Cheesecake is one of my all time favorite summer desserts and it's even incredible when merged with a cake! This 15-minute, no-fuss No Bake Cheesecake Filling for a Cake only has 4 ingredients and is easy to make using cream cheese, confectioners sugar, heavy cream and vanilla.
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Why you’ll love this recipe!
This is truly the best no bake cheesecake filling for cakes out there. Its easy to make and super versatile.
You can layer this cheesecake filling between any two cakes you love. I'd highly recommend it paired with this easy & quick Chocolate Cake and then add some berries for garnish or even layered in a parfait cup with my Gluten Free Pumpkin Bread!
I love this recipe and I think you will too because:
- Quick and easy and can be made in 15 minutes!
- It only has 4 ingredients, so minimal time prepping and cleaning.
- No baking required at all
- Uses simple ingredients you may already have at home.
- A super cool and refreshing dessert for summer!
- You can put this filling into many things such as cakes, pie crusts, cupcakes, or anything you want.
- Stores perfectly and can be made in advance.
Ingredients for the filling
The ingredients for this cheesecake cake filling recipe are super strait forward.
The ingredients you will need to make this cheesecake filling consist of:
- Heavy whipping cream - The whipping cream makes the cheesecake filling light and extra creamy.
- Softened Cream cheese - Cream cheese is the core ingredient in a cheesecake filling.
- Confectioners sugar - Sugar provides the sweetness that is necessary to mellow out the tangy flavor of the cream cheese.
- Vanilla - Vanilla adds so much delicious flavor to the cheesecake.
Ingredient swaps & substitutions
This recipe cannot be modified, however, there are some things you can do to switch it up a bit.
- Put the no bake cheesecake filling into things other than cake! Put the no bake filling into mini pie crusts. Serving cheesecake this way is excellent when you are making for a crowd. Everyone will love having their own individual cheesecake.
- Swirl in some caramel sauce. Turn this into a caramel cheesecake filling by swirling in some caramel into the final product.
- No bake cheesecake filling for cupcakes. This is an excellent way to upgrade a plain vanilla cupcake. You can even use it as an icing for our Apple Pie Honey Cupcakes!
- Substitute the vanilla extract with an almonds extract or even coconut extract for a different flavor profile.
- Make it vegan! Use a vegan heavy cream variation with a vegan cream cheese (such as the Tofutti brand) and you can enjoy this recipe too.
Instructions
You can easily make this delicious filling in 15 minutes with no baking required. This recipe comes together in 4 extremely easy steps.
How to make a cheesecake filling:
Step 1: With an electric stand mixer or handheld mixer, whip the heavy cream until stiff peaks form.
Step 2: In a separate bowl, mix the cream cheese and sifted confectioners sugar.
Step 3: Carefully fold the whipped cream into the cream cheese mixture.
Step 4: Mix in the vanilla until it’s clump free, and voila, you’re done!
Recipe FAQ’s
The heavy whipping cream is a crucial step in the firmness of the cheesecake filling so be sure to buy that rather than a creamer or coconut milk at the store. Additionally, refrigerating the cheesecake filling will help it to firm up.
If your cheesecake filling is still not firm enough, consider returning it to the mixer and beating it for another 1-2 minutes.
No bake cheesecake firms up in the fridge, and baked cheesecake firms up in the oven. Because the no bake version doesn’t get baked, it does not contain eggs.
Yes, this cheesecake filling must be stored in the fridge because it contains dairy.
No bake cheesecake and classic baked cheesecake are two totally different things and reply on different ingredients, so I wouldn't say one is better than the other. They're just different! You can try both and see which one you love most.
The filling alone should last 4-5 days in the fridge easily! But, consider if you're filling a cake with the no bake cheesecake if the cake can become dry or if you fill a pie crust with the filling if the crust will become soggy over time.
I'd recommend keeping a filled cake or pie crust in the fridge with the filling for no more than 2 days before serving for best results!
In terms of setting the cheesecake filling, I would not recommend freezing it. Be sure to use the fridge to help firm up the filling (not the freezer).
In regard to freezing an assembled cake or pie crust which containers the no bake cheesecake filling, it should work well. Carefully wrap whatever you are freezing in a few layers of plastic wrap and then place into a freezer-safe ziplock bag. You can freeze the no bake cheesecake for 2-3 months for best results. Simply thaw in the refrigerator overnight or for 6-8 hours and serve.
