What changes when you substitute Cream cheese?

A third less fat; softer. Tangier; too soft for baked cheesecake.

Substitute for Cream cheese

What it does in a recipe: Tangy fat for frostings, cheesecakes, and sauces.

4 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Neufchâtel

per 8 oz cream cheese

US1 cup Neufchâtel (1:1)

Metric225 g

CommonBaking-safe ✓Gluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeContains dairy

Same culture process, less cream.

What changes: A third less fat; softer

Best for: Frostings, cheesecake

Strained Greek yogurt

per 8 oz cream cheese (frostings, dips)

US1 cup Greek yogurt, strained 2 hrs in a cloth (for frostings and dips)

Metric240 g

Pantry staple⚠ Not for bakingGluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeContains dairy

Safety: Baked cheesecakes need cream cheese's fat and solids; strained yogurt makes a watery, curdled filling. Fine for no-bake or frosting use only.

Straining concentrates proteins to spreadable firmness.

What changes: Tangier; too soft for baked cheesecake

Best for: No-bake desserts, frosting

Mascarpone

per 8 oz cream cheese

US1 cup mascarpone + 1/4 tsp salt + 1 tsp lemon juice for tang

Metric240 g

SpecialtyBaking-safe ✓Gluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeContains dairy

Cream cheese's richer Italian cousin; add acid for tang.

What changes: Richer and sweeter

Best for: Desserts

Ricotta + cream, blended

per 8 oz cream cheese (dips, frosting)

US1 cup ricotta + 2 Tbsp cream, blended smooth

Metric240 g ricotta + 30 ml cream

SpecialtyBaking-safe ✓Alcohol-freeEgg-freeFish-freeGluten-freeNut-freePeanut-freeShellfish-freeSoy-freeContains dairy

Lighter — not firm enough for baked cheesecake.

What changes: Lighter

Related swaps

Common questions

What can I use instead of Cream cheese?: Strained Greek yogurt: 1 cup Greek yogurt, strained 2 hrs in a cloth (for frostings and dips). Neufchâtel: 1 cup Neufchâtel (1:1).
What is the exact ratio to substitute Cream cheese?: Strained Greek yogurt (per 8 oz cream cheese (frostings, dips)) — US: 1 cup Greek yogurt, strained 2 hrs in a cloth (for frostings and dips). Metric: 240 g.
What changes when you substitute Cream cheese?: A third less fat; softer. Tangier; too soft for baked cheesecake.

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Italian sausage

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Pine nuts