Whether you are having a BBQ this weekend or want to try something new on your smoker, give the Smoked Philadelphia Cream Cheese block a shot. Just three ingredients and hands off smoking is all you need for incredibly delicious appetizer.
Pull out this recipe when you are looking to dazzle guests with something different. It is packed full of flavor. This is making the rounds on Tik Tok like crazy and we decided to give it a spin out on the grill and the results were magnificent. There were no leftovers and everyone that we served it to asked us to make it again.
🍽️ Why This Works
Creative – Before starting this, I thought the cream cheese would have melted and turned into a gooey, dripping mess. I am so glad I was wrong. This recipe works with virtually any seasoning and any type of wood chips, so break out your creativity and make this fun!
Easy – This is remarkably simple. There are just a couple of steps and you really can’t make a mistake.
Delicious – The rich smoke flavor, the herbs and seasoning and the cream cheese pair extremely well for virtually any side dish. We even added it to our Cedar Plank Stuffed Salmon for a luxurious treat!
Philadelphia Cream Cheese – Just use a standard eight ounce block. You will think that it should melt and turn into a gooey mess, but trust me, it won’t.
Seasoning – Use your favorite. Seriously! We used a fun seafood seasoning as we planned to use it with some cedar wrapped stuffed salmon. Consider using a Mexican spice mix if you are adding this to some tacos. Definitely choose a spice you like as when you slice off a piece of cheese, you will taste the exterior spices.
Step One: Cut two pieces of aluminum foil and stack them. Crunch up the edges so it forms a bit of a pan.
Step Two: Unwrap the cream cheese and lay it in the center of the foil. Gently score it with a kitchen knife, cutting about ¼” deep. As this smokes, it will open up along the score marks.
Step Three: Sprinkle with your rub. Turn it over and get all sides. Be a bit generous with the rub. While it will only season the outside, when you serve it, it will include the center of the block too.
Step Four: Drizzle a teaspoon of olive oil on top. You don’t need much!
Step Five: Set up the grill for indirect heat. For the Big Green Egg, add the plate setter. For a gas grill, turn off the center burners. Add some smoking chips of your choice. I prefer to keep the smoke flavor mild and used Cherry.
Step Six: Let this smoke for 2-3 hours at 250 degrees. It will have darkened from the smoke and the score marks will open up. Remove it and let it cool.
❗ Expert Tips
After smoking, cut the cream cheese into sections for your various recipes. We kept some from our second batch for a smooth and flavorful cracker spread, and used some with other recipes.
Don’t forget to score the surface of the cheese. Not only will it separate slightly along those cuts, it will provide more surface area for the smoke to adhere.
Don’t worry about smoking this too much. The interior of the cream cheese will remain unaffected and when you mix it together, it will temper the flavors substantially.
Use what you need immediately and freeze the rest. Wrap the unused portion in Press-N-Seal and then store in a freezer-safe Ziploc bag. Make sure to label it with the date and the seasoning.
You can but it will change the texture. The leftovers for this one are a different texture all together though so if you want to freeze it, go for it. When you take it out if the texture is “off” to you, I would run it through your small food processor to help make it creamy again. If that doesn’t make it how you want, add a tablespoon or so of milk or fresh cream cheese to smooth it out. This is definitely do-able and something to make early for game days.
This recipe turned out to be mildly drier than the wet cream cheese as we take it out of the container. This is still “wet” enough that it spreads on crackers and I used it to stuff salmon and it turned out fantastic. Just be prepared that the texture is not the same and you will be fine.
This should take 2-3 hours.
Smoked Philadelphia Cream Cheese
- Aluminum Foil
- Smoking Chips
- 8 oz Cream Cheese
- 1 tbsp Seasoning
- 1 tsp Olive Oil
- Create a small aluminum dish by layering two pieces of foil and crimping the edges to form a lip.
- Place the unwrapped cream cheese in the center of the foil pan and gently score it with a kitchen knife, cutting about ¼" deep.
- Sprinkle with your favorite rub. Turn the cream cheese over and cover all sides. Be a bit generous with the rub. Pour a little olive oil on top.
- Set up the grill for indirect heat. For the Big Green Egg, add the plate setter. For a gas grill, turn off the center burners. Add some smoking chips of your choice. I prefer to keep the smoke flavor mild and used Cherry.
- Let the cream cheese smoke for 2-3 hours at 250 degrees. It will have darkened from the smoke and the score marks will open up. Remove it and let it cool.