Irresistible Smoky Delight
Nothing beats a good appetizer when hosting a barbecue, and one of my all-time favorites is Smoked Cream Cheese. This recipe is unbelievably simple yet packed with rich, gooey goodness. The secret lies in the smoker, where a single block of cream cheese transforms into a creamy masterpiece with an irresistible texture. I love scoring the top, brushing it with olive oil, and coating it with a flavorful dry rub—whether a homemade mix or a pre-mixed favorite. My go-to is a brown sugar blend, which pairs wonderfully with the deep, smoky undertones. Toss it on a pellet grill at 180-200°, and as it smokes, it absorbs all the delicious flavors from whatever meat is also smoking alongside.
This dish is endlessly versatile! Serve it as a spread with crackers, enjoy it as a dip with kettle chips, or even pair it with Smoked Chicken Breast for extra indulgence. The Traeger makes the process effortless, whether you eat it warm off the grill or chill it for a firmer bite. The best part? This isn’t just another fleeting Tik Tok craze like bacon-wrapped Oreos—it’s a viral recipe that’s here to stay. With so many variations to match different tastes and preferences, you can experiment with toppings inspired by trends like the Butter Candle, Feta Pasta, or even bold ideas like Parmesan Cabbage Steaks, Smash Burger Tacos, and the Chopped Italian Sandwich.
Essential Ingredients for the Perfect Flavor
Before firing up the smoker, make sure you have everything on your list to bring this recipe to life. A trip to the store might be needed, but luckily, the ingredients are simple. The star of the dish is cream cheese, and I always go for full fat to get that extra creamy richness. A drizzle of olive oil helps the seasoning stick, while a generous coat of Roasted Garlic Rub or any garlicky BBQ rub adds a bold depth of flavor.
If you want to take it up a notch, consider adding a shallot or a head of garlic—both are optional, but they can enhance the smokiness beautifully. For exact amounts, be sure to check the printable recipe card at the bottom of the post for all the details.
The Perfect Smoking Method
To achieve the best smoky flavor and gooey texture, you need the right technique. I always start by preheating my pellet smoker or classic smoker to 200 F, though anywhere between 180 and 250 F works just as well. The choice of pellets or wood chips makes a big difference, so I like experimenting with different types to enhance the taste. After coating blocks of cream cheese with olive oil, I sprinkle on my favorite seasonings for a bold, savory kick. Using a sharp knife, I carefully score the top in a crosshatch pattern—not only does it look great in photos, but it also helps the flavors sink in beautifully.
Next, I place the cream cheese on foil in either a baking pan or a cast iron skillet to ensure even smoking. It needs at least 1 hour in the smoker, but for that deep smoky flavor and ideal gooey texture, I always go for 2 hours. If you want to see exactly how it should look at each stage, check out the recipe block at the bottom of the post for details and progress shots.
Simple Steps to Make It Perfect
Before you dive into cooking, here’s a quick overview of how easy this recipe really is. Start by preheating your smoker—180° is best, but 200° works fine too. Line a baking sheet with non-stick foil or parchment paper to prevent sticking. Next, brush the cream cheese with olive oil, and if you’re feeling fancy, score some 1/2 inch cross-hatches on top for extra texture.
For seasoning, we loved the Roasted Garlic blend from The Spice Guy, but any good rub will do. Then, it’s time to smoke! 2 hours gives the best results, but 1 1/2 will do if you’re short on time. If you’re feeling bold, go for 3. Serve it warm as a spread on a bagel, enjoy it cold, mix it into a dip, or even eat it straight with a spoon—I won’t judge! For the full recipe, check the bottom of the page.
FAQs
How long should I smoke cream cheese at 250°F?
You should smoke cream cheese for 1 to 2 hours at 250°F. If you prefer a deeply caramelized outer crust, leave it in for at least an hour and a half.
How long does it take to smoke cream cheese at 225°F?
At 225°F, the process also takes 1 to 2 hours. Since the cheese cooks slower at this temperature, it allows for a richer smoky flavor to develop.
Can I smoke cream cheese at 275°F?
Yes! While 275°F is slightly hot, you can still smoke cream cheese at this temperature. It will be ready to eat in about one hour, but I usually keep it under 250°F for a slower, more flavorful smoke.
What is the best seasoning for smoked cream cheese?
A brown sugar-based dry rub is ideal, as it caramelizes and forms a beautiful crust. This enhances both the texture and flavor of the smoked cheese.
What are the best crackers or chips for serving smoked cream cheese?
Though many serve it with crackers, I prefer plain kettle chips because they’re extra sturdy and turn it into a delicious dip rather than just a spread. If you prefer crackers, try butter crackers like Ritz crackers. Other great options include tortilla chips, pita chips, apple slices, and bagel chips.
