The present invention relates to a process for preparing a rice wine rice cake, which is a non-fermented, soft and smooth raw cheese and mixed with a rice wine rice wine, a typical rice wine of the Korean people, The present invention relates to cheese makgeolli added with high quality cream cheese which can provide both nutrition and functionality while satisfying the preferences of consumers who have varied in taste and taste, and a process for producing the same. The present invention relates to a rice makgeolli prepared directly by a known method, Preparing only the clear sake of the upper part of the rice except for the solid substances accumulated in the lower part of the rice wine； Milk is pasteurized at a predetermined temperature for a certain period of time, the cream is added to the pasteurized milk and heated to a predetermined temperature, salt is added to the mixture of milk and cream, Adding the citric acid solution to the set mixture at a predetermined temperature slowly for a predetermined period of time, allowing the mixture to stand for a predetermined period of time, obtaining a curd, and drying the obtained curd； Mixing the sake prepared in the rice makgeolli with the cream cheese prepared from the milk at a predetermined weight ratio； Adding oligosaccharide to the mixture of sake and cream cheese at a predetermined weight ratio； A step of screening the cheese makgeolli with the added cream cheese added with the oligosaccharide and wrapping it in a container and packaging the prepared cheese makgeolli； and a cream cheese prepared by the method Is added with rice wine.본 발명은 비숙성되어 맛이 부드럽고 매끄러운 생치즈인 크림치즈를 우리 민족 고유의 대표적 발효주인 쌀 막걸리에 혼합하여, 쌀 막걸리의 독특한 풍미와 향기를 유지하면서도 크림치즈의 부드러운 맛과 유익한 기능성을 부가하여 입맛과 취향이 다양해진 소비자들의 기호도를 만족시키면서도 영양과 기능성을 함께 제공할 수 있는 고급화된 크림치즈가 첨가된 치즈 막걸리 및 그 제조방법에 관한 것으로, 공지된 방법으로 직접 제조한 쌀막걸리 또는 시판중인 쌀막걸리를 정치하여 하부에 쌓이는 고형물은 제외하고 상부의 맑은 청주만을 준비하는 단계； 우유를 일정시간 동안 소정의 온도로 저온 살균하고, 저온 살균된 우유에 크림을 첨가 혼합하여 소정의 온도로 가열하고, 상기 우유와 크림이 혼합된 혼합물에 소금을 첨
