Best Cream Cheese Substitutes
Out of cream cheese? These are the best cream cheese substitutes you can use in cooking and baking — ranked by how well they work in most recipes. Whether you need a dairy-free swap, a pantry staple alternative, or just ran out mid-recipe, one of these 5 options will have you covered.
Cream Cheese Substitution Options
Mascarpone
Use instead of Cream Cheese
Mascarpone is an Italian soft cheese that's richer and creamier than cream cheese with a milder, less tangy flavor. Use 1:1 in cheesecakes, frostings, and pasta sauces for a luxurious texture.
Ricotta Cheese, drained
Use instead of Cream Cheese
Ricotta is lighter and grainier than cream cheese. Drain it overnight in cheesecloth to reduce moisture, then use 1:1. It works in dips, stuffed pasta, and cheesecakes, though the texture will be lighter.
Vegan Cream Cheese (e.g., Violife, Kite Hill)
Use instead of Cream Cheese
Modern vegan cream cheeses made from cashews or almonds have improved significantly and work as a 1:1 swap. Great on bagels, in frosting, dips, and no-bake cheesecakes.
Blended Silken Tofu + 1 tbsp Lemon Juice + 1 tbsp Apple Cider Vinegar
Use instead of Cream Cheese
Blended silken tofu seasoned with acid mimics cream cheese's tangy creaminess. Strain through cheesecloth for a firmer texture. Best in cold preparations — dips, no-bake cheesecakes, and spreads.
Neufchâtel Cheese
Use instead of Cream Cheese
Neufchâtel is essentially a lower-fat cream cheese (~23% fat vs 33%). It has nearly identical flavor and texture — a direct 1:1 swap in any recipe that won't sacrifice quality.
Frequently Asked Questions
What is the best substitute for cream cheese?
The best substitutes for cream cheese are Mascarpone, Ricotta Cheese, drained, Vegan Cream Cheese (e.g., Violife, Kite Hill). Mascarpone is an Italian soft cheese that's richer and creamier than cream cheese with a milder, less tangy flavor. Use 1:1 in cheesecakes, frostings, and pasta sauces for a luxurious texture.
Can I use Ricotta Cheese, drained instead of cream cheese?
Ricotta is lighter and grainier than cream cheese. Drain it overnight in cheesecloth to reduce moisture, then use 1:1. It works in dips, stuffed pasta, and cheesecakes, though the texture will be lighter.
How do I substitute cream cheese in baking?
When substituting cream cheese in baking, it's important to match the ratio carefully. Check the individual substitution notes above for exact measurements and tips for each swap.
