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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

Arlene Mobley - Flour On My Face
This homemade Cheesecake Filling is my go to recipe when I am making a cheesecake. The filling recipe is just enough to make a 9-inch cheesecake, use it to fill cupcakes, or as a cheesecake bar filling. The cheesecake is thick and rich like a New York cheesecake but so much easier to make and only takes a few minutes to make. 
5 from 12 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 170 kcal


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


Recipe Expert Tips

  • 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.


Serving: 1ServingCalories: 170kcalCarbohydrates: 17gProtein: 3gFat: 11gSaturated Fat: 6gTrans Fat: 1gCholesterol: 55mgSodium: 108mgPotassium: 59mgSugar: 16gVitamin A: 427IUCalcium: 40mgIron: 1mg
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