Since cream cheese can be pricey, it’s a good idea to stock up when we get those great coupon deals and freeze it for later!

Although it’s completely possible to freeze cream cheese, it does alter the texture. Thawed cream cheese is less creamy and a lot more crumbly than fresh cream cheese. Because of this, it’s best to use frozen cream cheese in casseroles, baked dishes and dips.

Pick a cream cheese that has a higher fat content. Low and non-fat cream cheeses don’t freeze as well. However, you can still freeze them as long as you plan on mixing them up in a cooked recipe like a casserole.

How to Freeze Cream Cheese:

  1. Keep cream cheese in its original container or packaging. Wrap the container in plastic wrap or freezer paper and then place it in a freezer bag. If you plan on using your cream cheese as icing or dip, you can mix it with whipping cream or heavy cream prior to freezing. A bond will form between the water and dairy fats, which will help the cream cheese retain more of its creamy texture.
  2. Write the date on the bag with a permanent marker.
  3. Place the cream cheese on the middle shelf of your freezer to keep it at an even temperature. Store for up to 5 months in the freezer. However, the less time cream cheese spends in the freezer, the better the results.
  4. Thaw cream cheese in the refrigerator overnight.
  5. Put thawed cream cheese in a mixer or stir it vigorously with a whisk to help reduce graininess and clumps. You can also try microwaving the cream cheese in 20-second intervals to help return it as close as possible to its regular consistency.