Skip to Content

How to Make Smoked Cream Cheese

Smoked cream cheese is one of my favorite appetizers to make on my smoker — only TWO ingredients and ridiculously easy. It stands alone as a fabulous smoky dip, and I can show you how it can be used in other ways!

Smoked Cream Cheese Recipe

When I heard this was a thing I wondered what kind of witchcraft was happening. “Cooking” cream cheese? Wouldn’t it melt? Would it make a mess all over my smoker? What would I even do with it?

After tinkering with this idea I realized that smoked cream cheese is the best thing you can keep stashed away in your refrigerator. Smear it on a bagel, use it as a veggie/cracker dip, top your burger with it, stir it into Mac ‘n’ cheese!

FYI, it won’t make a mess of your smoker. But it might just change your life.

Ingredients and equipment needed to Smoke Cream Cheese

  • Cream cheese – I like to use the blocks for this because it’s easier to manage. But if you have a big tub of cream cheese, you can scoop out a big mound and use that too.
  • Seasoning – I really like using steak seasoning to play off the smoky flavors from your pellet grill/smoker, but you can tinker with this and see what you like! I linked to a few more seasoning blends below that I think would work well here.
  • Smoker or pellet grill – You’ll need a smoker or a pellet grill (like a Traeger or a CampChef) where you can control the temperature easily. This will be a low-temp smoke session.

I’ve had a CampChef Woodwind Pellet Grill for a few years now and really love it!

How to Smoke Cream Cheese

  1. Preheat your smoker or pellet grill to about 225F.
  2. Line a small pan or baking dish with parchment paper.
  3. Place the cream cheese block on the parchment. Score the top with a knife, if you like.
  4. Cover the cream cheese with a good amount of seasoning. Drizzle a little oil over the top.
  5. Place the pan in the smoker and let it smoke for 2 hours.
  6. Remove and serve the smoked cream cheese immediately or let it cool and refrigerate until you’re ready to use it.

What temp to Smoke Cream Cheese?

You can smoke the cream cheese between 200-250F. I like 225 because it’s warm enough to make the insides gooey, but it won’t start melting the cream cheese.

How long to Smoke Cream Cheese 

I’d recommend at least 45 minutes up to 2 hours for a mild smoky flavor. If you like you can smoke it for 3 hours to incorporate more smoke flavor into the cream cheese.

Tips for How to Smoke Cream cheese

  • Lining your baking pan with parchment lets you move the cream cheese around more easily and eliminates one more pan to clean up.
  • If you like, you can use a cookie cutter and gently press it into the cream cheese to create a design. Scoring it with a cross-hatch pattern also works well here.
  • The longer you smoke the cream cheese the stronger the smoky flavor will be.
  • Be sure not to smoke it above 250-275F or the cream cheese will begin to melt.

Best Smoked Cream Cheese Recipe Variations

Smoke your dip! Make a cream cheese based dip and smoke it in a shallow container to add more smoky flavor.

Change up the seasoning – Try using different kinds of seasoning to see what you prefer! I listed some recommendations below.

Best seasoning for Smoked Cream Cheese

Here are a few seasoning I’d recommend for smoking cream cheese:

Montreal Steak Seasoning – My top pick and what I use most often.

Chipotle Seasoning – If you want to do a Tex-Mex version of this, try my smoky twist on a taco seasoning. I can see this cream cheese being good to smear inside of a burrito or incorporated into some queso dip.

BBQ Rub – Rubs that have a sweet, brown sugar undertone would be great.

Everything Bagel Seasoning – This smoked cream cheese is delicious on everything bagels and using everything bagel seasoning on the cream cheese would give it a little boost of “everything”.

Blackening Seasoning – You can find a blackening seasoning mix in my Blackened Fish post!

Smoked Cream Cheese Block Serving Suggestions

Here are some serving suggestions for smoked cream cheese

  • Serve as is! This stands alone as a yummy dip for crackers and veggies.
  • Use it as a smear – It’s delicious on bagels, burgers, sandwiches, and wraps.
  • Use it as a base for a dip – If you have a dip recipe that calls for cream cheese, try using smoked cream cheese instead to add some smoky flavor.
  • Stir it into creamy pasta dishes – If you’re adding cream cheese to a Mac ‘n’ cheese recipe or another type of creamy pasta, try smoked cream cheese instead!

FAQs for How to Make Smoked Cream Cheese

Why does Smoked Cream Cheese not melt?

Keeping the smoker at a low temperature keeps the cream cheese from melting. I’ll get nice and gooey on the inside though!

Can you refrigerate Cream Cheese after smoking it?

Yes! Just let it cool off then store it in an airtight container in the fridge for a week or two.

What is the best wood for smoking cream cheese?

Any wood you like! If you like stronger types of wood, then definitely use those.

More Pellet Grill Recipes on Perry’s Plate

If you like this smoked cream cheese recipe, try one of these other recipes I make on my CampChef Woodwind Pellet Grill!

Smoked Chicken Wings

Smoked Burgers

Smoked Chicken Breast or Smoked Whole Chicken

Smoked Salmon

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Smoked Cream Cheese Block

Smoked Cream Cheese Block

Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes

Smoked cream cheese is one of my favorite appetizers to make on my smoker -- only TWO ingredients and ridiculously easy. It stands alone as a fabulous smoky dip, and I can show you how it can be used in other ways!


  • 8 ounce block of cream cheese
  • 1 teaspoon seasoning (see note)
  • 1 Tablespoon oil, any type


  1. Preheat your smoker to 225F. Line a small baking pan or dish with parchment paper.
  2. Lay the cream cheese on the parchment. Score the top in a cross-hatch pattern with a knife, if you like. Sprinkle the seasoning on top of the cream cheese, then drizzle the oil over top.
  3. Put the baking pan/dish in the smoker. Smoke for 2 hours.
  4. Remove from smoker and serve immediately or let it cool and chill in an airtight container until ready to use. It should last a week or so in the refrigerator.


  1. Steak seasoning or BBQ rub is what I typicall use on this cream cheese since it completments the smoke flavor. Everything bagel seasoning works well, too, as well as the other suggestions in the post.
  2. If you chill the cream cheese and want to use it as an appetizer later, remove it from the fridge an hour or two before serving so it can soften. You can also put it in a 225 deg overn for 15-20 minutes to warm it up.
Nutrition Information
Yield 8 Serving Size 1 ounce
Amount Per Serving Calories 115Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 29mgSodium 279mgCarbohydrates 2gFiber 0gSugar 1gProtein 2g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won’t cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe