Cream Cheese: Nutrition, Benefits, and Kitchen Tips

Cream cheese is a fresh, unripened cheese with a mild tang and ultra‑creamy texture. It’s used on bagels, in cheesecakes, frostings, dips, and creamy sauces.

| Nutrient | Amount | |---|---| | Energy | ~95–105 kcal | | Fat | ~9–10 g | | Saturated Fat | ~5–6 g | | Carbohydrate | ~1–2 g | | Sugar | ~1–2 g | | Protein | ~2 g | | Sodium | ~90–120 mg | | Calcium | ~25–35 mg |

- **Creamy mouthfeel** adds richness with small amounts - **Low carb**; fits some **low‑carb/keto** recipes - Provides **calcium** and a little **protein** - Cultured versions may contain **live cultures**

- **High in saturated fat** and calories - Contains **lactose**; not suitable for dairy allergies - Some brands add **stabilizers** or excess sodium

Spread on toast or bagels; blend into **cheesecakes**, frostings, and dips; emulsify creamy **pasta sauces**; swirl into soups; stuff chicken or mushrooms.

- For baking, use **block** cream cheese (firmer) rather than tubs - **Soften** at room temp for lump‑free mixing - Lighter swaps: **Neufchâtel**, strained **Greek yogurt**, or **labneh**

Modern cream cheese rose to fame in the U.S. in the late 19th century; the “Philadelphia” style became a standard for cheesecakes.