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Cheesecake Cake Filling

I was brainstorming ideas for a NYC-themed cake (i used this amazing stencil to create this look), and was struggling to pick a flavor.

I even took a poll on Instagram, and got suggestions for everything from black and white cookies, to an apple cake!

When I sat back and thought about what flavors I associated with NYC, cheesecake seemed like a clear winner.

But rather than make a cheesecake, and sandwich it between two cake layers, I wanted to make a cheesecake filling for a cake!

photo of skyline cake

While this might seem like a small difference, it makes a huge difference in the process of making and assembling this cake. Sometimes it’s nice to keep things simple.

Cheesecake Cake Filling vs. Making an Entire Cheesecake

If you’ve ever made (or attempted to make) a cheesecake before, you know it’s no easy feat.

There are all kinds of tricks out there to prevent cracking, and different people swear by different methods.

Recipes will say things like, “turn off the oven and leave the cheesecake inside to cool.” The recipes will recommend turning the temperature down part way through, or even cooling the cheesecake on the counter with a bowl over it.

It’s a lot to process, and always seems like a hassle to me.

Maybe I’m just lazy, but if I’m already baking cake layers and making frosting from scratch, I just don’t want to bake a cheesecake.

image of NYC skyline cake

By using a simple, no-bake cheesecake filling for a cake, you get that delicious cheesecake flavor without a ton of additional effort or worry.

For me, not having to worry about this part of the cake process failing gives me so much peace of mind.

How This Cheesecake Cake Filling Differs from No-Bake Cheesecake

This cheesecake filling is pretty much the same as most no-bake cheesecake recipes out there, with one exception.

My recipes uses less sweetened condensed milk! This does two things, it makes the filling a bit less sweet, and gives the filling a thicker consistency.

photo of no bake cheesecake filling for cake

Normally I use American buttercream to fill my cakes, which is rather sweet.

It’s a nice change of pace to have a filling that’s less sweet. This recipe allows the delicious tang of the cream cheese to shine, which I love.

Using less sweetened condensed milk is also necessary for the consistency to be thick enough to fill a cake.

This amount allows the mixture to stay relatively stiff, and makes it easier to use between cake layers.

How To NOT Add This Filling to a Cake

Like I mentioned above, I added this cake a New York-Themed Cake! I added crushed oreos to my vanilla layer cake recipe, to make them kind of gritty and grey in color. My vision was that they’d represent the concrete jungle that is NYC!

On my first attempt at assembling this cake, I tried to form cheesecake disks using this recipe, and it was a total BUST!

I froze them, and used regular cake pans. I have no clue why I thought this was a good idea or that it would work, but I learned my lesson the hard way.

Even though I lined and sprayed the pans, I couldn’t get the disks of cheesecake out. I dipped the bottom of the pans under hot water to help them release, which gave me gloopy, melty cheesecake discs that were hard to handle.

Long story short, don’t make disks with this recipe (unless you have springform pans…but even though, I’m not 100% sure it would work).

How to Properly Add This Filling to a Cake

I recommend piping a frosting ring or frosting dam when using this cheesecake filling.

I use this technique whenever I want to fill a cake with something that is soft or less thick than buttercream.

Below is a picture from a cherry cake I made last summer. I added cherry preserves to frosting to make the filling, which made it too thin to add to the cake with a frosting ring.

image of frosting dam with cherry filling

To use this technique, pipe a ring of buttercream around the edge of you cake layer, then spoon a generous amount of this cheesecake filling on the inside. Smooth with an offset spatula, then repeat.

Frost the outside of the cake with the frosting you used to pipe the frosting ring, and you’re all done!

I used my cream cheese frosting on this cake, so that it was cheesecake themed through and through.

image of sliced cake with cheesecake filling

Tips for Making This Cheesecake Cake Filling:

  • Be sure your cream cheese is at room temperature
  • Use fresh lemon juice
  • Place plastic wrap directly over the filling once it’s made, to prevent a skin from forming
  • When filling your cake, pipe a ring of stiff frosting around the edge of the cake before adding, to help the filling stay in place
  • If you make this in advance, it keeps in the fridge for up to 5 days! Give it a good stir to smooth it out again before adding it to your cake.
image of cheesecake filling for cake

Let Me Know What You Think!

If you try this cheesecake cake filling, I’d love to hear what think of it!

Please leave a rating and let me know your thoughts by sharing a comment.

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Yield: 3

Cheesecake Cake Filling

photo of no bake cheesecake filling in pink kitchen aid stand mixer

This no-bake cheesecake cake filling is the best! It comes together in minutes, and is incredibly creamy and decadent!!

