The Smoked Cream Cheese trend keeps evolving, and this version—Smoked Buffalo Cream Cheese—brings the bold, tangy heat of buffalo wings to a creamy, smoky spread. It’s fast and easy to prepare, makes a standout appetizer for parties or potlucks, and travels well. Make it ahead of time and reheat gently before serving, or enjoy it at room temperature with crunchy dippers.
Traeger Smoked Buffalo Cream Cheese
Smoked cream cheese became hugely popular because it’s simple, hands-off, and full of smoky flavor. This buffalo-style variation adds cayenne and buffalo sauce for that classic vinegary, spicy profile. It’s versatile—use it as a dip for vegetables and crackers, spread it on sandwiches, or mix it into other dishes for an extra-creamy buffalo boost.
If you want to pair it with other recipes, consider stirring some into mac and cheese for a creamy buffalo mac, or using it as a spread on grilled chicken sandwiches. It’s also an excellent topping for chicken wings or as an indulgent dip for panko-breaded chicken bites.
Try the original Smoked Cream Cheese for another classic take.
Recipe Shopping List
Here’s a quick shopping list so you can check what you already have. For exact measurements and full steps, see the recipe card below.
- Cream cheese (blocks)
- Dry ranch seasoning
- Cayenne pepper
- Buffalo sauce
- Bleu cheese dressing (optional)
How to Make This Recipe — Overview
This overview shows the main steps so you know what to expect. Follow the full recipe card below for exact times and quantities.
- Preheat your smoker to about 220°F (105°C).
- Score and season — make shallow cross-hatch cuts in the cream cheese and sprinkle with ranch powder and cayenne.
- Smoke the cream cheese for roughly 90 minutes to build a mild smoky depth.
- Add sauce — pour buffalo sauce on top and smoke an additional 30 minutes so the sauce melds with the cheese.
- Serve warm or at room temperature with celery, carrots, crackers, or as a sandwich spread.
Cooking at a steady low temperature develops a smoky flavor without melting the cheese into a puddle. The buffalo sauce layered on at the end preserves its bright heat while letting smoke soak in.
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Keep the cheese covered to prevent it from absorbing other flavors in the fridge.
Reheat gently in a smoker or oven to preserve texture and flavor. A low oven (around 250°F / 120°C) or back on the smoker for a short time works well. In a pinch, use short intervals in the microwave, stirring between bursts.
Yes, you can use low-fat cream cheese, though the texture and richness will be slightly different. The smoke and buffalo sauce still work well to boost flavor.
More Buffalo Recipe Ideas
- Cholula Buffalo Sauce (homemade sauce for extra tang)
- Old Bay Buffalo Sauce (a seasoned twist)
- Smoked Buffalo Mac and Cheese (creamy comfort with heat)
- Smoked Buffalo Chicken Dip (party favorite)
- Buffalo Chicken Legs (smoky, spicy drumsticks)
- Buffalo Chicken Flatbread (great for sharing)
- Smoked Buffalo Shrimp (quick and flavorful)
Pin this recipe for later — it’s perfect for game day, summer cookouts, or casual get-togethers.
Buffalo Smoked Cream Cheese
Fire up your smoker—this buffalo smoked cream cheese is addictive. Serve with celery, carrot sticks, and crunchy crackers, or use it as a spread for sandwiches and burgers.
Ingredients
- 8 ounces cream cheese (one standard block)
- 1 tablespoon dry ranch powder
- ½ teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons bleu cheese buffalo rub (optional)
- ⅓ cup buffalo sauce
- ⅓ cup bleu cheese dressing (optional drizzle)
Instructions
- Preheat your smoker to 220°F (about 105°C).
- Score a cross-hatch pattern in the top of the cream cheese about ½ inch deep to help the smoke and seasonings penetrate.
- Sprinkle the ranch powder and cayenne evenly over the scored surface. If using, add the bleu cheese buffalo rub.
- Place the cream cheese directly on the smoker grates or on a small tray. Smoke for 1½ hours at 220°F to develop a delicate smoke flavor.
- Pour the buffalo sauce over the top of the block and return to the smoker for an additional 30 minutes so the sauce melds into the cream cheese.
- Remove from the smoker, drizzle with bleu cheese dressing if desired, and serve with celery, carrots, and crackers. Use as a spread on sandwiches, a dip for chicken, or any way you like.
Notes & Serving Suggestions
For a milder version, reduce or omit the cayenne and use a milder buffalo sauce. For extra richness, let the smoked cheese come to room temperature before serving. This recipe pairs well with crisp vegetables, seeded crackers, and toasted baguette slices.
Nutrition (per serving, estimate)
Calories: 186 • Total Fat: 18g • Saturated Fat: 8g • Cholesterol: 42mg • Sodium: 435mg • Carbohydrates: 2g • Protein: 5g
Nutrition data provided here is only an estimate.