If you enjoyed our smoked cream cheese recipe, then you’re in for a real treat with this smoked cream cheese dessert! You’ll love the cherry cheesecake flavor with a hint of smokiness. And the best part? It’s super easy to make!
We made this delicious smoked cream cheese dessert using cherry filling, but you can get creative and try apple pie filling or any other fruit pie filling you prefer. You can even drizzle it with honey or top with your favorite jellies! This recipe is super easy and only requires a few ingredients, but you could add extras to really make it your own.
What you’ll need to make smoked cream cheese dessert:
- Cherry Pie filling: Look for a 20-ounce can or something close to that measurement. Substitute with your favorite canned or jar fruit pie filling.
- Cream cheese: 8 ounces of full-fat cream cheese. Try to avoid low-fat varieties. They do not smoke as well and tend to release water during the cooking process.
- Cinnamon Sugar: This combination of brown sugar and cinnamon will act as your “rub, or flavoring while the cream cheese smokes.
- Graham Crackers: These serve two purposes. One, these graham crackers are the foundation of the crumble, and two, they are great tool for eating this smoked cream cheese dessert! Crumble ingredients not pictured above.
- Aluminum Pan: Use a 9″ X 9″ disposable aluminum pan for this recipe. You can find them in the baking section of most grocery stores or purchase them through an online retailer.
- Aluminum Foil: Since this recipe contains pie filling, we want to take extra measures to keep the ingredients contained as they smoke.
- Wood Chips or Pellets: We recommend a mild fruit wood for this cream cheese dessert recipe.
How to make smoked cream cheese dessert:
Line your pan with aluminum foil and add your block of cream cheese to the center. Lightly score your cream cheese in a diagonal pattern with a sharp knife. Next, combine 2 tablespoons of brown sugar with 1 teaspoon of cinnamon. Sprinkle the mixture all over the cream cheese. Next, gather the ends of the tin foil and crimp the edges to form a boat-like structure. Doing this step will help to contain the ingredients.
- Preheat your grill or smoker to 225 degrees F. We used both our Big Green Egg and our pellet grill for this recipe. If you are using a charcoal unit, prepare a two-zone cooking area for indirect cooking. Plan on a 2-hour cook time. This cream cheese dessert has two cooking times. See below for details.
- We recommend cherry wood for this recipe, but you can use any fruitwood since they are mellow and work best with smoked desserts.
- Place the pan with the seasoned cream cheese into your smoker or grill, close the lid, and let it cook for 90 minutes.
- After 90 minutes, add your pie filling and crumble to the cream cheese. Close the lid of your smoker or grill, and continue cooking for an additional 30 minutes.
Remove the smoked cream cheese dessert from your grill or smoker using heat-resistant gloves and place it onto a hot pad. Let it stand for a few minutes before digging in!
What to serve with smoked cream cheese dessert:
We recommend using graham crackers, baked pie crust strips, shortbread cookies, or apple slices to scoop up all the ooey-gooey goodness this dessert offers.
This dish would make a great bagel spread. It can also be used as a topping for sourdough pancakes or a filling for dessert crepes.
Store leftover cream cheese dessert in an airtight container in the refrigerator for up to 3 days after initial preparation. I don’t recommend freezing this dish, which could alter the texture and flavor.
Smoked Cream Cheese Dessert
- 1 can cherry pie filling (or desired fruit filling) 20 ounces
- 1 block regular cream cheese 8 ounces
- 1 1/2 teaspoons cinnamon
- 1/4 cup brown sugar
- Graham Crackers for crumble and serving
- 1 disposable aluminum pan 9″ x 9″
- Aluminum foil about 12″ long
- Prepare grill or smoker for 225 degrees F. Add wood of choice.
- Line your pan with aluminum foil, add cream cheese block, and score in a diagonal pattern both ways with a sharp knife. Combine 2 tablespoons brown sugar with 1 teaspoon cinnamon. Apply all over the cream cheese. Secure the ends of the foil to form a boat-like structure (see image above).
- Place pan into your grill or smoker, close the lid and cook for 90 minutes.
- Crush 3 whole graham crackers. Add 2 tablespoons brown sugar and 1/2 teaspoon cinnamon to form the crumble. Set aside.
- After 90 minutes, scoop the pie filling onto the smoked cream cheese, then sprinkle the crumble on top. Close the lid and continue cooking for 30 more minutes.
- Once cooked, remove the pan and let the dessert stand for 7-10 minutes before serving with the remaining graham crackers.Store leftovers in an airtight container in the refrigerator for 3-4 days.
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