This recipe might seem a little random to stick on the blog in the middle of nowhere 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. And since I would really hate for you to miss out on this, my greatest secret, to incorporating cheesecake into all of the nooks and crannies of my life– I have come here today to let you in on the magic.
I love this recipe
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 James has the car today because I would be tempted to go 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
But anyway – Back to the main point. 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. And 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. Basically – this filling can be used as is, or baked into anything to make it extra cheesecakey and delicious. So yes, you need this recipe. It would also work as a donut filling, just mentioning.
Used in this recipe:
- Cream cheese
- Icing sugar
- Vanilla
- Whipping cream
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
…That’s it! So, so simple. It’s hard to write about this stuff because there is not much to say. MAKE IT and EAT IT are my two main recommendations.
Anyway, without further ado… Here’s the recipe!
Cream Cheese Filling
This is the perfect recipe to use for anything that you want a cheesecake filling or spread. Use as a thick cheesecake filling to spread between the layers of cake, bake it into muffins or pastries, or use it by itself as a spread for crêpes or scones.
Ingredients
- 1 8 oz brick cream cheese softened
- 1/3 cup icing sugar
- 1 tsp. vanilla
- 1/2 cup whipping cream
Instructions
-
In the bowl of an electric mixer, beat the cream cheese until smooth.
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Add the sugar and vanilla; beat until thoroughly combined.
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Beat in the cream, and whip until thick and white. Serve immediately or refrigerate until using. Best used within 1-2 days.
Yes. It’s literally that simple.
One word: YUM. I hope this recipe blesses you as many times as it has blessed me. You’re welcome.
Bye for now!
Naomi
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