If you're looking for the perfect appetizer that will have everyone asking for the recipe, this Holiday Smoked Cream Cheese on the Ninja Woodfire Grill is about to become your new go-to.
But this isn't just your average smoked cream cheese, this version features a warm pumpkin spice blend that's absolutely perfect for fall and winter gatherings.
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This easy smoked cream cheese recipe takes a simple block of cream cheese and transforms it into something truly special. The low temperature smoking process infuses that gorgeous smoky flavor throughout, while the homemade pumpkin spice dry rub creates a flavor combination that pairs beautifully with cranberry chutney or preserves. Whether you're hosting a holiday party or just want to take your appetizer game to the next level, this easy recipe delivers impressive results with minimal effort.
The best part? You can have this ready in about two hours, and most of that time is hands-off while the Ninja Woodfire Grill does all the work. Let me show you exactly how to make the best smoked cream cheese you've ever tasted!
Suggested Kitchen Tools for Smoked Cream Cheese
- Ninja Woodfire Grill/Smoker (or pellet smoker)
- Wood Pellets (pecan recommended)
- Sharp Knife
- Small Elevated Rack (optional)
- Parchment Paper
- Small Mixing Bowl
- Cheese Knife for Serving
Ingredients & Substitutions
This easy appetizer uses simple ingredients that you likely already have in your pantry. The magic is in the combination of warm spices and that beautiful smoke flavor.
Cream Cheese
Used in Recipe: Full-fat cream cheese blocks are the star of this recipe. You'll want to use the brick of cream cheese style, not the spreadable kind in a tub.
Substitutions: While regular cream cheese works best, you can use low-fat cream cheese if preferred, though the texture may be slightly different. Neufchâtel cheese is another option. Avoid using whipped or spreadable cream cheese as they won't hold up to smoking.
Wood Pellets
Used in Recipe: Mild wood pellets for smoking, with pecan being the recommended choice for this recipe.
What it Does: The wood pellets provide that gorgeous smoky flavor that penetrates the cream cheese, especially through the scored lines. Milder woods complement the sweet spice blend without overpowering the delicate cream cheese.
Substitutions: Apple, cherry, or maple wood pellets all work wonderfully as your favorite wood pellets for this recipe. Avoid mesquite or hickory as they can be too strong and bitter for this soft cheese application.
Sugar
Used in Recipe: Granulated white sugar forms the sweet base of the pumpkin spice dry rub.
What it Does: The sugar balances the warm spices and helps the rub adhere to the cream cheese block. It also caramelizes slightly during smoking, creating a beautiful crust.
Substitutions: Brown sugar can be substituted for a deeper, more molasses-forward flavor. Coconut sugar works for a less-refined option. You can reduce the amount if you prefer less sweetness.
Seasoning Blend
The seasoning blend used in this recipe is pumpkin spiced with sugar for sweetness. It pairs beautifully with the cream cheese and cranberry topping, but you can use any spice blend on the cream cheese that you like. BBQ rubs work great, just make sure if you are topping the smoked cream cheese with a jelly or preserves, you compliment the flavors in the spice blend.
Cinnamon
Used in Recipe: Ground cinnamon is the primary warm spice in the pumpkin spice blend.
What it Does: Cinnamon provides that classic warm, sweet-spicy flavor that's essential to the holiday profile. It's the backbone of the spice blend and pairs beautifully with the smoky cream cheese.
Substitutions: Ceylon cinnamon can be used for a more delicate flavor. There's no good substitute for cinnamon in this recipe as it's necessary for the pumpkin spice blend.
Nutmeg
Used in Recipe: Ground nutmeg adds warmth and complexity to the spice blend.
What it Does: Nutmeg provides a slightly sweet, nutty warmth that rounds out the spice blend. It adds depth and that unmistakable holiday aroma.
Substitutions: Freshly grated nutmeg is even more aromatic if you have whole nutmeg. Mace (the outer covering of nutmeg) can be used in a pinch. You can omit if necessary, but the flavor won't be quite as complex.
Cloves
Used in Recipe: Ground cloves add a punch of warm, aromatic flavor.
What it Does: Cloves provide an intense, warm spiciness that's essential to authentic pumpkin spice flavor. A little goes a long way in creating that cozy holiday taste.
Substitutions: Allspice can substitute in equal amounts. You can reduce or omit if you find cloves too strong, but they do add important depth to the blend.
Allspice
Used in Recipe: Ground allspice contributes to the warm spice profile.
What it Does: Despite its name, allspice is a single spice that tastes like a combination of cinnamon, nutmeg, and cloves. It ties all the other spices together harmoniously.
