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.

Bavarian cream from

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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.

Dessert parfait cups with Bavarian cream

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.
cake with Bavarian cream filling and fruit

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.
5 from 17 votes
Prep Time 15 mins
Resting Time 2 hrs
Course Dessert


  • ¼ Ounce Powdered Gelatin (2 teaspoons)
  • 3 Tbsp Cold Water (to dissolve gelatin)
  • 12 Fluid Ounces Cream Cheese, full fat Room temperature
  • 1 Large Lemon, zest and juice (optional)
  • 4 Ounces Granulated Sugar (½ Cup plus 1 Tablespoon)
  • 16 Ounces Heavy Whipping Cream (2 Cups)


  • Sprinkle gelatin over cold water. Set aside.
  • Place room temperature cream cheese, zest and juice of one lemon, and granulated sugar in a mixing bowl and mix together until combined and no lumps of cream cheese remain.
  • Place heavy whipping cream in a separate bowl and whip to medium peaks.
  • Melt gelatin until just slightly warm. Stir into cream cheese mixture.
  • Add whipped cream to cream cheese mixture and fold until completely incorporated.
  • Place in refrigerator until ready to use for cakes, pies, parfaits, etc…


Keyword bavarian cream recipe, cake fillings, charlotte fillings, how to make bavarian cream
Tried this recipe?Let us know how it was!


  1. Andy Thomps


    5 stars
    Crazy creamy…used this for fruit parfaits in wine glasses. Looked so pretty.

  2. Beth


    5 stars
    Just looking at this has me drooling! There’s nothing better than Bavarian cream cheese. It is just so rich.

  3. Fransic verso


    This looks yummy and loves anything with strawberries. I will recommend this to my partner to try it at home. Thank you for sharing!

  4. pooja Malkani


    I have a sweet tooth so no doubt I would love this wonderful recipe. The recipe looks quite delicious and mouth watering.

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