Abstract: A whey-based cream cheese food product is disclosed that comprises at least about 60% moisture, less than about 20% fat, less than about 20% protein, wherein the protein component is made up of at least 50% whey protein, and about 0.4 to about 15% of a carbohydrate-based texturizing composition, and methods of manufacture thereof, to provide a food product with a creamy and firm texture comparable to a full fat conventional casein-based cream cheese food product. The carbohydrate-based texturizing composition is made up of about 37 to about 96% low dextrose equivalent maltodextrin or oligofructose, about 1 to about 50% of at least one gum, and optionally about 0.1 to about 19% starch blend. The method of manufacture may include either a fermentation process or a one-day acidification process.