Cream cheese is one of those wonderfully versatile ingredients that appears in everything from New York cheesecakes to savoury pasta sauces, from breakfast bagel spreads to elegant appetiser dips. Yet despite its ubiquity in Australian kitchens, many home cooks don't fully understand the differences between cream cheese varieties or how to choose the right one for their specific needs.
This comprehensive guide will take you through everything you need to know about cream cheese—what it is, how it's made, the different types available in Australia, and how to select the perfect variety for any recipe or use.
What Exactly Is Cream Cheese?
Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. Unlike aged cheeses that develop complex flavours over months or years, cream cheese is designed to be consumed fresh, giving it that characteristic mild, slightly tangy taste and smooth, spreadable texture.
The basic production process involves:
- Combining milk and cream (the ratio affects the final fat content)
- Adding lactic acid bacteria cultures to develop flavour and texture
- Heating and adding an acid or rennet to form curds
- Draining the whey and processing until smooth
- Adding stabilisers for consistent texture (in commercial products)
The result is a fresh cheese with typically 33-35% fat content (though this varies by product type), a smooth texture, and a clean dairy flavour with subtle tanginess.
Did You Know?
Cream cheese was first developed in the United States in 1872 by William Lawrence, a dairyman from Chester, New York. The Philadelphia brand, which remains popular in Australia today, was named not because it was made there, but because Philadelphia was associated with high-quality food products at the time.
Types of Cream Cheese Available in Australia
Walking down the dairy aisle of your local Coles or Woolworths, you'll encounter several distinct types of cream cheese. Understanding the differences helps you make the right choice for your intended use.
Block Cream Cheese (Full Fat)
This is the traditional form of cream cheese, typically sold in foil-wrapped blocks of 250g. Block cream cheese has a firmer texture than spreadable varieties and usually contains the highest fat content (around 32-35%).
Best for:
- Baking cheesecakes and cheese-based desserts
- Making cream cheese frosting
- Recipes requiring precise measurements
- Applications where structure matters
Popular brands in Australia: Philadelphia Original Block, Mainland Cream Cheese, Western Star
Spreadable Cream Cheese (Tubs)
Spreadable cream cheese comes in plastic tubs and has a softer, more whipped texture that spreads easily straight from the refrigerator. This texture is achieved through additional processing and sometimes added air or stabilisers.
Best for:
- Spreading on bagels, toast, and crackers
- Making dips and spreads
- Quick breakfast applications
- Recipes where easy mixing is beneficial
Popular brands in Australia: Philadelphia Spreadable, Kraft, various supermarket own-brands
Whipped Cream Cheese
Whipped varieties have air incorporated during processing, creating a lighter, fluffier texture. They spread extremely easily but have a lower density per volume than regular cream cheese.
Best for:
- Spreading on delicate items like soft rolls
- Light applications where you want less richness
- Breakfast use when cold spreading is important
Important Note for Baking
Never substitute whipped cream cheese for block cream cheese in baking recipes. The incorporated air and different moisture content will significantly affect your results, potentially causing cheesecakes to crack or frostings to be too soft.
Light and Reduced-Fat Cream Cheese
These products have reduced fat content, typically around 15-25% fat compared to the 33-35% of full-fat varieties. The fat is usually replaced with stabilisers and sometimes added protein to maintain a creamy texture.
Best for:
- Health-conscious spreading applications
- Simple dips and spreads
- Calorie-controlled diets
Not ideal for: Baking, where fat content affects texture and mouthfeel significantly
Flavoured Cream Cheese
Available in both sweet (honey, strawberry) and savoury (chives and onion, garlic and herb) varieties, these add convenience for specific applications.
Lactose-Free Cream Cheese
Brands like Arla and Green Valley offer cream cheese treated with lactase enzyme to break down lactose, making it suitable for lactose-intolerant individuals. See our lactose-free guide for more details.
How to Choose the Right Cream Cheese
Selecting the right cream cheese comes down to understanding your intended use and matching it to the appropriate product characteristics.
For Baking
Always choose full-fat block cream cheese for baking. The higher fat content contributes to:
- Better flavour and richness
- Smoother, creamier texture in the final product
- Proper structure in cheesecakes
- Stable frostings that hold their shape
Baker's Tip
For cheesecakes, look for cream cheese with at least 30% fat content. Check the nutrition panel—anything less may result in a less creamy texture and potential cracking.
For Spreading
Spreadable tub varieties are designed for this purpose. They'll spread smoothly on bagels and toast without tearing. If you prefer block cream cheese, simply let it sit at room temperature for 15-20 minutes before spreading.
For Cooking and Sauces
Full-fat cream cheese works best in hot applications like pasta sauces and soups because:
- Higher fat content prevents separation when heated
- It melts more smoothly into sauces
- It provides richer flavour and better mouthfeel
Light cream cheese can sometimes "break" or become grainy when heated due to its modified composition.
Understanding Cream Cheese Labels
Reading cream cheese packaging helps you make informed choices. Here's what to look for:
Fat Content
Check the nutrition information panel for fat per 100g:
- Full fat: 30-35g fat per 100g
- Light/reduced fat: 12-25g fat per 100g
- Extra light: Under 12g fat per 100g
Ingredients
Quality cream cheese should have relatively simple ingredients: cream, milk, salt, and cultures. Stabilisers like locust bean gum or carob bean gum are common in commercial products and are perfectly safe—they help maintain texture.
Use-By Dates
Always check the use-by date, especially if buying in bulk. Cream cheese typically has a shelf life of 3-4 weeks from manufacture when refrigerated. Choose packages with the latest date for maximum flexibility.
Quick Selection Guide
Baking cheesecakes: Full-fat block, 30%+ fat
Frosting: Full-fat block, room temperature
Morning bagels: Spreadable tub or whipped
Pasta sauces: Full-fat block or spreadable
Dips: Any variety works, based on preference
Health-conscious: Light varieties for spreading only
Getting Started with Cream Cheese
Now that you understand the basics, here are some practical next steps:
- Stock your fridge wisely: Keep a block of full-fat cream cheese for baking and a spreadable tub for everyday use
- Learn proper storage: Check our storage guide to maximise freshness
- Experiment with uses: Try cream cheese in scrambled eggs, mashed potatoes, or as a pasta sauce base
- Compare brands: Use our product comparison tool to find options that match your preferences and budget
With this foundational knowledge, you're ready to make the most of this versatile ingredient. Whether you're spreading it on your morning bagel or crafting an elaborate cheesecake, understanding cream cheese helps you achieve better results every time.