Cheddar cheese, rennet casein, camellia seed oil were used as the main raw materials, emulsified salt, skimmed milk powder, etc. as auxiliary materials to develop spread processed cheese. A single factor method was used to add different amounts of camellia seed oil to prepare the spread processed cheese. The storage modulus (G′) and loss modulus (G″) of spread processed cheese under different oscillation frequencies were studied, The difference of the critical point temperature (melting temperature) of viscoelastic change of processed cheese with different amount of camellia seed oil was observed. The results showed that G'and G' of the spread processed cheese decreased with the increase of camellia seed oil, and the temperature at which the products reached the critical point of viscoelastic change also decreased. The sample with the added amount of camellia seed oil below 50% was more stable.