Cream cheese is an incredibly versatile ingredient. It’s the foundation of some of our favorite desserts, like cinnamon rolls, red velvet cake, and cheesecake bars. You’ll be hard pressed to find a game day dip that doesn’t start without a block of cream cheese. And of course, your bagel wouldn’t be the same without a schmear.
But what happens if you open up your fridge to find that you’re out of cream cheese?! Your first instinct might be to panic. Instead, just take a deep breath. You don’t need to frantically send someone to the supermarket or reevaluate your dinner or dessert plans.
You are watching: The Best Cream Cheese Substitutes
Cream cheese is an inimitable ingredient, but there are plenty of substitutes that can replicate it. Whether your tub has spoiled, you don’t have enough, or you have dietary restrictions, you can rely on this list of cream cheese substitutes that are just as good as the real thing.
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Want more ingredient swap inspo? Check out our favorite substitutes for sour cream, butter, eggs, and salt.
Mascarpone
In terms of fat content and texture, mascarpone is the closest dupe for cream cheese. You may be familiar with this creamy Italian cheese as a layer in tiramisu. But its mild flavor makes it a great stand-in for cream cheese in almost every application. However, it’s important to note that it’s not as tangy as cream cheese—so you’ll want to supplement each cup of mascarpone with two teaspoons of lemon juice.
Greek Yogurt
Yogurt has the same lacto-fermented, gut-healthy bacteria that gives cream cheese its signature tang. But its texture is much runnier. So when you’re swapping cream cheese for yogurt, it’s important to opt for thicker strained versions like Greek yogurt or Icelandic skyr. Yogurt has only a fraction of the fat content as cream cheese, so it’s not a great substitute in baking. But it works well when making dips and other savory recipes.
Sour Cream
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Sour cream has the same tang and richness as cream cheese, but it’s not quite the same from a textural perspective. It’s not an ideal swap and isn’t recommended for baking, but you can use it when making dips and spreads.
Ricotta
Ricotta is a fresh, unripened cheese with a mild and milky flavor. It’s also grainy thanks to its milk curds. But it will work as an effective, low-fat substitute for cream cheese with a bit of manipulation. Simply blend the ricotta in a blender or food processor until smooth, add a bit of lemon juice to mimic the tang of cream cheese, and use in any baking or cooking project.
Cottage Cheese
Cottage cheese is the current darling of the dairy world. With its large curds and creamy richness, it’s a high-protein and low-fat ingredient that can be used in many applications. Like with the ricotta, you’ll need to blend the cottage cheese until smooth and add a bit of lemon juice for tang. But it’s a great option for making frosting and adding an extra boost of nutrition to cream cheese recipes.
Silken Tofu
Vegans, this one’s for you! Silken tofu is a delicate form of tofu with a mild flavor and soft texture. If you blend it into a smooth, spreadable consistency, silken tofu is a great stand in for cream cheese. Spread it on a bagel and use it in a dip. You can even incorporate it into your baking. It might sound strange, but it’s a great option for our non-dairy friends.
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