Top tips
Making this recipe could’t be easier, but here are a few tips to make sure it comes out perfect every time!
- Be sure to sift the confectioners sugar so there are no lumps in the creamy filling.
- Fold/mix in the whipping cream gently (on a low speed)! This step is crucial in attaining the perfect texture.
- Add the vanilla extract for a hint of vanilla flavor that rounds out the recipe.
Related recipes you may love
Here are some more delicious dessert recipes that I think you’ll love. You can pair them with this cheesecake filling or make them another time!
Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page. Or, consider following me on Facebook or Instagram! Thanks for visiting.
Cheesecake Filling for Cake (No Bake)
Equipment
- 1 Electric Mixer handheld or stand mixer
Ingredients
- 2 cups heavy whipping cream cold from the fridge
- 16 ounces cream cheese block softened at room temperature
- 2 cups confectioners sugar (260 grams)
- 2 teaspoons pure vanilla extract
Instructions
- Place heavy cream in a bowl of a stand mixer or handheld electric mixer fitted with the whisk attachment. Beat for 4-8 minutes or until medium-stiff peaks form. Be careful not to overheat otherwise it can turn into butter.
- Transfer whipped cream to another bowl and set aside.
- In the empty bowl of an electric mixer (from before) add the cream cheese and sift the confectioner sugar on top of it. Beat with the paddle attachment for 3-5 minutes until thick and smooth.
- Carefully add in ¼ cup of the whipped cream at a time into the cream cheese mixture and mix on low speed or fold with a spatula, just until combined.
- Mix in the vanilla for 10-20 seconds.
- Refrigerate the filling for at least 30 minutes for best spreadable consistency for a cake.
Video
Notes
- Ways to use this no bake cheesecake filling: Layer the filling between cakes for a cheesecake filled cake, 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.
- This recipe can be made dairy free using a dairy-free whipping cream alternative and Tofutti brand cream cheese.
- You may want to double the recipe if you're making the filling into parfaits or filling a 3 layer cake.
Deanna Faulkner says
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!
Dalya Rubin says
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.
Veronica Rodriguez says
Absolutely LOVED IT!!! I have made other fillings for my cakes and this truly takes the cake!! lol It's also the right consistency needed for cake layers. It's a must try!!
Dalya Rubin says
This makes me so happy to hear the recipe worked so well for you!!
Pam says
the page is blank, what are the measurements?
Dalya Rubin says
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!
Aadila says
Just tried out this recipe to use as a cheesecake filling for a red velvet layer cake. The flavour is very mild, I prefer a stronger cheesecake flavour. Think I might make a few adjustments. It's definitely a sort of cheesecake mousse and I'm not sure whether it will hold up as a filling for the layer cake. Going to refrigerate it and hope for the best!
Dalya Rubin says
So glad you gave it a try! I think refrigerating it will help with the texture you're looking to achieve. Sorry for the late response!
Gerry says
Are you able to freeze this filling?
Dalya Rubin says
I haven't tried to yet, but let me know if you had success with it!
Ivette says
Hi! This recipe is FANTASTIC! just want to know if I can freeze it, I have some cream left and I want to use it in a week.. Is it possible? Thanks!
Dalya Rubin says
I'm so glad you loved it!! I have not tried freezing it so I can't give a recommendation. If you freeze it, it will likely have to be rewhipped. Let me know if it worked for you 🙂
Ashley says
You said this was freezable after it's set. I wanted to make it into heart truffles for valentines day. Could I prepare it in a graham crust set it and then freeze it, thaw it and crumble it all together to press into molds? Or do you think it would lose its texture? I plan to coat in white chocolate when done so a little sticky will be fine but I don't want a goopy mess.
Dalya Rubin says
This sounds delish! So sorry for the late reply. I think this sounds like an excellent plan worth trying. I've never tried it so I can't guarantee success. Did you happen to try it out?
Elizabeth says
Can't wait to make this!
Nikki says
Would this work as a filling in a molten red velvet cake?
Dalya Rubin says
Hi! I'm not quite sure it would work, but it may hold up if you freeze it in balls and place into the center of the cake batter then bake. If you try it out, I'd love to hear how it works!
