Know what’s on your plate
Cream cheese
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 350 kcal —
- Protein 6.2 g 12%
- Carbohydrate 5.5 g 2%
- Fat 34 g 44%
- Saturated fat 20 g 101%
- Fibre 0 g 0%
- Sugars 3.8 g —
- Sodium 314 mg 14%
- Cholesterol 101 mg 34%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 308 µg 34%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.86 mg 6%
- Vitamin K 2.1 µg 2%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.23 mg 18%
- Niacin (B3) 0.09 mg 1%
- Pantothenic acid (B5) 0.52 mg 10%
- Vitamin B6 0.06 mg 3%
- Folate (B9) 9 µg 2%
- Vitamin B12 0.22 µg 9%
- Choline 26.8 mg 5%
Minerals
- Calcium 97 mg 7%
- Iron 0.11 mg 1%
- Magnesium 9 mg 2%
- Phosphorus 107 mg 9%
- Potassium 132 mg 3%
- Zinc 0.5 mg 5%
- Copper 0.02 mg 2%
- Manganese 0.01 mg 0%
- Selenium 8.6 µg 16%
- Iodine 9.5 µg 6%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 350 | 6.2 g | 5.5 g | 34 g |
| 1 × tbsp | 14.5 g | 51 | 0.9 g | 0.8 g | 5 g |
| 1 × cup | 232 g | 812 | 14 g | 13 g | 80 g |
| 1 × tbsp, whipped | 10 g | 35 | 0.6 g | 0.6 g | 3.4 g |
| 1 × oz | 28.4 g | 99 | 1.7 g | 1.6 g | 9.8 g |
| 1 × cubic inch | 16 g | 56 | 1 g | 0.9 g | 5.5 g |
| 1 × package, small (3 oz) | 85 g | 298 | 5.2 g | 4.7 g | 29 g |
| 2 × tbsp | 29 g | 102 | 1.8 g | 1.6 g | 10 g |
| ½ × tbsp | 7.3 g | 25 | 0.4 g | 0.4 g | 2.5 g |
| 3 × tbsp | 43.5 g | 152 | 2.7 g | 2.4 g | 15 g |
| 4 × tbsp | 58 g | 203 | 3.6 g | 3.2 g | 20 g |
Similar foods
- Light cream cheese195 kcal / 100 g
- Cream cheese spreadcream cheese base295 kcal / 100 g
- Fat-free cream cheesefat free105 kcal / 100 g
- Low-fat cream cheeselow fat208 kcal / 100 g
- Philadelphia cream cheese281 kcal / 100 g
- Creamy cheese
- Fresh cheese330 kcal / 100 g
- Cheese spread294 kcal / 100 g
- Philadelphia cheese spreadlight149 kcal / 100 g
- Cottage cheesecreamed, with fruit97 kcal / 100 g
Questions about Cream cheese
How much cream cheese is a typical portion?
A tablespoon is about 15 g, enough to spread on a slice of toast or stir into a small serving of sauce. A small 85 g pack is handy for a recipe or a few portions.
How do you soften cream cheese quickly for baking?
Cut it into small cubes and leave them on the worktop for about 20–30 minutes. For a cheesecake or icing, beat it smooth before adding other ingredients to avoid lumps.
Can you cook cream cheese into a sauce without it splitting?
Take the pan off the heat and whisk in small pieces of cream cheese with a splash of warm pasta water or milk. Keep the sauce below a simmer; boiling can make it grainy.
How long does cream cheese last after opening?
Keep it covered in the fridge and use it within about a week after opening, following any shorter use-by guidance on the pack. Don’t leave it at room temperature for more than two hours.
Can you freeze cream cheese?
You can freeze it in an airtight container for up to about two months, but thawed cream cheese often turns crumbly or watery. It works better in cooked dishes than as a smooth spread.
What can you use instead of cream cheese in a cheesecake?
Use a thick, full-fat soft cheese with a similarly mild, tangy taste; drain it first if it looks wet. Quark can work, but its lower fat content may make the filling less rich and more prone to cracking.
What goes well with cream cheese?
For a savoury spread, mix it with chopped chives, smoked salmon or grated cucumber; it also suits bagels and sandwiches. For sweets, pair it with lemon, berries or vanilla in cheesecake and cream-cheese icing.
Is cream cheese a good source of vitamin A?
Yes. A 30 g portion provides 92.4 µg of vitamin A and 105 kcal.
Source: USDA FoodData Central 173418 · per 100 g · carbohydrate per EU label, fibre excluded
