Substitutes that work in most recipes
Cream cheese has a thick, tangy texture and mild flavor that shows up in everything from cheesecake to frosting to dips. If you don't have it on hand, several common dairy products can replace it depending on what you're making.
The best substitutes are ricotta cheese, mascarpone, Greek yogurt, and sour cream. Each one behaves differently in heat and has its own flavor, so the right choice depends on whether you're baking, cooking, or making something cold.
For a one-to-one swap in most recipes, ricotta works well because it has a similar texture and neutral taste. Mascarpone is richer and creamier but costs more. Greek yogurt is tangier and thinner, so you may need to drain it first. Sour cream is the thinnest of the group and adds noticeable tang.
Key Takeaways
- Ricotta cheese is the closest match to cream cheese in texture and flavor and works as a one-to-one replacement in most baked goods and dips.
- Mascarpone is richer and creamier than cream cheese but will make baked goods denser if you use the same amount.
- Greek yogurt and sour cream are thinner than cream cheese and work best in no-bake recipes, dressings, and frostings where you can adjust the thickness.
- Cottage cheese blended smooth can replace cream cheese in cheesecake and baked dishes, though the texture will be slightly different.
Ricotta for baking and dips
Ricotta is the most reliable replacement because it has a mild flavor and grainy texture similar to cream cheese. It works well in cheesecake, brownies, dips, and spreads. Use it in a one-to-one ratio by weight or volume.
The main difference is that ricotta is slightly less dense than cream cheese, so baked goods may be a touch lighter and fluffier. If you're making a cheesecake, the texture will be noticeably different—more like a ricotta cake than a dense New York cheesecake—but it will still taste good. For dips and spreads, ricotta works almost identically to cream cheese.
Ricotta is widely available in most grocery stores in the dairy section, usually costs less than cream cheese, and keeps for about a week after opening.
Mascarpone for richness and smoothness
Mascarpone is an Italian cream cheese made from cream rather than milk, so it's richer and smoother than American cream cheese. It's the traditional base for tiramisu and works well in frostings, desserts, and no-bake cheesecakes.
Because mascarpone is denser and fattier than cream cheese, use about 75 percent of the amount your recipe calls for—if the recipe needs 8 ounces of cream cheese, use 6 ounces of mascarpone. In baked goods, too much mascarpone can make the final product heavy and greasy.
Mascarpone is more expensive than cream cheese and spoils faster, usually within three to five days of opening. It's sold in the specialty dairy section of most supermarkets.
Greek yogurt for tang and lightness
Greek yogurt is thick, tangy, and much lower in fat than cream cheese. It works well in no-bake cheesecakes, frostings, dips, and cold sauces where you want a lighter texture and don't mind a sour taste.
Greek yogurt is thinner than cream cheese, so you may need to strain it through cheesecloth for an hour or two to remove excess whey and thicken it. Use it in a one-to-one ratio after straining. In baked goods, Greek yogurt can make cakes and cookies denser because it adds moisture, so reduce other liquids in the recipe slightly.
Greek yogurt is inexpensive, keeps for two to three weeks, and is available in every grocery store. The tang is stronger than cream cheese, so taste as you go if you're not sure whether it will work with your other ingredients.
Sour cream for dressings and frostings
Sour cream is thin, tangy, and works best in cold applications like dressings, dips, and frostings where you can adjust the consistency. It's not a good choice for baked cheesecake because it will make the filling too loose.
For frostings and dips, mix sour cream with a little butter or powdered sugar to thicken it and balance the tang. Use it in a one-to-one ratio by volume, but expect the final product to taste noticeably more sour than it would with cream cheese.
Sour cream is cheap and available everywhere, but it has a short shelf life—usually seven to ten days after opening. It's best for recipes where the sourness is an asset rather than something you're trying to hide.
Cottage cheese for cheesecake and baked dishes
Cottage cheese can replace cream cheese in cheesecake, brownies, and other baked goods, but you need to blend it smooth first because it has visible curds. Use a food processor or blender until the texture matches cream cheese, then use it in a one-to-one ratio.
Blended cottage cheese is less rich than cream cheese and will produce a lighter, less dense final product. The flavor is milder and slightly grainy even after blending. Cottage cheese works better in recipes where the cream cheese isn't the star—like brownies or coffee cake—than in a plain cheesecake where the texture matters.
Cottage cheese is inexpensive and keeps longer than cream cheese, usually two to three weeks. It's available in the dairy section of all grocery stores.
Neufchâtel for a closer match
Neufchâtel is a French cheese that's very similar to cream cheese but made with less fat. It has nearly the same texture and flavor as cream cheese and works as a one-to-one replacement in almost any recipe.
The main advantage is that neufchâtel is slightly lower in calories and fat than cream cheese. The disadvantage is that it's harder to find—not all grocery stores carry it, and it usually costs about the same as cream cheese. If your store has it, it's the closest substitute you can buy.
Neufchâtel keeps about as long as cream cheese, usually two to three weeks after opening.
Frequently Asked Questions
Can I use butter instead of cream cheese?
Butter alone won't work because it doesn't have the tang or body of cream cheese. You can mix butter with Greek yogurt or sour cream to create a frosting, but it won't replace cream cheese in baked goods or dips. Butter also separates when heated, while cream cheese stays smooth.
What's the best substitute for cream cheese in cheesecake?
Ricotta is the best choice because it has a similar texture and won't make the filling too loose. Mascarpone works if you use less of it, but the cheesecake will be richer and denser. Cottage cheese blended smooth is cheaper but will produce a lighter, grainier texture.
Can I use milk and butter to make cream cheese?
No—milk and butter won't create the tangy, thick texture of cream cheese. You could make a makeshift frosting by whipping butter with a little sour cream or Greek yogurt, but it won't work in recipes where cream cheese needs to set or hold its shape.
Is there a dairy-free replacement for cream cheese?
Cashew cream (soaked cashews blended with water) and coconut cream can mimic the texture of cream cheese in no-bake recipes. Tofu blended with lemon juice and salt works in some baked goods. These options require more preparation and won't taste identical, but they work in a pinch.
Can I use mayonnaise instead of cream cheese?
Mayonnaise is too oily and has a different flavor profile, so it's not a good substitute. It will make dips greasy and won't work in baked goods. Stick with dairy options like ricotta or Greek yogurt instead.