This may sound crazy, but have you ever smoked a block of cream cheese?

This trend has taken the internet by storm in recent years for good reasons. It’s one of the easiest recipes you’ll ever smoke, and the result is a tasty snack that everyone will love. It sounds odd, and I will be the first to admit that I was skeptical when I first heard of the trend.

But once I tried smoking cream cheese, I was blown away by its deliciousness. Plus, it’s one of the easiest recipes you will ever put on your smoker, and it is always great for parties or gatherings!

Why I love this recipe

• Ridiculously Easy to Make – With just a few ingredients and minimal prep, this is one of the simplest smoker recipes you’ll ever try.
• Incredible Smoky Flavor – The cream cheese soaks up all that delicious wood smoke, transforming into a rich, savory spread.
• Versatile Seasoning Options – Whether you prefer a sweet BBQ rub, a spicy Cajun blend, or a classic SPG mix, the flavor possibilities are endless.
• Perfect for Parties & Gatherings – Serve it with crackers, chips, veggies, or even as a filling for BBQ snacks—it’s always a crowd-pleaser.

Ingredients you need

• Cream cheese – you will need a block (or two) of cream cheese for this recipe.
• BBQ Rub/Seasoning – Keep it simple and grab any store-bought BBQ rub you have. I went for Heath Riles Honey Chipotle rub which has a nice blend of sweetness and spice but any sweeter pork rub will also work, like our homemade Ultimate Rib rub. Cream cheese is also great with a classic SPG blend, beef rub, or steak seasoning.

Tools you need

• Smoker or pellet grill—Any grill or smoker will work great for this recipe as long as it can maintain a steady temperature of 200°F for about 2 hours. I used my Traeger Woodridge Pro for this recipe.
• Oven-safe pan or cast iron skillet—You will need a wire rack or skillet to place the cream cheese in. If you don’t feel like dirtying a pan, you can also just take a sheet of aluminum foil and make a little boat out of it instead.
• Sharp Knife – you will need a knife to score the top of the cream cheese.

How to make Smoked Cream Cheese

Start by preheating your smoker or pellet grill to 200°F. While it’s getting up to temperature you can get your cream cheese ready.

You can also pop these on the smoker while you’re cooking something else for a quick snack, just make sure the temperature doesn’t go above 225°F

1. Prep your cream cheese

I like to start by scoring the top of the block of cream cheese with a knife about ¼ inch deep help the seasoning and smoke flavor penetrate deeper into the cheese. Plus it looks nicer.

Once you’ve scored the cream cheese, you can optionally rub some mustard or olive oil on all sides and then sprinkle the seasoning on all sides. The mustard doesn’t change the flavor, it really just helps the rub to stick.

After seasoning the cream cheese, transfer the block to a cast iron skillet, baking dish, or aluminum foil boat. I do not recommend placing the cream cheese directly on the grates of your smoker because it may melt through.

2. Smoking your cream cheese

By now your smoker should be at around 200°F. Don’t be tempted to increase the temperature of your smoker to speed up the cooking process. I’ve tested higher temperatures and I don’t recommend smoking cream cheese higher than 225°F.

The goal is for the cream cheese to soften and soak up all of that smoke flavor, not turn into a molten mess.

For this recipe, I used hickory blend pellets. Similar to the seasoning, you can use any smoke wood that you prefer. The cream cheese is very versatile and will soak up whatever flavor you add to it.

Place the pan or rack directly on the grates and let it do its thing. I’ve found that 1-½ to 2 hours is the sweet spot for perfectly smoked cream cheese. This gives it enough time to soak up that smoky flavor and soften without burning. done

You will know it’s done when it’s soft and the score marks are prominently defined in the top of the block.

3. Serving your Smoked Cream Cheese

When your cream cheese is done smoking, you can serve it immediately! I love to pair it with chips, crackers, bagels and pretzels, but sliced cucumber, carrots, and celery are great options as well.

I also love adding some pickled or candied jalapeños on the side for those that like a bit more heat.

Other ways to serve Smoked Cream Cheese:

1. Drizzled with Hot Honey
2. Topped with Raspberry Chipotle sauce
3. Topped with Cowboy Candy (Candied Jalapeños)

Another great use for Smoked Cream Cheese is to fill jalapeño poppers, armadillo eggs, Texas Twinkies, and other BBQ snacks that include cream cheese! It’s a great way to add an extra punch of smoke flavor anywhere you would usually use cream cheese.

Recipe Tips & FAQs

• Can I smoke cream cheese at a higher temperature? – It’s best to keep the temperature at 200-225°F to prevent the cheese from melting too much.
• What are the best ways to season smoked cream cheese? – A sweet BBQ rub, like a pork rub with a little spice, works great. You can also use SPG (salt, pepper, garlic), Cajun seasoning, or steak rubs. Cream cheese can take on just about any flavoring.
• How long does it take to smoke cream cheese? – 1.5 to 2 hours at 200°F is ideal for achieving a soft texture and deep smoky flavor.
• Can I place the cream cheese directly on the smoker grates? – I don’t recommend placing the cream cheese directly on the grates in case it starts to melt—you don’t want to deal with that mess! Use a cast iron skillet, baking dish, or wire rack with foil underneath to hold the cheese.
• Can I make this in the oven instead of a smoker? – Yes! Bake at 225°F for 1.5 hours for a similar effect, though it won’t have the same smoky depth.
• What’s the best wood to use for smoked cream cheese? – I like to go with a sweet fruit wood like apple pecan or cherry, or a bolder wood like hickory.

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Smoked Cream Cheese Recipe

Y’all are gonna love this smoked cream cheese—it’s the easiest BBQ snack with the biggest flavor payoff! If you give this recipe a try, be sure to leave a star rating below. Happy smoking!

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Smoked Cream Cheese

Smoked cream cheese is one of the easiest and most delicious appetizers you can make on your smoker. Coated in BBQ rub and slow-smoked until irresistibly soft and flavorful, it's the perfect dip for crackers, veggies, or toasted bagels.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4

Calories 49kcal

Author Breanna Stark

Ingredients

• 8 oz block cream cheese I usually smoke at least two blocks at once
• 1 tbsp yellow mustard or olive oil.
• 1 tbsp bbq rub Any sweet bbq rub like our Ultimate Ribs Rub will work.

Instructions

• Preheat your smoker to 200°F. You need indirect heat and light smoke.
• Remove the block of cream cheese from its packaging and use a sharp knife to score the top in a crosshatch pattern, cutting about ¼ inch deep to help absorb smoke and seasoning.
• Lightly brush the surface with yellow mustard or olive oil (optional, but helps seasoning stick) and then sprinkle BBQ rub evenly over all sides.
• Place the seasoned cream cheese on a wire rack or cast iron skillet and then transfer to the preheated smoker. Smoke for 1-½ to 2 hours, or until it softens and the score marks become more pronounced.
• Carefully remove the dish from the smoker and let it rest for 5 minutes before serving.
• Serve immediately alongside chips, crackers, veggies or spread on bagels. Optionally drizzle with hot honey

Nutrition

Calories: 49kcal | Carbohydrates: 6g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 242mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg