Vanilla Cream Cheese Filling 1 (8 - ounce) package cream cheese, softened 4 cups milk 3 (3 - ounce) packages instant vanilla pudding mix 1 (16 - ounce) container whipped topping
Cake made from puff pastry with
vanilla cream cheese filling and topped with chocolate drizzle.
Not exact matches
This cake push - pop is
filled with orange -
vanilla cake, cranberry - cherry mousse, white pearls,
cream cheese buttercream, and topped with holiday sprinkles.
Crescent roll dough is
filled with
vanilla cream cheese, tart cranberry sauce and a drizzle of sweet icing.
For
Filling: Beat
cream cheese, powdered sugar, butter and
vanilla extract in small mixer bowl until smooth.
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block
cream cheese — softened 3 — 4 tablespoons powdered sugar (depends on how sweet you want the
filling) 1 teaspoon
vanilla extract (or use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry.
- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and
vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes -
Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the
cream cheese frosting
Filled with
cream cheese and coated with
vanilla icing, Bree Hester's (of Baked Bree) king cake is divine.
For the
filling: In a large mixing bowl, beat together the
cream cheese, pumpkin, sugar, and
vanilla until smooth.
Filling: 2 cups Pumpkin Puree 5 Tablespoons Coconut Butter, softened or Vegan
Cream Cheese, softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure
Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
For the
Cream Cheese Icing... In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T.
Cream Cheese Icing... In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T
Cheese Icing... In the same bowl that you used for the cinnamon
filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces
cream cheese 1 tsp vanilla 4 T.
cream cheese 1 tsp vanilla 4 T
cheese 1 tsp
vanilla 4 T. milk
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted)
Filling: 3 - 8 oz pkgs
Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl
Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice
cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
cream topping 1/2 C. hot fudge ice
cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
For the Cheesecake
Filling 8 oz
cream cheese, softened 1 egg 1/3 c sugar 3 Tbsp flour 2/3 cup pumpkin puree 1/2 tsp
vanilla 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/4 tsp fresh nutmeg 1/3 cup salted caramel sauce (homemade or store - bought)
Cheesecake
Filling 1 cup of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks) of
cream cheese, at room temperature 4 oz (1/2 cup) mascarpone
cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour
cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon
vanilla extract
For the
filling: Meanwhile, combine the
cream cheese, sour
cream, granulated sugar,
vanilla and lemon zest in the clean mixer bowl and beat on medium - high until smooth.
For the
Filling: 8 ounces
cream cheese (room temperature) 1 egg + 1 egg yolk 1 tablespoon yogurt 3 tablespoons sugar 1 cup fresh peaches, chopped and pureed (reserve 1/2 cup for serving) 2 tablespoons flour 1 tablespoon
vanilla extract
Cream cheese filling: in a bowl of an electric mixer put cheese, powdered sugar, vanilla, pudding powder and heavy cream and whip on high speed until creamy and st
Cream cheese filling: in a bowl of an electric mixer put
cheese, powdered sugar,
vanilla, pudding powder and heavy
cream and whip on high speed until creamy and st
cream and whip on high speed until creamy and stable.
PIE
FILLING: 2 cups heavy
cream, whipped and divided 3 tbsp sugar 1 tsp
vanilla extract 1 3.4 oz box instant
vanilla pudding 1 cup cold 2 % milk 8 oz
cream cheese (room temperature) 14 oz sweetened condensed milk 4 - 5 ripe bananas 1/2 cup toasted coconut or sliced almonds
Filling 1/2 cup (4 ounces or 115 grams)
cream cheese, softened 2 tablespoons (1 ounce or 30 grams) unsalted butter, softened 1/3 cup (40 grams) powdered or confectioners» sugar 1/2 cup (130 grams) creamy peanut butter (I use Skippy but think a more natural one would work just fine here) 1/4 teaspoon coarse or kosher salt 1/2 teaspoon
vanilla extract
Make the
filling: In a large bowl, beat the
cream cheese, butter, sugar, peanut butter, salt and
vanilla together until fluffy with an electric mixer or with good elbow grease, a big whisk.
