Easy 2 Ingredient Smoked Cream Cheese

This smoked cream cheese is loaded with so much flavor you'll never believe it's made with just 2 ingredients! A quick coat in my favorite dry rub and 2 hours of slowly smoking in a pellet grill transforms the cream cheese into a creamy, savory appetizer your guests will love!

 

The Easiest Smoked Cream Cheese Recipe

• It requires just 2 ingredients! Cream cheese and my easy dry rub are all you need! If you don't have literally 3 minutes to throw together my dry rub - which perfectly blends the flavors of sweet and savory - you can use your favorite BBQ rub from the store as well!
• If you loved this easy smoker recipe, be sure to check out my smoked mac and cheese, 10-minute smoked salmon dip, and 5-ingredient smoked queso.

Ingredients and Substitutions

Cream Cheese

Use full-fat cream cheese for the best flavor and texture. I don't recommend using low-fat or fat-free as the texture won't be as creamy and the flavor won't be as rich.

Easy Dry Rub

My easy dry rub is perfect for anything you want to smoke, including cream cheese! It relies on brown sugar for a hint of sweetness. Chili powder, cumin, and paprika for a bit of spice and smoke. And garlic powder and onion powder to tie it all together.

How to Smoke Cream Cheese

Turn the pellet grill to smoke. Spread dry rub on a rimmed plate. Coat cream cheese in the dry rub, gently pressing it into the surface of the cream cheese, until the entire block is coated.

Score the top of the block of cream cheese in a cross-hatch pattern. If desired, drizzle with olive oil or spray with olive oil spray.

Transfer to a disposable aluminum pan or cast iron skillet. Turn the pellet smoker to 250 degrees and smoke for 2 hours.

Drizzle with honey and garnish with sliced green onion if desired. Serve with sliced French bread and Ritz crackers and enjoy!

Tips for Making the Best Smoked Cream Cheese

• Make your own crostini! If you want to take this appetizer to the next level, try pairing it with my super easy crostini recipe! Crispy, crunchy olive oil-drizzled slices of French baguette are the perfect accompaniment for this warm, creamy dip!
• Don’t forget to score the cream cheese. This step may not seem important, but it really does make a huge difference! Scoring the cream cheese opens up the block which helps make sure the smoky flavor gets to the middle of the cream cheese and that it warms through evenly.
• While you're scoring the cream cheese, it may stick to the knife along with some of the dry rub. To remedy this, you can slightly wet a sharp knife before scoring, or you can use a paper towel to clean the knife in between each slice.
• You'll know the cream cheese is done when the edges of the score lines begin to pull away from each other and the center is warm. To check if it's warm, insert a butter knife into the center for a few seconds. Carefully feel the end of the butter knife and if it's warm the cream cheese is done. If it's cold, give it a bit more time and then test again.
• If you're feeding a crowd, feel free to smoke 2-3 bricks of cream cheese at one time!

How to Serve Smoked Cream Cheese

My favorite way to enjoy this smoked cream cheese recipe is paired with:

• bagels
• crackers
• crostini
• sliced French baguette
• carrots
• celery
• apple slices
• pita chips
• tortilla chips

Are you new to smoking?

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Not sure which wood pellet grill is best for your needs?

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Smoked Cream Cheese Variations

This smoked cream cheese recipe is really like a blank canvas! You can make it sweet, savory, or a mix of both. Some of our family's favorite variations include the following.

Jalapeno Popper Smoked Cream Cheese

Coat cream cheese in my easy dry rub recipe. Smoke as directed. Sprinkle sharp cheddar over the block of cream cheese and smoke until the cheddar melts. Add sliced pickled jalapenos and crispy crumbled bacon. Serve with Ruffles potato chips.

Mediterranean Smoked Cream Cheese

Season cream cheese with a mixture of Italian seasoning and garlic powder. Smoke as directed and top with sun-dried tomatoes and capers. Drizzle with balsamic glaze and serve with slices of pita bread or pita chips.

Taco Smoked Cream Cheese

Season the cream cheese with my delicious homemade taco seasoning (or your favorite store-bought brand). Smoke as directed and top with diced pickled jalapenos. Serve with tortilla chips or fried tortilla strips.

Everything Bagel Smoked Cream Cheese

Season the cream cheese with everything bagel seasoning and smoke as directed. Top with capers or lox and serve with bagel chips or sliced bagel pieces.

Apple Pie Smoked Cream Cheese

Turn this smoked cream cheese into dessert! Season the cream cheese with a cinnamon sugar blend and smoke as directed. Top with your favorite pie filling - I like apple pie filling best! Serve with graham crackers or Nilla wafers and enjoy! It's like a fruity smoked cheesecake cream cheese dip!

Fig Jam and Pecan Smoked Cream Cheese

Coat cream cheese with a cinnamon sugar blend and smoke as directed. Top with fig jam and toasted pecans. Try candied pecans for an extra sweet crunch. Serve with crispy crostini.

Bacon and Pepper Jelly Smoked Cream Cheese

Coat the cream cheese block with my dry rub recipe and smoke as directed. Top with crumbled bacon and your favorite pepper jelly. Serve with Ritz crackers.

What Type of Wood Chips to Use

• For this smoked cream cheese I like to use a mix of apple and hickory.
• Hickory and mesquite are traditionally used for meat as they have a strong flavor so if you're planning to use one of those, I recommend blending it with something a bit milder like apple, oak, maple, or cherry.
• This article talks a lot more in-depth about what types of wood to use and why. I highly recommend taking a look if you're undecided.

FAQ

How long does it take to smoke cream cheese?

Cream cheese will take about 2 hours or so depending on what temp you smoke it at and how smoky you want it to taste. I like to smoke it at 250 degrees for about 2 hours for the best smoky flavor and creamy texture.

Does cream cheese melt in the smoker?

Nope! It gets SUPER creamy and spreadable! And it soaks up that delicious smoky flavor.

How long does smoked cream cheese last?

Once you've smoked the cream cheese it will stay good in the fridge for 3-4 days sealed in an airtight container. I'm quite certain, however, that you likely won't have leftovers anyway!

How do you know when smoked cream cheese is done?

Smoked cream cheese is done when the cross-hatch pattern has become quite visible, meaning the slices in the cream cheese have started to pull away from each other, and it's warm and creamy in the middle. To see if it's warm in the middle, carefully insert a butter knife into the center for a few seconds. Carefully feel the knife - if it's warm the cream cheese is done. If it's cold, give it some more time.

Should smoked cream cheese be refrigerated?

Smoked cream cheese does still need to be refrigerated after it’s cooked. Simply place it in an airtight container and keep it in the fridge for up to 4 days.

What does smoked cream cheese taste like?

The flavor of the smoked cream cheese will vary depending on what type of wood pellets you use and what you top it with! Coating it in my easy dry rub recipe is going to give you that classic pellet smoker flavor, while the honey and green onions had a bit of sweetness and a bite.

Do you eat smoked cream cheese hot or cold?

The best part about this cream cheese appetizer is that it can be eaten hot, cold, or even at room temperature and it tastes great at any temp.

Make-Ahead Instructions

While I do prefer this smoked cream cheese straight from the pellet grill, it can be made ahead of time and reheated! You can reheat it in a 350-degree oven for 10 minutes or until warmed through.

Storage Instructions

Store leftover smoked cream cheese in an airtight container or wrapped in aluminum foil/plastic wrap in the refrigerator for up to 4 days.

Instructions for Reheating

Reheat the smoked cream cheese in a 350-degree oven for about 10 minutes or until warmed through. I don't recommend reheating it in the smoker as it will take a long time to heat up and can potentially dry out.

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