Skip to main content
  1. Home
  2. Food & Drink
  3. Evergreens

Can you freeze cream cheese? Yes, and here’s how to do it

Yes, cream cheese can be frozen. Here's how to do it right

By
Cream cheese and crackers on a wooden cutting board.
Anita Peeples/Unsplash

You open your refrigerator, only to find a forgotten treasure hiding behind the pickles and leftover lasagna. It’s a tub of cream cheese, waiting patiently to be mixed into your next recipe. But alas, you’re faced with a conundrum — what if you can’t use it all before it goes bad? Fear not, foodie! We’re here to answer the age-old question: Can you freeze cream cheese? Grab your apron and get ready to discover the frosty secrets of freezing cream cheese!

How to freeze cream cheese, and other common questions

cream cheese bagel
Melinda Siklosi/Getty Images

The short answer is yes, you can freeze cream cheese, but there are a few things you should know to ensure the best results. Let’s have a look!

Recommended Videos

How long does cream cheese last in the freezer?

When properly stored, cream cheese can last in the freezer for up to two months. It’s important to note that freezing cream cheese can alter its texture slightly. While it will still be safe to consume after freezing, the thawed cream cheese may be slightly crumbly or have a grainy texture. Therefore, it’s best to use frozen cream cheese in recipes where the texture won’t be a significant factor, such as in baked goods or casseroles.

How to freeze opened cream cheese

If you have an opened package of cream cheese that you’d like to freeze, there are a few steps you should follow to ensure it stays fresh and maintains its quality:

  1. Transfer the cream cheese. Remove the cream cheese from its original packaging and transfer it to an airtight container or resealable freezer bag. Make sure the container is labeled with the date of freezing.
  2. (Optional) Portion it out. If you don’t plan on using the entire package of cream cheese at once, consider dividing it into smaller portions before freezing. This way, you can thaw only the amount you need for each recipe, minimizing waste.
  3. Seal and protect. Ensure that the container or freezer bag is tightly sealed to prevent any air from reaching the cream cheese. Exposure to air can cause freezer burn, affecting the quality and taste of the cream cheese.
  4. Store in the freezer. Place the container or freezer bag in the coldest part of your freezer, such as the back or the bottom shelf. The lower the temperature, the better the cream cheese will retain its texture and flavor.

How to thaw cream cheese

When it comes to thawing cream cheese, it’s important to do it slowly to maintain its creamy texture. Here’s a step-by-step guide:

  1. Transfer to the fridge. Remove the frozen cream cheese from the freezer and place it in the refrigerator. Allow it to thaw slowly overnight or for approximately 24 hours. Thawing in the refrigerator helps prevent the growth of harmful bacteria and preserves the cream cheese’s quality.
  2. Check the texture. After the cream cheese has thawed, examine it for any changes in texture or appearance. As mentioned earlier, it may become slightly crumbly or grainy. If this occurs, don’t worry; it’s still safe to use in recipes that call for melted or blended cream cheese.

How to make frozen cream cheese creamy again

If you find that your thawed cream cheese has a slightly different texture than its fresh counterpart, there are a few tricks you can try to make it creamy again:

  1. Beat or blend. Using an electric mixer or blender, beat or blend the thawed cream cheese until it becomes smooth and creamy. This process can help eliminate any graininess and restore its original texture.
  2. Add a splash of liquid. If the cream cheese remains slightly dry or stiff after blending, you can add a small amount of liquid, such as milk or cream, to help soften it and bring back its creamy consistency. Start with a teaspoon at a time and mix until you achieve the desired texture.

The freezer can be cream cheese’s best friend when it comes to extending its shelf life and ensuring you never waste a dollop of this creamy delight again. Remember, freezing cream cheese is entirely possible, but be prepared for a slight change in texture upon thawing.

Sarah Joseph
Sarah Joseph
Contributor
With a bright sense of adventure and a heart for the mountains, Sarah is always thrilled to share nature with others through…
Blue Bottle just proved California can grow world-class coffee
Blue Bottle Coffee just dropped a super rare California-grown coffee
Blue Bottle Coffee

Coffee has always had its origins story – Ethiopia, Colombia, Panama. But California was never part of that conversation, until now. Coffee leader, Blue Bottle, has just launched the California Frinj San Diego Gesha, a washed Gesha grown in San Diego and Santa Barbara counties in partnership with Frinj Coffee, the pioneering network behind California's emerging coffee movement. Gesha is widely regarded as one of the most prized varietals in specialty coffee, known for its delicate floral complexity and fruit-forward character –  and this one delivers jasmine, peach, and strawberry in a cup.

Up until now, many coffee brands would shy away from growing specialty-grade coffee in California, as it requires years of experimentation and innovation. For the past two decades, Jay Ruskey, founder of Frinj Coffee, has helped pioneer California coffee product through continual experimentation with innovative growing practices, coffee varieties, and post-harvest processing. Now, this exciting new launch finally reflects that work. Cherries from two California farms were processed at Frinj's wet mill in Ventura, using carefully controlled fermentation to result in an exceptionally clean cup of coffee. This new variety showcases the signature floral aromatics and bright fruit character of the Gesha variety.

Read more
Dark rums for whiskey fans
These rums are a great choice for whiskey drinkers
rum bottles

There’s no disputing the appeal of whisk(e)y. Whether it's single malt Scotch whisky, bourbon, rye whiskey, Irish whiskey, or others. There’s something special about this barrel-aged spirit. But it’s not the only aged spirit, and if you’re limiting your sipping to this style, you’re missing out on some other special, flavorful spirit. Especially dark rum.

I’ve spent years imbibing the various forms of whiskey. But every now and then, I branch out and pour myself a glass of dark rum instead. Unsurprisingly, the two spirits have some of the same aromas and flavors. Since both are matured in wood barrels, they impart flavors like caramel, vanilla, dried fruits, and oak (among others). If you don’t already, you should branch out and add dark rum to your aged spirits rotation.

Read more
Gins so good you’ll want to drink them neat
You might want to at least sip these gins before mixing with them
Tanqueray No 10

Gin is one of the only spirits that you see on a shelf, and regardless of the quality, you assume you’re going to take it home and mix it with other ingredients to make a cocktail. To many, the thought of drinking gin neat never even occurs to them. Even if they enjoy the juniper, floral, and botanical aromas and flavors of their favorite gin, they still prefer to mix it with other ingredients to make it more palatable.

But it also shouldn’t surprise you that some people enjoy drinking their gin neat or at least prefer a gin that they could drink neat if they chose to do so. Personally, I am one of those people. I enjoy gin so much that I try my best not to mask its flavors with overpowering ingredients. Sure, I like a good Gin & Tonic from time to time. But it’s definitely going to be heavier on gin than tonic if you know what I mean.

Read more