Cheesecake Sauce

I use this sauce in parfaits, on pound cake or just eat it with a spoon! There’s no reason it couldn’t be a great filling!

Cheesecake Sauce


  • Mix 8 ounces softened cream cheese with 1/2 cup sour cream. Beat well, until very smooth and creamy. Beat in 1 cup powdered sugar and a teaspoon of vanilla. Refrigerate at least 1 hour before serving.
  • I have to whisk in a little milk after this is set to get the sauce to a “pouring” consistency. Leave thick for a filling.



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