Best Homemade Cheesecake Filling

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This homemade Cheesecake Filling is my go to recipe when I am making a cheesecake. The cheesecake is thick and rich like a New York cheesecake but so much easier to make, and only takes a few minutes.

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INGREDIENTS

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In a large bowl beat the softened cream cheese until smooth and creamy. Add the softened butter to the bowl and beat for 1-2 minutes or until the butter is completely combined with the cream cheese. Add the egg and the vanilla extract to the mixing bowl and beat for 3 minutes.

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Slowly add the sifted powdered sugar to the bowl and beat on low until combined well. Cover the bowl with plastic wrap and chill in the refrigerator if using for a cupcake filling or not using immediately. The cheesecake filling can be refrigerated for up to 3 days before using it.

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Spread the cheesecake filling into an unbaked 8-9 inch graham cracker crust. Place the cheesecake on a baking sheet. Bake for 30 minutes in a preheated 350 F. degree oven. Remove the cheesecake from the oven and place on a cooling rack.

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Cool to room temperature, then refrigerate at least 3 hours or overnight before serving. Top with homemade strawberry topping, whipped cream, or drizzle with a fruit sauce before serving.

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Chocolate Cheesecake Filling

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Best Homemade Cheesecake Filling

This homemade Cheesecake Filling is my go to recipe when I am making a cheesecake. The cheesecake is thick and rich like a New York cheesecake but so much easier to make, and only takes a few minutes.

INGREDIENTS

Cream Cheese Butter Egg Vanilla Extract Powdered Sugar

In a large bowl beat the softened cream cheese until smooth and creamy. Add the softened butter to the bowl and beat for 1-2 minutes or until the butter is completely combined with the cream cheese. Add the egg and the vanilla extract to the mixing bowl and beat for 3 minutes.

Slowly add the sifted powdered sugar to the bowl and beat on low until combined well. Cover the bowl with plastic wrap and chill in the refrigerator if using for a cupcake filling or not using immediately. The cheesecake filling can be refrigerated for up to 3 days before using it.

Spread the cheesecake filling into an unbaked 8-9 inch graham cracker crust. Place the cheesecake on a baking sheet. Bake for 30 minutes in a preheated 350 F. degree oven. Remove the cheesecake from the oven and place on a cooling rack.

Cool to room temperature, then refrigerate at least 3 hours or overnight before serving. Top with homemade strawberry topping, whipped cream, or drizzle with a fruit sauce before serving.

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