Ingredient Weight Converter · dairy
Cream Cheese: cups to grams
1 cup of cream cheese weighs 232 grams. Use the converter below for any other amount, or check the quick-reference table.
Cream Cheese baseline: 1 cup = 232 g.
Common amounts
| Cups | Tablespoons | Grams | Ounces (weight) | Milliliters |
|---|---|---|---|---|
| 1/4 cup | 4.0 | 58 g | 2.05 oz | 59 mL |
| 1/3 cup | 5.3 | 77 g | 2.73 oz | 79 mL |
| 1/2 cup | 8.0 | 116 g | 4.09 oz | 118 mL |
| 2/3 cup | 10.7 | 155 g | 5.46 oz | 158 mL |
| 3/4 cup | 12.0 | 174 g | 6.14 oz | 177 mL |
| 1 cup | 16.0 | 232 g | 8.18 oz | 237 mL |
| 1.5 cups | 24.0 | 348 g | 12.28 oz | 355 mL |
| 2 cups | 32.0 | 464 g | 16.37 oz | 473 mL |
| 3 cups | 48.0 | 696 g | 24.55 oz | 710 mL |
| 4 cups | 64.0 | 928 g | 32.73 oz | 946 mL |
Why measuring cream cheese by cup goes wrong
Brick-style full-fat cream cheese is the cheesecake standard: 33 percent fat, dense, and stable. A cup weighs 232 grams. Whipped cream cheese has air folded in and weighs less by volume; tub-style cream cheese has extra water and stabilizers and will loosen any baked recipe.
Practical tips for working with cream cheese
Always use the foil-wrapped brick of full-fat cream cheese in cheesecake and frosting recipes. Soften it to room temperature before mixing — cold cream cheese leaves lumps that won't smooth out no matter how long you beat it. For frosting, a 1:1 ratio of cream cheese to butter (both softened) makes the classic carrot-cake topping; use only powdered sugar to sweeten or the frosting will be grainy.
Note from this ingredient's record: Brick-style, full-fat. Whipped or tub varieties have added water and will loosen a cheesecake by 10–15 percent.
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