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Can You Freeze Cream Cheese? How To Freeze Cream Cheese

Norah Clark
Mixed cream cheese after being frozen.

You can freeze cream cheese, but its texture may become crumbly or grainy upon defrosting. It’s best to use frozen cream cheese in baked goods or dishes where it melts. To freeze, wrap it well and store it in the freezer. Thaw it in the refrigerator before using it.

Cream cheese is a versatile and delicious ingredient that can be used in various recipes, from baking to savory dishes.

As a chef I have been asked by friends and family numerous times, can you freeze cream cheese?

In this article, we will discuss the process of freezing cream cheese, how to thaw it, and its potential uses after freezing.

Can You Freeze Cream Cheese?

Yes, you can freeze cream cheese to extend its shelf life and maintain its freshness.

However, it’s essential to note that the texture of the cream cheese may change slightly after freezing and thawing, making it less suitable for spreading but still suitable for cooking and baking.

How To Freeze Cream Cheese

Freezing cream cheese isn’t effective is among the most effective methods for increasing the shelf-life of virtually any food item you might imagine.

But, cream cheese isn’t suitable for freezing.

Here are the ways of freezing unopened and opened cream cheese:

Freezing Unopened Cream Cheese

If you have an unopened package of cream cheese, you can place it directly in the freezer.

Be sure to write the date of freezing on the package, as cream cheese can be stored in the freezer for up to two months.

To provide extra protection, you can wrap the package in aluminum foil or plastic wrap to prevent freezer burn.

Freezing Opened Cream Cheese

For opened cream cheese, it’s best to transfer it to an airtight container or wrap it tightly in plastic wrap or aluminum foil.

Label the container or wrap it with the date of freezing.

Remember that opened cream cheese can also be stored in the freezer for up to two months.

How To Thaw Frozen Cream Cheese

When you’re ready to use your frozen cream cheese, transfer it to the refrigerator to thaw.

It’s best to thaw cream cheese slowly to maintain its texture and prevent it from becoming too watery.

Allow the cream cheese to thaw in the refrigerator for about 24 hours.

Keep in mind that once thawed, cream cheese should be used within 3-4 days.

Uses For Frozen Cream Cheese

While the texture of frozen and thawed cream cheese might not be ideal for spreading on your morning bagel, it can still be used in various recipes.

Frozen cream cheese works well in baked goods such as cheesecakes, cookies, and pastries.

It can also be incorporated into creamy sauces, casseroles, and dips.


Why shouldn’t you freeze cream cheese?

Cream cheese can be difficult to freeze because the texture can become grainy and the water can separate from the cheese when thawed. While some people have had success freezing cream cheese, it’s generally not recommended.

Does Philadelphia Cream Cheese freeze well?

Philadelphia Cream Cheese doesn’t recommend freezing their cream cheese because it can affect the texture and quality of the cheese. However, some people have had success with freezing cream cheese by wrapping it tightly in plastic wrap and placing it in an airtight container.

How do you make cream cheese creamy after freezing?

If your cream cheese becomes grainy after freezing, you can try to make it creamy again by whipping it with an electric mixer or food processor. Adding a small amount of milk or cream can also help restore the texture.

How long will cream cheese last in the refrigerator?

In the refrigerator, cream cheese can last for up to two weeks after opening if stored properly in an airtight container. If you’re unsure whether your cream cheese is still good, you can check for signs of mold or an off smell.


So, can you freeze cream cheese? The answer is yes.

By following the proper freezing and thawing methods, you can extend the shelf life of cream cheese and use it in a variety of recipes.

Keep in mind that the texture may change slightly, but it still remains a delicious and versatile ingredient in your kitchen.

Profile Image Norah Clark

Norah Clark

Norah Clark, Editor of Boyd Hampers! Norah is a food writer with over a decade of experience in hospitality as a pastry chef, sous chef, and barista; former chef at the Savoy Hotel, Ritz Carlton, Four Seasons and Plaza Hotel.

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