I made a bunch of birthday cakes this past weekend for family members and I used those easy cheesecake filling for almost all of the cakes. It was so freaking delicious, my even my brother who hates cake kept sneaking bites of the cakes!

I love these metal bowls because it comes with a set of different sizes, which is helpful for this cheesecake filling recipe because you need two different bowls. They’re super lightweight and easy to clean too. They’re from Amazon. The rest of the products linked are also from there.

You’re going to want to make sure you scrape down the sides of the bowls during mixing with a silicone spatula.

For your whipped cream, make sure the heavy cream is super cold. I like to pour it into a measuring cup and pop it in the freezer while I make the first cream cheese part, it doesn’t freeze because it’s only a few minutes but gives it an extra boost of cold.

I love this hand mixer because it has the double beater attachment for the cream cheese part and then this whisk part for the whipped cream which makes life easier when you’re trying to do multiple steps because you don’t have to stop in the middle and wash dishes. Just save them all for your husband at the end…or is that just me?

Then you just fold the two together.

And then fill your cake.

I used it all for this 9 inch cake. I did a chocolate amaretti whipped frosting to create a border and then added chocolate ganache and strawberries to the middle before adding my cheesecake filling.

It’s easy to build your cake with a cake turntable because then you can kind of treat it like a pottery wheel. It helps to make a more even cake and just makes your life easier, especially if you’re tall like I am and need an extra lift on the cake while decorating to save your back, girl!

100000/10 will make again and again. This was actually an extra cake I made for Memorial Day with all the leftover whipped frosting from the other cakes I made.

Be sure to watch my video for more details and fun too!

Ingredients:

• 8oz cream cheese, softened
• 34g of granulated sugar
• 20g sour cream
• 1/4 tsp vanilla (I used the clear one)
• 1/2 cup cold heavy cream
• 5g powdered sugar

Directions:

1. Use a hand mixer, beat the cream cheese and granulated sugar together until smooth, then add the sour cream and vanilla and beat for about 2 minutes, then set aside
2. In a separate bowl, whip the heavy cream and powdered sugar until fluffy, then fold it into the cream cheese mixture
3. That’s it y’all! It is based off of Sally’s Baking Addiction No Bake Cheesecake Recipe, so it sets up in the fridge nicely. It’s just a simple way to bump up flavor and make a cake that’s not super sweet, but nice and balanced flavor and texture

Here are some other cakes I’ve made recently with this same cheesecake filling.

Don’t even get me started on that one in the back too that has caramel and ganache in the middle and is no sugar added!

I used strawberry cake for this one.

No matter what you make this cheesecake filling, it fits everywhere!

Ok love you bye

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