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.
In the bowl of an electric mixer, beat the cream cheese until smooth.
Add the sugar and vanilla; beat until thoroughly combined.
Beat in the cream, and whip until thick and white. Serve immediately or refrigerate until using. Best used within 1-2 days.