Can I use low-fat cream cheese for this recipe?
I don’t recommend using low-fat cream cheese. The results won’t be the same, as it lacks the creamy richness that makes smoked cream cheese so special.
Pro Tips for the Best Results
One of the best things about smoking cream cheese is its flexibility—you can set the temp anywhere between 180 F and 250 F, making it easy to add alongside other recipes in your smoker while your main course is cooking. Since these smoke temps work for most dishes, it’s a simple and convenient addition.
When it comes to seasoning, use any dry rub you have on hand. I personally love a brown sugar spice rub because the sugar creates an incredible outer crust that enhances the flavor. For serving, I always go hot, either as a spread with a cheese knife and butter crackers, or as a dip with plain kettle chips. While some enjoy it cold, I think the gooey texture when warm is what makes it truly irresistible. To store any leftovers, place them in an airtight container in the fridge. If you prefer it warmed up, simply pop it in the oven, air fryer, or microwave for the best experience.
More Ways to Season Smoked Cream Cheese
Get Creative with Flavors
While I love a brown sugar dry rub, there are endless possibilities! Try a BBQ rub, taco seasoning, ranch seasoning, Italian seasoning, or Cajun seasoning. If you’re a fan of Everything Bagel seasoning, top it with green onions for an extra kick.
For a dessert version, coat it in dark brown sugar, let it smoke, and then top it with jam, pie filling, Nutella, dark chocolate, or your favorite sweets. Serve it with graham crackers, Nella wafers, or Ritz crackers for a sweet twist!
Dietary Restrictions
This dish is naturally Gluten-Free, as long as your dry rub is safe. It’s also Vegetarian, making it a great option for different diets!
A Note on Serving Sizes
Serving size is personal! I’ve listed it as 1 oz. (or â…› of a standard brick of cream cheese), but trust me, you’ll probably want more than one serving.
Smoked Cream Cheese Variations
There are endless ways to customize your smoked cream cheese! Here are a few delicious variations to inspire your next batch:
| Variation | Rub | Dippers | Toppers |
|---|---|---|---|
| Nashville Hot Cream Cheese | Nashville Hot Chicken Rub | Celery + Crackers | Hot Honey Drizzle |
| Apple Pie Smoked Cream Cheese | Cinnamon Sugar | Nilla Wafers | Apple Pie Filling |
| Taco Smoked Cream Cheese | Taco Seasoning | Tortilla Strips | Hatch Chilies |
| Jalapeño Jam Smoked Cream Cheese | All-Purpose BBQ Rub | Crackers | Jalapeño Jam |
| Everything Bagel Smoked Cream Cheese | Everything Bagel Seasoning | Bagel Chips | Crumbled Bacon |
Smoked Cream Cheese Recipe
Ingredients:
- 8 oz block of full-fat cream cheese
- 2 tablespoons BBQ dry rub (or use the recipe below)
- Olive oil (for coating)
- Spray oil (for greasing the baking sheet)
BBQ Dry Rub (Makes ½ Cup):
- ¼ cup dark brown sugar
- 2 tablespoons kosher salt (do NOT sub with table salt)
- 1 tablespoon garlic powder
- ½ tablespoon black pepper
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika (or regular paprika)
- ½ tablespoon chili powder (optional for more heat)
Instructions:
- Preheat the smoker to 200°F (or any temperature between 180°F and 250°F, depending on what else you’re cooking).
- If making your own dry rub, combine the dark brown sugar, kosher salt, garlic powder, black pepper, onion powder, smoked paprika, and chili powder in a small bowl.
- Line a small baking sheet with non-stick foil and grease with spray oil.
- Coat the cream cheese with a thin layer of olive oil, covering all sides. Then generously coat the cream cheese with the BBQ dry rub, making sure it’s fully covered.
- Score the top of the cream cheese with a sharp knife, creating a cross-hatch pattern.
- Place the cream cheese on the prepared baking sheet and place it in the smoker.
- Smoke the cream cheese for 1 to 2 hours, depending on how much smokiness and texture you want. For the best flavor, aim for 2 hours.
- After smoking, remove the cream cheese from the smoker. Serve warm with crackers (like a spread) or kettle chips (as a dip). Enjoy!
Notes:
- Kosher salt has larger grains and cannot be substituted 1-to-1 with table salt. If you must use table salt, reduce the quantity by half.
- This recipe is great for adding to your smoker while you’re cooking other dishes like Smoked Chicken Breast or BBQ meat. It can be smoked at a range of temperatures (between 180°F and 250°F) for versatility.
