Is Soft Cheese the Same as Cream Cheese?

When you walk down the dairy aisle, you may notice a wide variety of cheese options—some labeled “soft cheese,” others as “cream cheese.” While these terms are often used interchangeably in casual conversation, they are not the same. As a food expert, I’m here to break down the distinctions and similarities so you can make informed culinary choices.

In this article, we explore what sets them apart, what unites them, and when they can be used interchangeably. Backed by industry facts and food science, let’s uncover the truth behind these beloved dairy products.

What Is Soft Cheese?

Soft cheese is not a single product but a category of cheeses that are known for their high moisture content, creamy texture, and short aging period. They are typically fresh or lightly ripened, making them versatile for spreads, cooking, and even dessert pairings.

Common Types of Soft Cheese:

• Brie – A bloomy-rind cheese from France with a buttery, earthy flavor.
  
• Camembert – Similar to Brie but with a stronger, mushroomy aroma.
  
• Ricotta – An Italian whey cheese with a grainy texture, often used in lasagna and desserts.
  
• Mascarpone – A rich, sweet cheese used in Italian tiramisu.
  
• Goat cheese (Chèvre) – Tangy and soft, sometimes coated in herbs or ash.
  
• Neufchâtel – A French soft cheese with a similar taste to cream cheese but lower in fat.
  
• Boursin – A creamy cheese often flavored with garlic and herbs.
  

Characteristics:

• Moisture content: Ranges from 50% to 80%, depending on type and processing method.
  
• Texture: Ranges from light and crumbly (like ricotta) to ultra-creamy (like mascarpone).
  
• Aging: Most are aged 0 to 4 weeks, with some (like Brie) ripening from the outside in.
  
• Storage: Best kept cold and consumed fresh due to perishability.
  

Soft cheeses are often categorized by the FDA as having over 50% moisture and varying fat contents. Their high perishability makes them prone to bacterial growth if not stored properly—hence, they are a focus in food safety advisories for pregnant women and immunocompromised individuals.

What Is Cream Cheese?

Cream cheese is a specific kind of soft cheese that is fresh, unripened, and made from a combination of milk and cream. It was first developed in the U.S. in the late 1800s and quickly gained popularity for its smooth texture and neutral taste.

Composition and Standards:

According to FDA regulations, cream cheese must contain:

• At least 33% milkfat
  
• No more than 55% moisture
  

Unlike many European soft cheeses, cream cheese is usually pasteurized and stabilized with additives such as:

• Guar gum
  
• Carob bean gum
  
• Xanthan gum
  

These ingredients help maintain its creamy consistency and extend shelf life.

Common Uses:

• Bagels & toast spreads
  
• Frostings and cheesecakes
  
• Savory dips and sushi rolls
  
• Sauces and soups for creaminess
  

Global Popularity:

In 2023, Statista reported that Americans consumed over 797 million pounds of cream cheese, emphasizing its prominent role in U.S. cuisine. Brands like Philadelphia Cream Cheese, launched in 1872, dominate both domestic and global markets today.

Key Differences: Soft Cheese vs. Cream Cheese

Despite similarities in appearance and texture, these cheeses have distinct differences:

Feature	Soft Cheese (General Category)	Cream Cheese
Type	A family of cheeses	One specific cheese type
Moisture Content	50%–80%	Up to 55% (regulated)
Milkfat Content	Varies; typically 20%–75%	Minimum 33% milkfat
Aging Process	Often lightly aged	Not aged
Production Origin	Global (France, Italy, Spain, etc.)	United States origin
Taste Profile	Can be tangy, earthy, sweet, or nutty	Mild, slightly tangy
Stabilizers	Rare in artisanal types	Common in commercial cream cheese
Use in Cooking	Cheese boards, baking, gourmet dishes	Spreads, frosting, dips, cheesecake

Can You Substitute Cream Cheese for Other Soft Cheeses?

Yes—but with caution. While cream cheese is technically part of the soft cheese family, its properties make it better suited for certain applications.

When You Can Substitute:

• In savory spreads or dips: Mascarpone or goat cheese can work well.
  