Bryanna says
Unfortunately this really lacked sweetness
[email protected] says
Hi, I appreciate you sharing your thoughts on the recipe. Did you follow the recipe to the T or make any changes? It's quite a sweet recipe, so I'm wondering if maybe you used a different sugar or something. Would love to hear your feedback.
Dave says
I jus made this at half batch as I sadly didn't have enough cream cheese bricks on hand, I only had one 8oz. brick so I roughly halved all measurements with in the recipe and it honestly turned out amazing!! Thank you so much for such an easy no muss no fuss cheesecake filling recipe that's honestly just as good outta the mixing bowl when your done as it is the next day in a pie shell!!
Stephanie says
This is my new fav to go recipe when i want some yumminess in my tummy. Yes is so easy to make even with an electric hand mixer.
Nanajee Travels says
Very nice and easy recipe
Thanks for sharing!!!!!
andy martin says
can a whipped cream cheese be subsituted for brick type
Dalya Rubin says
Hi Andy, I haven't tried it myself but it should work as long as you like the flavor and beat it enough until very smooth. Let me know if you have success with it!
Patti says
I am going to use this as a filling between two chocolate cake layers. I made a half batch and it is absolutely enough. It wasn't quite sweet enough for me, so I added sugar as I whipped the cream. One of the best things I've ever tasted!!! I'm anxious to see how much is left. If there is a lot, I will have no problem using it for something else. Thank you for this delicious combination!!
Dalya Rubin says
Hi Patti, You've made my day!! It means the world to hear how much you enjoyed the recipe and that it worked well for filling your cakes!
Patti says
Hi...it's Patti again! I am going to make another chocolate cake and use this filling again. Except for making only 1/2 and adding some sugar to the whipped cream, I followed this recipe exactly. Everyone loved it....especially ME!!!
Brenda says
Wondering if I could put this on store bought pie crust with canned fruit and bake it. Or would I ruin the cream cheese. Since it is a no bake. I'm looking to make small individual fruit pies for my granddaughters. /
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Dalya Rubin says
Great questions! I wouldn't recommend baking this filling since it won't hold up the same way as a regular cheesecake would. You can pre-bake the mini store-bought pie crusts and let them cool. Then, divide the no-bake filling into each crust and add the fruit filling on top. Refrigerate until ready to eat!
Dwayne says
Madefor my Daughters birthday today, amazing perfect mix , thanks..
Chef Danchuk
Dawson Creek B.C.
Canada
Dalya Rubin says
I'm so happy you liked the recipe!! Happy birthday!
Jay says
Hi, Will this work good as a cookie filling and can I freeze it so that I am able to put it in the middle of cookie dough?
Dalya Rubin says
Hi Jay, I wouldn't recommend putting this filling inside of cookie dough that will be baked since it won't bake up the same as a regular cheesecake batter. The whipped cream will likely melt down, deflate and potentially make a soupy mess 🙁
Lisa says
Absolutely delicious. Took one for work lunch and it was well loved by all. Quick and easy to make, tastes great. Many thanks 😊
Grace says
Hello, would it be possible to add fruit to the mixture? I was hoping to add Mandarin juice and bits of Mandarin (only a small amount), worried it might affect the texture due to the extra moisture. Also could this filling be piped into doughnuts? Cheers 🙂
Dalya Rubin says
Hi, You can definitely add fruit! I would be cautious with adding liquid since it can change the texture, but you can definitely add chopped fruit to it. You can for sure pipe this filling into a donut!
Linda Campbell says
How Much Heavy Cream is needed? How Much Cream Cheese is Needed? How Much Confectioners Sugar is Needed? also How Much Vanilla? Thank You Very Much. I enjoy reading your Recipies. Linda.
Dalya Rubin says
Hi Linda, I'm so sorry I missed this message! You can find the full ingredient list with measurements on the recipe card at the bottom of the page. At the top of the page there is a Jump to Recipe button that should take you right there.
Lori says
I wanted a thick mousse like cheesecakey filling to pair with fresh cherry compote to fill chocolate cake and this was perfect! I used vanilla bean paste, and added a literal pinch of salt and lemon juice and WOAH!! It's fantastic! Definitely refrigerated 30 minutes. It was soft at room temperature but I still seriously contemplated crumbcoating with it it was so thick. I will use this again.
Dalya Rubin says
Wowww this makes me so happy to hear!! Your cherry compote, chocolate cake combo with the cheesecake filling sound incredible!! Thank you so much for sharing your baking adventure!