Prep Time 5 minutes
Total Time 5 minutes


Cheesecake Cake Filling

  • 2 8 oz. packages of full fat cream cheese, room temp. (450 grams)
  • 2/3 cup sweetened condensed milk (7 oz. or 210 grams)
  • 1 Tbsp fresh lemon juice (15 grams)
  • 1 tsp vanilla extract (4 grams)


  1. Place room temperature cream cheese in the bowl of a stand mixer.
  2. Mix on medium-high speed with the whisk attachment (or a hand mixer) until creamy and smooth.
  3. Slowly add in the sweetened condensed milk, and mix on a medium speed after each addition.
  4. Scrape down the sides and bottom of the of the bowl as needed, to make sure the ingredients are fully incorporated.
  5. Mix in the vanilla extract and lemon juice, on medium speed.
  6. Cover with plastic wrap and refrigerate until you are ready to fill your cake.
  7. Pipe a ring of stiff buttercream around the perimeter of the cake layer, then fill the center with a generous amount of this no-bake, cheesecake filling.


This recipe makes about 3 cups of cheesecake cake filling.

While this cheesecake is somewhat thick, it's not sturdy enough to add between cake layers by itself. Be sure to pipe a ring of stiff buttercream around the perimeter of the cake layer, then fill the center with a generous amount of this no-bake, cheesecake filling. This will keep the filling in place, and prevent it from oozing out once the cake is stacked.

This no-bake cheesecake filling can be made in advance! Simply cover the bowl tightly with plastic wrap, and place in the fridge. It lasts in the fridge for up to 5 days. Give it a good stir before you add it to your cake, to ensure it's creamy and smooth!

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Nutrition Information



Serving Size


Amount Per Serving Calories 377Total Fat 29gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 9gCholesterol 88mgSodium 281mgCarbohydrates 23gFiber 0gSugar 22gProtein 7g

