Rich, creamy, and luscious this Cream Cheese Crepe Filling is so easy to make and only takes four ingredients. It’s delicious on crepes of course, but this versatile topping can be served with berries for an easy dessert or used to dress up a slice of cake.
This homemade cream cheese filling is my absolute favorite way to dress up my crepes. It tastes great with fresh fruit, jam, or fruit sauces. This filling is so good, I have to try hard not to eat it by the spoonful before it makes it into my crepes and onto the table.
What You Need
Cream cheese: Cream cheese adds a delicious tang that balances the sweetness of this filling, it also serves as a stabilizer that helps the filling hold its shape and maintain its luscious texture. I’ve never attempted to use a plant-based alternative, but if you are aware of one that works in cream cheese frosting it should work in this recipe as well.
Powdered sugar: Powdered sugar adds sweetness and imparts a silky texture to this filling, add more if you want your filling to be sweeter
Heavy cream: Imparts lightness by aerating the filling, do not substitute milk or your filling may become too watery
Unsalted butter: Adds a bit of richness and a lovely butter flavor to this filling, substitute your favorite plant-based alternative
There are so many ways to customize this cream cheese filling!
Here are my favorites:
Lemon Cream Cheese Filling: Add zest of 1 lemon
Chantilly Cream Cheese Fillig: Add 8 grams (½ tablespoon) of vanilla extract
Bourbon Cream Cheese Filling: Add 14 grams (1 tablespoon) of bourbon
Chocolate Cream Cheese Filling: Add 14 grams (2 tablespoons) of cocoa powder
Strawberry Cream Cheese Filling: Add 14 grams (1 tablespoon) of strawberry jam or jelly
Honey Cream Cheese Filling: Add 28 grams of honey (2 tablespoons) of honey
1. Beat the cream cheese and powdered sugar together until no lumps remain
2. Whisk in the heavy cream until the filling has thickened
3. Add in the softened butter
4. Use immediately or store for up to 1 week
No, I used to always forget to leave out my cream cheese to soften it. But I learned that if you use a hand mixer, you can just beat the cream cheese on its own until the block breaks up to soften it. It will easily combine with your powdered sugar.
I learned this trick from my best friend, Hang who sells custom cakes in Philadelphia! It has made making frosting and filling made with cream cheese so much easier.
Because it’s made with dairy products such as cream cheese and heavy cream you must refrigerate this filling. Store it in an airtight container in the refrigerator for up to 1 week.
Absolutely! I love doing this, especially if I want to use up all my cream cheese filling. Place a dollop of filling in the center of your crepe, and fold the edges towards the center to make a square package.
Store the filled crepes in a container for up to 3 days.
Reheat the crepes in a skillet over medium heat with a little bit of butter.
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Cream Cheese Crepe Filling
- hand mixer
- Kitchen scale
- 113 grams cream cheese
- 30 grams powdered sugar
- 75 grams heavy cream
- 14 grams unsalted butter softened
- Place cream cheese in a medium-sized mixing bowl. Using a hand mixer with beaters, beat the cream cheese until it has broken up.
- Add the powdered sugar and continue beating until the mixture is smooth.
- Add the heavy cream and vanilla (if using) into the bowl and continue to beat until the mixture has thickened, about 3 to 5 minutes.
- Beat in the softened butter until completely incorporated.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Did you make this recipe? Do you have questions? Let me know!