Dessert/ little desserts

Cream Cheese Crepe Filling

19 November 2021 By Aleksandra

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!

A stack of crepes with cream cheese filling on top and fresh berries.

Below you will find information about the ingredients and how to make the recipe. Scroll down for a printable recipe card with measurements and detailed instructions.

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.

Labeled ingredients for cream cheese crepe filling.

Step by step instructions

A collage of 4 photos showing how to make cream cheese crepe filling.

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!

Cream cheese crepe filling in a small brown bowl topped with a strawberry. Crepes on a plate in the background.

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).

Rolled up creped filled with cream cheese filling and topped with berries on a plate.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

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.
Pin This Recipe! SAVE THIS RECIPE
A stack of crepes with cream cheese filling and berries on top.
Print Recipe

RATE THE RECIPE

(click on the stars)

No ratings yet
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 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

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.
  • Calories = whole recipe. This is only an estimate!
Course Dessert
Cuisine American
Diet Vegetarian
Tried this Recipe? Rate the Recipe and tell us what you think in the Comments!

You Might Also Like

No Comments

Leave a Reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here