Ingredient hub

Cream Cheese

Cream cheese is the nemesis of volumetric measurement. A cold block cubes awkwardly leaving air gaps, while whipped tub varieties have a completely different density. It is also sticky and wasteful to scrape out of a cup. Weighing directly into your mixing bowl is the cleanest, most accurate method.

Weigh for cheesecakes, frostings, and dips to keep texture consistent.

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 sealed; soften at room temp before mixing to avoid lumps.

Sources: CDC · FDA

FAQ

Block vs. Tub Cream Cheese: Does it matter?

Yes! Tub cream cheese is whipped with air to be spreadable and often has different stabilizers. For cheesecakes and frostings, always use the Block variety (weighed) for the correct structure.

All conversions for this ingredient

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