There’s something magical about what happens to a simple block of cream cheese when it hits the smoker. This version pairs that rich, wood-fired smokiness with my viral sweet-heat blueberry jalapeno jam, creating an amazing appetizer that is perfect for a casual gathering or elevating your morning bagel.
Why You Should Smoke Cream Cheese
If you’ve never tried smoking cream cheese, it might sound like an unnecessary step – but y’all, the transformation is incredible. The low-and-slow wood smoke gently cuts through the rich, velvety fat of the cheese, infusing it with a deep, savory depth that you just can’t get straight out of the wrapper.
What makes this recipe stand out is just how versatile and ridiculously easy it is to throw together. It has quickly become a massive crowd favorite at my house because it takes almost no effort but completely steals the show at every gathering. Best of all, you don’t even need a smoker to make it, as I’m showing you exactly how to pull it off using whatever setup you have.
TKW Family Love
I love smoked cream cheese and have made your blueberry jalapeno jam 3 times since you posted it. I never thought to combine the two.
Lori this is GENIUS! It’s probably my favorite flavor combination ever!
10/10!!! Highly recommend!
Smoked Cream Cheese Ingredients
One of the best things about this recipe (aside from the taste) is that it looks like an artisanal masterpiece, but the ingredient list is short. And if you don’t have the Chupacabra Special Blend on hand, I’ve got some substitutions below, but honestly, I swear by this company and their blends. They truly are the best!
- Full-Fat Cream Cheese: Make sure it’s cold
- Chupacabra Special Blend Seasoning
Chef Lori’s Pro Tip: The Freezer Trick
Before you season and score your cream cheese, pop the block into the freezer for about 10-15 minutes. This firms up the outer edges just enough for your knife cuts to stay clean and distinct, and it prevents the cheese from melting or losing its shape during cooking.
How to Make Blueberry Jalapeno Smoked Cream Cheese
Making this smoked cream cheese is incredibly straightforward, and you don’t need any professional pitmaster skills to nail it on your first try. I’ll walk you through these simple steps so you, too, can transform a basic block of cream cheese into a stunning, crowd-pleasing appetizer.
- While the smoker is preheating, stick your cream cheese in the fridge to chill. Once the smoker is ready, grab your cream cheese and place it in your heat-safe dish.
- Using a paring knife, make shallow criss-cross marks on the top of the cream cheese. Sprinkle the Chupacabra Special Blend Seasoning across the top. If you want, you can add a few raw sliced jalapenos and blueberries as well.
- Put the pan in the smoker and smoke for 1 hour. After an hour, remove the pan from the smoker.
- Right before serving, spoon the Blueberry Jalapeno Jam over the top.
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. You are going to obsess over this recipe as it completely redefines how you use a simple block of cream cheese.
- PERFECT FLAVOR CONTRAST: The rich, velvety fat of the cream cheese cuts through the heat of the jalapeno and highlights the sweetness of the blueberries.
- NO SMOKER REQUIRED: While this is my first choice, you are given foolproof instructions for the grill and oven.
- MAJOR CROWD PLEASURE: It requires under 10 minutes to assemble, but looks and tastes gourmet.
- VERSATILE: It functions as a dip, a spread, or a secret-weapon condiment.
- 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 the blueberry jalapeno jam and serve.
Smoked Cream Cheese FAQs
- Why do you score the top of the cream cheese? When you score the top in a diamond pattern, it creates pockets that catch the seasoning and allow the sweet-heat blueberry jalapeno jam to pool beautifully into every single bite.
- 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 top it with the blueberry jalapeno jam 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.
Ways to Serve Smoked Blueberry Jalapeno Cream Cheese
This isn’t just a party dip; it’s a multi-purpose flavor bomb! Try using it for:
- The Party Dip: Serve it warm with crackers, crostini, pretzel bites, or pita bread.
- Breakfast Upgrade: Slather it generously over a toasted bagel or English muffin
- Elevated Sandwiches & Wrapos: Use it as a spread for a turkey bacon wrap or a killer gourmet grilled cheese
- Burger Topping: Plop some of this warm cheese and blueberry jalapeno jam on a freshly grilled bacon cheeseburger!
Recipe Substitutions & Variations
Don’t have every ingredient on hand? Here are some ways you can change things up
- The Jam: Honestly, I’d be surprised if you don’t already have my Blueberry Jalapeno Jam made up in your fridge right now. If you don’t, you can use my spicy red pepper jelly or my strawberry black pepper jam instead.
- Cream Cheese: Sorry, but you need to use full-fat cream cheese here, as low-fat doesn’t hold its shape under heat.
- The Seasoning: You can also use a sweet BBQ rub, a savory garlic-herb blend, or even everything bagel seasoning.
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 (107°C). Add the Smoked Powder or Smoked Paprika to the seasoning mix, then add it to the cream cheese. Bake for 1 hour. Remove from the oven, top with the blueberry jalapeno jam, and serve.
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. Remove from the grill, top with the blueberry jalapeno jam, and serve.
Here’s what I used:
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Chef Lori’s Recipe Thoughts
I’ve been making smoked cream cheese for a while now, and I still get giddy every time I create a new flavor. But honestly, I think my favorite part is seeing how excited Mr. Fantabulous gets when I pull a pan out of the smoker. He’s not a huge dip eater per se, but this stuff, I swear, he treats it like it’s his job to devour it.
Every single game night, cookout, or small gathering with friends, I’ll create a ‘smoked cream cheese flight’ with various toppings, and y’all, it’s easily one of the first things to go every single time.
Smoked Cream Cheese with Blueberry and Jalapeno Jam
Looking for a killer appetizer? Try this Smoked Cream Cheese with Blueberry and Jalapeno Jam! A block of cream cheese gets a rich, wood-fired smoky flavor, then gets topped with a sweet-heat berry jam. It takes under 10 minutes of hands-on prep, and I’ll show you how to make it in a smoker, grill, or kitchen oven. It is the perfect dip for party crackers, a spread for bagels, or a burger topper!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 70 minutes
- Yield: 6-8 servings
Ingredients
- 8-ounce block of full-fat cream cheese, cold
- 1 1/2 teaspoons Chupacabra Special Blend Seasoning
- 1/2 cup Blueberry Jalapeno Jam
- Assorted Crostini, crackers, and chips for serving
Instructions
- Preheat your smoker to 225°F (107°C). 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 criss-cross marks on the top of the cream cheese.
- Sprinkle the Chupacabra Special Blend Seasoning across the top. Put the pan in the smoker and smoke for 1 hour. After an hour, remove the pan from the smoker.
- Right before serving, spoon the Blueberry Jalapeno Jam over the top.
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