Hot Honey Smoked Cream Cheese

Hot honey smoked cream cheese is the easy smoker appetizer that everyone fights over! Five minutes of prep for a showstopper appetizer.

If you’ve never put a block of cream cheese on the smoker, this is your sign! This hot honey smoked cream cheese is the appetizer that disappears first at every cookout, tailgate, and holiday party, and it takes about five minutes of actual work.

For this recipe, I score a cold block of cream cheese, then sprinkle it with a simple barbecue rub. The smoker warms the cream cheese and coats it in a smoke flavor. It will be soft and spreadable. Once it’s done smoking, I finish it with a drizzle of hot honey.

Smoky, rich, sweet and spicy. It hits all the notes and is just so easy to make! I first made this smoked cream cheese for a Super Bowl watch party. Everyone hovered around it and raved about it, so it’s become a staple for our game day festivities!

Recipe substitutions

In my opinion, the best recipes are the ones that use ingredients you already have! I will do nearly anything I can to avoid an extra trip to the grocery store. Here are a few ideas:

• Neufchâtel instead of cream cheese: This is a lower fat version of cream cheese. It does work, but it will be softer and it may turn into a bit of a blob while smoking! If using it, keep it super cold and check it at the 1.5 hour mark.
• Dairy-free cream cheese: You can use plant based cream cheese, but know it melts a lot faster than real dairy. Make sure to use the block style and check it at about an hour of smoke time.
• Homemade hot honey: You do NOT have to buy expensive hot honey! Just warm up 1/2 cup of hot honey with 1-2 teaspoons of red pepper flakes. I like to add a splash of apple cider vinegar as well.
• Swap the rub: Try everything bagel seasoning, a Cajun blend, or brown sugar mixed with smoked paprika and garlic powder.
• Swap the drizzle: Instead of honey, try maple syrup or agave syrup with a pinch of cayenne. Pepper jelly also makes a great finish instead of hot honey.
• Different wood: I do prefer using a lighter wood like apple or cherry for cheese. But, if you’re using a strong wood like hickory, that’s fine, just use a light hand with the wood chips!
• Don’t have a smoker? That’s okay! The name of the game here is just indirect heat. You can set up a gas or charcoal grill for a temp of about 225 degrees Fahrenheit using a smoker box of a foil pouch of wood chips.

Tips for the best smoked cream cheese

A few basic steps will help make sure this recipe is a success for you! I recommend:

• Start cold. A block of cream cheese that’s cold from the fridge will hold it’s shape best. If you start it on the smoker at room temperature, it will turn into a puddle!
• Go full fat. Full fat blocks of cream cheese will hold their shape best.
• Score the cream cheese. Cutting a crosshatch into the cream cheese gives both the rub and the smoke more surface to penetrate. It also looks cool!
• Use a pan. Expect the cream cheese to soften as it smokes. Use a smoke foil pan or cast iron skillet to keep it contained and make it easy to serve.
• Low heat is best. I think that 225 degrees Fahrenheit is the right temp for this. Higher temperatures can melt the cream cheese before the smoke can really get to it!
• Honey goes on last. Add the hot honey after you are done with smoking. Scorched honey can get a little bitter tasting, so I never add it first.

Serving suggestions

Serve it warm, right in the pan, with a small spreader or a couple of butter knives tucked alongside. Make it a full game day spread by adding a football charcuterie board, pulled pork sliders, or air fried wings.

For dipping, I like to serve smoked cream cheese with Ritz crackers, pita chips, pretzel crisps or sliced veggies. And, you can always add more toppings! I like crumbled bacon, candied pecans, or fresh herbs like green onions.

When we smoke a turkey for Thanksgiving, we usually throw this on towards the end to serve as an appetizer! If you try this, it’s great alongside my turkey veggie tray or cranberry meatballs.

Storing leftover smoked cream cheese

Remember, don’t leave cream cheese out at room temperature for more than two hours! When you’re ready to store leftovers, transfer them into an airtight container and

Don’t leave smoked cream cheese out for more than 2 hours. Once the party winds down, scrape leftovers into an airtight container and refrigerate for up to 4 days. I do not recommend freezing cream cheese. It turns super crumbly and grainy when frozen!

Leftover smoked cream cheese is amazing spread on a bagel or sandwich! You can also use it in pasta or cheese sauce, or folded into scrambled eggs. I also love it on baked potatoes!

Make ahead smoked cream cheese

Yes, you can make smoked cream cheese a day ahead! Smoke it, allow it to cool, then cover it and chill. Warm it gently in the oven, or let it come up to room temperature before drizzling with hot honey.

I hope you love this easy smoked cream cheese recipe! If you make it, I’d love to hear how it went in the comments below.