I recently made a batch of this exquisite Cream Cheese Buttercream, and it quickly became my favorite twist on classic cake treats. The luxurious blend of cream cheese, butter, and cocoa creates a velvety, indulgent frosting with a surprising almond finish. I love sharing it with family and friends for special moments.

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I’ve always been fascinated with creating something unique yet simple, and this Chocolate Cheesecake Frosting is one of those recipes that blew my mind the first time I tried it. Mixing 8 oz of softened cream cheese with 1/2 cup of unsalted butter really gives the texture a richness that’s perfect for cupcakes or cakes.

I blend in 2 cups of sifted powdered sugar and 1/2 cup sifted unsweetened cocoa powder until it looks smooth enough to pipe beautifully. I then add 1-2 tbsp heavy cream to adjust the consistency and a subtle 1/4 tsp of almond extract that really makes the chocolate taste pop.

This cream cheese buttercream style frosting is a chocolate lover’s dream, almost like biting into a slice of whipped chocolate cheesecake. Its flavor is bold yet balanced which makes it stand out as one of the best frosting recipes I’ve ever made.

Enjoy creating your own masterpiece!

Why I Like this Recipe

I love how creamy this frosting turns out because the cream cheese and butter really blend together to create a smooth, rich texture that makes every bite feel indulgent.

I also really appreciate the hint of almond extract that amps up the chocolate flavor in a surprising way without being too overpowering.

Another reason I dig this recipe is its simplicity – mixing all the ingredients is straightforward and it pipes beautifully onto cupcakes or cakes, making my baking projects fun and not too much work.

Plus, this frosting has that unique whipped chocolate cheesecake vibe that just reminds me of my favorite desserts, which always puts a smile on my face when I see it on my treats.

Ingredients

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8 oz cream cheese: creamy, tangy and full of subtle protein; adds a velvety texture.
1/2 cup unsalted butter: rich flavor; imparts smooth richness and perfect mouthfeel.
2 cups powdered sugar: sweet fine powder; dissolves fast for a silky smooth consistency.
1/2 cup unsweetened cocoa powder: intense and bitter chocolate flavor; packs antioxidants.
1-2 tbsp heavy cream: cools texture; adds rich fat for a balanced consistency.
1/4 tsp almond extract: powerful nutty note; a little really goes a long way.

Ingredient Quantities

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar, sifted

1/2 cup unsweetened cocoa powder, sifted

1-2 tbsp heavy cream (adjust for consistency)

1/4 tsp almond extract (a little goes a long way!)

How to Make this

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1. Start by placing the 8 oz of softened cream cheese and 1/2 cup unsalted butter in a large bowl and beat them together until theyre nice and creamy.

2. Sift 2 cups powdered sugar and 1/2 cup unsweetened cocoa powder into a separate bowl to get rid of clumps.

3. Gradually add the sifted sugar and cocoa blend to your cream cheese and butter mixture while mixing on a low speed so everything mixes evenly.

4. Once you’ve added all the dry ingredients, increase the mixer speed a bit and beat for another minute or so until the frosting is completely smooth.

5. Pour in 1-2 tbsp of heavy cream slowly, starting with one tablespoon, and continue mixing until you reach your desired consistency.

6. Stir in 1/4 tsp of almond extract carefully because a little goes a long way when it comes to flavor.

7. Give the mixture a final mix to ensure all ingredients are well combined and it looks light and fluffy.

8. Use a spatula to scrape the frosting into a piping bag, or you can simply spread it onto cupcakes or cakes using a knife. Enjoy your delicious chocolate cheesecake frosting!

Equipment Needed

1. A large mixing bowl for beating the cream cheese and butter
2. A hand mixer or stand mixer with beaters
3. A sifter plus a separate bowl for the powdered sugar and cocoa powder
4. Measuring cups and spoons for accurate ingredient portions
5. A spatula to scrape and mix the frosting
6. A piping bag (or a knife to spread the frosting on cupcakes or cake)

FAQ

Can I use lowfat cream cheese?

Yeah, you can but lowfat cream cheese might change the texture a bit so it might be slightly less creamy.

How do I adjust the consistency if the frosting seems too thick?

If its too thick, add a small amount of heavy cream one tablespoon at a time until you reach your desired consistency.

Can I use salted butter instead of unsalted?

You can use salted butter but it might change the flavor so its best to use unsalted to get a more balanced taste.

Should I sift the powdered sugar and cocoa powder?

Yes, sifting the powdered sugar and cocoa powder helps avoid lumps and gives your frosting a smoother texture.

How do i store the frosting if i dont use it all right away?

Store any leftover frosting in an airtight container in the fridge. Just let it come back to room temperature and stir it up a bit before using.

Chocolate Cheesecake Frosting Recipe Substitutions and Variations

If you’re out of cream cheese, try using mascarpone cheese or even a mix of ricotta and a bit of sour cream for a tangy twist.
If you dont have unsalted butter, margarine works fine, or you could use coconut oil if you like a hint of its flavor.
Powdered sugar can be swapped with confectioner’s sugar; just make sure to sift it to remove any lumps.
You could use Dutch-processed cocoa powder instead of unsweetened cocoa powder if you’re after a mellower chocolate flavor.
Heavy cream can be replaced by mixing whole milk with a teaspoon of melted butter per half cup to thicken things up.

Pro Tips

1. Make sure your cream cheese and butter are at room temp before you start mixing cause if they’re too cold, you’ll end up with lumps that make the frosting not as smooth.
2. Always sift your powdered sugar and cocoa really well to get rid of any clumps otherwise you might end up with bits in your frosting.
3. Add the heavy cream slowly, a little at a time, and mix after each addition. This way you can achieve the perfect consistency without making it too runny or too thick.
4. When you stir in the almond extract be careful not to overmix because you only need a little to get that subtle flavor even though it packs a punch.