Smoked Cream Cheese with Hot Honey
Cream cheese smoked, topped with spicy hot honey. Quick smoker tips, variations, and serving ideas for a sweet and savory dip.
Cream cheese topped with a savory salty seasoning, smoked then topped with hot honey. Dip seasoned crackers into cream cheese for a delightful dip on a charcuterie board or by itself. Try it with a savory or sweet seasoning blend!
This recipe comes from our friend, In Krista's Kitchen.
Yield: 6 servings
- Smoke a cold 8 oz block of cream cheese at 160°F to 180°F for about 1.5 hours after scoring and seasoning the top.
- Warm honey with crushed red pepper right before serving and spoon over the smoked cream cheese for a sweet and spicy finish.
- Use a smoker, grill, stovetop smoker, or smoked seasonings if you do not have a smoker. Serve with seasoned crackers or charcuterie.
Spices
Featured in this Recipe
Preparation Instructions:
Heat smoker to 160°F-180°F then place block of cream cheese onto a small sheet of parchment paper.
Mix paprika, garlic, onion powder, sugar, salt, and fennel together then sprinkle evenly over the top of the cream cheese.
Score cream cheese then place it in the smoker for 1½ hours.
Right before cream cheese comes off the smoker, heat the honey and red pepper flakes in a small sauce pot just until warm. Remove cream cheese from smoker, transfer to a platter then top with hot honey. Serve crackers alongside warm cream cheese.
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More About This Recipe
Try this recipe with a premade seasoning blend! We like our Old World Italian blend for a savory version & Cinnamon Maple Sugar for a sweet version.
Frequently Asked Questions
Do I have to use a smoker?
No. A smoker gives the best flavor, but you can use a charcoal or gas grill set up for indirect heat with wood chips, a stovetop smoker, or a smoking gun. If you have none of those, mimic smoke by sprinkling smoked paprika or smoked salt on the cream cheese and oven-warming at low heat.
What temperature and time should I smoke the cream cheese?
Smoke at 160°F to 180°F for about 1.5 hours. Keep the heat low so the cheese softens without liquefying. Scoring the top helps smoke reach the center.
How do I stop the cream cheese from melting while smoking?
Start with cold cream cheese, keep smoker temps in the 160°F to 180°F range, place the block on parchment and a cool part of the smoker, and check it partway through. Remove it if it becomes too soft.
Can I make this ahead and store it?
Yes. Smoke the cream cheese ahead, store it covered in the fridge for up to 3 to 4 days. Keep the warmed honey separate in a jar. Rewarm the honey and bring the cheese toward room temperature or gently warm before serving.
What can I use instead of cream cheese or honey?
Substitutes for cream cheese include mascarpone, labneh, or a mild whipped goat cheese. For honey swaps try maple syrup, agave, or a fruit jam warmed with chili flakes for heat.
How can I make sweet or savory variations?
For savory, use Italian or herb-based blends with fennel and garlic. For sweet, swap the seasoning for cinnamon-maple sugar or brown sugar plus cinnamon. Keep amounts similar and finish with warm honey or a warm spiced syrup.
What should I serve with smoked cream cheese?
Serve with seasoned crackers, toasted baguette, charcuterie meats, fresh fruit, or pickles. It pairs well with sparkling wine, a light white, or a crisp beer.
Do I have to use a smoker?
No. A smoker gives the best flavor, but you can use a charcoal or gas grill set up for indirect heat with wood chips, a stovetop smoker, or a smoking gun. If you have none of those, mimic smoke by sprinkling smoked paprika or smoked salt on the cream cheese and oven-warming at low heat.
What temperature and time should I smoke the cream cheese?
Smoke at 160°F to 180°F for about 1.5 hours. Keep the heat low so the cheese softens without liquefying. Scoring the top helps smoke reach the center.
How do I stop the cream cheese from melting while smoking?
Start with cold cream cheese, keep smoker temps in the 160°F to 180°F range, place the block on parchment and a cool part of the smoker, and check it partway through. Remove it if it becomes too soft.
Can I make this ahead and store it?
Yes. Smoke the cream cheese ahead, store it covered in the fridge for up to 3 to 4 days. Keep the warmed honey separate in a jar. Rewarm the honey and bring the cheese toward room temperature or gently warm before serving.
What can I use instead of cream cheese or honey?
Substitutes for cream cheese include mascarpone, labneh, or a mild whipped goat cheese. For honey swaps try maple syrup, agave, or a fruit jam warmed with chili flakes for heat.
How can I make sweet or savory variations?
For savory, use Italian or herb-based blends with fennel and garlic. For sweet, swap the seasoning for cinnamon-maple sugar or brown sugar plus cinnamon. Keep amounts similar and finish with warm honey or a warm spiced syrup.
What should I serve with smoked cream cheese?
Serve with seasoned crackers, toasted baguette, charcuterie meats, fresh fruit, or pickles. It pairs well with sparkling wine, a light white, or a crisp beer.
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