I think well wrapped they'd be fine for weeks, at least those couple of months you mentioned. Yeah, like you aren't going to take those out for two months! (grin) Annie

You know, I would be tempted to try it. I freeze cream cheese all the time. It does get crumbly & mealy, but if I'm cooking with it I can't tell any difference in my cheesecakes & other baking. Personally, I think I would mix it up & freeze before baking. Maybe you could give it a try some time when it is not for an "important" group.

Hello! I freeze cottage cheese as well as cream cheese. But as the first person said the cheeses do change texture. They can still be eaten but will not have that smooth creamy feel in your mouth. It will be slightly granular. I use cottage cheese in my lasagna sometimes in place of the ricotta if I can't get it in the shop. I use the frozen cream cheese to make cheese cake and it is fine. You will have to mix the cheeses once thawed, but I find they freeze fine. I freeze milk, butter, soured cream, bags of grated cheese and sometimes blocks (grated freezes better) buttermilk. I freeze egg whites if I make a custard and use the yolks only. My daughter calls me the freezer queen lol

I've not bought cream cheese that i can remember but i would think the un-opened packaging will keep it well past the sell buy/use buy date. (whatever they use)...key note is un-opened. Having just started Spring cleaning my freezer and fridge and lower pantry i did have some off products. So many things do go off and why i don't stock much. Out went everything 2015. My kitchen fridge is counter depth so nothing gets lost being shallow and i keep it minimal with a good rotation of fresh.