[Spunky]

No, you should not can cream cheese:

Botulism
Soft cheeses like cream cheese contain enough water to support the growth of botulism-causing bacteria. A boiling water bath canning process doesn’t kill these spores.

Low acid
Dairy products like cream cheese are low acid and can support the growth of Clostridium botulinum spores at room temperature.

Rancid
Dairy products can go rancid if not refrigerated, developing harmful bacteria.

Instead of canning, you can store cream cheese in the refrigerator or freezer:

Refrigerate
Place an opened block of cream cheese in the coldest part of your refrigerator, usually in the back.

Freeze
Store cream cheese in its original packaging or an airtight container for up to 2 months. Thaw overnight in the refrigerator before using.

https://www.clemson.edu/extension/food/canning/canning-tips/38canning-dairy-products.html#:~:text=This%20practice%20has%20not%20been,in%20the%20canning%20danger%20range.

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[CottonBall]

Thanks spunky. Yeah I figured out I need to pressure can it, although that might severely mess up the consistency or something.

Or perhaps I will do nothing. It does seem to last a long time as long as I don’t expose it to air.