit range. In case your cream cheese doesn’t absorb enough smoke flavor, consider increasing the smoking time or using a stronger-flavored wood chip.

Tips From the Chef

  • Make sure to score the cream cheese deeply enough to allow the smoke and spices to penetrate.
  • Avoid overcrowding your smoker to ensure even smoke distribution.
  • Always let the cream cheese rest before serving. This helps the flavors to meld together.

Serving Suggestions

This smoked cream cheese makes a great appetizer for any occasion. Pair it with a variety of crackers or a sliced baguette. Add a selection of fresh fruits, cured meats, and nuts for a complete cheese board. Alternatively, for an interesting twist, drizzle it with hot honey or pair it with a pepper jelly for a burst of sweet and spicy flavors.

Alternate Preparation Options

If you don’t have a smoker, don’t worry. You can still make this recipe in your oven. Set your oven to the lowest possible temperature and bake the cream cheese for a longer time to achieve a similar effect. Remember, the goal is to warm the cheese slowly to absorb the flavors of the spices and not to melt it.

Storage and Reheating Instructions

Store any leftover smoked cream cheese in an airtight container in the refrigerator for up to a week. To reheat, gently warm it in the oven at a low temperature until it reaches your desired consistency. If you wish to freeze the smoked cream cheese, wrap it tightly in plastic wrap and freeze for up to two months. Thaw in the refrigerator overnight before reheating.

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