Substitutions: A combination of equal parts cinnamon, nutmeg, and cloves can approximate allspice. You can also simply omit it if unavailable.
Ginger
Used in Recipe: Ground ginger adds a subtle zing to the spice blend.
What it Does: Ginger provides a slight warmth and brightness that lifts the other spices. It adds complexity without being identifiable on its own.
Substitutions: You can increase the amount slightly if you love ginger, or omit entirely if you're not a fan. There's no direct substitute, but the blend will still be delicious without it.
Salt
Used in Recipe: Kosher Salt
What it Does: Salt is important for balancing all the sweet spices and enhancing the overall flavor. It prevents the rub from being cloyingly sweet and brings out the best in each spice.
Substitutions: You can omit the salt if desired.
Red Pepper Flakes
Used in Recipe: Crushed red pepper flakes add a little heat to balance the sweetness.
What it Does: The red pepper flakes provide just a touch of heat that cuts through the richness of the cream cheese and the sweetness of the spices. It's not spicy—just enough to add dimension.
Substitutions: Cayenne pepper can be used (use less as it's hotter). Omit entirely if you want zero heat. You can also increase for more of a little heat if that's your preference.
Cranberry Preserves or Jelly (for topping)
Used in Recipe: Cranberry jelly or preserves for topping the finished smoked cream cheese.
What it Does: The tart-sweet cranberry topping is the perfect complement to the warm spices and smoky cream cheese. It adds moisture, color, and that quintessential holiday flavor combination.
Substitutions: Pepper jelly for a savory appetizer version, fig jam, or apple butter all work beautifully. For a dessert version, try maple syrup or caramel sauce.
How to Make Holiday Smoked Cream Cheese
This easy smoked cream cheese recipe comes together quickly, though you'll want to make sure your cream cheese block is cold before you begin. Here's how to create this perfect appetizer step by step.
Mise En Place
Before you begin, gather all your ingredients and equipment. Make sure your cream cheese is cold—straight from the refrigerator. This is not a room temperature cream cheese recipe! Cold cream cheese is much easier to score and holds its shape better during the smoking process. Mix your pumpkin spice blend together in a small bowl so it's ready to go.
Step One: Set Up the Ninja Woodfire Grill
Start by adding a quarter cup of wood pellets to your Ninja Woodfire Grill/Smoker. I'm using pecan pellets for this recipe—they pair beautifully with the sweet spice blend and provide a mild smoke flavor that doesn't overpower the cream cheese. You can use any mild wood pellets you prefer, but avoid mesquite as it will be too strong for this delicate application.
Make sure the grate is installed correctly so the Ninja Woodfire will turn on. Set your temperature to 175℉/80℃ and the time to two hours. Hit start and let the grill go through its ignition process. During the preheat time (about eight minutes), you'll want to let that heavy white smoke dissipate before adding your cream cheese.
Quick Tip:
While the Woodfire is igniting the pellets, prepare your cream cheese blocks and make sure the grill is running a good 10 minutes to ensure the heavy initial smoke has cleared before you add your cream cheese block.
Step Two: Season the Cream Cheese
Place your cold cream cheese block on a piece of parchment paper—this makes it easy to flip and keeps your cutting board clean. Spoon the pumpkin spice blend generously over the cream cheese and use your hands to coat all sides of the cream cheese completely. Pat the seasoning in firmly so it adheres well to the surface.
Don't be shy with the seasoning—you want a nice, thick coating that will create a flavorful crust. The parchment paper makes it easy to flip the cream cheese block to coat all sides without making a mess.
Step Three: Score and Smoke the Cream Cheese
Once your cream cheese is fully coated with the spice blend, it's time to score it. Using a sharp knife (I prefer a smaller knife for better control), make cuts about half an inch deep across the top of the cream cheese. Space your cuts about an inch apart, then rotate and cut in the opposite direction to create a grid pattern.
The scoring serves two important purposes: it allows the smoke flavor to penetrate deeper into the cream cheese, and it creates a beautiful presentation. If your knife gets cream cheesy, just wipe it off and continue. Once scored, sprinkle any remaining spice blend right on top and pat it into those crevices.
Quick Tip:
If your cream cheese has softened too much while handling, pop it in the freezer for 30 minutes or the refrigerator for an hour before scoring. Cold cream cheese scores much more cleanly!
Transfer your seasoned and scored cream cheese to a small rack. While you can place the cream cheese directly on the grate, I prefer using a rack because it elevates the cream cheese and allows smoke to circulate underneath for even better smoke flavor penetration.
