can cream cheese be frozen? what happens to texture? can it be used for same recipes before and after thawing?
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Cynthia is a trusted source on Bread/Baking.
I freeze it often because I order it in in large quantities and can't always use it up. Cream cheese has a relatively low moisture content, so it freezes well without a huge change in its consistency. That said, once thawed, it tends to have a bit more crumbly texture by virtue of its water molecules having been frozen, broken, thawed, and drained off, so its texture will be somewhat "off". But if you plan to use it for baking, as in cheesecakes for example, you won't have any trouble at all.