There’s nothing better than the taste of smoked cream cheese hitting your tongue for the first time. Except maybe when we make it Bacon Jam Smoked Cream Cheese. Yup – that’s better for sure!

Season with Queen Bee Honey BBQ Seasoning for best results (Discount Link)

Whether I’m making it as a perfect appetizer or a centerpiece for my next party, this smoked cream cheese recipe always delivers. This smoked cream cheese recipe combines creamy, smoky flavors with a sweet-and-savory bacon jam that’s downright addictive.

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You’ll love this and my other variations of a cream cheese appetizer, the full list is at the bottom.  Let’s raise your appetizer game up to the next level.  Check out the details below.

Let’s Prep

To start this smoked cream cheese recipe: Grab an 8-ounce block of cream cheese to get started. Contrary to popular belief, the cream cheese can be cooked right out of the fridge, it doesn’t have to be at room temperature to start. The cream cheese will absorb the smoke flavor beautifully as it smokes.

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Once your cream cheese is ready, grab a sharp knife and score a crosshatch pattern across the surface of the cream cheese. This step isn’t just for looks—although it does make your dish Instagram-worthy—it also helps the seasoning and smoke seep deep into the cheese. 

My go-to for this cook is Queen Bee BBQ rub, but if you’re feeling adventurous, try a mix of bagel seasoning, garlic powder, or even taco seasoning. It’s really hard to go wrong with a smoked cream cheese recipe!

Now let’s talk about the bacon jam because it deserves its own moment in the spotlight. This isn’t your average topping for smoked cream cheese—it’s the stuff of legends. Start by chopping up a pound of thick-cut bacon into small pieces. You’ll also need a large yellow onion and a few cloves of garlic, finely diced. The sweet side of this jam comes from brown sugar and maple syrup, while the tangy kick comes from balsamic vinegar. These simple ingredients come together to create something magical.

Let’s Cook

Fire up your pellet smoker or pellet grill to 225°F. The key here is low and slow—that’s how you get that perfect smoke flavor without overcooking. I like to place the cream cheese block in a disposable aluminum pan or on a sheet of aluminum foil to keep things tidy.

Let the smoked cream cheese smoke for about 20–25 minutes. Keep a close eye on it—you’re looking for a jiggly texture with a golden top. The top of the cheese should be slightly caramelized, which gives it that extra depth of flavor.

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While the cream cheese is smoking, it’s time to make the bacon jam.  Grab a cast iron skillet or your favorite large pan, and cook diced bacon over medium heat until it’s nice and crispy.   Once the bacon is done, transfer it to a paper towel-lined plate and toss the diced onion into the skillet.

Cook the onion until it’s soft and golden, which should take about 8–10 minutes. Then, add the minced garlic and stir for another minute. At this point, your kitchen is going to smell incredible. Lower the heat to medium-low, and stir in the brown sugar, maple syrup, and balsamic vinegar. Bring the bacon back into the pan, and let everything simmer until it thickens into a jam-like consistency. This takes about 20–25 minutes, so it’s the perfect timing to finish while the cheese is smoking.

The Bacon Jam Spotlight

Let’s pause and appreciate the magic of this bacon jam. The crispy bacon brings that salty crunch, while the onions and garlic add layers of richness. Then there’s the sweetness from the maple syrup and brown sugar, balanced perfectly by the tangy bite of balsamic vinegar. It’s like a flavor explosion in every bite.

You can make this bacon jam ahead of time and store it in an airtight container in the fridge for up to two weeks. A quick warm-up before serving, and it’s good as new. Trust me, you’ll want to have this on hand for more than just smoked cream cheese. Spread it on burgers, mix it into mac and cheese, or even pair it with pancakes for a savory-sweet twist.

Let’s Eat

When the cream cheese is done smoking, it’s time to bring everything together. Carefully spoon the warm bacon jam over the top of the block of cream cheese, letting it cascade down the sides. It’s almost too beautiful to eat. Almost.

I like to serve this with a mix of pita chips, bagel chips, and ritz crackers, but feel free to use whatever favorite crackers you have on hand. It’s also a killer addition to a charcuterie board or paired with veggies for a lighter option.

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This delicious recipe for bacon jam cream cheese recipe is always a big hit at get-togethers and holiday parties.  

Variations

If you want to try some variations of this recipe, I highly recommend starting with some hot honey, this gives a sweet kick and some spicy flavors to the smoked cream cheese and pairs perfectly with the savory bacon flavor.  You can also vary your seasonings to give you the flavor profile you love.  This truly is the best smoked cream cheese recipe possible!

Leftovers (if there are any) can be stored in an airtight container in the fridge. Just warm it up slightly before serving to bring back all that creamy goodness.

This recipe is proof that smoked cream cheese recipes are the ultimate crowd-pleasers. From the smoky cheese to the rich bacon jam, every bite is packed with so much flavor. The best part? It’s an easy appetizer that feels fancy but doesn’t take hours to make. Perfect for your next party or whenever you’re in the mood to wow your guests.

Other Recipes You’ll Love:

• Bacon Cheeseburger Pickle Shots
• Brisket Cheeseball Recipe – Leftover Brisket Recipe
• Bacon Cheeseburger Jalapeño Poppers
• Jalapeno Popper Cheese Ball

If you like this recipe, please leave me a comment below and let me know if you’ve made it, one like it, or have a variation to share. I read all of my comments and love to see how people modify the recipes to their liking!

Bacon Jam Smoked Cream Cheese

Take the party to the next level with this snack!

Print Pin Rate

Servings: 10

Calories: 243kcal

Ingredients

• 1 LB Thick-cut Bacon diced
• 1 Large Yellow Onion finely diced
• 3 Cloves Garlic minced
• 1/4 C Brown Sugar
• 1/4 C Maple Syrup
• 1/4 C Balsamic Vinegar

Instructions

• Preheat smoker to 225F
• Crosshatch cream cheese, and season liberally, place in smoker to smoke for about 20-25 minutes. Take care that your cream cheese doesn't liquify, you'll want a jiggly consistency
• While cream cheese is smoking make the bacon jam. Start by chopping the bacon into small pieces.
• Cook the bacon in a large skillet over medium heat until crispy, stirring occasionally.
• Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pan.
• Add the diced onion to the skillet and cook over medium heat until soft and golden, about 8-10 minutes.
• Stir in the minced garlic and cook for another minute, until fragrant.
• Reduce the heat to medium-low and add the brown sugar, maple syrup, and balsamic vinegar. Stir well to combine.
• Return the bacon to the skillet and let the mixture simmer gently for 20-25 minutes, stirring occasionally, until it thickens into a jam-like consistency.
• Let the bacon jam cool slightly, then transfer it to the smoked cream cheese
• Store leftovers in the refrigerator for up to 2 weeks in an airtight container. Warm slightly before serving for the best flavor.

Nutrition

Calories: 243kcal | Carbohydrates: 14g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 305mg | Potassium: 142mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.3mg

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