This is the cheese filling I use for several different sweet breads and it tastes like cheesecake. Everyone loves it. Can be used to fill kolachkes, braids or even dropped in the center of chocolate cupcakes -- yummy but loaded with calories.
Great stuff! I used this to fill dark chocolate cup cakes! Mix in chocolate chips and it's great to swirl into brownies for cheesecake brownies. You can even add it to muffins! The possibilities are endless....
Read MoreThe filling was good on its own, but I dolloped it onto some danishes and it overpowered them.
Read MoreGreat stuff! I used this to fill dark chocolate cup cakes! Mix in chocolate chips and it's great to swirl into brownies for cheesecake brownies. You can even add it to muffins! The possibilities are endless....
Very tasty. I put it in devils food cake cupcakes. I wasn't sure if I had to add it to the middle of the cake batter or just drop it on top, so I did both. The stuff on top sunk to the middle & it worked great. Very easy!
I had lost my grandmother's recipe for a similar filling from what I remember this seems very close to her's. I am using it to make kolacky for Easter. By the way kolacky is spelled the way I wrote it. I still have my family recipe for that from Poland.
EXCELLENT! I used this recipe to spread on the dough of "Sweet Dinner Rolls". They were the best ever! UPDATE--This is the filling I used for the Pull-Apart Easter Blossom Bread. So Yummy!!
This is great for pastries and just to dip fruit in. Also great spread on cinnamon graham crackers!
Oh thank you Audrey! I've been searching for a cream cheese filling recipe since I had some fabulous cream cheese hamantashen in Pittsburgh, now I can make some at home!!
just as the recipe claims, this is a very versatile filling. I use it any time I have left-over cream cheese in the fridge.
Very versatile and yummy! I do reduce the total amount of sugar by 1/4 a cup in the original recipe though.
I baked this into some puff pastry with fresh blueberries. SO GOOD!
I like to add a 1/2 tsp of lemon extract to this when I put it in cheese danish.
I added just a touch more of vanilla and used it with crescent rolls for cheese danish. Definately good for its purpose. Will keep making, thanks for the post.
OH the possibilities with this recipe! Super easy and super yummy! This recipe makes a lot. I filled 3 bread braids and I FILLED them..probably could have filled 5 loaves. But I got rave reviews! Used the egg white with a little water to coat bread. Came out beautiful! I have been thinking of more ways I want to use this really great recipe!
Mmmmmmmmmm delicious! I love making berry crepes (I use the Dessert Crepes recipe) for my family from time to time. This is excellent with no necessary alterations... although if you want to change the flavor a little I have used almond flavoring instead of vanilla from time to time (depending on the berry I use). Excellent!
Just what I was looking for. This is perfect for filling all types of pastries.
I used this to make a cream cheese povitica for a friend that LOVES the Strawberry Hill version, (but doesn't love paying $20 for one small loaf!) and I haven't been able to find a recipe for it. She loves it, I love it, and so does anyone else that's tried it. If you're planning on spreading this though, you don't need to put it in the fridge, it spreads quite nicely straight out of the mixer. So if anyone dares make povitica, TRY THIS AS A FILLER!
Awesome recipe.Love it in pastries. I would be careful though, using it as a spread uncooked. Because of the egg yolk in it, it sets up the potential for salmonella.
Mmmm. It is delicious! I made it with the tart shells also found on this site and it was a match made in heaven!
I added this cheese filling to my cherry crepes, and cut half the sugar and left out the egg yolk. Still came out fantastic---thanks, Audrey!
Tastes great with the apple danish recipe on this website! I used fat free cream cheese to lighten this recipe a tiny bit and came out great!
Great recipe! Added it to my cupcakes and it turned out wonderful. If you are looking for a Low Calorie alternative it turns out well, of course not as good ;), with low fat cream cheese & splenda,rather then regular cream cheese and sugar. Thanks for the recipe!
Super delicious! For some reason I haven't been adding the egg and it's been perfect without it. Use as a filling for the Extreme Chocolate Cake recipe on this website for some heavenly cupcakes! Half the original recipe is enough to fill about 24 cupcakes.
I used Mernigue powder instead of the egg and used this recipe for cupcake filling! Turned out wonderful! Thanks for sharing!
Excellent. Cheesecake-esque filling perfect for cupcakes. Just be sure to use a dense batter so you don't end up with cheese on the bottom & cupcake on top, like I did (oops!).
I changed this to 6 servings, and made it in less than ten minutes. Other than size, I didn't change the recipe, and it is delicious! Very simple, very good.
I used this to fill chocolate muffins. FABULOUS! The egg gives it a light fluffy texture, not too dense. Will definately use again.
Tastes great! Just like cream cheese and marshmallow fluff fruit dip! I plan on using it tomorrow on a 2 layer devils food chocolate cake in the middle. I only made half a batch. I will update my review tomorrow!
I thought the filling was good tasting enough, but I think I will add a touch extra moisture next time with maybe more yolk or something. Was just a bit dry. I imagine it depends what you're baking really.
