What is low-fat cream cheese called?

January 12, 2026 •

3 min read

According to the Food and Drug Administration (FDA), standard cream cheese must contain at least 33% milkfat, but the widely available lower-fat alternative is most often called Neufchâtel cheese. While distinct from its French ancestor, the American version of this cheese is a common substitute for traditional cream cheese.

Quick Summary

The popular low-fat cream cheese version found in US grocery stores is American-style Neufchâtel cheese. It contains less milkfat and more moisture than traditional cream cheese, resulting in a slightly tangier flavor and softer texture. It can be used as a spread or in uncooked recipes, though bakers should note its different properties.

Key Points

Name: American low-fat cream cheese is commonly known as Neufchâtel cheese.
Composition: Neufchâtel contains less milkfat (20–33%) and more moisture than standard cream cheese (at least 33% milkfat).
Texture and Taste: Neufchâtel has a slightly grainier texture and tangier flavor compared to the smoother, milder regular cream cheese.
Versatility: It works as a 1:1 substitute for cream cheese in spreads, dips, and frostings, though it may alter the final texture slightly.
Baking Consideration: Neufchâtel's lower fat content means it may separate when melted and might not set as firmly in cheesecakes.
Health Benefits: Neufchâtel offers a good source of protein and calcium with fewer calories and less fat than regular cream cheese.

American Neufchâtel: The common low-fat substitute

When you see a box labeled "reduced-fat cream cheese" or "1/3 less fat than regular cream cheese," the product inside is almost certainly American-style Neufchâtel cheese. This cheese has become the go-to alternative for those seeking a lighter version of the classic spread. It is made from pasteurized milk, but with less cream added than standard cream cheese, resulting in a lower milkfat content (typically between 20% and 33%) and a higher moisture content.

Key differences and uses

Understanding the distinction between Neufchâtel and regular cream cheese is crucial for cooking and baking. For simple applications, like spreading on a bagel or mixing into a chilled dip, the two are virtually interchangeable. However, the variation in fat and moisture becomes more important when heat is involved. Regular cream cheese melts smoothly, while Neufchâtel's lower fat and higher moisture can cause it to separate when heated in sauces or soups.

For spreads and dips: Neufchâtel is an excellent 1:1 substitute for cream cheese, providing a tangier taste and slightly less richness.
For frostings: Its higher moisture can make frostings softer, which may require minor adjustments to the recipe, such as a bit more powdered sugar.
For cheesecakes: In no-bake cheesecakes, Neufchâtel can produce a softer, less firm result. For baked cheesecakes, the eggs in the recipe often help compensate for the structural difference.
For sauces: Exercise caution when using Neufchâtel in heated sauces, as it may curdle. Add it off the heat and stir until just incorporated.

Neufchâtel vs. Cream Cheese: A Comparison


Feature	American Neufchâtel	Traditional Cream Cheese
Fat Content	20–33% milkfat	At least 33% milkfat
Moisture Content	Up to 65% moisture	Up to 55% moisture
Texture	Slightly grainier	Very smooth and rich
Flavor Profile	Tangier, less rich	Milder, sweeter
Best Uses	Spreads, dips, uncooked recipes	Baking, sauces, frostings
Performance with Heat	May separate when melted	Melts smoothly, binds well

The origin story and the French connection

While the American product known as Neufchâtel is used as a low-fat cream cheese, the name itself comes from one of France's oldest cheeses. The original French Neufchâtel, from the Normandy region, is a soft, mold-ripened cheese that can develop an edible rind, and has a saltier, sharper flavor than its American counterpart. The US version was developed in the late 1800s by a dairyman trying to recreate the French recipe. By adding cream to the milk, he inadvertently created the first American cream cheese, and a less rich version retained the Neufchâtel name. This historical distinction explains why Neufchâtel is often positioned next to cream cheese in the dairy aisle.

Health benefits of low-fat options

Opting for a low-fat cream cheese substitute like American Neufchâtel can be a strategic move for those looking to reduce their fat and calorie intake. Per serving, Neufchâtel can contain up to 30% fewer calories and total fat than regular cream cheese, while also offering a source of protein, calcium, and Vitamin A. This makes it a great choice for balancing flavor and nutrition in a wide range of dishes.

Other alternatives to consider

For those seeking even lower fat options or different flavors, other substitutes can be used in certain recipes. Ricotta cheese is significantly lower in fat and calories and offers a sweeter profile, making it a viable substitute in some baked goods. Greek yogurt can also mimic the creamy texture, especially in dips and frostings, though its tang is more pronounced. Homemade low-fat cream cheese can also be created by blending cottage cheese and Greek yogurt.

Conclusion: Neufchâtel is the name to know

Ultimately, if you're asking what is low-fat cream cheese called, the name to look for is Neufchâtel. The Americanized version of this cheese serves as a reliable, tangy, and lighter alternative to full-fat cream cheese for most purposes. While subtle differences in fat and moisture content require attention, especially in baking, Neufchâtel is a versatile ingredient that delivers excellent flavor with a lower fat profile. By understanding its characteristics, you can confidently use it in recipes from spreads to dips and even cheesecake, enjoying a healthier twist on a creamy classic.

Visit Allrecipes for a deeper dive into the differences between Neufchâtel and cream cheese.

Frequently Asked Questions

The primary difference lies in the fat content. Standard cream cheese has at least 33% milkfat, whereas American Neufchâtel has between 20% and 33% milkfat, along with a higher moisture content.

Yes, but with caution. Neufchâtel can be used for many recipes, but its higher moisture and lower fat can affect the final texture, especially in baked goods like cheesecake where a firm set is crucial.

No, Neufchâtel cheese can be prone to separating or curdling when exposed to high heat because it contains less fat and no stabilizers.

Generally, yes. Neufchâtel has fewer calories and less fat per serving, making it a good choice for those monitoring their intake.

Many brands use the 'reduced-fat' label as a more direct marketing term for consumers, though the product inside is technically American-style Neufchâtel cheese.

Neufchâtel has a noticeably tangier flavor and a slightly grainier texture compared to the milder, sweeter, and smoother taste of regular cream cheese.

Yes, Neufchâtel can be used for frosting, but its higher moisture content may result in a softer consistency. You might need to add a bit more powdered sugar to achieve your desired thickness.