Can You Freeze Philadelphia Cream Cheese?

Can you freeze Philadelphia cream cheese?

Yes, Philadelphia cream cheese (made by Kraft Heinz) freezes the same way as any cream cheese. The product is essentially identical in composition to other major brand and store-brand cream cheeses: about 53 percent water; 33 percent fat; 7 percent protein. The high water content causes texture changes during freezing. After thawing, Philadelphia cream cheese has: grainy, crumbly texture instead of smooth and creamy; some water separation; the cream cheese flavor remains the same; melting properties for cooking remain similar. Frozen Philadelphia cream cheese lasts about 2 months for best quality at 0°F (-18°C); safe indefinitely. All Philadelphia varieties freeze with similar results: original brick cream cheese (8 oz blocks); whipped cream cheese (in tubs); flavored cream cheese (garlic herb, salmon, chive and onion); reduced-fat (Neufchâtel-style); fat-free cream cheese (texture changes most dramatic). Original sealed packaging works adequately for short-term freezing.

How do you freeze Philadelphia cream cheese?

Standard cream cheese freezing methods apply. For unopened blocks of Philadelphia cream cheese: freeze in original sealed foil packaging; place in a labeled freezer bag for additional barrier protection; label with date. The original packaging is designed to seal out moisture and odors but adding an outer freezer bag prevents freezer burn during long-term storage. For opened cream cheese: portion remaining cream cheese into smaller amounts (perhaps quarters of the block); wrap tightly in plastic wrap, pressing out air; place portions in labeled freezer bags; press out as much air as possible. For Philadelphia tubs (whipped, flavored): the original sealed container works for short-term freezing (up to 1 month); for longer storage, transfer to a freezer-safe airtight container.

How do you thaw frozen Philadelphia cream cheese?

Refrigerator thawing only. Process: transfer frozen Philadelphia cream cheese to the refrigerator; thaw 24 hours for an 8 oz block; thaw 8-12 hours for smaller portions; thaw 4-6 hours for tubs of whipped cream cheese; use within 1-2 weeks of thawing. After thawing: the cream cheese will be grainy and lumpy; the texture won't return to original smoothness; whip with a fork or electric mixer for 1-2 minutes to improve texture; let warm to room temperature first for easier mixing. Improvement techniques: add 1-2 tablespoons of milk to a block while mixing; whip with a hand mixer for smoothest results; let the cream cheese sit at room temperature for 30 minutes before using.

What's the best use for thawed Philadelphia cream cheese?

Best applications mask the texture changes from freezing. Cheesecake: blended into batter and baked; the texture issues disappear in the finished product. Cream cheese frosting (for cakes, cupcakes): whipped vigorously with butter and sugar; minor texture changes are barely noticeable. Cream cheese dips: blended with other ingredients (spinach artichoke dip, salmon dip, jalapeño popper dip); the texture blends into the final dish. Cream cheese-based sauces: melted into cooked dishes (creamy chicken pastas, stuffed shells); melts into smooth consistency when heated. Bagels and pancakes: works but not ideal; consider warming the cream cheese to soften before spreading.