Place the rack with the cream cheese into the Ninja Woodfire Grill and let it smoke for the full two hours at 175℉/80℃. The low temperature is key—we want to infuse that beautiful smoky flavor without melting the cream cheese. You'll notice the scored lines will open up slightly during smoking, revealing the creamy cheese underneath and creating a stunning presentation.
Step Four: Chill and Serve
After two hours, your smoked cream cheese is ready to serve if you like it warm. Personally, I like to chill mine in the fridge for at least an hour before topping it with spiced cranberry jelly. Serve with your favorite crackers, bagel chips, pita chips, or even apple slices for dipping. This smoked cream cheese will be the star of any holiday gathering!
Variations & Other Flavor Combinations
While this holiday pumpkin spice version is my absolute favorite for fall and winter gatherings, smoked cream cheese is incredibly versatile. Here are some other ways to enjoy this easy appetizer:
Savory Appetizer Version: Skip the sweet spice blend and use everything bagel seasoning for a classic savory option. Top with pepper jelly or serve plain with green onions and fresh herbs.
BBQ Style: Use your favorite barbecue dry rub for a smoky, savory version that's perfect for game day. Top with a drizzle of BBQ sauce.
Spicy Version: Add more red pepper flakes or use chili powder and garlic powder for a cream cheese creation with a little heat. Top with hot honey for sweet and spicy perfection.
Dessert Version: Keep the pumpkin spice blend and top with maple syrup and crushed pecans for a dessert version. Serve with vanilla wafers, graham crackers, or apple slices.
Using Other Smokers: If you don't have a Ninja Woodfire, you can absolutely make this on any pellet smoker or traditional smoker. Just maintain that low temperature around 175-200℉/80-93℃ and smoke for about two hours. You can also use wood chips in a traditional smoker.
Storage Instructions
How to Store Leftover Smoked Cream Cheese
If you happen to have leftovers (which is rare because this disappears quickly!), proper storage will keep your smoked cream cheese fresh and delicious.
Refrigeration
Store leftover smoked cream cheese in an airtight container in the refrigerator for up to 5 days. If you've already added the cranberry topping, it will keep just as well. You can also wrap tightly in plastic wrap if you don't have a container the right size.
Freezer
I don't recommend freezing smoked cream cheese as the texture can become grainy when thawed. Cream cheese in general doesn't freeze well, so it's best to enjoy this fresh or store in the refrigerator.
Quick Tip
Store the smoked cream cheese and cranberry topping separately if you want to make this ahead. Add the topping just before serving for the freshest presentation.
How to Reheat Smoked Cream Cheese
Serving Cold
Honestly, this is best served cold or at room temperature. Simply remove from the refrigerator about 15-20 minutes before serving to take the chill off and make it easier to spread.
Serving Warm
If you prefer warm smoked cream cheese, you can gently warm it in the microwave for 15-20 seconds, just until slightly softened. Be careful not to overheat or the cream cheese will melt and lose its shape.
Holiday Smoked Cream Cheese
Equipment
- Ninja Woodfire Grill
Ingredients
Spice Blend
- 3 tablespoons granulated sugar or brown sugar for deeper flavor
- ½ teaspoon fine grind sea salt or kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ½ teaspoon red pepper flakes optional, omit for no heat
Smoked Cream Cheese
- ¼ cup wood pellets pecan recommended, or other mild wood
- 16 ounces cream cheese two (8 oz) blocks cold from refrigerator
- ½ cup cranberry jelly or preserves or pepper jelly for savory version
- crackers, bagel chips, or apple slices for serving
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Instructions
- Add ¼ cup of wood pellets to the Ninja Woodfire Grill. Pecan pellets are recommended for this recipe as they pair beautifully with the sweet spice blend. Avoid mesquite as it will be too strong.¼ cup wood pellets
- Make sure the grate is installed correctly, then turn on the grill. Set the temperature to 175℉/80℃ and the time to 2 hours. Press start and allow the grill to go through the ignition and preheat process (about 8 minutes). Let the heavy white smoke dissipate before adding the cream cheese.
- While the grill preheats, mix together all the spice blend ingredients in a small bowl: sugar, cinnamon, nutmeg, salt, cloves, allspice, ginger, and red pepper flakes. Stir well to combine.3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon fine grind sea salt or kosher salt, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, ¼ teaspoon ground ginger, ½ teaspoon red pepper flakes
- Place cold cream cheese blocks on parchment paper. The cream cheese must be cold straight from the refrigerator—this is not a room temperature recipe. Spoon the spice blend generously over the cream cheese and use your hands to coat all sides completely. Pat the seasoning in firmly so it adheres well.16 ounces cream cheese
- Using a sharp knife (a smaller knife works best for control), score the top of each cream cheese block about ½ inch deep. Space cuts about 1 inch apart, then rotate and cut in the opposite direction to create a grid pattern. This allows smoke to penetrate deeper and creates a beautiful presentation.
