Cheesecake Cake Filling
This no-bake cheesecake cake filling is the best! It comes together in minutes and is incredibly creamy and decadent!!
Servings: 3
Calories: 377kcal
Ingredients
Cheesecake Cake Filling
- 16 oz. (2 blocks) of full fat cream cheese, room temp 452g
- 2/3 cup sweetened condensed milk 7 oz. or 210g
- 1 Tbsp fresh lemon juice 15g
- 1 tsp vanilla extract or vanilla bean paste 4g
Instructions
- Place room temperature cream cheese in the bowl of a stand mixer. Mix on medium-high speed with the whisk attachment or a hand mixer for a minute until creamy and smooth.
- Gradually add in the sweetened condensed milk while mixing on a medium speed. Scrape down the sides and bottom of the bowl as needed to make sure the ingredients are fully incorporated.
- Mix in the vanilla extract and lemon juice, on medium speed. Cover with plastic wrap and refrigerate until you are ready to fill your cake.
- 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.
Video
Notes
This recipe makes about 3 cups of cheesecake cake filling.
While this cheesecake filling is relatively 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!
Nutrition
Serving: 1 | Calories: 377kcal | Carbohydrates: 23g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Cholesterol: 88mg | Sodium: 281mg | Sugar: 22g