Substitute for Cream Cheese
A soft, mild, creamy cheese used in cheesecakes, frostings, dips, and spreads.
The Best Substitute
The Professor's top pick for replacing cream cheese is Greek Yogurt (strained) at a ratio of 1 cup strained Greek yogurt = 1 cup cream cheese (for dips and spreads). This works well for dips, spreads, sauces, frosting. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Greek Yogurt (strained)
Flavor impact: Tangier and lighter. Works well in cold applications where cream cheese provides creaminess rather than structure.
Mascarpone
Flavor impact: Richer and milder than cream cheese. Less tangy. Creates a more luxurious texture in cheesecakes.
For dips and spreads, strained Greek yogurt is a lighter swap that most people prefer. For cheesecake, mascarpone is the better choice since structure and richness matter more.
Frequently Asked Questions
Yes. Neufchatel is essentially lower-fat cream cheese and works 1:1 in every application. Many grocery stores sell it right next to cream cheese.
The Bottom Line
If you are out of cream cheese, the best all-around substitute is greek yogurt (strained). Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role cream cheese plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026