Can You Freeze Cream Cheese?

whole cream cheese wrapped in a foil wrapper with one side opened

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Should cream cheese be something you tend to use regularly, it can be frustrating have to run to the store every time you need more, especially if you can get it on sale. To keep it from expiring you may want to freeze it; but can you freeze cream cheese? Absolutely!

whole cream cheese wrapped in a foil wrapper with one side opened

Can you freeze cream cheese?

Yes you can freeze cream cheese (just like you can freeze sour cream) but you need to be aware of one major thing will happen; the consistency will change. Normally cream cheese is easy to spread and has a creamy texture. If you freeze it, however, it will become crumbly and tough to spread. It will not affect the overall taste though which means you can still use it in plenty of scenarios such as baking and cooking (like my delicious cream cheese alfredo!) but the texture in some scenarios might be slightly grainier.

Cream cheese will usually last up to 1 month in the refrigerator before it needs to be frozen so only freeze it if it’s necessary. You’ll still be fine using it in baking and the like, but you won’t be able to spread it easily so keep that in mind.

How to Freeze Cream Cheese

Honestly, just toss it in the freezer. There’s no special way required. Cream cheese is already wrapped in a foil wrapper and then placed inside a box so as long as we’re referring to the boxed cream cheese or the foil wrapped ones; there’s no need to use extra wrapping. If you want to; however; it won’t hurt anything. If you are wanting to freeze cream cheese that comes in a plastic container, you may want to be careful that freezing it in the container doesn’t cause the container to crack or split; effectively exposing your cream cheese to freezer burn.

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close up cream cheese removed from foil wrapper and placed in a blue green container

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Hey everyone! I'm Mike (Mr. Kitchen Magpie). When I'm not sharing cocktail recipes here and on my Instagram (@mrkitchenmagpie), I'm enjoying a nice bottle of scotch in a vintage glass from my barware collection.

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    I have tried making Bar-B-Q Sauce. I have read all of the recipes I could find and have used all of the ingredients they list, but it never tastes like Bar-B-Q Sauce, just fancy Ketchup. What is the secret to making Bar-B-Q Sauce taste like Bar-B-Q?
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