Creamy, smoky, a little sweet, and just spicy enough – this recipe hits all the right notes. Perfect for quiet nights, casual snacks, or game day with friends, it’s the kind of recipe that turns into a “just one more bite” snack.
Cream Cheese Spread But Better
Hot Honey has been one of the greatest ingredients to come on the market in a long, long time. From pizza to sandwiches, it’s a win-win in my books, so it’s only natural I incorporate it into another viral sensation – smoked cream cheese!
Smoking the cream cheese makes this spread feel a little more special without being complicated or expensive. It’s one of those recipes that comes together easily with simple ingredients and somehow always disappears first. Sweet, tangy, and just a little spicy, it’s the kind of flavor combo that keeps people from coming back for “just one more bite.”
Mango Chipotle Cream Cheese Ingredients
Ever since introducing my husband to smoked cream cheese, he’s been asking for it as a snack while we watch TV or on game days. He loves it with celery and crispy little brioche toast bites.
Honestly, it surprised me by how much he loves it, as he’s typically not a dip type of person – that’s my domain. I wonder if this means I now have to share “my” snacks?
- Full-Fat Cream Cheese: Make sure it’s cold
How to Smoke Cream Cheese
- Preheat your smoker to 225°F. I used fruit pellets for a milder, sweet, smoky flavor.
- Place the cold cream cheese in a heat-safe dish or pan. Using a paring knife, make shallow hash marks/criss-cross marks into the top of the cream cheese.
- Sprinkle the Chupacabra Mango Chipotle Seasoning across the top.
- Put the pan in the smoker and smoke for 1 hour. After an hour, remove the pan from the smoker and serve.
Topping Smoked Cream Cheese
On its own, right out of the smoker, it’s fantastic, but y’all know me… I like to see how I can make something out of this world. Thus, the hot honey drizzle. I honestly didn’t think Mr. Fantabulous would like this because he doesn’t quite “get” the concept of hot honey.
But y’all that man ATE THIS UP like it was his job! I was hoping he wouldn’t like it, as I secretly didn’t want to share.
Now, if you’re not going to serve it right away, do not top it. There are a ton of hot honey brands out there, and I’ve tried a ton of them. By far, the Hot Honey from Savannah Bee Company is the best I’ve ever had. The flavor is so complex yet well-balanced.
They take their sweet wildflower honey and combine it with habanero peppers and scotch bonnets. Every single person I’ve had taste it has fallen in love with it.
- Right before serving, drizzle on some hot honey, leaving the bottle on the side for folks to add more to their plates.
Smoked Cream Cheese FAQs
- How spicy is this dish? It’s not really, but if you’re sensitive, you can use regular honey instead of hot honey.
- Can I make this ahead of time? Absolutely! You can smoke up a few bricks of cream cheese up to 2 days in advance. Do not cover it with the hot honey until you’re ready to serve.
- Do I need a smoker to make this? Nope! I have a section below on alternative methods for making this.
- What’s the best cream cheese to use? You want to use full-fat for this as it has the best texture and flavor.
- Can I freeze this? I would not recommend freezing cream cheese as it can affect the creamy texture.
- Can I use a different seasoning? Of course. If you don’t have the seasoning I used (and absolutely love), try a smoky chili seasoning or mild chili powder with a sprinkle of brown sugar.
Why You’ll Love This Recipe
This is one of those recipes that feels instantly familiar but still special. It’s that one you find yourself craving over and over. It’s easy, cozy, and packed with an incredibly well-balanced flavor.
- SWEET, SMOKY, WITH A HINT OF HEAT: That perfect balance that keeps you coming back for another bite.
- EASY & BUDGET-FRIENDLY: simple ingredients that won’t break the bank
- VERSATILE: Spread it on crackers, bagels, toast, or crostini.
- CUSTOMIZABLE: Adjust the heat to suit your taste
- MAKE-AHEAD: You can make the smoked cream cheese up to 2 days in advance
- NO-FUSS ENTERTAINING: Minimal prep for maximum WOW factor
How to Reheat Smoked Cream Cheese
Whether you have leftovers or you’ve smoked the cream cheese ahead of time, reheating this is a breeze. The biggest tip is to bring the smoked cream cheese to room temperature before heating it. Trust me, this helps with the texture. Just let it sit out for about 30 minutes.
- Oven: Preheat the oven to 350°F. Place the room-temperature cream cheese in a heat-safe dish. Place it in the preheated oven and heat for ~10-20 minutes or until warmed through. At this point, top with hot honey and serve.
Other Ways to Make Smoked Cream Cheese
Oven “Smoked:
No smoker, no problem! You can make this in the oven with a slight modification. For this, add 3/4 teaspoon of smoked paprika to mimic the ‘smoked’ flavor, OR add 1/4 teaspoon of Hickory Smoke Powder (my choice).
- Preheat the oven to 225°F. Add the Smoked Powder or Smoked Paprika to the seasoning mix, then add it to the cream cheese. Bake for 1 hour.
Grill Instructions:
This requires you to set up your grill for Indirect cooking/ If you’re unsure how to do this, check out this post.
- Set up the grill for indirect cooking. Preheat the grill to 225°F. Place the prepared cream cheese dish on the indirect side. Cook for 1 hour.
Smoked Cream Cheese with Hot Honey Recipe
Creamy, smoky, a little sweet, and just spicy enough – this recipe hits all the right notes. Perfect for quiet nights, casual snacks, or game day with friends, it’s the kind of recipe that turns into a “just one more bite” snack.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 70 minutes
- Yield: 6-8 servings
- Category: bbq, cookout foods, dips, hot honey, mango chipotle, smoked cheese, smoked cream cheese, smoked dessert, smoker, spreads, sweet treats
- Method: grill, oven, smoker
- Cuisine: bbq, cookout foods, dips, hot honey, mango chipotle, smoked cheese, smoked cream cheese, smoked dessert, smoker, spreads, sweet treats
Ingredients
- 8-ounce block of full-fat cream cheese, cold
- 2 teaspoons Chupacabra Mango Chipotle Seasoning
- Hot Honey
- Assorted Crostini, crackers, and chips for serving
Instructions
- Preheat your smoker to 225°F. I used fruit pellets for a milder, sweet, smoky flavor.
- Place the cold cream cheese in a heat-safe dish or pan. Using a paring knife, make shallow hash marks/criss-cross marks into the top of the cream cheese.
- Sprinkle the Chupacabra Mango Chipotle Seasoning across the top.
- Put the pan in the smoker and smoke for 1 hour. After an hour, remove the pan from the smoker and serve.
- Right before serving, drizzle hot honey over top, leaving the rest on the side for folks to add more to their plates.
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