Make the
filling: In a food processor, combine the vegan
cream cheese, tofu, powdered sugar,
vanilla, and lemon zest and blend until creamy.
This Banana Bread Coffee Cake is riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy
cream cheese filling all showered with Cinnamon Walnut Streusel and
Vanilla Drizzle!
Make
filling and bake cake: Beat
cream cheese with an electric mixer until fluffy and add eggs, one at a time, then
vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
For whipped
filling, in bowl combine vegan whipping
cream,
cream cheese, powdered sugar, and
vanilla.
To make the
filling add
cream cheese, sugar, eggs and
vanilla extract to the food processor and pulse about a minute until creamy and well mixed.
Filling 12 ounces
cream cheese, softened 1 cup granulated sugar 2 teaspoons grated lemon peel 1/4 teaspoon
vanilla extract 3 large eggs
ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour
cream 1/3 cup water 2 teaspoons
vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray
FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated sugar 1 teaspoon
vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package
cream cheese (softened) 2 large egg yolks 1 teaspoon
vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
To prepare
filling: In a large bowl, with a handheld electric mixer set on medium speed, beat
cream cheese, condensed milk, sugar, baking soda, bakingpowder, cornstarch, lemon juice, lemon rind (if used), and
vanilla.
for the
filling: 1/2 cup whipping
cream 1/3 cup + 2 teaspoon sugar, divided 20 ounces
cream cheese (2 1/2 blocks) 1 jar Reese's peanut butter chocolate spread (13 ounces) 2 teaspoons
vanilla 1 cup Reese's peanut butter cups, chopped
For the
Filling: 1 (8 - ounce) package
cream cheese, softened 5 tablespoons unsalted butter, softened 1 1/2 cups powdered sugar 1 tablespoon pure
vanilla extract 1 teaspoon molasses 2 1/2 teaspoon pumpkin pie spice 1 (15 ounce) can pumpkin puree
For the
Filling: 24 ounces
cream cheese, softened at room temperature 1 1/4 cups creamy peanut butter 1/2 cup granulated sugar 1 14 - ounce can sweetened condensed milk 4 large eggs, at room temperature 1 tablespoon pure
vanilla extract 1/4 teaspoon salt 12 fun size snickers, finely hopped
Almond Cake with
Cream Cheese, Ganache and Fresh Strawberry
Filling,
Vanilla Buttercream Icing and Pink Poured Fondant
Make the
cream cheese filling by beating the
cream cheese, sugar,
vanilla and egg yolk together in a small bowl until evenly blended.
The
cream cheese filling in this candy cane shaped danish can be flavored with
vanilla or a blend of
vanilla and almond extracts.
Filling 1 cup guava paste 1/2 cup fresh lemon juice 2 pounds
cream cheese, at room temperature 2 cups granulated sugar 4 extra-large eggs 2 teaspoons
vanilla extract 1 tablespoon grated lemon zest
Ingredients: 1 1/2 cups graham cracker crumbs 3 tablespoons granulated sugar 1/3 cup butter, melted 3 (8 - ounce) packages
cream cheese, softened 1 cup granulated sugar 3 large eggs 1 teaspoon
vanilla extract 1 (21 - ounce) can blueberry pie
filling Procedures: Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter in a medium bowl.
Crust 14 oreo cookies ground into crumbs 2 tbsp white sugar 1 tsp cocoa powder 1/2 cup melted butter
Filling 32oz (4 pkgs Philadelphia)
cream cheese at room temperature 1/2 cup white sugar 1 tbsp
vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 °F.
Caramel
Cream -
Cheese Filling 400g Philadelphia
Cream Cheese 250g Mascarpone 300g salted caramel sauce 4 tablespoons icing sugar 1 teaspoon
vanilla bean paste
For the
filling: Beat
cream cheese, egg, sugar, and
vanilla extract together until smooth and creamy, it should take you two or three minutes.
Cream Filling: Beat cream cheese, sweetener and 1 tsp of the vanilla with electric mixer on medium speed until well ble
Cream Filling: Beat
cream cheese, sweetener and 1 tsp of the vanilla with electric mixer on medium speed until well ble
cream cheese, sweetener and 1 tsp of the
vanilla with electric mixer on medium speed until well blended.
