Sure, but you may not be able to eat it afterwards.

1) "I have frozen cream cheese, but when you thaw it out it is grainy(?). You can never get that smooth texture back. I was not happy with the results." "I freeze cream cheese. The texture certainly changes -- grainy, crumbly. I wouldn't use it for spreading, as on bagels, but I do use it in cooking, as in cheesecake. Once it's thawed and thoroughly mixed with eggs and other ingredients, it seems to work fine." "I freeze cream cheese all the time. As mentioned, it's best used in recipes, but if you let it defrost completely, then beat it well with an electric mixer (at least 5-10 minutes), it will get much smoother and creamier--and I feel it's acceptable as a spread. You could always try freezing half a package--that you bought on sale, of course, then see how it turns out, and whether or not you're satisfied with the results." Source: http://ths.gardenweb.com/forums/load/onceaweek/msg0618502231352.html?8 2) "When frozen, cream cheese can become crumbly and some of the water in the cheese may separate out. Blending cream cheese with some heavy cream, however, may help to avoid these problems. Low fat cream cheese is therefore more likely to cause problems than full fat (33% MF) cream cheese. If you are going to freeze cream cheese, most sources recommend not freezing it for more than about two weeks. All of this means that you may see an noticeable loss of quality if you make cream cheese based dips ahead of time and freeze them. They may not spread smoothly, and may have a grainy texture. On the other hand, if you have leftover dip that hasn't been previously frozen, you could freeze it and use it later in recipes where the texture doesn't matter so much. An herb cream cheese dip might, for instance, be used to make a savory cheese cake." Source: http://kitchensavvy.typepad.com/journal/2005/12/freezing_cream_.html 3) Further information: http://www.soulcysters.net/can-u-freeze-cream-cheese-142249/ http://www.baking911.com/pantry/storage_ingredients.htm

Yes you can. But it doesn't thaw out very well. If you're going to use it for cooking in something like cheesecake, which is how I learned about this, it doesn't get creamy and smooth anymore. It is usable in some sauces but not as a smooth creamy filling. And if you do plan on freezing some, freeze the best quality you can find. The lower quality stuff is REALLY bad after it's thawed out!