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A slice of homemade cheesecake topped with homemade strawberry topping on a light beige dessert plate with a red and white polka dot napkin, a fork, a mason jar with strawberry topping in the background

Best Homemade Cheesecake Filling

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 35 minutes
  • Yield: 9 inch 1x
  • Category: Cheesecake Recipe
  • Method: Baked
  • Cuisine: American


Best Homemade Cheesecake Filling

My go to homemade cheesecake filling recipe that can be used to make a 9-inch cheesecake, fill cupcakes, or as a cheesecake dessert filling. The cheesecake is thick and rich like a New York cheesecake but so much easier to make. 



  • 8 oz cream cheese, softened
  • 4 tablespoons butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted


  1. 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.
  2.  Add the softened butter to the bowl and beat for 1-2 minutes or until the butter is completely combined with the cream cheese.
  3. Add the egg and the vanilla extract to the mixing bowl and beat for 3 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 30 minutes in a preheated 350 F. degree oven.
  8. Remove the cheesecake from the oven and place on a cooling rack.
  9. Cool to room temp then refrigerate at least 3 hours or overnight before serving.
  10. Top with homemade strawberry topping, whipped cream, or drizzle with a fruit sauce before serving.
  11. Make 8 servings.


  • Nutritional values for a baked cheesecake with a graham cracker crust.
  • Makes about 2 1/4 cup of cheesecake filling. See the suggested uses above.
  • 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.


  • Serving Size: 1/8
  • Calories: 334
  • Carbohydrates: 31.4g
  • Fiber: 0.4g
  • Protein: 3.8g

Keywords: Homemade Cheesecake Filling, Cheesecake Recipe, Rich and Creamy Cheesecake, Dessert Recipe, Easy Dessert

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