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    Home » All Recipes » No Bake Cheesecake Filling

    No Bake Cheesecake Filling

    Published: Oct 21, 2016 · Modified: May 18, 2022 by Dalya Rubin · This post may contain affiliate links,

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    No Bake Cheesecake requires only 4 ingredients and is incredibly easy to make, yielding delicious results!

    Check out the video here: https://youtu.be/tqnpLFntCyo

    no bake cheesecake filling

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    no bake cheesecake filling
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    No Bake Cheesecake Filling

    No Bake Cheesecake requires only 4 ingredients and is incredibly easy to make, yielding delicious results!
    Course Cheesecake
    Prep Time 20 minutes
    Author Dalya Rubin

    Ingredients

    • 2 cups heavy whipping cream cold from the fridge
    • 16 ounces cream cheese use the block form, softened at room temperature
    • 2 cups confectioners sugar
    • 2 teaspoons vanilla extract

    Instructions

    • Pour the heavy cream into a bowl of an electric mixer fitted with a whisk attachment. Alternatively pour into a bowl and use a handheld electric mixer.
    • Whip cream for 5-10 minutes until stiff peaks form. Transfer to a large bowl and set aside.
    • In the bowl of an electric mixer or a separate bowl add the cream cheese and sift the confectioner sugar on top of it.
    • Beat the cream cheese - sugar mixture with a paddle attachment for 3-5 minutes.
    • Carefully add in ¼ cup of the whipped cream at a time and mix on low or fold with a spatula.
    • Mix in the vanilla and mix until no clumps form. Enjoy!

    Notes

    • Ways to use this no bake cheesecake filling: Pour cheesecake filling into a pie crust and refrigerate for 3-5 hours to set, pipe into parfaits with fruit/cake, use as a sandwich cookie filling or enjoy as is!
    • You can store this filling in the fridge for up to up to 5 days.
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    Reader Interactions

    Comments

    1. Deanna Faulkner says

      December 07, 2017 at 12:59 pm

      Have you ever used this as a filling between cake layers? I have an order for a spice cake with cheesecake filling and was curious if this would be stiff enough for that? Thank you!

      Reply
      • Dalya Rubin says

        January 15, 2018 at 12:52 pm

        Sorry for the late response! I haven't personally tried it in cake layers, but it's pretty thick so I think it might work.

        Reply
    2. Pam says

      June 25, 2021 at 7:31 pm

      the page is blank, what are the measurements?

      Reply
      • Dalya Rubin says

        July 02, 2021 at 3:33 am

        Hi I'm so sorry! The recipe got lost in the blog redesign and I'm trying to find them to repost. Hopefully they'll be back soon!

        Reply

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    Hi, I'm Dalya, a trained Chef & Recipe Developer. I can't wait to teach all gluten free foodies how to cook and bake with confidence!

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