Super source
Energy
297 kcal · 15% DV target
A mild and spreadable fresh cheese characterized by its smooth, dense texture and lactic tang, serving as a versatile culinary base with a high fat-to-protein ratio.
Cream cheese is classified as an indulgent dairy food because it is significantly higher in fat and lower in protein than most other cheeses .6
While institutional guidelines like the USDA and Harvard Nutrition Source recommend limiting cheese intake to manage saturated fat, some systematic reviews suggest that the specific fatty acids and nutrients in dairy, such as calcium, may affect cardiovascular health differently than the fats found in red meat .379
Standard dietary guidelines often suggest choosing low-fat or fat-free versions of soft dairy products to reduce total calorie and saturated fat intake .49
Early research into the "dairy fat paradox" suggests that full-fat dairy products may not carry the same metabolic risks as once thought, though evidence regarding their specific impact on blood cholesterol is still emerging .79
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
297 kcal · 15% DV target
8.34 g · 17% DV target
27.8 g · 36% DV target
17.1 g · 86% DV target
Not a benefit — best kept low
0.73 g · 73% DV target
Not a benefit — best kept low
0.16 g · Top 20% of dairy & cheese
Seasonality has not been estimated for this ingredient yet.
Keep in original packaging and ensure it is tightly sealed to prevent absorption of other fridge odors.
Dairy production has a higher carbon footprint than plant-based alternatives but lower than most meat products.
Modern American cream cheese was created in 1872 by dairyman William Lawrence, who accidentally produced it while attempting to replicate the crumbly French Neufchâtel cheese.