A homemade Cheesecake filling is so much easier to make than you might imagine. If you need an amazing dessert that is easy to make or are craving a rich slice of cheesecake this is the recipe for you.
This cheesecake filling will make a 9 inch baked cheesecake that is thick, rich and creamy.
My best homemade cheesecake filling can be used to make all kinds of cheesecake recipes.
You can even make cheesecake filled cupcakes like these Lemon Cheesecake Cupcakes (recipe coming soon)
It is my go-to baked cheesecake filling that tastes so good you will be amazed that you only need 5 simple ingredients to make it.
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If you are looking for a no-bake cheesecake recipe I have a few of those also. You can find a link below.
A bake cheesecake filling like this is made a little differently than a no-baked cheesecake filling.
To make a thick and dense cheesecake that has a rich creamy texture similar to a New York cheesecake you must bake it because the filling is made with an egg.
The egg in the cheesecake filling is what gives this cheesecake a rich and dense texture much like a New York style cheesecake.
I love making cheesecake filled desserts. You'll find quite a few of them already on Flour On My Face.
After I made this Cheesecake Filling Recipe for about the 50th time I decided I should really let you in on my secret.
This is the Best Homemade Cheesecake Filling you will ever make. It is easy to make and only has a few ingredients. It is my go-to cheesecake filling recipe.
This filling is perfect for almost any recipe that calls for a baked cheesecake filling.
You can use it to make a baked cheesecake. Or use it to fill some layered dessert bar recipes, one of my favorite way to use it.
Equipment needed
Prep
- Soften the cream cheese and the butter on the counter.
- Make a 9 inch graham cracker crust or use a store bought crust instead.
Ways to use this baked cheesecake filling
- To make a 9-inch cheesecake as I have done today
- Make cheesecake filled Cresent bars
- Use this cheesecake filling to fill the center of cupcakes like Lemon Cheesecake Cupcakes.
- Make Banana Bread Cheesecake Bars
- Use it as a filling for a coffee cake
- Use it to fill Cheesecake Brownies
- Bake it in a mason jar for individual desserts.
Cheesecake Recipes
For a list of all of my cheesecake recipes check out my Cheesecake Recipes page.
Ingredients
- 8 oz cream cheese, softened
- 4 tablespoons butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract (I used my homemade vanilla extract)
- 1 cup powdered sugar, sifted
- 9-inch graham cracker crust if making a cheesecake
Directions
- In a large bowl beat the softened cream cheese until smooth and creamy with a handheld mixer or in the bowl of a stand mixer.
- 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. Then beat on high for 2 to 3 minutes or until light and fluffy.
- 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.
- If making an 8 or 9 inch baked cheesecake immediately spread the cheesecake filling into an unbaked 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 temp 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.
- Make 8 servings.
Tips
- It is important that the cream cheese and butter are completely softened.
- If either the cream cheese or butter is not softened all the way there will be lumps that no amount of beating will completely remove.
- See some of the ways I use the filling above.
- Can be baked in an 8-inch, 9-inch, or 8 x 8-inch baking dish.
Print the recipe below
Best Homemade Cheesecake Filling
Ingredients
- 8 oz cream cheese softened
- 4 tablespoons butter room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar sifted
Instructions
- In a large bowl beat the softened cream cheese until smooth and creamy with a handheld mixer or in the bowl of a stand mixer.
- 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. Then beat on high for 2 to 3 minutes or until light and fluffy.
- 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.
- If making an 8 or 9 inch baked cheesecake immediately spread the cheesecake filling into an unbaked 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 temp 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.
- Make 8 servings.
Video
Notes
- Nutritional values for a baked cheesecake with a graham cracker crust.
- Makes about 2 ¼ cup of cheesecake filling. See the suggested uses above.
- Leftover cheesecake can be frozen. Wrap the cheesecake in the pie pan tightly with plastic wrap or cover with the lid that came with the Graham cracker crust.
- Freeze the cheesecake for up to 30 days.
- Use this filling recipe to make cheesecake in a jar.
