Smoked Cream Cheese
Easy 2 hours 8–10 servings Pellet

Smoked Cream Cheese

Smoked cream cheese took over BBQ social media for a reason: it's laughably easy, ridiculously cheap, and everyone who tries it asks for the recipe. A block of cream cheese, scored and seasoned, absorbs smoke for two hours and transforms into a warm, spreadable dip with a savory crust. Serve it with crackers, pretzels, or veggies and watch it vanish.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

FreshThis recipe was last reviewed on July 9, 2026.

Ingredients

  • 2 blocks cream cheese (8 oz each), cold
  • 2 tbsp Everything Bagel seasoning
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Olive oil for drizzling
  • Crackers, pretzels, or sliced baguette for serving

Step by Step

1

Score the blocks in a crosshatch

Leave the cream cheese in the foil trays or place on parchment paper. Use a sharp knife to score the top surface in a diamond pattern about ¼ inch deep. This opens up surface area for smoke and seasoning to penetrate.

2

Season generously

Drizzle lightly with olive oil so the seasoning sticks. Mix Everything Bagel seasoning, brown sugar, garlic powder, and paprika. Pack the rub into every score mark and cover the top completely. Don't be shy — the cream cheese is bland and needs the contrast.

3

Smoke at 200°F for 2 hours

Set your smoker to 200°F with fruit wood (apple or cherry). Place the blocks directly on the grates or on a wire rack. Smoke until the exterior is golden and slightly firm — about 2 hours. The cream cheese won't melt at this temp; it'll just warm through and absorb smoke.

4

Serve warm with crackers

Slide a knife under the warm cream cheese and transfer to a serving plate. The top should be seasoned and slightly crusty; the center should be soft and spreadable. Serve immediately with crackers, pretzels, or sliced vegetables.

Pro Tips

  • Cold cream cheese straight from the fridge works best. Room temp cream cheese can start to weep and lose shape on the smoker.
  • The Everything Bagel seasoning is the classic move, but you can go sweet with cinnamon sugar and pecans, or spicy with hot honey and red pepper flakes.
  • Leftovers (if there are any) spread incredibly on bagels or toast. The smoke flavor intensifies overnight in the fridge.

Common Questions

Frequently Asked Questions

How long does Smoked Cream Cheese take to cook?
Total time is about 2 hours including prep and rest. It's a beginner-friendly recipe — no special technique required.
What grill do I need?
This recipe is written for a pellet. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
8–10 servings. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
Cold cream cheese straight from the fridge works best. Room temp cream cheese can start to weep and lose shape on the smoker.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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