Post by @dream.lester

#nobakecheesecakefilling #philadelphiacheesecakefilling #tipsandtricks #foryoupage #fyp * 16 oz cream cheese at room temperature (two 8 oz packages) * 1/2 cup granulated sugar * 2 teaspoons vanilla extract * 1 cup heavy cream cold In a large bowl, using an electric hand mixer (or a stand mixer), mix cream cheese and granulated sugar together until smooth and well combined. Scrape the sides and mix again to ensure there are no lumps. Stir in vanilla extract. With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition. Whip 1 minute until thick and light. Scrape the sides and bottom to ensure even mixing and whip again if needed. Cover and refrigerate 2 hours to overnight, and up to 5 days. Or freeze for up to 3 months. To thaw, place in refrigerator overnight or on counter for 1 hour. When ready to use, serve in a graham-cracker crust as a traditional no-bake cheesecake, use as a dessert topping, layered parfaits, fruit dip and more!