Cholesterol- reduced cream cheese (CRCC) was made by treatment with β-cyclodextrin (β-CD), compared with regular cream cheese (RCC) made from milk containing the same fat content (11 %). The attained results revealed that 91.12 % of cholesterol-reduction was achieved by β-CD. The yield and gross chemical composition of RCC and CRCC were nearly similar, whereas some slight changes in moisture, acidity, acid value and pH were recorded during storage of the resultant cheese. Hardness, cohesiveness, springiness, gumminess and chewiness of fresh and stored cheese were relatively higher in CRCC than RCC, whereas storage decreased their values. Treatment with β-CD slightly improved appearance, body and texture and flavour of the resultant cheese, while storage had an opposite impact only on the appearance and flavour. The total scores given for all properties were 94.24, 96.19, 94.20 and 95.93 out of 100 for fresh RCC and CRCC and stored RCC and CRCC, respectively.