Cream cheese, full fat, block
Whole food · Dairy and Egg Products
Photo: Wikipedia
Full-fat block cream cheese is a dense, rich, and velvety fresh cheese made from cow's milk and cream. Its flavor is mild, tangy, and subtly sweet, with a smooth, spreadable texture that becomes luxuriously creamy when softened. Nutritionally, it's a high-fat, calorie-dense food that provides a good source of fat and some protein, but minimal carbs.
💚 Why it's loved
People adore it for its transformative ability to add a cool, tangy richness to everything from bagels to cheesecakes. Its mild flavor makes it a perfect canvas, easily paired with sweet jams or savory herbs.
⚠️ Watch-outs & how to enjoy it better
Its high saturated fat and calorie content can be a concern for heart health or calorie management. As a dairy product, it's a common allergen for those with milk protein or lactose sensitivities. To enjoy it mindfully, practice strict portion control (e.g., 1-2 tablespoons) and pair it with high-fiber foods like whole-grain toast or fresh fruit to slow digestion.
Key benefits
- Excellent source of dietary fat for energy and satiety
- Provides a moderate amount of protein per serving
- Contains fat-soluble vitamins like Vitamin A
- Versatile base for both sweet and savory dishes
- Adds richness and creamy texture without cooking
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The block form was popularized by an American dairyman in 1872 who was inspired by French Neufchâtel cheese, and the Philadelphia brand name was chosen simply because the city was renowned for high-quality dairy products at the time.
Full nutrition (scales with serving)
| Water | 54.7 g |
| Energy (Atwater General Factors) | 343 kcal |
| Energy (Atwater Specific Factors) | 337 kcal |
| Nitrogen | 0.91 g |
| Protein | 5.8 g |
| Total lipid (fat) | 33.5 g |
| Ash | 1.4 g |
| Carbohydrate, by difference | 4.6 g |
| Calcium, Ca | 97.1 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 8.9 mg |
| Phosphorus, P | 108 mg |
| Potassium, K | 125 mg |
| Sodium, Na | 368 mg |
| Zinc, Zn | 0.59 mg |
| Copper, Cu | 0.00 mg |
| Manganese, Mn | 0.00 mg |
| Iodine, I | 34.9 ug |
| Thiamin | 0.04 mg |
| Niacin | 0.09 mg |
| Vitamin B-6 | 0.04 mg |
| Biotin | 1.7 ug |
| Vitamin B-12 | 0.00 ug |
| Retinol | 274 ug |
| Vitamin K (phylloquinone) | 2.4 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 9.9 ug |
| Fatty acids, total saturated | 19.7 g |
| SFA 12:0 | 1.0 g |
| SFA 14:0 | 3.2 g |
| SFA 16:0 | 9.2 g |
| SFA 18:0 | 3.0 g |
| Fatty acids, total monounsaturated | 6.9 g |
| PUFA 18:2 n-6 c,c | 0.71 g |
| Cholesterol | 101 mg |
FAQ
What's the difference between cream cheese and Neufchâtel?
Cream cheese must contain at least 33% milkfat and has a higher fat content, making it richer and smoother. Neufchâtel is a similar French cheese but is lower in fat and has a slightly grainier texture.
Can I freeze cream cheese?
Yes, but the texture will become crumbly and watery upon thawing, making it best suited for cooked dishes like casseroles or baked goods, not for spreading.
Why does my cheesecake crack?
Over-beating the cream cheese incorporates too much air, which expands and then collapses during baking. Using room temperature ingredients and mixing on low speed helps prevent this.