GUIDE
Cream Cheese During Pregnancy
YES — cream cheese is safe to eat during pregnancy.
Commercial cream cheese is made from pasteurized milk and poses no listeria risk. Enjoy it on bagels, in recipes, and in desserts.
Be prepared from day one
The Short Answer
Cream cheese is safe during pregnancy. All commercially produced cream cheese in the United States is made from pasteurized milk, which eliminates the listeria risk that makes some dairy products unsafe during pregnancy. This includes Philadelphia, store brands, organic varieties, and flavored cream cheese.
You can enjoy cream cheese on bagels, in recipes, in cheesecake, as frosting, and in dips without concern. The only exception would be artisan cream cheese specifically made from raw (unpasteurized) milk, which is very uncommon.
For a complete overview, see our complete food safety guide.
Safe Cream Cheese Options
- Regular cream cheese — all major brands use pasteurized milk
- Light and reduced-fat cream cheese — same pasteurization standards
- Flavored cream cheese — chive, strawberry, and other varieties are all safe
- Cream cheese in baked goods — cheesecake, pastries, and frostings
- Cream cheese spreads and dips — when commercially made and properly refrigerated
- Neufchatel cheese — the lower-fat alternative is also made from pasteurized milk
All major commercial cream cheese brands use pasteurized milk.
What to Avoid
- Artisan cream cheese from raw milk — rare, but check labels at farmers' markets
- Cream cheese left at room temperature for more than 2 hours — discard if expired or improperly stored
- Homemade cream cheese from unpasteurized milk — only a concern if you make your own from raw milk
These guidelines are based on ACOG and FDA recommendations.
Why This Matters During Pregnancy
The concern with dairy products during pregnancy centers on Listeria monocytogenes, a bacterium that can be present in unpasteurized dairy. Pasteurization — heating milk to a specific temperature for a set time — kills listeria and other harmful bacteria.
Cream cheese sometimes gets unfairly lumped in with the "avoid soft cheese" advice, but this advice is specifically about soft ripened cheeses (like brie and camembert) and fresh cheeses (like queso fresco) that may be made from unpasteurized milk. Cream cheese is manufactured differently — it's an acid-set cheese made from pasteurized milk, and its production process makes it inherently safe.
The pH of cream cheese (around 4.4-4.9) also makes it less hospitable to bacterial growth than some other dairy products, providing an additional layer of safety.
For more information on which cheeses are safe and which require caution, see our guides on feta cheese and soft cheeses during pregnancy. For a deeper understanding of listeria risk, read our listeria and pregnancy guide.
Tips for Safe Eating
While cream cheese itself is safe, standard food safety practices still apply. Keep cream cheese refrigerated at 40°F or below. Don't leave it out at room temperature for more than 2 hours. Check expiration dates and discard if the cheese develops mold, an off smell, or unusual texture.
Cream cheese is a good source of vitamin A and provides some calcium and protein, though in smaller amounts than hard cheeses. It pairs well with whole grain bagels, fruit, and vegetables for a balanced snack.
For baking, cream cheese is perfectly safe in all cooked and uncooked preparations — cheesecake (whether baked or no-bake), frostings, dips, and sauces are all fine.
For more on building a nutritious pregnancy diet, see our best foods for pregnancy guide and pregnancy meal plan. For other dairy questions, check our soft cheese guide.
This guide is for informational purposes only and is not a substitute for professional medical advice. Always consult your healthcare provider with any questions about your pregnancy.
