If you have those big silver bowls... I'm not sure what the correct name is for them, but I have 4 or 5 of the bowls from small to large. Use that if you don't have a double boiler. I think that would be the best way to melt the cheese.
I have a recipe that calls for some cream cheese to be heated in a microwave and mashed with a fork every 30 seconds.
Unfortunately I don't have a microwave.
What else can I do?
I'm not looking at your recipe, but many recipes call for you to "soften" the cream cheese prior to incorperating it into the recipe. Take the cream cheese out of the box. Leave it in the foil. Run a bowl/pot of hot water out of your kitchen faucet. Put the cheese in the hot water and go do something esle for a while. When you come back it will be softened for your recipe.....
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