Cheese, cream
Whole food · Dairy and Egg Products
Photo: Wikipedia
Cream cheese is a soft, fresh cheese with a rich, tangy flavor and a smooth, spreadable texture. It's a high-fat dairy product, with over 34 grams of fat per 100g, making it a decadent base for both sweet and savory dishes. Its mild taste and creamy mouthfeel are its defining characteristics.
💚 Why it's loved
People adore cream cheese for its luxuriously smooth texture and ability to act as a blank canvas, absorbing flavors from herbs, spices, or sugar. It's the essential, tangy backbone of a New York-style cheesecake and the creamy glue in a classic bagel schmear.
⚠️ Watch-outs & how to enjoy it better
Its high fat and calorie content can be a concern for those monitoring intake, and it is a common dairy allergen. For blood sugar management, the plain version is low in carbs, but flavored varieties can be high in added sugars. To enjoy mindfully, use it as a flavor-enhancing component rather than a main dish, and pair it with fiber-rich vegetables or whole-grain crackers.
Key benefits
- Excellent source of calcium for bone health.
- Provides a concentrated source of energy from fats.
- Contains some protein, though less than harder cheeses.
- A versatile base for both sweet and savory culinary applications.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern block-style cream cheese we know was developed in 1872 by American dairyman William Lawrence, who accidentally created a richer, creamier version of the French Neufchâtel cheese.
Full nutrition (scales with serving)
| Water | 52.6 g |
| Energy | 350 kcal |
| Energy | 1466 kj |
| Protein | 6.2 g |
| Total lipid (fat) | 34.4 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 5.5 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 3.8 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 3.8 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 0.35 g |
| Calcium, Ca | 97.0 mg |
| Iron, Fe | 0.11 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 107 mg |
| Potassium, K | 132 mg |
| Sodium, Na | 314 mg |
| Zinc, Zn | 0.50 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 8.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.23 mg |
| Niacin | 0.09 mg |
| Pantothenic acid | 0.52 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 26.8 mg |
| Betaine | 0.50 mg |
| Vitamin B-12 | 0.22 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 308 ug |
| Retinol | 303 ug |
| Carotene, beta | 59.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Vitamin A, IU | 1111 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 7.0 ug |
| Vitamin E (alpha-tocopherol) | 0.86 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.41 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.04 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.1 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 8.7 ug |
| Fatty acids, total saturated | 20.2 g |
| SFA 4:0 | 0.72 g |
| SFA 6:0 | 0.59 g |
| SFA 8:0 | 0.37 g |
| SFA 10:0 | 0.87 g |
| SFA 12:0 | 1.0 g |
| SFA 14:0 | 3.3 g |
| SFA 15:0 | 0.34 g |
| SFA 16:0 | 9.4 g |
| SFA 17:0 | 0.21 g |
| SFA 18:0 | 3.4 g |
| SFA 20:0 | 0.04 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 8.9 g |
| MUFA 14:1 | 0.35 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.65 g |
| MUFA 16:1 c | 0.54 g |
| MUFA 17:1 | 0.07 g |
| MUFA 18:1 | 7.8 g |
| MUFA 18:1 c | 6.9 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:2 n-6 c,c | 0.81 g |
| PUFA 18:2 CLAs | 0.18 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.13 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.04 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.04 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.2 g |
| Fatty acids, total trans-monoenoic | 0.94 g |
| TFA 16:1 t | 0.11 g |
| TFA 18:1 t | 0.84 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.23 g |
| Fatty acids, total trans-polyenoic | 0.23 g |
| Cholesterol | 101 mg |
| Tryptophan | 0.07 g |
| Threonine | 0.23 g |
| Isoleucine | 0.32 g |
| Leucine | 0.66 g |
| Lysine | 0.57 g |
| Methionine | 0.19 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.29 g |
| Tyrosine | 0.30 g |
| Valine | 0.40 g |
| Arginine | 0.23 g |
| Histidine | 0.17 g |
| Alanine | 0.18 g |
| Aspartic acid | 0.51 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.14 g |
| Proline | 0.67 g |
| Serine | 0.37 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What is the difference between cream cheese and Neufchâtel?
Cream cheese must contain at least 33% milk fat and has a richer, creamier texture. Neufchâtel is a French cheese that is similar but lower in fat (about 20-30%) and has a slightly grainier texture.
Is cream cheese gluten-free?
Plain, pure cream cheese is naturally gluten-free. However, always check flavored varieties or pre-made dips, as they may contain additives or thickeners derived from gluten-containing grains.
How should I store opened cream cheese?
Once opened, keep it tightly wrapped in its original packaging or an airtight container in the refrigerator. It will typically stay fresh for about 10 days.