Can You Freeze Cream Cheese?
Everyone knows you can freeze bagels. But what about their best companion?
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You might have heard that dairy products are temperamental when it comes to freezing, or maybe you’ve had a less-than-stellar outcome when freezing milk or yogurt. But when it comes to cream cheese there’s better news: If done properly you’ll have pretty excellent results. So go ahead and take advantage of a good sale, or don’t worry too much about an approaching use-by date: Your freezer really can be a hero when it comes to this cheese.
Can You Freeze Cream Cheese?
Yes, you can freeze cream cheese, and it actually freezes more successfully than many other dairy products. As with any food, freezing will stop the growth of microorganisms indefinitely, keeping it safe until you thaw it for reuse. But it’s best to freeze it for no more than 2 months due to the continued crystallization the moisture in the cheese will undergo.
The good news is that although the super-creamy texture of cream cheese will change slightly when thawed, it still remains remarkably good. You may notice a bit of graininess or a hint of a crumble, but it’s likely you’ll be fine with it even straight-up on a bagel — and that’s a pretty high standard. But if the texture does bother you, you’ve got lots of delicious options. The cheese will still be tip-top in baked goods, dips, creamy casseroles and more. Just avoid using it in something like a cheesecake or frosting where a perfectly silky texture is necessary.
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How to Freeze Cream Cheese
These simple steps will set you up for excellent results. Just remember to only freeze cream cheese in good condition, never cheese that’s soured, moldy or yellowing.
Step 1: Wrap Up the Cream Cheese
If unopened, cream cheese can easily be frozen in the original packaging; this works for both foil-wrapped bars and tubs. If it’s already opened, seal it as well as possible in the original wrapper, then place it in a resealable freezer bag. You can also cut larger blocks into single-serving portions of about 2 ounces, place them on a parchment-lined plate and freeze until solid, then wrap each individually in plastic and place in a resealable bag.
Step 2: Date and Freeze
Label the cream cheese with the date. Remove any excess air from the packaging if there is any, and place it in the freezer.
Step 3: Use Within 2 Months
Crystallization of the cheese will increase over time, so it’s advisable to use it within 2 months for the best texture.
How to Thaw Cream Cheese
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Cream cheese is easier to thaw than many dairy products: It will thaw more quickly than products higher in moisture like milk or sour cream, and you can even defrost it in the microwave pretty successfully.
Thaw It In the Fridge
Place the cream cheese in the refrigerator on a plate to catch any condensation. Small portions can thaw within a few hours, while larger blocks can take 8 hours or overnight.
Thaw It In the Microwave
Unwrap the cream cheese and place it on a microwave-safe plate. If it’s in a tub you can remove the lid and leave it in the tub. Microwave on 50 percent power in 30-second intervals. As with all microwave thawing, you’re liable to have hot spots and cold spots; when it’s mostly thawed you can stir or beat it to even out the temperature and texture.
Can You Make Thawed Cream Cheese Creamy Again?
Cream cheese freezes remarkably well for a dairy product, but the results won’t be perfect: Crystallization will force out some moisture, leaving the thawed cheese not quite as smooth as it once was. You may notice a touch of graininess to the cheese and maybe a bit of unexpected crumbliness. Beating it will help to smooth it out but it won’t make it perfect.
Recipes with Frozen, Thawed Cream Cheese
The silky, velvety texture of cream cheese may be something you lose with freezing, but it will still be excellent for dips, cooking and baking. Here’s some inspiration for using it if you decide it’s not up to smearing on a bagel. And check out our roundup of even more delicious, decadent cream cheese recipes as well.
This recipe stars that brunch favorite cream cheese and smoked salmon, no bagels required. Add a simple green salad and you’ll have an elegant dinner in under 30 minutes as well.
Tara Donne
Can’t get enough of the crunchy golden bits on top of baked mac n’ cheese? Then this is the recipe for you. Baking it on a sheet pan means everyone gets a generous portion of crisped, browned and buttery breadcrumbs. A full 8 ounces of cream cheese joins Cheddar, Monterrey Jack and half-and-half for super-creamy noodles inside.
LUCY SCHAEFFER
Artichoke hearts and three kinds of cheese? It’s hard to think of a combo much better than that, and when you put it together as a hot creamy dip (with spinach!) it’s comfort at its best. Crackers and chips are the default dippers, but colorful, crispy vegetables are excellent as well.
Renee Comet, © 2016, Television Food Network, G.P. All Rights Reserved
This recipe uses cream cheese both in the dough and as a rich glaze on top. And if you’ve got frozen cream cheese to use up you’ll find it particularly convenient: A portion of the cheese is mixed in still frozen, so you won’t even have to thaw it.
Renee Comet
Cream cheese helps make the famously moist center of a butter cake absolutely irresistible, and a good dose of sprinkles and scoops of vanilla ice cream make it party ready.
Related Links:
A Recipe for Every Cheese
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