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Freezing cream cheese - DON'T

Bat Guano Nov 20, 2007 11:25 AM

I don't know if this is common knowledge or not, but it doesn't work - the cream cheese sort of separates and turns grainy when you thaw it out, turns into nasty dry particles mixed with liquid.

  1. s
    susan1353 Nov 20, 2007 11:34 AM

    True, but it depends on what you're using it for. I just made a cheesecake from previous frozen cream cheese and it turned out fine...just bring to room temperature and don't freak out over the texture.

    4 Replies
    1. re: susan1353
      brendastarlet Nov 20, 2007 11:36 AM

      It works with blocks of Philadelphia brand. I wouldn't freeze cream cheese in plastic containers, because that's usually whipped with other ingredients.

      1. re: susan1353
        Bat Guano Nov 20, 2007 11:42 AM

        Well, that's good to know, since I've got most of a 3-lb. block in the freezer... good excuse to make a cheesecake!

        1. re: susan1353
          leanneabe Nov 20, 2007 11:48 AM

          That's odd... I've done the same thing. I have noticed that blocks of cream cheese fare better than the tubs, and I've never frozen low-fat cream cheese. I think if you're using it for baking, where it will be well creamed into the batter, it will work, but not so much if you want to use it as a spread.

          On a similar note, I froze a tub of marscapone and it still made a lovely tiramisu. I don't think I even noticed a difference in texture when I was mixing it in.

          1. re: susan1353
            LMAshton Feb 12, 2014 02:59 AM

            Yup, I've done that puhlenty of times, too. I don't use the lowfat stuff, only the good stuff, so perhaps that makes a difference. But no problems using frozen cream cheese for some things. :)

          2. alkapal Nov 21, 2007 01:36 AM

            agree with bat guano -- i froze philly cream cheese in foil block. yuk. even at room temp. maybe ok for cheesecake....can't say....but it just was bad texture...

            1 Reply
            1. re: alkapal
              dolores Nov 21, 2007 01:54 AM

              I had the same thing happen to frozen cream cheese and wouldn't do it again.

            2. coll Nov 21, 2007 04:19 AM

              The sell by date on cream cheese is usually 6 months away, so why even freeze it?

              9 Replies
              1. re: coll
                alkapal Nov 21, 2007 04:29 AM

                good point, coll.

                1. re: alkapal
                  greglor Nov 21, 2007 05:43 AM

                  Yep, cream cheese is like sour cream in that way. It can last damn near forever in the fridge. I've only ever had cream cheese go bad in the fridge once, and it was buried in the back *months* past the expiration date.

                  1. re: greglor
                    ahabelitz Dec 11, 2007 04:29 PM

                    I want to make a pumpkin cake roll with a cream cheese icing in the middle. Does anybody know if this will freeze well?

                2. re: coll
                  Full tummy Dec 11, 2007 04:39 PM

                  Well, some of us buy the multi-packs from Costco, which are a fair bit cheaper, and so freezing it makes sense if we're using it for baking down the road...

                  1. re: Full tummy
                    dolores Dec 11, 2007 04:52 PM

                    How does yours defrost, Full tummy? I bought it when on sale and froze it. Big mistake, it defrosted yukkily.

                    1. re: dolores
                      Nyleve Dec 12, 2007 06:17 AM

                      When you defrost the cream cheese, you'll want to whirl it in a food processor to re-integrate it otherwise it will be grainy and separated. I usually use frozen cream cheese in baked or cooked dishes - not straight. Or you can buzz in the processor with some flavourings (like dill or green onion or smoked salmon) for a delicious flavoured cream cheese and it will be fine.

                      1. re: Nyleve
                        alkapal Dec 12, 2007 06:23 AM

                        hmmmm, a save!? i thought mine was hopeless....processor, huh? good to know...

                        1. re: Nyleve
                          dolores Dec 12, 2007 07:06 AM

                          That's what it was, grainy and separted and yukky looking.

                          Thanks on the processor tip, Nyleve.

                          1. re: dolores
                            Full tummy Dec 16, 2007 05:51 AM

                            I always use my frozen cream cheese in a cream cheese tart, so it gets blended with eggs and such. I agree that I wouldn't want to eat the thawed cream cheese on a bagel, but when it's mixed and cooked, I haven't noticed a difference, and nobody else does, either.

                  2. alkapal Dec 12, 2007 02:23 AM

                    i'll bet if it is still in it's original foil seal, it will last a veeeeerrrrrry long time.....

                    about freezing the pumpkin roll, why not wrap really well and just refrigerate? i would hesitate (BIG TIME) to freeze it.

                    1. Davwud Dec 12, 2007 03:27 AM

                      Actually, I do it all the time with very little ill effects.


                      1. v
                        violabratsche Dec 16, 2007 11:21 AM

                        Cream cheese, locally, at the very BEST price, is $3.29 for an 8 ounce package, when it's on sale for as little as $1.33, I WILL buy several and freeze them. No, I don't use it for dips, or anything that depends on it being smooth. There is little texture change, when it's re-integrated with the separated liquid, and used for baking.


                        1. r
                          RosyLee Oct 16, 2013 12:47 PM

                          I have made some mushroom pate with cream cheese as one of the ingredients and I wondered if this would freeze well?

                          1 Reply
                          1. re: RosyLee
                            alkapal Oct 16, 2013 12:51 PM

                            mushrooms don't freeze well, and cream cheese doesn't freeze well. i'm gonna go out on a limb and guess "no."

                            if you want to cook it once you thaw it -- maybe making a sauce for pasta -- then i suppose it might be OK.

                            i'd just wrap it well, refrigerate and eat it up over the next few days. if your mushrooms were cooked, it should last a week in the fridge, depending on the other ingredients.

                          2. d
                            DeepDiver Jan 12, 2014 12:40 PM

                            Vacuum seal the entire unopened package, put the date on an outer lable. Freeze for up to a year. When ready to thaw it out, put it in the refridgerator the day before needed. When I find the 8oz. packages are on sale for $1.00 each, thats the time to stock up and freeze some.

                            1. c
                              carnicero Jan 12, 2014 12:53 PM

                              I just made this mistake. Bought a 6-pack of foil-wrapped blocks at Costco and froze 5 of them. Just thawed the first one and it was grainy and crumbly. I creamed it in a mixing bowl with a rubber spatula and it reintegrated surprisingly well. Not as creamy as fresh, but definitely spreadable and not gross on a bagel.

                              1. Cherylptw Jan 12, 2014 02:02 PM

                                I freeze cream cheese all the time; it does separate BUT there is no flavor change. And if you use it in something that requires mixing with a blender, mixer or food processor with other ingredients, there is no noticeable difference.

                                1. l
                                  lizinak Feb 11, 2014 01:52 AM

                                  I just tried to make a cheesecake from frozen cream cheese and it was so gritty then I found this site and read about the food processor trick and gave it a try and it worked wonderfully thankyou so much

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