• In no-bake cheesecakes: Mascarpone is a delicious alternative, offering a silkier finish.
  
• In pasta fillings (like ravioli or lasagna): Ricotta can be used instead of cream cheese.
  

When You Shouldn’t Substitute:

• In baked cheesecakes: Cream cheese provides the dense, firm structure needed. Replacing it with something like ricotta may lead to a looser texture.
  
• In frostings: Cream cheese stabilizes frostings better than most other soft cheeses due to its fat content and consistency.
  

Pro Tip:

To create a healthier or lighter version of cream cheese in recipes, Neufchâtel cheese is a popular alternative—it has about 23% less fat while retaining a similar texture and taste.

Nutritional Snapshot

Nutrient (per 1 oz)	Cream Cheese	Brie	Goat Cheese	Mascarpone
Calories	99	95	75	120
Total Fat	10g	8g	6g	13g
Saturated Fat	6g	5g	4g	8g
Protein	2g	6g	5g	2g
Calcium	28mg	52mg	40mg	40mg

(Source: USDA FoodData Central)

Can I use soft cheese instead of cream cheese?

Yes, you can use soft cheese instead of cream cheese in some cases, but it depends on the recipe. Let’s break it down so you know when it works well and when to think twice.

When You Can Use Soft Cheese Instead of Cream Cheese

Soft cheeses like mascarpone, ricotta, goat cheese, Neufchâtel, and quark can sometimes replace cream cheese, especially when:

1. Making Spreads and Dips

• Mascarpone offers a luxurious, buttery texture.
  
• Goat cheese gives a tangy, earthy flavor (great for savory dishes).
  
• Neufchâtel is nearly identical to cream cheese but with less fat—an excellent 1:1 substitute.
  

Tip: Add a pinch of salt, lemon juice, or herbs to mimic the flavor of cream cheese.

2. In Pasta Fillings or Sauces

• Ricotta or mascarpone works beautifully in stuffed shells, lasagna, or creamy sauces.
  
• You may need to drain ricotta to reduce excess moisture.
  

3. In No-Bake Cheesecakes or Frostings

• Mascarpone can substitute for cream cheese in no-bake cheesecakes, mousse, or whipped frostings. It has a rich mouthfeel, though it’s milder in taste.
  

When You Shouldn’t Substitute Soft Cheese for Cream Cheese

1. In Baked Cheesecakes

• Cream cheese provides the structure and firmness needed for baking.
  
• Substitutes like ricotta or mascarpone might make the cheesecake too soft or grainy.
  

2. In Recipes That Require Tangy Flavor

• Cream cheese has a distinct mild tang. Soft cheeses like mascarpone or quark are less tangy, while goat cheese is too tangy or earthy for some sweet recipes.
  

3. In Frostings That Need Stability

• Cream cheese, especially when cold, stabilizes buttercream well.
  
• Other soft cheeses may be too runny or lack the stiffness needed.
  

Pro Substitution Tips

Soft Cheese	Works Best For	Notes
Mascarpone	No-bake desserts, frostings	Use 1:1 ratio, sweeter and less tangy than cream cheese
Ricotta	Pasta, savory bakes	Drain first; mix with a bit of cream cheese for structure
Goat Cheese	Savory dips, tarts	Distinct flavor, may overpower mild dishes
Neufchâtel	Spreads, baking, dips	Closest match to cream cheese (1:1 substitute)
Quark	Healthier dips, light cheesecakes	Lower in fat, good with some added lemon or yogurt

Conclusion: Know the Cheese You’re Using

To wrap it all up:

✅ Cream cheese is a type of soft cheese — specifically one with regulated fat and moisture levels, no aging, and a mild flavor.
❌ Not all soft cheeses are cream cheese. The soft cheese category encompasses a world of textures, flavors, and culinary roles.

Understanding this distinction can help you:

• Make better ingredient choices in recipes
  
• Explore international cheeses with confidence
  
• Appreciate the diversity within the dairy aisle
  

So next time you’re picking cheese for your dish, take a moment to read the label—and you’ll be surprised at how much flavor and science go into every creamy bite.

READ ALSO: How to Soften Cream Cheese Quickly: A Guide

FAQs