This Smoked Cream Cheese appetizer is bold, velvety, and impossible to resist. Coated in a spiced rub and slow-smoked until puffed and golden, it's finished with caramelized onions, crisp hickory-smoked bacon, and sweet dried apricots-a showstopper bite for any gathering.
Before You Start Cooking
Method: Pellet Grill/Smoker Skill: Easy
- Use full-fat, brick-style cream cheese for the best texture and flavor. Reduced-fat varieties won't hold up well during smoking.
- Make sure the cream cheese is very cold before it goes onto the smoker. Chilling it helps it hold its shape and prevents melting.
- You can make this recipe on any type of smoker-pellet, charcoal, or electric. Just keep the temperature steady at 225°F. The topping can be prepared in a skillet on your grill's side burner, an indoor stove, or a flat top griddle.
This recipe was developed and tested on a recteq B380 Bullseye Wood Pellet Grill.
How to Make Smoked Cream Cheese
Prep the Cream Cheese and Rub
Start by chilling your cream cheese-this helps it hold its shape on the smoker and prevents melting. Pop an 8-ounce brick (I use Philadelphia) into the freezer for about 30 minutes.
While it chills, mix up your spice rub in a small bowl. You'll need:
- Light Brown Sugar. A little sweetness to balance the spice.
- Chili Powder. Use the American-style blend (rather than straight ground chili peppers), which typically includes ground chilies, garlic, cumin, paprika, and oregano. I like using a mild version, but if you want more heat, go for medium.
- Chipotle Powder. For a smoky kick.
- Paprika. I like to use smoked, but you can also use sweet Hungarian paprika.
- Ground Cumin. Adds a warm, earthy depth.
- Garlic Powder. Always a staple. I use granulated garlic powder.
- Kosher or Fine Sea Salt and Black Pepper. To round out the mix. Use freshly-ground pepper for the best flavor.
Once the cream cheese is chilled, take it out of the freezer and score the top in a crisscross pattern with a knife. Don't go all the way through-just cut about halfway down to help the rub cling and create those signature smoky ridges.
Sprinkle the spice rub all over the cream cheese, gently packing it in to create an even, flavorful crust. Be sure it's well-coated-the spice rub is what gives the smoked cream cheese its bold flavor and golden color.
Smoke the Cream Cheese
Preheat your smoker or pellet grill to 225°F and prepare a water pan to help maintain moisture.
Place the chilled, seasoned cream cheese in a cast iron skillet, small baking sheet, orsturdy disposable pan. The cream cheese should still be cold when it goes on-if it's started to soften while you were scoring and seasoning, pop it back in the freezer for a few minutes to firm up.
Once everything's set, place the cream cheese in the smoker with the water pan, close the lid, and let it smoke low and slow for 1-½ to 2 hours.
Your smoked cream cheese is ready when the block is warm throughout, slightly puffed, and the scored lines have started to open and curl. The outside should have a nice bronzed crust, but the center will be soft and creamy.
Choosing Wood Pellets for Smoked Cream Cheese
For the perfect smoky flavor, choose a mild wood pellet that won't overpower the cream cheese. Here are some great options that you can use individually or mix together.
- Pecan: Mild, nutty, and slightly sweet. One of our favorites for smoking cream cheese.
- Apple: Light, fruity, and a little bit sweet; perfect for pairing with savory toppings.
- Cherry: Sweet, mild, and a little bolder than apple, with a hint of color.
- Maple: Smooth, mellow, and subtly sweet, great for rubs with brown sugar.
- Hickory: Stronger than fruitwoods, ideal if you like a bolder smoke, but use it sparingly or mix it with a fruitwood, such as cherry.
Tip: I recommend avoiding mesquite here. We find it too intense for cream cheese.
Prepare the Topping
With about an hour left on the smoker, it's time to prep the topping. You can do this in a pan on your grill's side burner or use a flat-top grill if you have one in your outdoor cooking space.
Start by cooking chopped hickory-smoked bacon in a large sauté pan over medium-high heat until it's nice and crispy. Transfer the bacon to a plate, but leave the drippings in the pan-they'll add tons of flavor.
Add a sliced sweet onion (cut into half moons) and toss to coat it in the bacon grease. Lower the heat to medium-low and cook, stirring occasionally, until the onions are soft and golden-about 30 minutes.