- Sprinkle any remaining spice blend on top and pat it into the scored crevices. If your cream cheese has softened too much, refrigerate for 1 hour or freeze for 30 minutes before scoring.
- Transfer the seasoned and scored cream cheese to a small elevated rack. Place the rack in the Ninja Woodfire Grill. You can also place the cream cheese directly on the grate, but a rack allows smoke to circulate underneath for better flavor.
- Smoke for 2 hours at 175℉/80℃. The cream cheese will soften slightly and the scored lines will open up, revealing the creamy cheese underneath—this is normal and creates a stunning presentation.
- Remove the smoked cream cheese from the grill. You can serve it warm, but for best results, transfer to the refrigerator and chill for about 1 hour until firm.
- Top the chilled smoked cream cheese with cranberry jelly or cranberry preserves. Serve with your favorite crackers, bagel chips, pita chips, or apple slices.½ cup cranberry jelly or preserves, crackers, bagel chips, or apple slices
Notes
• Make sure your cream cheese is cold straight from the refrigerator—this is important for easy scoring and maintaining shape during smoking.
• If the cream cheese softens while handling, pop it in the freezer for 30 minutes or refrigerator for 1 hour before scoring.
• The spice blend can be made ahead and stored in an airtight container for several months.
• Use parchment paper when coating the cream cheese to make flipping easier and keep your workspace clean. COOKING TIPS
• Use mild wood pellets like pecan, apple, cherry, or maple. Avoid mesquite as it will overpower the delicate cream cheese.
• The low temperature of 175℉/80℃ is key—it infuses smoky flavor without melting the cream cheese.
• Using an elevated rack allows smoke to circulate underneath for even better flavor penetration.
• The scored lines will open up during smoking, which is normal and creates a beautiful presentation. SMOKED CREAM CHEESE TIPS
• Always score AFTER applying the spice rub—the rub makes the surface easier to cut cleanly.
• Score about ½ inch deep in a grid pattern spaced about 1 inch apart.
• Pat any remaining spice blend into the scored crevices for maximum flavor. SERVING SUGGESTIONS
• Serve with butter crackers, Wheat Thins, bagel chips, pita chips, or tortilla chips.
• For lighter options, try apple slices, pear slices, or celery sticks.
• The cranberry topping pairs perfectly with the warm spices—use smooth jelly for a glossy finish or chunky preserves for more texture. STORAGE
• Refrigerator: Store in an airtight container for up to 5 days. Can also wrap tightly in plastic wrap.
• Freezer: Not recommended as cream cheese texture becomes grainy when thawed. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Frequently Asked Questions
No, you need to use a regular cream cheese block (the brick of cream cheese style) for this recipe. Spreadable or whipped cream cheese won't hold its shape during smoking and can't be scored properly. Plain cream cheese in block form is essential for the best results.
Cold cream cheese is important for two main reasons: First, it's much easier to score with a sharp knife without the cream cheese sticking and smearing. Second, it holds its shape better during the low temperature smoking process. If your cream cheese is at room temperature, the spice rub won't adhere as well and scoring becomes messy.
At 175℉/80℃, the cream cheese will soften slightly but should not melt. This low temperature is key to getting that beautiful smoke flavor without losing the shape of your cream cheese block. You'll notice the scored lines open up a bit, which is normal and actually creates a beautiful presentation.
Absolutely! While I use the Ninja Woodfire Grill/Smoker, this recipe works on any pellet smoker or traditional smoker. Just maintain a low temperature around 175-200℉/80-93℃ and smoke for about two hours. The main reason for the low temperature is to prevent the cream cheese from melting.
Yes! The pumpkin spice blend can be made in advance and stored in an airtight container for several months. This is great news if you want to make multiple batches of smoked cream cheese throughout the holiday season. Just mix up a larger batch of the dry rub and you're ready to go next time.
This cream cheese dip pairs wonderfully with a variety of favorite crackers and dippers. Try butter crackers, wheat thins, bagel chips, pita chips, or even tortilla chips for a twist. For a healthier option, celery sticks and apple slices are delicious too. Any of your favorite dippers will work beautifully!
This recipe has just a little heat from the red pepper flakes, but I would not consider it spicy. The small amount of red pepper flakes adds dimension and balances the sweetness without any overwhelming heat. If you want zero spiciness, simply omit the red pepper flakes from the spice blend.
More Holiday Appetizers!
If you are serving the Smoked Cream cheese as part of an appetizer spread, consider pairing it with these incredible recipes that are perfect for the holiday season.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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