This smoked cream cheese is one of the easiest appetizers you can make on a smoker! A cold block of cream cheese gets scored, seasoned with salt and pepper, and smoked low and slow until it's warm, soft, and full of smoky flavor. I love to throw it on when I'm already smoking pulled pork or spare ribs, and it's always one of the first things gone at holiday parties and game day get-togethers.
Top it with a spoonful of pepper jelly for a sweet and spicy finish and serve it with crackers, or dress it up for Christmas with one of the flavor ideas below!
Quick Look
- Total time: About 2 hours, with only 5 minutes of hands-on prep
- Key ingredients: A block of full-fat cream cheese, kosher salt, and coarse black pepper, plus pepper jelly for serving
- Flavor: Rich, creamy, and smoky with a sweet and spicy finish from the pepper jelly
- Method: Score the block, season it, and smoke it low and slow on a pellet grill
- Serve with: Crackers, toasted baguette slices, or pita chips
- Make-ahead: Keeps in the fridge for up to 5 days and is great warm or cold
Smoked cream cheese looks fancy on a party table, but the smoker does almost all the work. The scored top turns a light golden color and soaks up the smoke, while the inside gets soft and spreadable without melting into a puddle. I keep the seasoning simple with salt and pepper so the smoke really comes through, then let the toppings do the rest.
It's also a great make-ahead appetizer for busy holiday weekends, because the leftovers are just as tasty straight from the fridge. If you give it a try, please leave a star rating and a comment below. I'd love to hear which toppings you used!
Why this Recipe Works
- Scoring the block - The cross-hatch cuts give the smoke and seasoning more surface area to grab onto, so you get smoky flavor in every bite instead of just on the outside.
- Low and slow heat - A low smoker temperature softens the cream cheese all the way through but is gentle enough that the block keeps its shape.
- Starting with a cold block - Cream cheese straight from the fridge is firm enough to score cleanly, and it holds its shape longer on the smoker.
- Simple seasoning - Salt and pepper let the smoke shine and turn the cheese into a blank canvas for sweet or savory toppings.
Ingredient Notes
- Cream cheese - I use a block of Philadelphia full-fat cream cheese. Stick with the block. Spreadable tub and whipped cream cheese are too soft to score, and reduced-fat cream cheese has more water, so it won't be as rich and creamy.
- Kosher salt - I always use Morton Kosher Salt. If you use Diamond Crystal, which is less salty by volume, you can add a little extra.
- Black pepper - Coarsely ground or freshly cracked pepper gives a nice bite and looks great on top of the golden cheese.
- Pepper jelly (optional) - Sweet and spicy pepper jelly is my favorite way to finish smoked cream cheese. Red or green both work, so grab whichever one you like.
- Wood pellets - I use Pit Boss Competition Blend pellets for a balanced smoke flavor. Fruitwoods like apple or cherry give a milder, slightly sweet smoke, and hickory gives a bolder one.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Prep the smoker and pan - Preheat your smoker to 225°F. Line a small baking sheet with foil and give it a light coat of cooking spray so the cheese releases easily later. A toaster oven pan is the perfect size!
- Score the cold block - Set the cream cheese on the pan straight from the fridge and cut a shallow cross-hatch pattern across the top. Keep a cup of water nearby and dip the knife between cuts. A wet knife glides through instead of dragging the cheese.
- Season - Sprinkle the salt and pepper evenly over the top so it settles into the cuts.
- Smoke - Smoke for about 2 hours. It's ready when the top is light golden and the scored squares start to pull apart. The cheese will be soft all the way through but still hold its shape.
- Serve - Use a wide spatula to move the cheese to a serving board, since it's very soft. Spoon pepper jelly over the top and serve it warm with crackers.
Expert Tips
- My testing notes - I've made this many times on my recteq pellet grill, and 225°F for about 2 hours is the sweet spot. The cream cheese softens all the way through but doesn't melt, so it's easy to move from the smoker to the serving board.
- Any smoker works - A pellet grill or electric smoker is easiest because you can set the temperature and walk away. With charcoal or a stick burner, just keep a close eye on the temperature.
- Wait for clean smoke - Put the cheese on after the smoker settles in and the smoke is thin and wispy. Thick white smoke right after startup can give soft, creamy foods a bitter taste.
- Smoke it with your main dish - If you're already smoking pork or ribs at 225°F, slide the cheese onto a rack where nothing will drip on it for the last couple of hours of the cook.
- Watch the clock at parties - Since this is a dairy appetizer, don't leave it out at room temperature for more than 2 hours.
