Is spreadable cream cheese okay for baking?

If you are making treats, the stores near you carries imported cheeses and your wallet can stand the freight, use Neufchatel (which American cream cheese was developed to imitate) or mascarpone.
If the answers are no, no & no, try ricotta or dry curd cottage cheese.
In a pinch and if there's nothing else, use the cream cheese in tubs, but be aware it has less fat and less moisture, and more air whipped in, all of which will change the texture of the dough and the finished cookies.
Good luck and, if you experiment with some replacements, please tell us how it works out ;)