This recipe for cream cheese filling might seem a little random to stick on the blog without further context, since it’s a simple “recipe addition” kind of thing, but let me tell you… this cream cheese filling has been the backbone of many a delicious dessert that I’ve made. You can use this recipe to fill cakes, cupcakes, muffins, pastries, trifles, and who knows what else!

Me + this recipe = cheesecake satisfied bliss

I love cheesecake. In fact, just typing the word right now is making me think of the satisfying effort of driving a fork into a strawberry-laden bite of chilled cheesecake goodness… oh my word, it’s a good thing my husband has the car today because I would be tempted to go out and get what I need to make one. Or sadly, to cheat and go for the instant gratification of just buying one and eating it now. Pregnancy has had a way of making me feel more able to allow myself to do such things. (It’s kind of a problem.)

How this recipe came to be

I created this recipe years ago, when I was running my cake business, as a thick, rich, cheesecake filling to put between the layers of every other kind of cake. Because why not, right? And then… I started making pastries that I wanted to have cheese filling, so I tried baking it into the centres of danishes with some cherries. And it was perfect. Then I piped it into some cupcakes. And spread a thick layer of it into a trifle. And then spread it on some crêpes.

You get the idea. In short, this filling can be used as is, or baked into anything to make it extra cheesecakey and delicious. So yes; in case you were still wondering, you need this recipe.

Ways to use cream cheese/cheesecake filling:

• Cake filling/topping
• Cupcake filling
• Pastry filling
• Trifle layer
• Donut filling
• Ice cream topping
• On its own, or with fruit on top as a creamy dessert

How to fill cakes with cheesecake filling

For a layered cake: Using a piping bag and large round tip, pipe a 1″ rim of frosting around the perimeter of the cake. Fill the middle section with this filling, and stack the next layer of cake on top. Repeat with any additional layers until the whole cake is filled, and decorate the outside with frosting. Store the cake in the refrigerator until serving.

How to fill cupcakes with cheesecake filling

Spoon the cheesecake filling into a piping bag fitted with a #14 or #16 star tip (or a #6 round piping tip). Stick the piping tip into the centre of the cupcake and pipe a small amount of filling into the centre, or until you see the cupcake start to expand/bulge a little bit. Remove the tip from the cupcake, and cover the hole with frosting.

How to fill donuts with cheesecake filling

Spoon the cheesecake filling into a piping bag fitted with a #14 or #16 star tip (or a #6 round piping tip). Set aside.

Prepare and fry donuts according to your recipe instructions and allow them to cool completely. Insert a small paring knife into the side of your homemade donut and move it side to side to make hollow section in the centre of the donut. Stick the piping tip at the end of the bag into the hole, and pipe a generous amount of filling into the centre. Remove the tip from the donut. Serve immediately.

How to bake with cheesecake filling

Pipe or spread a little bit of cheesecake filling into the centre of your homemade pastries or danishes prior to baking. Bake and cool as directed in your recipe.

Other ideas for using this recipe

Since this filling sets quite nicely in the oven, I really want to try making a coffee cake with a layer of this filling between the layers, or making a pie with a layer of this stuff in the bottom, with fruit pie filling on top. If you get adventurous and try some of these out, please let me know how your creations came out in the comments! I’d love to know.

Can you substitute the sugar in this recipe for other sweeteners?

Yes! I use icing sugar to keep the mixture really creamy/smooth when you eat it uncooked, but especially if you are baking with it, you can use regular granulated sugar.

While I haven’t tried it personally, I’m confident that sugar substitutes such as stevia or monk fruit would also work well. Just be careful, if you opt to use something like syrup-based like maple syrup, you’ll likely end up with a much more runny consistency, and in that case I’m honestly not sure if this filling would behave the way that you want it to. Again, if you try it and it works, let me know! I’d love to hear about your experience.

Used in this recipe:

• Ingredients (see recipe card)
• Measuring cups and spoons
• Mixing bowls
• Electric mixer or stand mixer

I hope this recipe blesses you as many times as it has blessed me! Let me know what creative ways you plan to use it in the comments. I’d love to hear about it! And, as always, feel free to tag me in your creations on Instagram @naomicakesofficial… it makes my day to see how you guys have been enjoying my recipes!

Bye for now,

Naomi

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