317 cream filling recipes

Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.

Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.

Four-ingredient cherry dump cake with a buttery yellow cake mix crust, two cans of cherry pie filling, and a nutty crumble topping. Served warm with ice cream.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Lighter ricotta cheesecake with a ginger graham crust, orange-scented filling, and tangy buttermilk. All the richness of a classic, without the cream cheese overload.

Cheesecake cookie bars with a buttery brown sugar shortbread crust, tangy cream cheese filling, and a crumbly streusel topping. Cut into squares for easy serving.

Fresh pear halves filled with Roquefort cream blended with white wine and cayenne. An elegant no-cook appetizer or cheese course ready in 15 minutes.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Celebration rugelach stacks three tiers of cream cheese pastry filled with walnuts, golden raisins, cinnamon, and raspberry preserves into a stunning Hanukkah or holiday centerpiece.

Mother's Christmas cheese cakes: cream cheese pastry tartlets with two fillings, one pecan-brown sugar and one coconut-vanilla. A classic holiday cookie tin stalwart.

Lemon pie with a crisp baked meringue crust, lemon curd filling, and sweetened whipped cream topping. A no-pastry dessert that's light, tangy, and completely gluten-free with a cloud-like meringue shell.

No-cook tropical stuffed pears filled with a sour cream, crushed pineapple, coconut, marshmallow, and pecan mixture. A retro fruit salad side dish ready in 15 minutes.

Mama's rhubarb pie is a heirloom double-crust dessert with a tart, juicy filling thickened just enough by flour and a beaten egg. Old-fashioned, fuss-free, and ready for ice cream.

Fresh fig appetizers two ways: prosciutto-wrapped quarters with lime and black pepper, or fig halves filled with pecan cream cheese. No-cook, elegant cocktail bites.

These buttery and flakey pastries made with flour, butter and cream cheese are filled with apricot jam, they are absolutely delightful to pop in the mouth.

French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.