Cream cheese
A soft, mild, spreadable fresh cheese made from milk and cream, the base of cheesecake and cream cheese frosting.
- Baking ingredients and additives
In the US, cream cheese must contain at least 33% milkfat and no more than 55% moisture. Block cream cheese is firmer and is preferred for baking; whipped and tub versions contain more air and water and can make cheesecakes and frostings too soft.
For smooth, lump-free batters, cream cheese should be softened to room temperature and beaten before other ingredients are added.
Bake it at VanillaGoods
- RecipeVanilla cream cheese filling
- RecipeStrawberry cream cheese filling
- RecipeRaspberry cream cheese filling
- Baking Academy lessonClassic vanilla layer cake 1 mixing a vanilla butter cake batter
- Dessert BuilderCarrot cake with cream cheese frosting
Tools for this
KitchenAid Artisan 5-Qt Stand MixerDoes the beating and kneading for you, hands-free.See it on Amazon
Hiware 9-Inch Springform PanUnlock the side and lift away: clean cheesecake edges every time.See it on Amazon
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that help with this technique.
Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- 21 CFR 133.133 -- Cream cheese, U.S. Government Publishing Office / Office of the Federal Register (eCFR)
- Cheesecake! It's What's for Dessert!, Iowa State University Extension and Outreach (AnswerLine)
- Start Planning Christmas Desserts with Cheesecake, University of Arkansas System Division of Agriculture, Cooperative Extension Service
- Cream cheese (Q426337), Wikidata