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Best Substitutes for Cream Cheese — What to Use Instead
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Mascarpone: 1:1 — Richer but similar texture. Works in most recipes.
Ricotta (strained): 1:1 — Lighter option. Strain through cheesecloth.
Overview
Top substitute for cream cheese: Mascarpone (1:1). Richer but similar texture. Works in most recipes. Plus 3 more alternatives.
Key Details
- Mascarpone: 1:1 — Richer but similar texture. Works in most recipes.
- Ricotta (strained): 1:1 — Lighter option. Strain through cheesecloth.
- Cashew Cream Cheese: 1:1 — Blend soaked cashews with lemon juice and salt.
- Neufchâtel Cheese: 1:1 — Lower fat cream cheese. Nearly identical texture.
Why This Matters
- Cream Cheese is a common ingredient that may need substituting
- Dietary restrictions (vegan, dairy-free, gluten-free) may require alternatives
- Sometimes you simply run out of an ingredient mid-recipe
- Allergies or intolerances may necessitate a swap
How To
- 1Best overall substitute: Mascarpone at 1:1
- 2Consider the role of the ingredient (flavor, texture, binding, leavening)
- 3Test substitutes in small batches first
- 4Adjust other ingredients as noted for best results
- 5Some substitutes work better in certain recipes than others
Tags
substitutesdairy-subcream-cheeseingredient-swapcooking-tips
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UsefulFrequently Asked Questions
The best substitute for cream cheese is Mascarpone at 1:1. Richer but similar texture. Works in most recipes.