Introduction. Cream cheese is a well accepted prod- uct, but it contents a high number of calories and this is the reason why many people with metabo- lism problems or trying to be in shape, take it out from their normal diet. Producing cream cheese with a low fat content is an attractive choice for these people, offering new market opportunities. Objec- tive. To elaborate and characterize the texture and sensory characteristics of low fat cream cheese, with two additions (Z-trim and Passelli SA2) in three dif- ferent percentages. Materials and methods: Six for- mulas were developed with different fat contents, by using two fat substitutes at three concentrations: (0,5, 1,0 and 1,5%) and Passelli SA2 (1, 2 and 3%). The pH and acidity levels were registered at the end of the fermentation, and also was the cream cheese performance related to the quantity of raw material used. The variable to evaluate the effect of the fat substitutes was the sensorial evaluation, by the application of a cualitative descriptive analysis and texture measures with a sphere of 0,5 mm of diameter using the TA-XT2i texturometer measur- ing hardness, adhesivity, gumminess and chewability. Results: The fat substitute Z-trim (0,5%) had the best behavior in the instrumental and sen- sory tests, because its grade was the closest to the