This Smoked Cream Cheese recipe is the ultimate 2-ingredient pellet grill appetizer. While I love using my homemade red pepper jelly, you can use any jam or jelly sitting in your fridge. In about 90 minutes, you'll have a smoky, spreadable dip that's guaranteed to be a crowd-pleaser.
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For more easy appetizer recipes, check out my Smoked Queso Dip, 0-400 Smoked Chicken Wings, and Smoked Pork Belly Burnt Ends next!
I've smoked many, many blocks of cream cheese to land on this version. While most recipes on the internet coat the cream cheese in BBQ seasoning, I wanted to do something a bit different.
And what did I come up with? Jam. Or jelly. It melts, glazes, and sets into a sticky topping that doesn't slide off. This method works every time, whether you're using a Traeger, Pit Boss, or any pellet grill that can hold steady low heat.
Recipe at a Glance
- The Hero: 1 block of full-fat cream cheese.
- The Glaze: ½ cup of any jam or jelly.
- Prep Time: 5 minutes.
- The Smoke: 90 minutes @ 225F.
- The Wood: Cherry, apple, or pecan pellets for a flavor that's not overpowering.
- The Result: A warm, spreadable appetizer with a sticky glaze.
Jump to:
Ingredients for Smoked Cream Cheese
- 1 block (8 oz) Full-Fat Cream Cheese: Use the brick style. Keep it in the fridge until the last second.
- ½ cup Jam or Jelly of Choice: Use any of the homemade versions linked below (in Variations) or a store-bought favorite. Chunky or smooth both work - and the chunky versions will settle into the score marks.
How to Smoke Cream Cheese on a Pellet Grill
Preheat the Smoker: Set your pellet grill to 225F. Top up the hopper bin with apple or cherry pellets. Pecan can be used, but it will give a slightly stronger smoke flavor. If you have a "Super Smoke" setting (like my Traeger), I don't recommend using it, as you will have too strong of a smoke flavor.
Dry: Remove the cold cream cheese from its wrapper and pat it bone-dry with a paper towel. This is the most important step for a tacky glaze!
Score: Using a sharp knife, score a crosshatch (diamond) pattern about ½ inch deep into the top. Pro Tip: Stop just before the halfway mark so the block doesn't split apart during the smoke.
The Primer Coat: Place the block in a small foil boat, a mini cast-iron skillet, or any foil dish. Brush a very thin layer of your chosen jam over the top. This "primer" layer bonds with the cheese as it warms, preventing the final glaze from sliding off.
The Initial Smoke: Once the pellet grill comes up to temp, place the pan on the grill grates and smoke for 60 minutes. You'll notice the score marks begin to "bloom" or open up - this creates perfect little valleys to catch your glaze.
The Final Lacquer: Open the lid and spoon the remaining jelly generously over the top. Use the back of your spoon to push those delicious bits of fruit into the cracks.
The Sticky Finish: Smoke for an additional 30 minutes. This final window is where the magic happens - the heat "sets" the jelly into a gorgeous, sticky lacquer that glistens.
Serve: Carefully remove the pan and serve while warm. It's incredible with salty pretzels, buttery crackers, or crusty toasted bread.
What to Serve it With
- The Salty: Pretzels (the stout ones are best for heavy cream cheese), Ritz crackers, or wavy potato chips.
- The Sweet: Apple slices or pear wedges.
- The Bread Basket: Toasted baguette slices, bagel chips, or sourdough discard crackers.
- The Low Carb: If you're skipping the crackers, try pork rinds or keto crackers.
Mistakes to Avoid
Melting into a puddle: This recipe is designed for low and slow smoking at 225F. Higher temps will cause the cream cheese to melt instead of soften.
Don't Want Sweet? Try This Savory Version
If you don't want sweet, you can brush the cream cheese with olive oil, then coat it with a liberal coating of my Smoked Chicken Rub or Smoked Pork Rub, or your favorite BBQ rub. Smoke at 225F for 90 minutes, garnish with chopped green onions, and enjoy!
More Variations
This recipe is designed to use whatever is in your fridge or pantry. Whether you want a spicy kick or a sweet finish, these are my favorite ways to level up a block of cream cheese:
- The Spicy Standard: Use a jar of my Homemade Red Pepper Jelly for that classic sweet-heat combination.
- The Orchard Blend: My Homemade Peach Jam adds a beautiful golden color.
- The Tart and Tangy: Try my Raspberry Rhubarb Jam.
- The Low-Sugar Option: Watching your sugar? My Low Sugar Strawberry Freezer Jam works perfectly.
Storage and Reheating
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. It's surprisingly good cold the next day on a bagel!
Reheating: Reheat it slowly in the oven, microwave, or air fryer. Warning: Too much heat will turn it into a puddle, so 10-15 second intervals are key.
More Smoked Appetizers
Looking for more easy pellet grill appetizers? These reader favorites are a great place to start:
Printable Recipe
Smoked Cream Cheese on a Pellet Grill
Ingredients
- 1 block (8 ounces) full-fat cream cheese (brick-style)
- ½ cup jam or jelly, any flavor (homemade or store-bought)
Instructions
- Preheat the smoker: Preheat your pellet grill to 225℉. Fill the hopper with apple, cherry, or pecan pellets.
- Prepare the cream cheese: Remove the cream cheese from the wrapper and pat it completely dry with paper towels. This helps the glaze stick.
- Score the top: Using a sharp knife, score a crosshatch pattern about ½ inch deep into the top of the cream cheese. Do not cut more than halfway through the block.
- Add a primer coat: Place the cream cheese in a small cast-iron skillet, foil boat, or foil pan. Brush a thin layer of jam or jelly over the top.
- Smoke: Place the pan on the grill grates and smoke for 60 minutes. The score marks will begin to open as the cheese warms.
- Add the final glaze: Spoon the remaining jam or jelly over the top, pressing it gently into the score marks.
- Finish smoking: Continue smoking for 30 minutes, until the glaze looks glossy and slightly sticky.
- Serve: Carefully remove from the smoker and serve warm with crackers, pretzels, or toasted bread. Enjoy!
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Notes
- Keep the temperature at 225F. Higher heat can cause the cream cheese to melt instead of soften.
- Use brick-style cream cheese only. Whipped or spreadable cream cheese will melt too quickly and won't hold its shape on the smoker.
- Keep the cream cheese cold until it hits the grill. Starting with cold cream cheese helps it soften slowly and prevents it from turning into a puddle.
- Chunky jams and jellies settle nicely into the score marks, but smooth versions work too.
- Fruit woods work best. Apple or cherry pellets add light smoke flavor without overpowering the cream cheese.
- Serve warm for the best texture. As it cools, the cream cheese will firm up slightly. Reheat gently if needed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat slowly in short intervals in the microwave, oven, or air fryer. Too much heat will cause it to melt.
- Calories will vary depending on the jam or jelly used.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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