Know what’s on your plate
Low-fat cream cheese
Calories & nutrition facts
low fat
Nutrition facts
Per 100 g% DV- Calories 208 kcal —
- Protein 7.9 g 16%
- Carbohydrate 6.7 g 2%
- Fat 17 g 21%
- Saturated fat 10 g 50%
- Fibre 0 g 0%
- Sugars 3.3 g —
- Sodium 317 mg 14%
- Cholesterol 54 mg 18%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 161 µg 18%
- Vitamin C 0 mg 0%
- Vitamin D 0.3 µg 2%
- Vitamin E 0.27 mg 2%
- Vitamin K 1.1 µg 1%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.19 mg 14%
- Niacin (B3) 0.13 mg 1%
- Pantothenic acid (B5) 0.85 mg 17%
- Vitamin B6 0.05 mg 3%
- Folate (B9) 19 µg 5%
- Vitamin B12 0.92 µg 38%
- Choline 12.1 mg 2%
Minerals
- Calcium 148 mg 11%
- Iron 0.17 mg 1%
- Magnesium 8 mg 2%
- Phosphorus 152 mg 12%
- Potassium 247 mg 5%
- Zinc 0.57 mg 5%
- Copper 0.03 mg 4%
- Manganese 0.01 mg 0%
- Selenium 4 µg 7%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 208 | 7.9 g | 6.7 g | 17 g |
| 1 × tbsp | 15 g | 31 | 1.2 g | 1 g | 2.5 g |
| 1 × cup | 240 g | 499 | 19 g | 16 g | 40 g |
| 1 × tbsp, whipped | 10 g | 21 | 0.8 g | 0.7 g | 1.7 g |
| 2 × tbsp | 30 g | 62 | 2.4 g | 2 g | 5 g |
| ½ × tbsp | 7.5 g | 16 | 0.6 g | 0.5 g | 1.3 g |
| 3 × tbsp | 45 g | 94 | 3.5 g | 3 g | 7.5 g |
| 4 × tbsp | 60 g | 125 | 4.7 g | 4 g | 10 g |
Similar foods
- Fat-free cream cheesefat free105 kcal / 100 g
- Cream cheese350 kcal / 100 g
- Low fat Swiss cheeselow fat179 kcal / 100 g
- Light cream cheese195 kcal / 100 g
- Low fat cheese4% m.f.199 kcal / 100 g
- Reduced fat plain cream cheese229 kcal / 100 g
- Cream cheese productplain, light196 kcal / 100 g
- Reduced fat cream cheese spread258 kcal / 100 g
- Fresh light cheese8% fat132 kcal / 100 g
- Cottage cheeselowfat, 1% milkfat72 kcal / 100 g
Questions about Low-fat cream cheese
How much low-fat cream cheese is a usual portion?
A level tablespoon is about 15 g, enough to spread on one slice of toast or stir into a small serving of sauce. That portion provides 31 kcal.
Can you use low-fat cream cheese in cheesecake?
Yes, but it makes a softer, less rich filling than full-fat cream cheese. Use a recipe written for low-fat cream cheese, or mix it with a thicker strained yoghurt and chill the cheesecake thoroughly before slicing.
How do you stop low-fat cream cheese splitting in a hot sauce?
Take the pan off the heat, let the sauce stop bubbling, then whisk in small spoonfuls of cream cheese. Avoid boiling it afterwards; a gentle warm-through keeps the sauce smoother.
Can you freeze low-fat cream cheese?
You can freeze it in an airtight container, but thawed cream cheese often turns grainy or watery. It works best afterwards in cooked sauces or baking rather than as a smooth spread.
What can you use instead of low-fat cream cheese?
For a spread, use thick strained yoghurt or cottage cheese blended until smooth; both taste tangier and may be less firm. In a baked cheesecake, ordinary cream cheese is a closer-textured substitute, though richer.
Is low-fat cream cheese the same as light cream cheese?
Not necessarily: “low-fat” and “light” are used differently across products, so the names alone do not guarantee the same fat content. For comparison, this low-fat cream cheese has 17 g fat per 100 g, while light cream cheese has 16 g.
Does low-fat cream cheese melt like cheddar?
No. It softens into a creamy mixture rather than melting into stretchy strands, so it is useful in dips and sauces but is not a direct replacement for cheddar on toast or pizza.
How long can low-fat cream cheese stay out of the fridge?
Keep it refrigerated and return it promptly after serving; do not leave it at room temperature for more than two hours, or one hour in hot weather. Once opened, follow the pack’s storage guidance and use clean utensils.
Source: USDA FoodData Central 169079 · per 100 g · carbohydrate per EU label, fibre excluded