How to Serve Smoked Cream Cheese
Sturdy crackers are the classic choice, and buttery round crackers are especially good with pepper jelly. Toasted baguette slices, pita chips, pretzel crisps, and celery or bell pepper sticks are all great for scooping too.
Building a holiday appetizer spread? Set it out with a cranberry cheese ball, a batch of Bisquick sausage balls, a pan of smoked queso, and a platter of crispy smoked chicken wings.
Smoked Cream Cheese Variations
Once you've got the basic method down, it's easy to change up the flavor. Swap the salt and pepper for a different seasoning before smoking, or add a festive topping after it comes off the smoker.
Seasoning Swaps
- BBQ rub - Use my homemade BBQ rub or your favorite store-bought rub for a sweet and spicy kick.
- Everything bagel seasoning - The sesame seeds, poppy seeds, garlic, onion, and salt add a ton of savory flavor and crunch.
- Cajun seasoning - Adds a little Louisiana heat that's awesome with a drizzle of honey on top.
- Ranch seasoning - A dry ranch packet turns it into a game day favorite. Top it with crumbled bacon and sliced green onions.
- Cinnamon sugar - For a sweet version, mix 1 tablespoon of sugar with ¼ teaspoon of cinnamon and sprinkle it over the cheese. Serve it with graham crackers or apple slices.
Holiday Toppings
- Cranberry pepper jelly or whole-berry cranberry sauce - Brings Christmas colors and a sweet-tart flavor to the table.
- Hot honey and chopped pecans - Sweet heat with a buttery crunch.
- Bacon jam - Smoky, sweet, and savory all at once.
- Cherry pie filling - Spoon it over the cinnamon sugar version for a cheesecake-style dessert dip.
- Fig jam or apricot preserves - A great match for a cheese board next to some cured meats.
Make-Ahead Tips
Smoked cream cheese is a lifesaver when you're hosting. Smoke it up to 2 days before your party, let it cool, then store it in an airtight container in the fridge. On party day, serve it cold or warm it back up using the reheating method below. Wait to add the pepper jelly or other toppings until right before serving so they stay on top instead of running off.
Storage and Reheating
Store leftover smoked cream cheese in an airtight container in the refrigerator for up to 5 days. I don't recommend freezing it, because cream cheese turns grainy and watery once it thaws.
How to Reheat Smoked Cream Cheese
Place the cheese in a small oven-safe dish and warm it in a 225°F oven for 10 to 15 minutes, until it's soft and warmed through.
Frequently Asked Questions
Not at 225°F. It gets soft all the way through and the scored squares start to separate, but the block keeps its shape. Starting with a cold block and keeping the heat low is what makes the difference.
I stick with 225°F. Higher heat softens the cheese faster, so it has less time to pick up smoke and is more likely to slump. If your smoker runs a little hot, try to keep it under 250°F.
This recipe really needs a smoker, since the smoke is where all the flavor comes from. I haven't tested an oven version, so I can't vouch for one. If you don't have a smoker, my cranberry cheese ball is another easy cream cheese appetizer that doesn't need one!
Both work! It's best warm and soft right off the smoker, but I've also served it cold from the fridge and it's still delicious. Cold, it firms back up and spreads more like regular cream cheese, which makes it awesome on a toasted bagel.
More Appetizer Recipes
📖 Recipe
Smoked Cream Cheese
Ingredients
- 8 ounces full-fat cream cheese, one block
- 1 teaspoon Kosher salt
- ½ teaspoon coarsely ground black pepper
- cooking spray
- ¼ cup pepper jelly, optional
Instructions
- Preheat your smoker to 225°F. Line a small baking sheet with foil and lightly coat it with cooking spray.
- Place the cold cream cheese on the pan. Score the top in a shallow cross-hatch pattern, dipping the knife in water between cuts if it starts to stick.
- Sprinkle the salt and pepper evenly over the cheese.
- Smoke for about 2 hours, until the top is light golden and the scored squares begin to separate.
- Use a wide spatula to carefully transfer the cheese to a serving plate. Spoon the pepper jelly over the top and serve warm with crackers, or let it cool and refrigerate for later.
Notes
- Keep the smoker at 225°F. The cream cheese softens all the way through but holds its shape. Higher temperatures can make it too soft before it picks up much smoke.
- For different flavors, swap the salt and pepper for BBQ rub, everything bagel seasoning, or Cajun seasoning.
- Make ahead: Smoke up to 2 days ahead and refrigerate. Serve cold or reheat before serving.
- Storage: Refrigerate in an airtight container for up to 5 days. Reheat in a 225°F oven for 10 to 15 minutes.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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