The Time-Domain Nuclear Magnetic Resonance (TD-NMR) relaxometry has been used to evaluate the quality of dairy products such as fresh or processed milk, cheeses, etc. In this work, the TD-NMR technique combined with chemometric methods, was used to evaluate the quality of requeijão cremoso directly in sealed packages. Samples of traditional requeijão cremoso, light, lactose-free, vegan, and with fiber were used. The pulse sequences used were the CPMG (Carr-Purcell-Meiboom-Gill), whose signal is dependent on the transverse relaxation time (T2), and the CWFP-T1 (Continuous Wave Free Precession), which is dependent on the longitudinal relaxation time (T1). Chemical analyzes were also carried out to determine the chemical parameters of the requeijões, which were freeze-drying, to determine the moisture content, and Soxhlet extractions, to determine the fat and defatted dry mass contents. The chemical data were analyzed by univariate statistical methods, such as mean and coefficient of variation, where it was observed that there was a great variation of these parameters even between samples of the same type of requeijão. These data were also analyzed by chemometric methods such as Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). The results of the PCA and HCA analyzes also showed a great variation between the samples within the same group, and that the separation between the samples is more due to the chemical composition, which is, by the moisture content, fat content and defatted dry mass, and not because of the type of requeijão. The CPMG and CWFP-T1 data were processed using discrete multiexponential fitting, continuous multiexponential analysis with the Inverse Laplace Transform (ILT), and with chemometric methods, which were Principal Component Analysis (PCA) and Partial Least Squares Regression (PLS-R). In the PCA data, no significant separations were observed between the samples. However, the PLS-R data showed moderate and high values of correlations, for both calibration and cross-validation models, with all the chemical parameters studied, mainly with the CWFP-T1 sequence, which shows the potential of the TD-NMR technique for the analysis of certain chemical parameters of requeijão cremoso, even when analyzed directly on comercial packaging. Fibras 1