Bavarian Cream Cheese Recipe - Filling for Pies, Cakes and Other Pastries
This Cream Cheese Bavarian recipe produces a light and airy cream. It is sturdy enough to hold up as a filling for cakes, cream pies, charlottes and dessert parfaits.
This post may contain affiliate links. Please refer to the terms page for more information.
This is my 'go-to' recipe when I want a more sophisticated option for cream cheese fillings.. The filling is less sweet and lighter than most cream cheese fillings.
I most often pair this recipe with fresh berries as cream cheese and berries are the perfect combination and result in a lovely dessert - a little tart and a little sweet. Additionally, the berries add a burst of flavor and a bit of texture to the dessert.
Tips for Making the Bavarian Cream Filling:
- I recommend watching my 3-minute video if you are new to making Bavarians. This video will visually guide you through each step in the process.
- The first step in the recipe is to dissolve the gelatin in cold water. Set the gelatin aside to gel while you start mixing the cream cheese.
- Bring the cream cheese to room temperature. Creating a smooth, lump-free Bavarian is difficult using cold cream cheese.
- This recipe uses the zest and juice of one lemon. The lemon is a nice addition when your final dessert will contain fresh berries of any kind. Vanilla, or any flavoring you desire, may be substituted for the lemon.
- Mix the cream cheese, sugar and lemon (or other flavoring) until no lumps remain.
- Whip the heavy cream to medium peaks. Once the cream is whipped properly, gently melt the gelatin/water mixture in a microwave. The mixture should be lukewarm. Pour the gelatin into the cream cheese mixture and stir until incorporated.
- Immediately fold in the whipped cream. You want to do this quickly so the gelatin does not start to set the cream cheese.
- The Bavarian may be used immediately if making parfaits. If using as a cake filling, place the Bavarian in the refrigerator for an hour or until it sets.
📋 Recipe
Cream Cheese Bavarian Mousse
This Cream Cheese Bavarian filling recipe is light and airy yet sturdy enough to hold up as a filling for cakes, cream pies, charlottes and dessert parfaits.
Equipment
- Stand Mixer or hand mixer
- Bowls, measuring cups and spoons
Ingredients
- 2 teaspoons Powdered Gelatin
- 3 Tablespoons Cold Water to dissolve gelatin
- 1 ½ Cups Cream Cheese, room temperature
- 1 Large Lemon, zest and juice (optional)
- ½ Cup Granulated Sugar
- 2 Cups Heavy Whipping Cream
Instructions
- Sprinkle gelatin over cold water. Set aside.2 teaspoons Powdered Gelatin, 3 Tablespoons Cold Water
- Place the cream cheese, lemon zest, lemon juice, and granulated sugar in a mixing bowl. Using your paddle attachment, mix together until smooth and creamy, with no lumps remaining (approximately 3 minutes). Scrape down sides of bowl as needed.1 ½ Cups Cream Cheese, room temperature, 1 Large Lemon, zest and juice, ½ Cup Granulated Sugar
- Place heavy whipping cream in a separate bowl and whip to medium peaks.2 Cups Heavy Whipping Cream
- Melt gelatin until just slightly warm. Stir gelatin into cream cheese mixture.
- Add the whipped cream to the cream cheese mixture. Gently fold it in until fully combined and no streaks remain. Be careful not to deflate the whipped cream as you fold.
- Place in refrigerator until ready to use for cakes, pies, parfaits, etc...
Video
Nutrition
Calories: 1084kcalCarbohydrates: 47gProtein: 14gFat: 97gSaturated Fat: 59gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gCholesterol: 294mgSodium: 406mgPotassium: 351mgFiber: 1gSugar: 43gVitamin A: 3865IUVitamin C: 20mgCalcium: 226mgIron: 1mg
Tried this recipe?Let us know how it was!
Kristy says
You made this recipe look so easy and doable! The video really helps. Your cake is beautiful!
JAZZIE says
Yup! Great for fruit parfaits
Andy Thomps says
Crazy creamy...used this for fruit parfaits in wine glasses. Looked so pretty.