If the onions start looking dry at any point, you can add a splash of water to deglaze the pan. (I also like deglazing with a tablespoon of bourbon at the end!)
Halfway through, stir in a handful of chopped dried apricots to soften and mingle with the onions. When everything's caramelized, stir the bacon back in, along with a drizzle of honey to add a little sweetness to the savory flavors.
Serving Your Smoked Cream Cheese
Carefully remove the cream cheese from the smoker and transfer it to a serving plate-it'll be soft, so I like to use a wide spatula to keep it from breaking. Spoon the warm bacon-onion-apricot topping over the top, letting some of it fall over the sides.
Serve it right away, while the cream cheese is still warm and gooey with:
- Crackers. My family loves buttery crackers like Club, Cabaret, or Toasteds Classic Buttercrisp. Whole grain crackers with seeds are also a great way to add some texture.
- Crostini or crusty bread. Perfect for a heartier bite. Check out my tutorial on How to Make Crostini on Striped Spatula.
- Pita chips or pretzel crisps. For a salty crunch. If you have a few extra minutes, Homemade Pita Chips are easy to make and let you control the salt level to your taste.
More Ways to Serve It
- Stuffed peppers or mushrooms: Add a dollop of smoked cream cheese to roasted or raw mini bell peppers or mushroom caps for a fun appetizer twist.
- Charcuterie boards: Add this smoked cream cheese block to your next grazing board alongside your favorite meats and cheeses.
- Sandwich spread: Use leftovers as a smoky, savory layer on burgers, in wraps, or a juicy BLT.
More Pellet Grill and Smoker Recipes
- Smoked Chicken Souvlaki
- Smoked Potatoes with Rosemary and Garlic
- Smoked Asparagus
- Smoked Salmon with Orange Maple Bourbon Glaze
⏲ Recipe
Smoked Cream Cheese with Bacon, Onion, and Apricot Topping
Ingredients
- 8 oz brick-style full-fat cream cheese, (I use Philadelphia - don't use reduced fat)
- 1 tablespoon light brown sugar
- 1 teaspoon mild chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground chipotle powder
- ¼ teaspoon smoked paprika
- 1 large sweet onion (such as Vidalia or Walla Walla), cut in half and sliced into ¼-inch half-moons
- 6 ounces hickory-smoked bacon, chopped
- ⅓ cup chopped dried apricots
- 1 tablespoon honey
- kosher or fine sea salt and freshly-ground black pepper
Instructions
Prep and Smoke the Cream Cheese
- Preheat your pellet grill or smoker to 225°F. Prepare a water pan to help maintain moisture during cooking.
- Chill the cream cheese. Place an 8-ounce block of cream cheese in the freezer for 30 minutes to firm it up. This helps it hold its shape on the smoker.
- Make the spice rub while the cream cheese is chilling. In a small bowl, combine chipotle powder, chili powder, brown sugar, garlic powder, cumin, smoked paprika, ¼ teaspoon black pepper, and a pinch of salt.
- Score the top of the cream cheese. Using a sharp knife, cut a crisscross pattern across the top of the chilled cream cheese. Don't slice all the way through-just halfway down is enough to help the rub cling and create texture as it smokes.
- Season the cream cheese. Dust the cream cheese on all sides with the spice rub, coating it evenly to form a flavorful crust. Gently press the spices in to adhere.
- Prep for the smoker. Place the seasoned cream cheese in a small cast iron skillet, baking sheet, or sturdy disposable pan. If it has warmed up while prepping, pop it back in the freezer for a few minutes before smoking.
- Smoke low and slow. Place the cream cheese on the smoker, close the lid, and cook for 1-½ to 2 hours, or until it's warm throughout, slightly puffed, and the scored lines have started to separate and curl.
Make the Topping
- While the cream cheese is smoking, cook chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan. (You can also do this step on a flat top grill/griddle, if it's more convenient for your outdoor cooking setup.)
- Add the sliced onions and cook over medium-low heat until soft and golden, about 20-30 minutes. If the onions start to look dry at any point, add a splash of water to deglaze the pan and add some moisture.
- Halfway through cooking the onions, stir in chopped dried apricots. When the onions are caramelized, stir the bacon back in, along with the honey, and warm it all through.
- Serve. Carefully transfer the smoked cream cheese to a serving plate. Spoon the warm topping over the top and serve immediately with crackers, crostini, or slices of crusty bread.
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