Your New Favorite Crepe Filling
This sweet cream cheese filling is light, fluffy, and just a little tangy—kind of like a no-bake cheesecake meets whipped cream. It’s perfect for dessert crepes, brunch, or even just eaten straight off a spoon (no judgment here).
- Creamy, tangy, and not too sweet
- Comes together in 10 minutes with just a few ingredients
- Holds up beautifully inside crepes
- Also great as a fruit dip or cupcake filling
- Can be made ahead and stored in the fridge
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Cream Cheese Crepe Filling
Ingredients
- 1 8 oz. package cream cheese, softened
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 teaspoons lemon juice
- 1 cup heavy cream
Instructions
- In a large bowl, beat the 1 8 oz. package cream cheese, softened, 1 1/4 cups powdered sugar, 1 teaspoon vanilla and 1-2 teaspoons lemon juice with an electric mixer until smooth and fluffy.
- In a separate bowl, beat the 1 cup heavy cream with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture.
- Refrigerate until serving.
Nutrition
Ingredient Notes & Substitutions
Cream Cheese Choices
- Full Fat Cream Cheese: I prefer full-fat cream cheese in this recipe for the richest flavor and smoothest texture. Be sure to soften it at room temperature for 30–45 minutes before mixing to avoid lumps.
- Neufchâtel cheese: lower fat and slightly tangier
- Vegan cream cheese: for a dairy-free option—look for brands with a creamy texture
- Mascarpone: sweeter and less tangy–a great choice if you’re going for a more dessert-like flavor
Heavy Cream Alternatives
If you’re short on time, you can use store-bought whipped topping, like Cool Whip. It’s less rich but super convenient. You’ll need about 2 cups for this recipe. Just be sure to thaw it in the refrigerator first. Coconut cream (chilled and whipped) works for dairy-free option.
Recipe Tips
- Whip the cream separately until stiff peaks form. Then fold it into the cream cheese mixture gently so the filling stays airy.
- Don’t skip the lemon—it balances the richness and brings everything together.
- Use it cold: Chill the filling for at least 30 minutes if you want firmer crepes or you’re using it as a cupcake or cake filling.
Making Ahead & Storing
This filling is perfect for prepping ahead:
- Refrigerator: Store in an airtight container for up to 3 days. Stir gently before using.
- Freezing: Not recommended—cream cheese and whipped cream don’t thaw well together.
Bonus: You can also make and freeze your crepes ahead of time, then fill them on the day you plan to serve.
Variations & Fun Twists
- Chocolate: Mix in 2–3 tablespoons of unsweetened cocoa powder or chocolate syrup. Or add some mini chocolate chips or shaved dark chocolate for texture.
- Berry Bliss: Swirl in a spoonful of your favorite berry jam for extra flavor and color.
- Orange: Add 1 teaspoon orange zest and swap lemon juice for orange juice.
- Tropical Coconut: Stir in 1/4 cup shredded coconut and a few drops of coconut extract.
Ways to Use It (Beyond Crepes)
While this was made for crepes, it’s great in all kinds of desserts:
- As a fruit dip for strawberries, grapes, or apple slices
- Piped into cupcakes or sandwich cookies
- Layered in parfaits with fruit and crushed cookies
- Spread between cake layers or in a dessert “lasagna”
Pair it with a drizzle of Homemade Lemon Curd or Easy Chocolate Fudge Sauce for even more flavor.
18 comments
Linda
Bonjour j’aimerais savoir si au lieu de mettre de la crème 35% si on peut mettre cool whip?????
Michele
Absolutely delicious. Topped it with fresh raspberries and a little raspberry sauce !!
Becky
Made this recipe this morning. Turned out perfect, easy and delicious! Will be making it again. Thank you