Can I make smoked cream cheese without a smoker?

Absolutely! Bake it in the oven at a low temperature (250°F) to mimic the creamy texture. You won’t get the same smoky aroma, but the rub still shines. To add a little smoky flavor, try a touch of liquid smoke in your seasoning blend.

What’s the best wood for smoking cream cheese?

Milder woods like pecan, apple, or cherry are excellent—they add depth without overwhelming the delicate cheese. Avoid mesquite, as it can be a bit too punchy and bitter for this recipe.

Why use a block of cream cheese instead of whipped?

The block variety holds its shape during the long, gentle smoke or bake, giving you that luscious contrast between exterior crust and soft center. The whipped kind tends to melt and lose structure.

What other rubs can I use if I don’t want it sweet?

Try a Cajun seasoning for a spicy, savory edge, or use a za’atar or everything bagel blend for a totally different twist. Just avoid rubs with too much salt, as the cheese is already rich.

Smoked Cream Cheese Recipe

Description

This smoked cream cheese recipe elevates a simple block of cream cheese into a delicious, smoky, and savory appetizer. Coated in a blend of homemade BBQ dry rub and smoked to perfection, it’s creamy, flavorful, and perfect for pairing with crackers, vegetables, or breads. Easy to prepare and packed with bold taste, it’s an ideal addition to your next gathering or BBQ.

Ingredients

Units Scale

Cream Cheese Block

8 oz cream cheese (one standard block)
Olive oil (for drizzling)
Spray oil (for greasing the tray)
2 tablespoon BBQ dry rub (see mixture below or use your favorite)

BBQ Dry Rub (makes ½ cup, use as directed)

1/4 cup dark brown sugar
2 tablespoon kosher salt (do NOT substitute table salt)
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/2 tablespoon smoked paprika (or regular paprika)
1/2 tablespoon chili powder (add more if extra spice is desired)

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Instructions

Prepare the BBQ Dry Rub: In a bowl, combine the dark brown sugar, kosher salt, garlic powder, black pepper, onion powder, paprika, and chili powder. Mix until evenly incorporated. Store any extra in an airtight container.
Prepare the Cream Cheese: Place the cream cheese block on a piece of foil or a grill-safe tray lightly coated with spray oil to prevent sticking. Using a sharp knife, lightly score the top of the cream cheese in a crosshatch pattern—this helps the rub soak in.
Season the Cream Cheese: Drizzle the cream cheese with a bit of olive oil, then generously coat all sides with the BBQ dry rub. Pat down gently for the rub to adhere.
Smoke the Cream Cheese: Preheat your smoker to 225°F (107°C). Place the prepared cream cheese on the smoker and smoke for 2 hours, or until the exterior darkens and the cheese softens slightly but maintains its shape. Optionally, add a water pan to avoid drying out.
Serve: Remove the smoked cream cheese from the smoker and let it cool for a few minutes. Serve warm with crackers, vegetables, or breads of your choice.

Notes

Kosher salt is strongly recommended for the rub’s texture and flavor—do not use table salt in equal measure as it is saltier.
You can experiment with different dry rubs or add more chili powder for additional heat.
Serve immediately for a warm, creamy texture or allow to cool for a firmer spread.
Store leftovers in the refrigerator for up to 3 days; bring to room temperature before serving again.
This recipe is easily doubled for larger gatherings.

Nutrition

Serving Size: 1 oz
Calories: 110
Sugar: 2g
Sodium: 310mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg