Cheese plays an important role in human nutrition, this role is famous due to nutritional value of fat, protein and other mineral compounds. Cream cheese is a soft, spreadable, unripened and rindless cheese, also defined as a concentrated acid milk gel system containing variable fat content and due to its solid small particles such as casein proteins and small fat particles could be called a colloidal dispersion. Cream cheese is globally accepted as a high calorie food. However, higher levels of fat reduction in low-fat, low-cholesterol and non-fat cream cheese cause lower organoleptic characteristics and texture properties, as a microencapsulation method refers to an associative phase separation driven by electrostatic attraction between oppositely charged biopolymers to coat material core including fat-soluble or other bioactive compounds. The aim of this study was to evaluate the substitution of milk fat with microencapsulated palm oil or in other words gelatin-gum arabic (TF) and WPC-gum arabic (TW) coacervates on sensory, textural and physicochemical characteristics of light cream cheese. The samples contained 10, 15. 20% of fat and 12 wheyless fat-reduced cream cheese were produced and physicochemical properties of the samples were studied during 40 days of storage. Microencapsulated palm oil prepared by complex coacervation method. At first step, protein and gum Arabic solutions at 10% (w/w) were prepared at 40°C, then the palm oil was emulsified in protein solution using laboratory homogenizer. Then, gum Arabic solution was added to the emulsion. pH of mixture was reduced to 4 using 50% (v/v) aqueous acetic or lactic acid solutions. Mixture cooled down to 4°C slowly. In the end, mixture was kept as a coacervate gel at 4°C or freeze-dried. Reduced-fat cream cheese produced by adding specified amount of coacervates to the wheyless base of cream cheese. The base, first prepared by homogenizing and pasteurization of standardized milk. Then, milk inoculated with mesophilic starter cultures and incubated for 15h at 24°C to reach pH of 4.7. In the following, the base was mixed with skim milk powder and milk protein concentrate to reach dry matter and protein at 30% and 7%, respectively. the base mixed with coacervates, homogenized and hot filled in PET containers. Finally, samples were cooled down and stored at 4°C and analyzed during 40 days of shelf-life. Results showed that presence of gelatin in TF treatments caused an increase in hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness of reduced-fat cream cheeses rather than WPC in TW samples. The results from TW samples showed a slight decrease in texture profile similar to control samples (shown as C) during the shelf life. Although, pH was estimated as the other main affecting factor on textural properties showed an indirect relation for TF and C samples, contrary to the TW cheeses. In addition, destruction of the coacervates wall likely resulted in release of palm oil into the cheese texture. From sensory point of view, there were no significant difference between C and TW samples containing 15 % fat and lower sensory rank of TW to C was related to the off-taste from gum Arabic. Keywords : Light cream cheese, Complex Coacervation, Texture profile