Want to elevate your crêpes? Then try out this incredible Cream Cheese Crêpes Filling that takes only 5 minutes to make. With only 4 ingredients, it's smooth, luxurious, light, and creamy. Perfect for your breakfast crêpes.
I'm a huge fan of crêpes and am always looking for delicious fillings to fill this French delicacy with. Make sure to check out my favourite 15 Crêpes Filling Ideas for more inspiration.
I love this Cream Cheese Crêpes Filling so much as it takes only moments to make and has all the taste of cheesecake but with a light and airy texture from the addition of whipped cream.
Pair the filling with my go-to Classic Crêpes Recipe and fresh strawberries for your perfect breakfast dish. If you love a strawberries and cream combination then check out my Victoria Sponge Cupcakes, Strawberry Eton Mess, and Strawberry Breton Tart.
🌟 Why You'll Love This Recipe
- Uses simple ingredients. With only 4-ingredients you'll be sure to have them in your fridge or pantry. If not they'll definitely be in your local store.
- Tastes incredible. Think of your favourite no-bake cheesecake and this cream cheese crêpes filling tastes exactly the same. Unbelievable right?!
- Simple to make. The filling is made in two easy steps. It literally couldn't be any simpler!
🧾 Ingredients Needed
You're only 4 ingredients and 5 minutes away from making a bowl of this incredible cream cheese filling.
- Cream Cheese - Philadelphia is my go-to brand as it's the best quality, smooth and rich. In the UK it's sold in tub form and in the US in block form which is more solid. Both work well in this recipe.
- Cream - Double (heavy) cream with a minimum of 48% fat is best to provide stability to the mixture when whipped.
- Powdered Icing Sugar (Confectioners' Sugar) - Sift the icing sugar before beating it into the cream cheese to ensure a lump-free mixture.
- Vanilla Extract - Avoid vanilla essence which is artificial flavouring. Both vanilla extract or vanilla bean paste can be used.
This Cream Cheese Crêpes filling is actually a good base for adding in various flavourings. Here are some ideas:
- Orange or Lemon Zest: This subtle addition will make your cream cheese filling taste incredible. Especially when served with fresh berries.
- Caramel: Add a ¼ cup of cooled Salted Caramel Sauce to the mixture for a luxurious caramel flavour.
- Chocolate: Melt 100g of dark chocolate and cool it before whipping it into the cream cheese filling. Totally decadent and taste like my No-Bake Chocolate Cheesecake. You'll be eating this filling by the spoonful!
- Jam or Curd: Swirl through a couple of tablespoons of your favourite jam or curd for a fruity, sweet elevated taste. My favourite are blackberry jam, lemon curd and even a spiced plum jam for Autumnal vibes.
👩🏻🍳 How to Make
I can't tell you how simple this recipe is. Two steps is all it takes for you to create this magical filling.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1. Whip the cream cheese, icing sugar, and vanilla together. Into a medium-sized mixing bowl add the cream cheese, and vanilla extract and sift in the powdered icing sugar (Image 1).
Using hand-held electric beaters, beat on medium speed until smooth (Image 2).
STEP 2. Add in cream and whip. Pour the cream into the mixture (Image 3) and beat again until thickened and soft peaks form when the beaters are lifted out of the mixture (Image 4).
And that's it!! Your Cream Cheese Crêpes Filling is ready to serve!! Make sure to check out my How To Fold Crêpes article and pick your favourite way to serve your crêpes.
🥣 How To Serve
Serve the crêpes warm, filled with a spoonful or two of this sweet crêpes filling, and top with fresh seasonal fruit such as berries.
Alternatively, serve chilled with ice cream, hot fudge sauce, and sliced bananas for a sweet treat at dessert.
💭 Recipe Pro Tips
- Use cold ingredients. Ensure the cream cheese and cream are cold. This helps the mixture thicken and creates and smooth, creamy texture.
- Sift the icing sugar to create a lump-free cream cheese filling.
- Don't over-whip the cream in the mixture- the filling is done when soft peaks form. It should be at a soft dollop consistency.
📋 Recipe FAQs
Absolutely. Make it the day before serving and store in the refrigerator in an air-tight container. You may need to whip it again just prior to serving if the consistency has loosened in the fridge. Crêpes can also be made ahead of time and warmed in the microwave.
Any, but because it feels a little more special with this filling, then serve it on special occasions such as Mother's Day, Easter, the Holidays, or birthdays. It also makes a brilliant dessert too.
❄️ Storage and Freezer Instructions
To store: Store cream cheese filling in an air-tight container for up to 3 days in the refrigerator. Crêpes wrapped in plastic wrap can be refrigerated for 4 days.
To freeze: I don't recommend freezing the cream cheese filling. Crêpes can be frozen by placing sheets of parchment or wax paper in between crêpes. Store in an airtight freezer-safe container and freeze for up to one month and thaw overnight in the refrigerator.
🥞 More Crêpes Recipes
If you tried this Cream Cheese Crêpes Filling or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Cream Cheese Crêpe Filling
- 170 g cream cheese, preferably Philadelphia
- 60 g powdered icing sugar (confectioners’ sugar)
- vanilla extract
- 240 ml double cream (heavy cream)
- Whip the cream cheese, icing sugar, and vanilla together. Into a medium-sized mixing bowl add the cream cheese, and vanilla extract and sift in the powdered icing sugar.Using hand-held electric beaters, beat on medium speed until smooth.
- Add in cream and whip. Pour the cream into the mixture and beat again until thickened and soft peaks form when the beaters are lifted out of the mixture.Refrigerate until ready to serve.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.