CAKE: 6 TBS coconut oil or butter, softened 1 1/2 cups blanched almond flour 1 tsp baking powder 1/2 tsp Celtic sea salt 3/4 cups SWERVE (or erythritol) 1 tsp stevia glycerite 4 eggs 1 tsp
vanilla extract
FILLING: 2 (8 oz) pkg
cream cheese, softened (or coconut
cream if dairy allergy) 1/4 cup SWERVE (or erythritol) 1 tsp stevia glycerite 2 tsp
vanilla, divided CHOCOLATE ICING: 2 TBS butter or coconut oil 1 oz unsweetened baking chocolate 10 TBS heavy
cream (or coconut milk if diary allergy) 1/4 cup confectioner SWERVE (or erythritol) 1 tsp stevia glycerite
for the
filling: 8 ounces
cream cheese 3/4 cup brown sugar 1 cup pumpkin puree 1 egg 1 teaspoon
vanilla 1 tablespoon flour 2 tablespoons sour
cream
For the
filling: ▪ 3 packages (8 ounces each)
cream cheese, at room temperature ▪ 2 tablespoons all purpose flour ▪ Good pinch of table salt ▪ 1 1/3 cups (9 3/8 ounces) granulated sugar ▪ 3/4 cup sour
cream, at room temperature ▪ Seeds scraped from 3 large
vanilla beans or 4 teaspoons pure
vanilla extract or paste ▪ 4 large eggs, at room temperature
FILLING: 3/4 cup whole milk ricotta
cheese (drained overnight w / cheesecloth & squeezed dry) 3/4 cup mascarpone
cheese (or
cream cheese) 1/4 cup Swerve (or stevia glycerite to taste) 1/2 tsp
vanilla 1/2 tsp ground cinnamon A pinch of salt
For the
filling: 1 (8 ounce) package
cream cheese, softened 1/4 cup white sugar 1/2 teaspoon
vanilla extract 3/4 cup sliced fresh strawberries, mashed 1 cup heavy whipping
cream 1/4 cup confectioners» sugar 1/4 cup sliced fresh strawberries
Filling: Beat the
cream cheese, butter, and
vanilla extract until light and fluffy.
For the
filling, beat
cream cheese, granulated sugar, coffee granules, cocoa and
vanilla in large bowl on medium speed of electric mixer until smooth.
Along with the
cream cheese, the
filling is made with sweetened condensed milk, freshly squeezed lemon juice, lemon zest (outer yellow skin of lemon) and pure
vanilla extract.
Peanut Butter
Cream Cheese Filling 3 (8 - ounce) packages cream cheese, softened 1 (14 - ounce) can sweetened condensed milk 4 large eggs 2 teaspoons vanilla extract 1 (10 - ounce) package peanut butter chips, melted 1 cup miniature semisweet chocolate
Cream Cheese Filling 3 (8 - ounce) packages cream cheese, softened 1 (14 - ounce) can sweetened condensed milk 4 large eggs 2 teaspoons vanilla extract 1 (10 - ounce) package peanut butter chips, melted 1 cup miniature semisweet chocolate
Cheese Filling 3 (8 - ounce) packages
cream cheese, softened 1 (14 - ounce) can sweetened condensed milk 4 large eggs 2 teaspoons vanilla extract 1 (10 - ounce) package peanut butter chips, melted 1 cup miniature semisweet chocolate
cream cheese, softened 1 (14 - ounce) can sweetened condensed milk 4 large eggs 2 teaspoons vanilla extract 1 (10 - ounce) package peanut butter chips, melted 1 cup miniature semisweet chocolate
cheese, softened 1 (14 - ounce) can sweetened condensed milk 4 large eggs 2 teaspoons
vanilla extract 1 (10 - ounce) package peanut butter chips, melted 1 cup miniature semisweet chocolate chips
Filling 5 (8 - ounce) packages
cream cheese 1 1/4 cups granulated sugar 5 large eggs 1 teaspoon
vanilla extract 1/2 cup semi-sweet chocolate chips 1 teaspoon water 1 teaspoon instant coffee granules 1 (16 - ounce) jar maraschino cherries, chop half of the cherries finely and leave the other half whole.