Smoked cream cheese is the perfect appetizer for any barbecue! This easy recipe is always a crowd-pleaser. The cream cheese becomes soft and gooey without fully melting, creating an irresistible texture when served fresh from the smoker. Enjoy it as a spread with crackers or as a dip with plain kettle chips.
This smoked cream cheese is incredibly versatile. It cooks well at a range of temperatures, so you can add it to your smoker alongside other dishes. It also works with almost any dry rub, homemade or store-bought. A brown sugar dry rub, included in this recipe, is a great choice.
Many flavor and topping combinations are possible with smoked cream cheese, so get creative! This simple appetizer is sure to become a new favorite.
Smoked Cream Cheese Recipe
- Preheat a pellet or classic smoker to 200°F (or any temperature between 180°F and 250°F). Use your preferred pellets or wood chips.
- Coat the cream cheese blocks with olive oil, then cover them with your chosen seasonings.
- Score the top of each cream cheese block with a sharp knife in a crosshatch pattern.
- Place the cream cheese on foil in a small baking pan or cast iron skillet.
- Smoke for at least 1 hour. For the best smoky flavor and gooey texture, smoke for at least 2 hours.
Frequently Asked Questions
- Smoking Time at 250°F: Cream cheese takes 1 to 2 hours to smoke at 250°F. The desired doneness is a matter of preference. A caramelized outer crust usually takes at least 1.5 hours.
- Smoking Time at 225°F: Similar to 250°F, expect 1 to 2 hours.
- Smoking at 275°F: 275°F is acceptable, though it’s generally recommended to keep it under 250°F for slower cooking. It may be ready after just one hour.
- Best Seasoning: A brown sugar-based dry rub is highly recommended. The brown sugar caramelizes beautifully.
- Best Crackers/Chips: Plain kettle chips are a great choice for dipping. Butter crackers or Ritz crackers are good for spreading. Tortilla chips, pita chips, apple slices, and bagel chips are also options.
- Low-Fat Cream Cheese: Low-fat cream cheese is not recommended.
Key Tips
- Temperature Flexibility: Smoke the cream cheese at the same temperature as your other dishes (between 180°F and 250°F).
- Dry Rub Versatility: Use any dry rub you have on hand. Brown sugar rubs create an excellent crust.
- Serving: Serve hot, with crackers or kettle chips. While some enjoy it cold, the gooey texture is best when warm.
- Storage: Store leftovers in an airtight container in the refrigerator. Reheat before enjoying.
Flavor Variations
While brown sugar dry rub is a classic, many other seasonings can be used:
- BBQ rub
- Taco seasoning
- Ranch seasoning
- Italian seasoning
- Cajun seasoning
- Everything bagel seasoning (try it topped with green onions)
- Dessert version: Coat in dark brown sugar and smoke, then top with jam, pie filling, Nutella, dark chocolate, or other sweets. Serve with graham crackers, Nilla wafers, or Ritz crackers.
Dietary Notes
- Gluten-Free: This dish is naturally gluten-free (ensure your dry rub is also gluten-free).
- Vegetarian: This dish is naturally vegetarian.
Serving Size
Serving sizes are personal. The listed serving size is 1 oz (⅛ of a standard cream cheese block), but individual servings may vary.
Smoked Cream Cheese Easy & Flavorful
This smoked cream cheese is a rich, smoky, and creamy appetizer that pairs perfectly with crackers, kettle chips, or veggies. It’s simple to make and a great addition to your smoker session!
Ingredients (Serves 8)
- 8 oz cream cheese (one standard block)
- 2 tbsp BBQ dry rub (store-bought or homemade, see below)
- Olive oil (for coating)
- Spray oil (for greasing the foil)
Homemade BBQ Dry Rub (Makes ½ cup)
- ¼ cup dark brown sugar
- 2 tbsp kosher salt (or 1 tbsp table salt)
- 1 tbsp garlic powder
- ½ tbsp black pepper
- ½ tbsp onion powder
- ½ tbsp smoked paprika (or regular paprika)
- ½ tbsp chili powder (add more for extra heat)
Instructions
- Preheat Smoker – Set your smoker to 200°F (or between 180°F – 250°F to match other items you’re smoking).
- Prepare the Cream Cheese – Line a small baking sheet with foil and grease with spray oil. Drizzle the cream cheese block with olive oil, ensuring full coverage.
- Season – Coat all sides of the cream cheese with BBQ dry rub. Score the top in a cross-hatch pattern using a sharp knife.
- Smoke – Place the seasoned block on the prepared sheet and smoke for 1-2 hours. (1 hour for a lighter flavor, 2 hours for deeper smokiness and texture).
- Serve & Enjoy – Let cool slightly, then serve with crackers, chips, or veggies. Use a cheese knife for easy spreading.
Tips & Notes
- Kosher salt has large crystals and cannot be substituted 1:1 with table salt—use half the amount if using table salt.
- This recipe works at various smoking temperatures, making it an easy add-on while smoking other dishes.