Ingredient hub

Cream cheese, reduced fat

Reduced-fat cream cheese is tangy and spreadable with less richness than full-fat.

Spread on bagels, blend into dips and frostings, or lighten cheesecakes and sauces.

Dairy specifics

Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.

• Fat content shifts density; pick the correct milk/cream/fat level if variants exist.
• For cheese, shredded vs grated vs cubed changes volume—prefer grams.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Refrigerate tightly wrapped; use within 1–2 weeks of opening.

Sources: CDC · FDA

All conversions for this ingredient

• Cup → g /en/convert/cheese_cream_reduced_fat/cup-to-grams/
• g → Cups /en/convert/cheese_cream_reduced_fat/grams-to-cups/
• Tbsp → g /en/convert/cheese_cream_reduced_fat/tbsp-to-grams/
• Tsp → g /en/convert/cheese_cream_reduced_fat/tsp-to-grams/
• mL → g /en/convert/cheese_cream_reduced_fat/ml-to-grams/
• oz → g /en/convert/cheese_cream_reduced_fat/oz-to-grams/