This is the easiest thing I put on the smoker. A block of cream cheese, scored, seasoned, smoked at 225°F, glazed with BBQ sauce, and back on for 15 more minutes. When it comes off the surface is golden and slightly firm, the inside is completely soft and gooey, and it tastes nothing like the block it started as. I put this out at cookouts before the main event hits the table and it disappears while everyone’s standing around the smoker. Serve it with crackers and a drizzle of honey and it looks like you put in a lot more effort than you did.
Table of contents
What You Need
- Smoker
- Philadelphia Cream Cheese – you don’t have to use Philadelphia; however, some of the generic brands don’t heat as well.
- BBQ Sauce
- (You can see the seasoning options below)
Additional Ingredients
Toasted Focaccia or Crackers
Honey
Seasonings
You can use any seasoning that you like. Just make sure not to pick a seasoning that is too salty. You’ll find that the combination of salty rub and salty cheese can be too much. You can vary your seasonings for THE smoked cream cheese! Here are some that work well!
- Ranch Seasoning Mix
- Brisket Dust
- Tex-Mex Seasoning
- Smoked Chicken Rub
- Bagel Seasoning
- Keen Curry Powder
- Lemon Pepper
How to Smoke Cream Cheese
Step 1: Preheat the Smoker
Preheat your smoker to 225°F and wait until the smoke is rolling before anything goes on. Give it 15 minutes to fully stabilize — cream cheese put on during the startup phase will sit in thick acrid startup smoke rather than clean thin smoke.
Step 2: Score and Season
Take the cream cheese straight from the fridge and place it in an aluminum tray or cast iron skillet. Score the top in a crosshatch pattern — cut about half an inch deep so the seasoning and smoke can get into the cheese, not just sit on the surface. Brush with olive oil on all sides then press your chosen seasoning generously into the scored top and sides.
Step 3: Smoke
Place the tray on the smoker rack and close the lid. Smoke for 2 hours at 225°F. At the 90-minute mark the surface will have started to turn golden and the scored lines will have opened up slightly — that’s the cheese softening and expanding. At 2 hours the surface should be a deep golden color and slightly firm to the touch while the inside is completely soft. Press the top lightly — if it gives like a soft cushion, it’s done.
Step 4: Glaze and Finish
Brush the surface generously with BBQ sauce and return to the smoker for 15 minutes. The BBQ sauce will caramelize and go sticky in the final stage. The whole smoker will smell like sweet smoke and caramelized cheese.
Step 5: Rest and Serve
Let it rest for 5 minutes before serving — it comes off the smoker very hot. Serve straight from the tray with crackers, bagel chips, or sliced baguette alongside.
What Flavor Of Wood?
Cream cheese is delicate so you don’t need heavy smoke — it will overpower the cheese fast. I stick with fruit woods for this cook. Cherry gives a mild, slightly sweet smoke that complements the creaminess without competing with the seasoning. Apple works the same way.
Alder is a good alternative if you want something even lighter — it’s the mildest option and lets the seasoning do most of the talking.
Avoid hickory and mesquite entirely on cream cheese. Both are too assertive for a 2-hour cook on something this mild and you’ll end up with a bitter edge that fights the seasoning rather than supporting it. If you only have hickory available, use half the amount you normally would and mix it with apple.
Storing Your Leftover Smoked Cheese
Store leftover smoked cream cheese in an airtight container in the fridge for up to 4 days. Don’t freeze it — cream cheese breaks down when frozen and the texture goes grainy when it thaws. Make it in smaller batches if you’re not serving a crowd.
To reheat, place in a 300°F oven for 8–10 minutes until warmed through and soft again. A microwave works in a pinch — 20-second intervals, stirring between each — but the oven yields better results. Leftovers are great cold straight from the fridge, smeared on a bagel the next morning.
Some Cheesy Tips
- The cheese is the delivery vehicle for the flavor; it can take a lot, so load up on your seasoning
- Make sure you make extra; this will be the first thing to be devoured on your cheese platter
- If you like cream cheese, you have to try smoked queso dip, it’s got jalapenos, and ground beef!
- Want to try a softer cheese? Try this brie wrapped in prosciutto and smoked recipe, it smoky, crispy and cheesy.
What to Serve with Smoked Cream Cheese?
Perfect on a cheese platter or a cookout or as a snack during the game, smoked cheese is the perfect snack!
Try serving it with;
- Carrot or cucumber batons
- Crackers
- Pita Crisps
- Apple or Pears
- Doritos
- Toasted Baguette
- Focaccia
- Bagels
🧀 More Apps To Serve With Cream Cheese
- Grilled Jalapeno Poppers
- Baked Buffalo Chicken Dip
- Baked Queso Dip
- Smoked Pig Shots
- Game Day Crunchy Meatballs
- Traeger Smoked Onion Bombs
Smoked Cream Cheese
Equipment
- Smoker
Ingredients
- 1 whole Philadelphia Cream Cheese you don't have to use Philadelphia, however, some of the generic brands don't heat as well.
- 2 tbsp BBQ sauce
- 2 tbsp Seasoning
Instructions
- Step 1: Preheat the Smoker
- Preheat your smoker to 225°F and wait until the smoke is rolling before anything goes on. Give it 15 minutes to fully stabilize — cream cheese put on during the startup phase will sit in thick acrid startup smoke rather than clean thin smoke.
- Step 2: Score and Season
- Take the cream cheese straight from the fridge and place it in an aluminum tray or cast iron skillet. Score the top in a crosshatch pattern — cut about half an inch deep so the seasoning and smoke can get into the cheese, not just sit on the surface. Brush with olive oil on all sides then press your chosen seasoning generously into the scored top and sides.
- Step 3: Smoke
- Place the tray on the smoker rack and close the lid. Smoke for 2 hours at 225°F. At the 90-minute mark the surface will have started to turn golden and the scored lines will have opened up slightly — that’s the cheese softening and expanding. At 2 hours the surface should be a deep golden color and slightly firm to the touch while the inside is completely soft. Press the top lightly — if it gives like a soft cushion, it’s done.
- Step 4: Glaze and Finish
- Brush the surface generously with BBQ sauce and return to the smoker for 15 minutes. The BBQ sauce will caramelize and go sticky in the final stage. The whole smoker will smell like sweet smoke and caramelized cheese.
- Step 5: Rest and Serve
- Let it rest for 5 minutes before serving — it comes off the smoker very hot. Serve straight from the tray with crackers, bagel chips, or sliced baguette alongside.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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