This smoked cream cheese recipe will blow you away! It's creamy, smoky, sweet, and garlicky. The flavors can be elevated even more when topped with cranberry jalapeño dip, huckleberry jam, or pineapple chutney.
Who knew smoking cream cheese for a few hours could make such an amazing and delicious appetizer? The sweetness from the honey, the spice from the jalapeno peppers, and the creaminess of the cream cheese will have you coming back for another taste and craving for more!
But if you want to take an even simpler route, I'll share a few other seasoning ideas. All you'll have to do is score the cheese, sprinkle it with the seasoning, then let the smoker do its magic!
Jump to:
🧐 Why This Recipe Works
- Smoking cream cheese is so simple, anyone can do it! The prep time literally takes a few minutes. The total smoking time is anywhere from 2 to 3 hours, depending on the temperature of the smoker.
- You can prepare smoked cream cheese ahead of time and reheat it in the microwave for 30 to 60 seconds just prior to serving it.
- Cream cheese can be seasoned with almost anything. Whether you stick closely to my recipe or come up with other variations, I guarantee one thing you will love it!
- Choose which way to serve the smoked cheese, with a spicy sauce, a sweet sauce, or a sauce that's both sweet and spicy.
🔖 Ingredients & Substitutions
- Cream Cheese: Traeger-smoked cream cheese is better when you use full-fat cream cheese, as opposed to low-fat cream cheese. It has a creamier texture and melts much better.
- Herbs: I decided to add fresh rosemary, however, you can also try other herbs like thyme or mint.
- Serrano Pepper: Substitute with jalapeno pepper, habanero, or a milder chile.
- Garlic: As always, use fresh garlic, not bottled!
- Rub (optional): If you want to keep it simple, just use your favorite rub instead.
🔪 Tools Required
- Sharp knife
- Disposable aluminum pan, cast iron skillet, or aluminum foil
- Pellet grill
- Wood chips or pellets
🧀 How to Smoke Cream Cheese
Preheat smoker to 185°F — 200°F
Step 1: Mince Serrano pepper, garlic clove, and fresh rosemary. Add to a small bowl along with honey, olive oil, and sea salt. Whisk to combine.
Step 2: Place cream cheese block onto a foil-lined pan for easy cleanup or use a disposable pan. Use a sharp knife to score the cream cheese ½" deep with cross-hatch marks. Drizzle with honey-seasoning mixture.
Pro Tip: If you have a small rack to place under the cream cheese, even better! This will allow the bottom of the cheese to get nice and smoky too!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Step 3: Place the pan with the cream cheese on the grate and smoke, using super smoke if available, for 2 to 2 ½ hours until the cheese is smoky and begins to puff out as the cross hatches expand.
Serve with crackers or pita chips and cranberry jalapeño dip. It's a match made in heaven!
Seasoned Smoked Cream Cheese (second option)
After scoring the cream cheese, sprinkle generously with your favorite rub or seasoning instead of adding the honey mixture. I used my pulled pork rub, but next time, I might try my Santa Maria Seasoning. Smoke for 2-3 hours at 185-200 degrees F.
🍯 Serving Suggestions
Serve smoked cream cheese with pita chips, crackers, sliced baguette, or tortilla chips. For a healthier option, you can serve smoked cream cheese with sliced celery, carrots, or even apple slices.
Other Seasoning Ideas
- Use your favorite BBQ rub, garlic powder, mesquite seasoning, or Tajin seasoning.
- Everything bagel seasoning, Traeger anything rub, or Santa Maria rub.
- If savory isn't your jam, try adding honey, brown sugar, or cinnamon sugar. To serve, top with pear apple preserves or your favorite jam.
🤷🏻♀️Recipe FAQs
Yes, you can smoke cream cheese at 275°F. Smoking cream cheese at a higher temperature will speed up the smoking time, however, I prefer to smoke it at a lower temperature for 2-2 ½ hours to expose the cheese to even more smoke (super smoke on a Traeger), which is only available when smoking at 200 degrees or less.
Smoked cream cheese can last up to a week in the refrigerator when stored in an air-tight container, as long as there is no cross-contamination.
Yes, you should refrigerate smoked cheese to avoid spoilage.
It depends on the method you use. The easiest way to melt cheese is in the microwave. It should take between 30-45 seconds, depending on the wattage of your microwave. Start with smaller increments and add more time as needed. Just be sure to cover the cream cheese with a napkin to avoid a mess in case it splatters.
👩🏼🍳 Pro Tips
- If the block of cream cheese is colder, it will be easier to score.
- Try adding crumbled bacon over the smoked cheese before smoking it, yummy!
- Store leftovers (yeah right, what leftovers?) in an air-tight container and eat within a week.
- Try smoking other cheeses too, like cheddar cheese or mozzarella. The softer the chees,e the shorter the smoking time.
- Not sure what flavor wood chips to use? Try hickory, cherry, apple, or oak!
🍽 Related Recipes
📖 Recipe
Smoked Cream Cheese (2 Ways)
Equipment
- skillet or aluminum pan
Ingredients
- 1 8 ounce cream cheese
- 2 tsps honey
- 2 tsps olive oil
- 1 clove garlic
- 1 tablespoon fresh rosemary (minced)
- 1 medium serrano (minced)
- 1 pinch sea salt
Instructions
Preheat Smoker To 185°F— 200°F
- Mince Serrano pepper, garlic clove, and fresh rosemary. Add to a small bowl along with honey, olive oil, and sea salt. Whisk to combine.
- Place cream cheese block onto a foil-lined pan for easy cleanup or use a disposable pan. Use a sharp knife to score the cream cheese ½" deep with cross-hatch marks. Drizzle with honey-seasoning mixture.
- Place the pan with the cream cheese on the grate and smoke, using super smoke if available, for 2 to 2½ hours until the cheese is smokey and begins to puff out as the cross hatches expand.
- Serve with crackers or pita chips and cranberry jalapeño dip. It's a match made in heaven!
Notes
- If the block of cream cheese is colder, it will be easier to score.
- If you have a small rack to place under the cream cheese, use it. This will allow the bottom of the cheese to get nice and smoky too!
- Try adding crumbled bacon over the smoked cheese before smoking it, yummy!
- Store leftovers (yeah right, what leftovers?) in an air-tight container and eat within a week.
- Try smoking other cheeses too, like cheddar cheese or mozzarella. The softer the cheese, the shorter the smoking time.
- Not sure what flavor wood chips to use? Try hickory, cherry, apple, or oak!
Comments
No Comments