Abstract: The application of different vegetable oils as substitutes for animal oils in the processed cream cheese was studied using cream cheese as the main material. The texture,color,oil separation rate,melting property and sensory evaluation of cheese samples were determined and compared. The results showed that the firmness and work of shear of the cheese with olive oil and wheat germ oil were similar to those of the control group(P>0.05).The stickiness of cheese with olive oil,wheat germ oil,camellia seed oil and rice oil was similar to that of the control group,which decreased by 15.23%~26.68%;The adhesiveness of cheese of camellia seed oil was 19.68% and 33.16%,which were higher than that of control group(P<0.05). The color of cheese with camellia seed oil,olive oil,rice oil,wheat germ oil and flaxseed oil were similar to those of the control group(P>0.05). In terms of oil separation rate,the quality of experimental groups with corn oil,rice oil,olive oil,camellia seed oil and pumpkin seed oil were improved. There was no significant difference in melting property between the experimental group and the control group(P>0.05),only decreasing 1.15%,1.85%. The experimental groups with camellia oil,olive oil and wheat germ oil were approved,and the score was higher than that of the control group. In conclusion,olive oil group had the highest similarity with the control group in various indicators,and it was a better substitute for oil.