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[…] Cheesecake Cake Filling Raspberry Cheesecake Bars Red Velvet Crinkle Cookies Red Velvet Macarons {"@context":"","@type":"Recipe","name":"Red Velvet Oreo Cheesecake","author":{"@type":"Person","name":"Chelsey White"},"datePublished":"2021-01-24","recipeYield":12,"description":"From its oreo cookie crust to its red velvet oreo cheesecake filling, this red velvet oreo cheesecake is a match made in heaven!!","image":["","","","",""],"recipeCategory":"Cakes","recipeCuisine":"American","prepTime":"PT15M","cookTime":"PT1H22M","performTime":"PT5H22M","totalTime":"PT5H37M","recipeIngredient":["2 cups oreo cookie crumbs - about 25 cookies with centers (200 grams)","1/4 cup granulated sugar (50 grams)","1/4 cup or 4 Tbsp salted butter, melted (56 grams)","3 cups or 3-8 oz. packages full-fat cream cheese, room temperature (678 grams)","1 cup granulated sugar (200 grams)","1/2 cup full-fat sour cream, room temperature (128 grams)","1 1/2 Tbsp vanilla extract or vanilla bean paste (18 grams)","1 1/2 Tbsp heavy cream or heavy whipping cream (22 grams)","3 Tbsp cornstarch (24 grams)","2 tsp red gel food coloring","3 large eggs, room temperature (168 grams)","1/2 cup chopped upu00a0oreos - about 8 cookies (45 grams)","1/2 cup dark chocolate chips or chopped chocolate, melted (80 grams)","Whipped cream","1/4 cup chopped upu00a0oreos (30 grams)","Electric Mixer","8-inch springform pan","Rubber spatula"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350 F or 175 C. Spray an 8-inch springform pan or cheesecake pan with non-stick baking spray, then place a parchment round on the bottom of the pan and spray the top of it.","position":1,"name":"Preheat oven to 350 F or 175 C....","url":""},{"@type":"HowToStep","text":"Using a food processor, crush 25 oreo cookies until they have a fine crumb. Pour in 1/4 cup granulated sugar and 4 Tbsp melted butter and pulse until the cookie crumbs look moist.","position":2,"name":"Using a food processor, crush 25 oreo cookies...","url":""},{"@type":"HowToStep","text":"Pour the cookie mixture into the prepared pan. Use the back of a spoon or the bottom of a measuring cup to press down firmly and create a compact, even crust covering the bottom of the pan and reaching about 2/3 way up the sides of the pan.","position":3,"name":"Pour the cookie mixture into the prepared pan....","url":""},{"@type":"HowToStep","text":"Bake for 9-10 minutes then remove from the oven. Place the pan on a wire rack to cool, and keep your oven on but lower the temperature to 300 F / 150 C.","position":4,"name":"Bake for 9-10 minutes then remove from the...","url":""},{"@type":"HowToStep","text":"While the cookie crust bakes and cools make the cheesecake filling.","position":5,"name":"While the cookie crust bakes and cools make...","url":""},{"@type":"HowToStep","text":"Place 3 cups of room temperature cream cheese in a large bowl. Beat with a hand mixer or stand mixer fitted with a whisk attachment on a medium to medium-high speed for 4-5 minutes until creamy and smooth. Scrape the sides and bottom of the bowl a few times throughout the process.","position":6,"name":"Place 3 cups of room temperature cream cheese...","url":""},{"@type":"HowToStep","text":"Add in 1 cup of sugar, 1/2 cup room temperature sour cream, 1 1/2 Tbsp vanilla extract, 1 1/2 Tbsp heavy cream, 3 Tbsp cornstarch and 2 tsp red gel food coloring. Mix on a low speed until combined, scraping the sides of the bowl with a rubber spatula as needed.","position":7,"name":"Add in 1 cup of sugar, 1/2 cup...","url":""},{"@type":"HowToStep","text":"Crack 3 large eggs into a separate bowl and mix together with a fork until scrambled. Slowly mix the eggs into the cream cheese mixture on a low speed. Mix just until the eggs are incorporated, then finish mixing the batter by hand with a rubber spatula. The batter should be smooth and completely free of any lumps!","position":8,"name":"Crack 3 large eggs into a separate bowl...","url":""},{"@type":"HowToStep","text":"Gently bang your mixing bowl on your counter a few times to help release any trapped air bubbles (these can cause your cheesecake to crack).","position":9,"name":"Gently bang your mixing bowl on your counter...","url":""},{"@type":"HowToStep","text":"Pour 1/2 of the cheesecake filling on top of the cooled cookie crust, then sprinkle 1/2 cup of chopped oreos over the batter. Pour the remaining batter on top of the oreos.","position":10,"name":"Pour 1/2 of the cheesecake filling on top...","url":""},{"@type":"HowToStep","text":"Place the cheesecake pan on a large cookie sheet to catch any potential leaks, then bake the cheesecake at 300 F for 12 minutes.","position":11,"name":"Place the cheesecake pan on a large cookie...","url":""},{"@type":"HowToStep","text":"Without opening the oven door, reduce the oven temperature to 225 F or 110 C and bake for an additional 110 - 115 minutes. It sounds crazy, but low and slow is the best way to bake up a perfect, crack-free cheesecake.","position":12,"name":"Without opening the oven door, reduce the oven...","url":""},{"@type":"HowToStep","text":"Once the cheesecake is fully baked, turn off your oven and let the cheesecake sit in the oven for 1 hour without opening the door.","position":13,"name":"Once the cheesecake is fully baked, turn off...","url":""},{"@type":"HowToStep","text":"After 1 hour of cooling in the oven, crack your oven door open with a wooden spoon and let the cheesecake continue to cool in the oven for another hour.","position":14,"name":"After 1 hour of cooling in the oven,...","url":""},{"@type":"HowToStep","text":"Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours. Once it's reach room temperature, cover the top of the cheesecake with foil and refrigerate the cheesecake for an additional 3-4 hours or overnight.","position":15,"name":"Next, remove the cheesecake from the oven and...","url":""},{"@type":"HowToStep","text":"When you're ready to enjoy this red velvet Oreo cheesecake, remove it from the fridge and carefully release it from the pan.","position":16,"name":"When you're ready to enjoy this red velvet...","url":""},{"@type":"HowToStep","text":"Drizzle melted chocolate over the top of cheesecake and top with whipped cream swirls and chopped Oreos. Use a sharp, warm knife to cut into the chilled cheesecake. Clean the knife after each cut to get perfect slices.","position":17,"name":"Drizzle melted chocolate over the top of cheesecake...","url":""},{"@type":"HowToStep","text":"Leftover cheesecake can be kept in the fridge for up to 5 days in an airtight container.","position":18,"name":"Leftover cheesecake can be kept in the fridge...","url":""}],"video":{"@type":"VideoObject","name":"Red Velvet Oreo Cheesecake","description":"From its oreo cookie crust to its red velvet oreo cheesecake filling, this red velvet oreo cheesecake is a match made in heaven!!","thumbnailUrl":[",c_fill,f_auto,fl_lossy,q_auto/v1612803619/aqdtjvlthhevucoyoq6z.jpg",",c_fill,f_auto,fl_lossy,q_auto/v1612803619/aqdtjvlthhevucoyoq6z.jpg",",c_fill,f_auto,fl_lossy,q_auto/v1612803619/aqdtjvlthhevucoyoq6z.jpg"],"contentUrl":"","duration":"PT53S","uploadDate":"2022-02-25T13:54:55+00:00"},"keywords":"red velvet oreo cheesecake, red velvet oreo cheesecake recipe, chelsweets, chelsweets cheesecake, chelsweets red velvet oreo cheesecake, red velvet cheesecake, red velvet oreo cheesecake filling, oreo cheesecake crust, ","nutrition":{"@type":"NutritionInformation","calories":"423 calories","carbohydrateContent":"56 grams carbohydrates","cholesterolContent":"103 milligrams cholesterol","fatContent":"20 grams fat","fiberContent":"1 grams fiber","proteinContent":"5 grams protein","saturatedFatContent":"10 grams saturated fat","servingSize":"1","sodiumContent":"227 milligrams sodium","sugarContent":"47 grams sugar","transFatContent":"0 grams trans fat","unsaturatedFatContent":"8 grams unsaturated fat"} […]


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