To improve the three-dimensional (3D) printing characteristics of reproduction cheese and investigate the effects of the addition of different glutamine transaminases (TGase) on these characteristics. Using cream cheese as the main raw material， the rheological properties， thermodynamic characteristics， and microstructure of the reconstituted cheese were studied via rotary rheometry and differential scanning calorimetry， Fourier transform infrared spectroscopy and scanning electron microscopy， and a model was constructed for 3D printing and molding effect analysis. The reproduction cheese with different TG enzyme additions showed shear and thinning properties. Moreover， with the increase in the TG enzyme content， the viscosity， and energy storage modulus of the material also increased； however， when TG enzyme addition was increased to a critical amount， which would cause overlinking of the proteins in the material， thus reducing the viscosity and smoothness of the printed samples. When the amount of the added TG enzyme was 0.04% and the sample collapse rate was minimal for 45 min before and after 3D printing (0.26%， 0.33%)， the reconstituted cheese 3D printing and molding effect was the best. Through the comparative analysis of 3D printing suitability and molding effect， it was confirmed that the TG enzyme can significantly improve the molding stability of 3D printed and reproduction cheese.