Cream cheese should be wrapped in plastic wrap and placed in an airtight freezer bag before freezing. Frozen cream cheese is best when used within five months.
To use frozen cream cheese, remove it from the freezer and thaw for 24 hours in the refrigerator. When thawed, beat with a fork or whisk to blend the fats and liquids that separated during the freezing process. Thawed cream cheese is not as creamy as fresh, but still works well in recipes. Cream cheese with a higher fat content freezes and thaws better than low-fat cream cheese. Whether fresh or thawed, cream cheese should never be left unrefrigerated.