This recipe gave me a base for filling vol-au-vents and it met the goal. My changes were minor. I wanted a stronger filling, able to stand up to also using it for danish pastries, so I added a couple of large pinches of self-raising flour. I also felt it needed a touch of citrus to balance the sweet so I included a small amount of lemon zest before baking. Used ready-made puff pastry & cut out the centre, leaving a thin, deep bottom. Filled the void with the cream cheese filling, painting the edges with egg wash. Didn't sugar the edges but it could be done; I like pastries such as these without the added sweetness. Baked in a hot (200 C) oven (I'm in the UK) for approx. 15 minutes, watching frequently to ensure they neither burned nor remained dough-y. The edges raised beautifully and the filling was perfect for what I anticipated. These can be eaten warm or cold...the filling holds up. Would be good with a spoon of softened raspberry jam on top and a dollop of cream for a fancy treat. Enjoyed it a lot.
The filling was good on its own, but I dolloped it onto some danishes and it overpowered them.
So quick, so easy and sooooo good! I used it as a filling for pumpkin bread and wow it was yummy
I added a little extra vanilla but other than that it was just perfect for my pastries.
I had a german chocolate cake cave in the middle for some reason so i made this to fill in the middle and it turned out amazing a real hit only change i made was i used a little more vanilla in
Good Heavens! This recipe was absolutely divine! Easy to make, easy to love! I will definitely make this again BEFORE committing to a diet!
This is perfect for many different recipes. Great taste that was very versatile. If I needed it a little thinner I just added a bit of milk.
Very good and easy! I use this filling in my kolaches, I prefer the Bread Machine Kolache recipe on this site, so good! Thank you so much for the recipe!
I used this filling inside cupcakes. Tasted good but fell apart. Next time instead of filling cupcakes, I will make a layer cake out of it.
Cheese Filling by Pokey-turtle. However here is a little tip, if you are looking for the yummy creamy cheese middle skip the cream cheese directions from this recipe and use this: 1 tub of cheesecake filling cream cheese (the kind philadelphia has out) 1 tablespoon vanilla add either powdered sugar or regular sugar to taste. mix it all up and lay it out on saran wrap and form a long tube shape. Roll it up and freeze it until frozen solid. then when you make the muffins, fill the muffin cups 3/4 full with the batter and slice the frozen cream cheese mixture into little puck sizes and push them down into the middle of the batter. When you bake the mixture will give you that yummy cream cheese middle you were looking for... just dont eat them right out of the oven.. HOT!!
This filling is perfect. It's light and flavorful with a semi-fluffy (not slimey like some) texture. I used it to fill kolachskis for Christmas--by itself and with poppyseed filling mixed in. The "plain" ones disappeared quickly. Then they devoured the ones with the poppyseeds -- something my crew wouldn't even try before. Don't ever tell my family how easy this is to make. They think I've revealed a dormant talent in my old age. I'll have to wait for the New Year's calorie counting to meet its inevitable demise before I experiment with more uses for this wonderful stuff, but it's going to happen. This is way too good of a recipe to restrict to holidays.
This is the cream cheese danish filling I've been searching for! I paired it with a cinnamon roll danish base and Oh My Gravy! I would have taken a picture, but it got gobbled up before I could blink twice
Delicious and very basic. Instead of regular granulated sugar, I used powdered sugar so it mixes better. I used this filling for crepes, and it was very good.
First making it , I made it the way the recipe said. I made it several times after that using different extracts to give my rolls of variety. This is a great recipe.
Delicious filling! I used this recipe to make a cheese Danish. My family loved it!
I split the recipe in half because I just wanted to fill a few croissants, delicious & not too rich or sweet. Will be making them again.
https://www.allrecipes.com/recipe/24945/cheese-filling/ ... However here is a little tip, if you are looking for the yummy creamy cheese middle skip the cream cheese directions from this recipe and use this: 1 tub of cheesecake filling cream cheese (the kind philadelphia has out) 1 tablespoon vanilla add either powdered sugar or regular sugar to taste. mix it all up and lay it out on saran wrap and form a long tube shape. Roll it up and freeze it until frozen solid. then when you make the muffins, fill the muffin cups 3/4 full with the batter and slice the frozen cream cheese mixture into little puck sizes and push them down into the middle of the batter. When you bake the mixture will give you that yummy cream cheese middle you were looking for... just dont eat them right out of the oven.. HOT!!
This was beyond yummy! So simple with minimum ingredients and little effort, can't beat something that's not only delicious but fast as well. It has just the right amount of sweetness so the cream cheese shines because it's not hidden under a ton of sugar . Used it to make blueberry cheese danishes with the Gluten Free Danish recipe on this site. So good. Would definitely recommend .
I used this recipe to fill ice cream kolachkys. It came out great and so easy to make. I didn't change the recipe at all.
This is the perfect go to base for a creamy cream cheese filling!! I have used it swirled in brownies, as filling for devils food cupcakes. It also makes a fancy but easy dessert that even my 8 yr old granddaughter can throw together. Cut a square of puff pastry, add a small dollop of the filling, a few slices of scalloped apples, sprinkle with chopped walnuts before pulling up into a little purse and twisting the peak together. Bake until the pastry is puffy and golden. Absolutely perfect with a scoop of ice cream.
Very easy and really good! I sliced 2 cans of rolled pillsbury crescent dough in to 1/4 inch slices, then flattened centers and filled them with this filling. Baked at 350 for about 14 minutes. Then mixed 3/4 c powder sugar with 1 tbsp milk and 2 tbsp melted butter and glazed the danish.
Wonderful! Simple and tasty. I used it in a Mardi Gras king cake, and it was perfect.
