Cream Cheese Crepe Filling

This is the most delicious cream cheese filling for crepes. You only need 4 ingredients! It’s creamy, fluffy, and slightly sweet. It’s great for filling crepes or as a cookie dip, and it’s so good I could eat it by the spoonful!

Ingredients

Here’s what you need to make cream cheese crepe filling:

• heavy cream (36%) or heavy whipping cream (30%)
• powdered sugar
• cream cheese – full fat
• vanilla extract

You could also add 1 teaspoon of lemon juice to this recipe. A touch of cinnamon or grated orange zest would also be wonderful.

Step by step instructions

STEP 1: Add heavy cream and powdered sugar into a medium bowl.

STEP 2: Make whipped cream: whip it with a mixer until stiff.

Start at low speed, when it’s thickened increase the speed to medium, then beat it on high. Whipped cream is ready when you turn your whisk upside down and the whipped cream doesn’t fall off and holds its shape).

STEP 3: In another medium bowl, whisk cream cheese with vanilla extract, just until combined.

STEP 4: Mix in cream cheese mixture with whipped cream, with a mixer slowly at low speed or fold it in gently with a spatula.

Enjoy!

Top tips

• Make sure to not overmix whipped cream – it can turn into butter. The first sign that your cream is overmixed is that it gets a little grainy. Stop mixing it immediately and you might be able to salvage it.
• You can use cold or room temperature ingredients.
• Don’t spread the cream cheese filling over very hot crepes – whipped cream may start to melt a little. They can be warm just not ripping hot straight from the pan.
• This filling pairs perfectly with strawberries, raspberries, or blueberries. It’s also great as dip for cookies.
• If you’re looking for savory cream cheese filling, it’s here: smoked salmon crepes.

Storage

You can store the filling in a closed container in the fridge for up to 3 days. Leave in on the counter for about 30-60 minutes until it comes to room temperature (for the best flavor).

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Cream Cheese Crepe Filling

This is the most delicious cream cheese filling for crepes. You only need 4 ingredients! It’s creamy, fluffy, and slightly sweet.

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5 from 6 votes

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 2 1/4 cups

Calories 1360kcal

Author Aleksandra

Ingredients

• ▢ 3/4 cup heavy cream (180g) 30-36%
• ▢ 1/2 cup powdered sugar (60g)
• ▢ 8 ounces cream cheese (225g) full fat
• ▢ 2 teaspoons vanilla extract

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Instructions

• Make whipped cream: Add heavy cream and powdered sugar into a medium bowl and whip it with a mixer until stiff (Start at low speed, when it’s thickened increase the speed to medium, then beat it on high. Make sure to not overmix it, it’s ready when you turn your whisk upside down and the whipped cream doesn’t fall off and holds its shape).
• In another medium bowl, whisk cream cheese with vanilla extract, just until combined.
• Mix in cream cheese mixture with whipped cream, with a mixer slowly at low speed or fold it in gently with a spatula.
• Enjoy!

Notes

• Don’t spread the cream cheese filling over very hot crepes – whipped cream may start to melt a little. They can be warm just not ripping hot straight from the pan.
• This recipe yields about 2 1/4 cups of cream cheese filling, which is enough for 8-9 medium/large crepes.
• You can store the filling in a closed container in the fridge for up to 3 days. Leave in on the counter for about 30-60 minutes until it comes to room temperature (for the best flavor).
• You could also add 1 teaspoon of lemon juice to this recipe.
• For a more whipped cream-forward flavor, you can use 1 cup of heavy cream and 1/2 cup + 6 tablespoons (200g) of cream cheese. This version also tastes very good.
• Calories = whole recipe. This is only an estimate!

Course Dessert

Cuisine American

Diet Vegetarian

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