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Eggs & dairy · Fresh cheeses

Cream cheese

Smooth, spreadable, mildly tangy fresh cheese for cheesecake, frosting, dips and bagels.

A kind of cheese

9 recipes with it

What it is

Cream cheese is an unripened cheese made from milk and cream, cultured and thickened into a dense, smooth white spread. It is tangier and firmer than mascarpone and smoother than ricotta. Block cream cheese is firmer and better for baking than tub versions, which are whipped or softened.

How it’s used

  • Baked and no-bake cheesecakes
  • Cream-cheese frosting for carrot and red velvet cake
  • Spread on bagels and toast
  • Dips and creamy pasta sauces
  • Filling for wontons, jalapeño poppers and pastries

Characteristics

Taste
Mild, creamy and lightly tangy.
Texture
Dense, smooth and spreadable.
When cooked
Beat at room temperature to avoid lumps; it melts into smooth sauces over gentle heat.
Sold as
fresh
Cooking uses
Usually eaten raw, Suitable for baking, Commonly cooked

Storage

Refrigerated. Keep sealed in the fridge and use within about a week or two of opening; discard if mould appears.

Diet, allergens and safety

Contains Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains milk (allergen).

Nutrition per 100 g

Energy
350 kcal
Protein
6.15 g
Carbohydrate
5.52 g
Fat
34.44 g
Fibre
0 g
Sugars
3.76 g

USDA FoodData Central: Cheese, cream.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Mascarpone — 1:1; richer and less tangy, add lemon juice.
  • Labneh — 1:1 in dips and spreads.

Related ingredients

Recipes with cream cheese

More fresh cheeses