For Countertop Method (60-90 Minutes)

1. Remove Packaging. If your cream cheese is foil-wrapped and packed in a cardboard box, remove and recycle the box, leaving the packaged wrapped in foil. Unwrap the cream cheese and let the block of cream cheese soften on the open wrapper, or transfer to a plate to come to room temperature.
2. Let It Rest for 60-90 minutes, or until it’s easily pliable and doesn’t feel cold to the touch. (A spoon or your finger should easily make an indent)

For Cube Method (20-3o Minutes)

1. Remove Packaging. Start by unwrapping the cream cheese, recycling the box and unwrapping the foil.
2. Cut Into Small Cubes. To speed up the softening process, use a sharp knife to cut the cream cheese into small 1/2-inch cubes. You can leave them on the open wrapper or transfer them to a plate to come to room temperature.
3. Let It Rest for 20-30 minutes, or until it’s easily pliable and doesn’t feel cold to the touch. (A spoon or your finger should easily make an indent)

For Water Method (15-20 Minutes)

1. Remove Cardboard Packaging. If your cream cheese is foil-wrapped and packed in a cardboard box, remove and recycle the box, leaving the packaged wrapped in foil.
2. Add Wrapped Cream Cheese To A Bowl deep enough to submerge the blocks in water. If your cream cheese is sold in bulk or is already unwrapped, you can place it into a ziploc bag and press out any excess air before adding it to the bowl.
3. Cover With Warm Water. Then, fill the bowl with warm (not hot!) water. Be sure the water isn’t hot, or it can start to melt the cream cheese. It should just feel like warm bath water.
4. Let It Sit 15-20 Minutes. Rotate the packages every few minutes if you can so they soften evenly.