Cream cheese substitute

For each cup (8 ounces) of cream cheese, use 1 cup of Neufchâtel. It is softer and lower in fat, but it swaps cup for cup, and Taste of Home recommends it especially for cheesecake.

8 options, scored for what you are making · Checked

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  1. Neufchâtel

    Great fit

    1 cup Neufchâtel cheese

    For this dish: Taste of Home's top pick for cheesecake. The set is a little softer.

    How: Swap cup for cup. Let it soften at room temperature like cream cheese before beating.

    What changes: Softer and lower in fat. FDA's standard allows Neufchâtel 20% to under 33% milkfat and up to 65% moisture, against at least 33% fat and at most 55% moisture for cream cheese.

    Contains milk.

  2. Mascarpone

    Works

    1 cup mascarpone

    For this dish: Gives a rich, silky cheesecake that is softer and less tangy.

    How: Swap cup for cup. Add a squeeze of lemon juice if the recipe relies on cream cheese's tang (Taste of Home).

    What changes: Much richer and milder. Taste of Home puts mascarpone at up to 75% fat, and it is softer than American cream cheese.

    Contains milk.

  3. Ricotta + heavy cream

    Works

    ½ cup ricotta and ½ cup heavy cream

    For this dish: Both sources suggest it for cheesecake. Expect a lighter, less dense filling.

    How: Blend equal parts ricotta and heavy cream until completely smooth.

    What changes: Ricotta alone is grainy and crumbly, and the cream adds back fat. Both sources suggest this blend for frosting and cheesecake.

    Contains milk.

  4. Cottage cheese, blended

    Works

    1 cup cottage cheese, drained

    For this dish: This Mama Cooks calls it ideal for cheesecake once drained and blended. The texture is lighter.

    How: Drain it in a fine sieve for about 5 minutes, then blend until very smooth. This Mama Cooks adds a little heavy cream while blending.

    What changes: Milder and lower in fat. Without blending, the curds stay lumpy.

    Contains milk.

  5. Plain Greek yogurt

    Avoid

    1 cup plain Greek yogurt

    For this dish: Too soft and lean to set like a cream cheese filling.

    How: Swap cup for cup. Use plain yogurt, and add a little sweetener if it goes into a frosting or dessert.

    What changes: Tangier, lower in fat and softer than cream cheese. This Mama Cooks notes it is less sweet and works best in dips.

    Contains milk.

  6. Ricotta + plain yogurt

    Avoid

    ½ cup ricotta and ½ cup plain yogurt

    For this dish: This Mama Cooks points to the heavy cream blend for cheesecake instead.

    How: Blend equal parts ricotta and plain yogurt until smooth.

    What changes: Tangier and lighter than cream cheese. Both sources recommend it for baked goods and dips.

    Contains milk.

  7. Sour cream

    Avoid

    1 cup sour cream

    For this dish: This Mama Cooks says not to use it in cheesecake because it is too runny.

    How: Swap cup for cup. Avoid fat-free sour cream (This Mama Cooks).

    What changes: Much thinner and tangier. Taste of Home warns heat can make it curdle in soups.

    Contains milk.

  8. Cashew cream cheese (dairy-free)

    Avoid

    1 cup cashew cream cheese

    For this dish: Not a straight swap in a baked cheesecake. Use a recipe written for it.

    How: Swap cup for cup in savory dishes. Use a store-bought dairy-free spread or a homemade one made from soaked, blended cashews.

    What changes: Dairy-free but contains tree nuts. Taste of Home says it is not ideal for baked goods or frosting.

    Contains tree nuts.

Scores are our editorial judgement from the sources below, not lab tests.

What cream cheese does in a recipe

Cream cheese is a soft, tangy fresh cheese. FDA's standard requires at least 33% milkfat and at most 55% moisture. In cheesecake it gives a dense, smooth set, in frosting it adds tang and body, and in dips and spreads it adds thickness. A swap needs similar fat, tang and firmness for the dish you are making.

Swap it in your recipe with Sous Chef

A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.

You ask Sous Chef

"I don't have cream cheese."

Sous Chef edits the recipe

1 cup cream cheese
1 cup Neufchâtel cheese
Added to the steps: Swap cup for cup. Let it soften at room temperature like cream cheese before beating.
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When not to substitute

In a classic dense cheesecake, cream cheese is the structure. Neufchâtel is the closest swap. Anything thinner, like sour cream or yogurt, gives a softer, wetter set, so use a recipe written for it instead.

Common questions

Can I use Neufchâtel instead of cream cheese?

Yes, cup for cup. It has less fat and more moisture, so cheesecake and frosting come out a little softer.

What is the difference between cream cheese and Neufchâtel?

Under FDA's standards, cream cheese has at least 33% milkfat and at most 55% moisture. Neufchâtel has 20% to under 33% milkfat and up to 65% moisture.

Can I use Greek yogurt instead of cream cheese?

Yes, in dips, spreads and some frostings, cup for cup. It is too soft and lean for a baked cheesecake.

Related

Sources

Cook with what you have.

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