Smoked Cream Cheese
Published July 19, 2023 • Updated March 13, 2026
This post may contain affiliate links. See my disclosure policy.
I keep making this smoked cream cheese because it's five minutes of actual work for two hours of hands-off smoke. A cold block, BBQ rub, and the Traeger turns it into a creamy, golden keto appetizer that vanishes at cookouts.
Instead of bringing the same old dip to every cookout, I bring a block of cream cheese that’s been seasoned and smoked on the Traeger. Two hours at 225°F and you get this smoky, almost caramelized crust on the outside with a warm, spreadable center that people crowd around. I finish it with a drizzle of honey, red pepper flakes and fresh parsley, and the whole thing looks like I spent hours on it (I didn’t).
The crosshatch scoring is the part that makes the biggest difference. I cut diagonal lines about half a centimeter deep across the top, and that’s where the BBQ rub settles in and the smoke actually penetrates instead of just sitting on the surface. Without it, you get a pretty block with smoke on the outside and plain cheese on the inside. With the scoring, every bite pulls real smoke flavor.
I’ve tested this with apple, hickory, and mesquite pellets, and they each give a noticeably different result. Apple is the most forgiving (lighter, slightly sweet smoke that won’t go bitter even if you run a little long). Hickory is what I reach for when I want a more traditional BBQ flavor. Mesquite is intense, so I save it for bold pairings like keto cocktail weenies or grilled bacon at a cookout.
If you don’t have a pellet smoker, this works on a charcoal Weber too. I’ve done it with indirect heat: coals banked on one side, the block sitting on the cool side, a handful of apple or pecan wood chips right on the coals. Close the lid and give it about 30 minutes. That’s enough for solid smoke flavor without going bitter. The pellet smoker holds temperature more consistently, which is why I default to it, but the smoke from charcoal is just as good.
I serve this as a low-carb spread with sliced cucumbers, sweet peppers, and celery. For more crunch, set out pasta chips or tortilla chips alongside it. It’s also great spread onto salmon cucumber bites before topping with the salmon. Put the skillet straight on the table and let people scoop.
How to smoke it
The whole process takes maybe five minutes of hands-on time. Keep the block cold from the fridge so the crosshatch cuts come out clean and the rub sticks to the surface instead of sliding off. I smoke mine at 225°F for the full two hours because lower and slower gives the smoke more time to work into those score lines. You’ll know it’s done when the top looks slightly golden and the block has softened but still holds its shape. If you’re nervous about it melting, don’t be. At 225°F it stays together every single time.
Explore 684+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
8 oz block cream cheese, cold -
1-2 tablespoons olive oil
-
2 tablespoons favorite BBQ rub
-
1 tablespoon sugar free honey
-
minced parsley, for garnish
-
red pepper flakes, for garnish
Step by Step Instructions
Step by Step Instructions
Coat with olive oil
Brush cream cheese with olive oil.
- 1-2 tablespoons olive oil
- 8 oz cream cheese
Score & season
Using a knife, score the top with diagonal crosshatch marks. Only slice through about 1/2-1 cm deep. Sprinkle BBQ rub all over the block of cream cheese.
- 2 tablespoons of your favorite BBQ rub or seasoning
Traeger smoked cream cheese
Place seasoned cream cheese on a 8-10 inch cast iron skillet, cross hatch marks facing up. Smoke at 225°F for 2 hours.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Will it melt in the smoker?
I've smoked dozens of blocks and never had one melt or collapse. At 225°F, the inside softens into this warm, spreadable texture but the block holds its shape the entire two hours. The key is starting with a cold brick straight from the fridge. If you go above 250°F, things can get too soft, but at my standard 225°F I've never had an issue.
Can I use whipped or spreadable instead of a block?
I tried it once and it was a mess. The whipped kind doesn't have enough density to hold shape under heat, and within 30 minutes it started spreading flat in the skillet. You need a standard 8 oz brick (the foil-wrapped kind) because it scores cleanly and holds up for the full two hours. That's the only style I use.
Can I make this ahead of time?
I actually prefer prepping it the night before. Score the block, rub the seasoning all over, wrap it and refrigerate overnight. The rub penetrates deeper when it sits, so you get more flavor throughout. Day-of, all I do is fire up the smoker and set the block on the skillet.
Can I freeze smoked cream cheese?
I've frozen it and it works, but the texture changes slightly. It gets a little denser after thawing compared to fresh off the smoker. I wrap tightly in plastic wrap, then foil, and it keeps for about a month. Thaw in the fridge overnight and let it sit at room temperature for 30-40 minutes before serving.
How do I reheat leftovers?
I pull it from the fridge about 30-40 minutes before serving and let it come to room temperature. That's usually enough to get it soft and spreadable again. If I want it warm like it was fresh off the smoker, I put it in a 250°F oven for 10-12 minutes. Don't microwave it. The texture goes rubbery.
Can I make this on a charcoal grill instead of a pellet smoker?
I've done this on my charcoal Weber and it works well. Set up indirect heat with coals on one side and a handful of apple or pecan wood chips on the other. Place the block on the cool side, close the lid, and give it about 30 minutes. That's enough for solid smoke flavor without going bitter. The pellet smoker is more convenient for holding temperature, but my results from charcoal have been just as good.
What wood pellets work best for this?
I've tested apple, hickory, mesquite, and pecan. Apple is my go-to because it's forgiving (lighter smoke, slightly sweet, won't go bitter even if you run long). Hickory gives a more traditional BBQ flavor. Mesquite is the most intense, so I save it for when I'm pairing with bold flavors. Pecan lands somewhere between apple and hickory. Any of them work, but I'd start with apple if it's your first time.
Came out really well for my first time smoking anything, but I'd coat it twice with the BBQ rub. Two hours at 225 and the smoke only hit the outside; center stayed pretty mild.
Honestly thought this would be one of those recipes that photographs great and tastes like cold cream cheese with BBQ powder. Two hours on the smoker for a block of cheese seemed like a lot. I was wrong. The crosshatch scoring is the whole thing. The rub gets down into those cuts and you get seasoned ridges with smoke actually inside, not just coating the outside. The sugar-free honey isn't optional either. It kills the rub's funk and ties it together. Four stars only because I'm still testing rubs, but I've made this three times and it's going on every cookout spread this spring.
The honey surprised me too. Made it without once just to see, and the rub just sits there without it. Let me know which rub wins, I keep landing back on something with a brown sugar base for this one.
My husband is a serious BBQ guy, and I was a little nervous putting this in front of him since there's no actual meat involved. He stood over the Traeger watching it like it needed supervision, and then spent the next ten minutes explaining to me why the crosshatch scoring works (it does, for what it's worth). We went through most of it with some celery and peppers while the snow came down outside, and he's already asking when I'm making it again.
Ha, BBQ guys always have to supervise. He's not wrong about the crosshatch either (more surface area for the rub to grab). Celery and peppers are exactly how I'd serve it.
Making this for my brother's Super Bowl party next weekend. He's got a pellet smoker but I only have a regular charcoal Weber. Can I still get enough smoke flavor if I just add a handful of wood chips, or does this really need a few hours on a smoker to be worth it?
Charcoal Weber works fine. Indirect heat, wood chips on one side, cream cheese on the other. Apple or pecan chips smoke light enough that 30 min gets you good flavor without going bitter. The pellet smoker just makes it easier to hold temp, not better smoke.