How long do you smoke cream cheese at 225 degrees?

About 2 hours is the sweet spot. That’s enough time for the cheese to absorb the smoke and form that beautiful, crackled crust without melting or losing shape.

Does cream cheese melt when you smoke it?

Surprisingly, no! At 225°F, cream cheese holds its shape well. It softens to a spreadable texture and gets smoky and golden, but it won’t melt like shredded cheese would.

How do you smoke cream cheese on a Pit Boss pellet grill?

Preheat the Pit Boss to 225°F. Place scored, seasoned cream cheese on foil or a plank. Smoke for 2 hours with hickory, pecan, or your favorite pellets. Optional: glaze it in the last 15 minutes for a flavor punch.

How long will smoked cream cheese last in the fridge?

Properly stored, it lasts 5 to 7 days . Wrap it tightly in foil or an airtight container. Want to freeze it? Go for it—but expect a slight texture change after thawing. Need more tips for planning your next BBQ? Head to grill party essentials or browse smoked side dishes for crowd-pleasing pairings.

How Long Will Smoked Cream Cheese Last?

Smoked cream cheese is so irresistible that leftovers are rare—but if you do have extra, don’t toss it. This flavorful appetizer stores beautifully and is incredibly versatile the next day. Once cooled, wrap the leftover cream cheese tightly in foil or transfer it to an airtight container. It will keep in the refrigerator for up to 5–7 days . For longer storage, you can freeze it for up to a month. Just be aware that the texture may change slightly once thawed—it becomes more crumbly but still delicious and totally usable in spreads or hot dips.

Easy Smoked Cream Cheese at home

Name: Smoked Cream Cheese
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 1 block (serves 6)
Cuisine: American
Ingredients: 1 block (8 oz) cream cheese; 1 tbsp BBQ rub (e.g. Meat Church Holy Voodoo or The Gospel); Optional: 2 tbsp Big Wick’s Mesquite Jalapeno Glaze or Texas Pepper Jelly Rib Candy; Heavy crackers or pita chips for serving

Ingredients

Scale

1 block (8 oz) cream cheese
1 tbsp Meat Church Holy Voodoo or The Gospel rub (or any BBQ rub)
Optional: 2 tbsp Big Wick’s Mesquite Jalapeno Glaze or Texas Pepper Jelly Rib Candy
Heavy crackers or pita chips, for serving

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Instructions

1. Preheat your smoker or pellet grill to 225°F using hickory, pecan, or your preferred wood.

2. Place the cream cheese on aluminum foil, a plank, or a pan to prevent it from falling through the grates.

3. (Optional) Score the top of the cream cheese in a crisscross pattern with a knife for better smoke and seasoning penetration.

4. Season the cream cheese on all sides with the BBQ rub.

5. Smoke for 2 hours, undisturbed.

6. (Optional) In the last 15 minutes, apply glaze for a sweet and spicy finish.

7. Remove from the smoker and serve immediately with sturdy crackers or chips.

Notes

Store leftovers in an airtight container in the refrigerator for up to 7 days.

Reheat gently in the oven or microwave until soft.

Great as a spread, a dip, or even inside sandwiches or wraps.

Try different rubs and glazes for variety—sweet, spicy, or smoky.

Author: Leona
Prep Time: 5 minutes
Cook Time: 2 hours
Category: Appetizer
Method: Smoking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 2 oz
Calories: 160
Sugar: 1g
Sodium: 230mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 3g
Cholesterol: 45mg