Cream Cheese Bavarian Recipe

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.

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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