Easy Smoked Cream Cheese (Pellet Smoker Recipe)
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Smoked Cream Cheese comes out soft and creamy, simply bursting with spectacular sweet and spicy flavors. It’s amazing what a few seasonings and a little time in the smoker can do! My smoked cream cheese recipe is perfect for parties, a Sunday brunch, or when you just want something scrumptious and snacky!
Don’t miss out on this cream cheese appetizer!
It’s the perfect way to cook blocks of cream cheese, and it really does make an easy appetizer to pair with your favorite crackers, veggies, and more.
This would also be super good on a charcuterie board!
The fun part is that it offers so much flavor! You can pair it with jalapeño poppers, hot honey, pita chips, apple slices, bagel chips, nilla wafers, or any other personal preference that you want.
The cream cheese taste can be sweet or savory, which means that it can be used with pepper jelly or topped with your favorite BBQ rub to let that smoke flavor shine.
It’s the perfect appetizer and such an easy way to smoke a brick of cream cheese!
Keep it simple and add some bagel seasoning, or let this tasty appetizer be as versatile as you want.
The recipe card below shows how simple it is to make this easy smoked cream cheese, and trust me when I say that it has the best flavor!
Create the ultimate party dip for your next party using this delicious recipe. You’ll love the simple process and each bite gives the best smoky flavor!
New recipes like this are the best! And the best part? It’s unique and fun!
Table of Contents
Smoked Cream Cheese
I’m all in for the smoked cream cheese recipes craze! To be fair, though, anything that’s as creamy, cheesy, and melty as this gets an immediate 5 stars in my book.
Smoked cream cheese is decadent in flavor and texture. With a thick, creamy consistency and mouthwatering tangy flavor, you just can’t go wrong!
This smoked cream cheese recipe adds an extra kick of spice, a bit of oil for that crispy exterior, and a slathering of beer to break through all of that rich cheese.
Speaking of rich, you just have to try adding cream cheese to your mac and cheese! Or, if you’re in it for the heat, try my buffalo chicken version.
And for another perfect party appetizer, try this smoked queso!
Ingredient Notes and Substitutions
- Cream Cheese – Be sure to use a block, not the whipped kind that comes in a tub. I only recommend using full-fat cream cheese.
- Sweet BBQ Rub – Your favorite blend or brand will work, but I personally love making my own sweet BBQ rub at home to control the measurements of each spice.
The best blend is both sweet and spicy, with plenty of pepper! - Vegetable Oil – Olive oil is a good substitute, adding a bit more depth and a floral note when smoking cream cheese. Avocado oil is another great choice!
- Beer – I recommend using an IPA for a touch more bitterness and additional herbal taste. If IPAs aren’t your thing, try a pale ale, lager, or any citrusy beer.
- Onions & Jalapenos – The veggies are optional. I think they add a beautiful sweet, sour, and spicy flavor and overall aroma.
Give it a try, or sub in the vegetables you enjoy smoking the most.
How Long to Smoke Cream Cheese
First, the temperature your smoker is set to will often determine how long to smoke cream cheese.
I like to really take advantage of the low and slow method. So at 225°F, it will take about 1 hour to smoke cream cheese.
Serving Suggestions
You’ll need some dippers to munch on your smoked cream cheese! Crackers are a no-brainer, and pretzels are always a winning choice.
I’d also try tortilla chips! Slices of bell peppers, cucumbers, and carrots are a couple of fresh and crisp dipper options, and you can’t go wrong with fresh bread!
Smoked Cream Cheese Recipe Variations
- Try Different Flavors – Try smoking cream cheese of all kinds! There’s chive and onion, garlic and herb, spicy jalapeno… Any one of them would taste amazing.
- Other Toppings to Try – Aside from BBQ, try topping your block with a hot Mexican spice blend, ranch dressing mix, or a combo of fresh and peppery herbs (thyme, dill, basil, etc.).
Storing & Reheating
We’re working with dairy here, so all leftovers need to go right into the refrigerator! If left out for longer than 2 hours, your smoked cream cheese is no longer good.
Be sure to safely store any excess dip in an airtight container and transfer to the fridge if you’ve made too much. Leftovers can be chilled for up to 4 days.
To reheat, a short (and I mean short) trip in the microwave will be plenty. If 10 seconds doesn’t do it, continue in 5-second increments until it’s as warm as you’d like.
Smoked Cream Cheese Recipes FAQ
When it comes to smoking cream cheese (or any cheese), low and steady wins the race!
Keep the temperature on the lower side. I recommend 225°F, and I’ve seen some smoked cream cheese recipes as high as 275°F — don’t go any higher than that.
For the same reason, avoid overstuffing with wood chips to prevent excessive smoking that may raise the temperature too high.
It shouldn’t. In this particular instance, the block is being slowly heated on its own and will remain solid. There shouldn’t be any breaking of the ingredients.
Now, if you add something like lemon juice or some other acidic agent, you’ll risk curdling. In this instance, wait until the very end to add such an ingredient.
Well, that’s completely up to you! It can go either way. Some prefer it soft and melty, while others like a cool, creamy bite.
You might want to base it off of whatever you’re serving this smoked cream cheese recipe with — you’ll have a hard time scooping a cold, solid dip with soft bread, for example.
Enjoy!
With love, from our simple kitchen to yours.
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Other Delicious Smoker Recipes
Easy Smoked Cream Cheese (Pellet Smoker Recipe)
Equipment
Ingredients
- 16 ounces cream cheese, room temperature
- 3/4 cup sweet BBQ rub
- 1/4 cup vegetable oil
- 3 ounces IPA, or beer of choice
Instructions
- Preheat the smoker to 225°F.
- Place cream cheese in a cast iron skillet or smoker safe dish. Use the tip of a sharp knife to cut/score crosswise slices in the cream cheese, about ½ inch deep.
- Brush the cream cheese with oil and beer. Pour the remainder of the beer in the skillet.
- Cover the cream cheese with sweet BBQ rub and use your fingers to pat it gently, to help it adhere.
- Surround the cream cheese with sliced onions and jalapenos if desired.
- Smoke for 1 hour, tossing the onions and jalapenos often to ensure coated with liquid and prevent from drying.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2022, updated and republished June 2024
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This sounds amazingly delicious, but I don’t have a smoker. Is there any other way to cook it?
my husband smokes on our charcoal grill
This is SO GOOD. I love the spiciness, but it’s not too much. 10/10. This was very nice on crackers
I have liquid smoke could I just make it with that?
I would like to try to do this but I only have a gas grill. Is there a way to smoke the cheese on the gas grill?
Soak some wood chips and place them in an aluminum pouch(with slits)and set your grill(one burner only) and set the pouch over burner until it starts smoking.
Absolutely delicious and super simple! Donna and Chad’s recipes never disappoint.
Hi Aiden!
We’re so glad that you enjoyed the recipe.
TSRI Team Member,
Devlyn