This Baked Cream Cheese made two ways is one of those deceptively simple appetizers. It’s even easier than my Baked Brie with Jam and that’s pretty simple! A low, slow bake turns a humble block of cream cheese into something warm, soft, and scoopable, while the toppings pack in all the flavour. Whether you’re into sweet-salty combos or pure savoury, this gives you two easy options. Neither will last long though!

If you’ve never baked a block of cream cheese before, this is your sign. The outside softens just enough, the inside turns rich, and suddenly a very basic ingredient feels like a proper appetizer. The sweet apricot jam with salty bacon gives you that classic sweet-savory balance everyone loves, while the everything bagel version is bold, garlicky, and impossible not to keep dipping back into. People will be asking you for the recipe and it’ll be almost embarrassing when you tell them how simple it is! Want more simple appetizer recipes that leave a mark? Try my Baked Brie with Jam, Crispy Salami Cups, or Boursin and Roasted Veggie Spread.

😍 Why You’ll Love This Baked Cream Cheese

Warm and ultra-creamy: baking the cream cheese low and slow turns it soft and scoopable with just enough structure to hold its shape.
Two flavours, zero extra work: one base gives you both sweet-savoury apricot bacon and bold, garlicky everything bagel, so everyone can choose their favourite.
Perfect for entertaining: it looks impressive, travels well, and feels a little elevated while being one of the simplest appetizers you can make.
Endlessly adaptable: switch up the jam, skip the bacon, or change the seasoning blend to make it work for whatever you have on hand.

🧀 Ingredients To Make Baked Cream Cheese

Cream cheese: can’t have baked cream cheese without it! This transforms a simple block into something warm, soft, and scoopable. Full-fat is the move here for the creamiest texture and best flavour.
Apricot jam: is sweet, slightly tangy, and perfect with the salty bacon. It melts as it bakes and seeps into the scored cream cheese, creating that sweet-savoury contrast.

Bacon: brings the salt and crunch that balances the sweetness of the jam. Crumbling it on near the end keeps it crisp instead of soggy, which makes a big difference in texture.
Everything but the bagel seasoning: is bold, garlicky, and already perfectly balanced. Coating the entire block gives you flavour in every scoop, not just on the top.
Crackers, chips, or crostini: whichever you choose, go sturdy so they can handle warm, creamy scoops without breaking mid-dip.

✔ How To Make These Baked Cream Cheese Recipes

To make this baked cream cheese, start by preheating your oven to 250°F and lining a baking sheet with aluminum foil. Set it aside.

Next, place each block of cream cheese onto the prepared baking sheet. Using a sharp knife, gently score the top of each block in a shallow checkerboard pattern. This helps the toppings soak in as the cream cheese warms.

For the apricot and bacon version, spread the apricot jam evenly over the scored top of one cream cheese block. Set it aside.

For the everything but the bagel version, sprinkle the seasoning evenly over the entire cream cheese block, coating the top, bottom, and sides. Gently press the seasoning into the cream cheese so it adheres.

Place both cream cheese blocks into the oven, uncovered, and bake for 50–55 minutes, until warmed through and very slightly melted. After 40 minutes, remove the tray from the oven, sprinkle the cooked, crumbled bacon over the apricot-topped cream cheese, then return it to the oven for the remaining 15 minutes.

Once baked, carefully transfer the cream cheese to a serving dish and serve warm with crackers, chips, or toasted crostini.

🗒 Variations

Sweet & spicy: add a drizzle of hot honey or a pinch of red pepper flakes to the apricot jam before baking.
Herby version: sprinkle fresh chives or finely chopped green onions over the everything bagel version just before serving.
Nutty crunch: top the apricot jam version with chopped toasted walnuts or pecans for extra texture.

🗒 Substitutions

Apricot jam: peach, fig, raspberry, or even orange marmalade all work too — whatever you preference!
Bacon: skip it entirely or use finely chopped candied nuts for a meat-free option.
Cream cheese: full-fat works best, but reduced-fat will still bake nicely (just slightly less rich).

🍴 Leftovers? Lucky you.

If you somehow have leftovers, store them covered in an airtight container in the fridge for up to 3 days. To reheat, place in a 250°F oven for 15–20 minutes until warmed through. You can also microwave in short bursts, but the oven keeps the texture best.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this Baked Cream Cheese recipe, then make sure to check out a few of my other favourite appetizers you may also love:

• Baked Brie with Jam
• Stuffed Mushrooms with Bacon and Boursin
• Boursin and Roasted Veggie Spread
• Eggplant Meatballs (aka Polpette di Melanzane)
• Boursin and Roasted Tomato Dip
• French Onion Dip
• Spanakopita Dip with Crispy Phyllo Topping

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make these Baked Cream Cheese recipes (or any recipe of mine) don’t forget to leave a review.