Cream cheese cake (Cream Cheese Cake) with Thermomix

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8 May, 2026

Cream cheese cake (Cream Cheese Cake) with Thermomix 🍰

Has it ever happened to you that you want to prepare a cake that will impress everyone, but you don’t have hours to beat and mix?

😅 Me too! Therefore, this cream cheese cake with Thermomix It is my lifesaver in the kitchen. In just a few steps, you will achieve a smooth, creamy texture and a glaze that will have everyone asking for the recipe. In addition, it is perfect for both special celebrations and a treat at any time of the week.

What makes this recipe so special is its balance between fluffiness and moisture: thanks to the buttermilk, the cake is juicy without becoming cakey. Cream cheese frosting adds a touch of luxury that transforms any snack into a gourmet moment. Personally, I love preparing it on the weekends and surprising the family: it always disappears in the blink of an eye 😋.

Cream cheese cake (Cream Cheese Cake) with Thermomix

Why this recipe is perfect ✅

✅ Quick and easy: With Thermomix you reduce mixing and cleaning time.
✅ Amazing Texture: Creamy and juicy, without manual effort.
✅ Perfect frosting: Soft, creamy and stable for decorating.
✅ Versatile: Ideal for birthdays, snacks or last minute desserts.
✅ Comparison with traditional methods: Avoid lumps and overbeating, which usually happens when doing it by hand.
✅ Guaranteed surprise: Even those who are not a fan of cream cheese are delighted.

Ingredients explained 🥄

Cake dough:

🧀 226 g cream cheese, softened
🌻 180 ml of vegetable oil
🍬 400 g granulated sugar
🥚 3 large eggs
🍦 1½ teaspoons vanilla extract
🌾 375 g common wheat flour
🧂 15 g chemical yeast (baking powder)
🧂 1½ teaspoons salt
🥛 300 ml buttermilk

Frosting:

🧈 226 g unsalted butter, softened
🧀 226 g cream cheese, softened
🍦 2 teaspoons vanilla extract
🧂 ½ teaspoon salt
🍬 480-600 g icing sugar (adjust according to consistency)

💡 Note: You can replace the flour with whole wheat or gluten-free, and the buttermilk with milk + 1 tablespoon of lemon if you don’t have it.

Equipment and preparation 🔧

What you need:

Thermomix or similar processor
23×33 cm rectangular mold
Large bowl, spatula and whisk
Cooling rack

Previous preparation: Leave all the ingredients at room temperature (cream cheese and butter). Preheat the oven to 163°C. Grease the mold and prepare the dry ingredients in a separate bowl. This saves time and avoids surprises during baking.

Detailed step-by-step instructions 📝

1 Place the softened cream cheese in the Thermomix glass. Beat for 30 seconds at speed 4 until smooth and fluffy.

2 Add the vegetable oil and granulated sugar. Mix 1 minute, speed 4, until well combined and slightly aerated.

3 Add the eggs one by one: add the first one and mix for 10 seconds, speed 4. Repeat with the other two. Add the vanilla and mix 10 seconds at speed 3.

4 In a separate bowl, mix the flour, yeast and salt. Add the dry mixture to the glass in 3 parts, alternating with the buttermilk. Mix gently with reverse rotation, just until integrated.

5 Pour the batter into the prepared pan and smooth the surface. Bake 35-40 minutes, until a toothpick comes out with moist crumbs.

6 Let cool completely on a rack (1-2 hours). Meanwhile, prepare the glaze: clean the glass, beat butter and cream cheese for 1 minute at speed 4. Add vanilla and salt, mix for 10 seconds at speed 3.

7 Add the icing sugar little by little, beating for 20 seconds between batches until you obtain a smooth and spreadable texture. Spread over the cold cake. Refrigerate at least 30 minutes before cutting.

Pro tips and troubleshooting 🌟❌

🌟 Secrets for success

Do not overmix the flour: it keeps the cake tender.
Use buttermilk: guarantees juiciness.
Ingredient temperature: avoid lumps and mix uniformly.
Smooth the dough before baking: ensures even baking.
Cold frosting: easier to spread and hold shape.

❌ Common mistakes

Problem: Dry cake. Cause: overbaking. Solution: Check with a toothpick and remove with wet crumbs.
Problem: Runny frosting. Cause: butter too soft. Solution: Cool 10 min before spreading.
Problem: Messy cutting. Cause: cake too cold. Solution: Leave for 10-15 min at room temperature before cutting.

Variations and customizations 🔥🌱🧀

🔥 Chocolate Version: Add 50 g of cocoa powder to the dough and 100 g of chocolate chips to the glaze. Ideal for chocolate lovers.
🌱 Vegan Version: Replace cream cheese and butter with vegetable alternatives, eggs with applesauce. Perfect for vegan diets.
🧀 Gourmet Version: Add lemon zest and a splash of Cointreau-type liqueur to the glaze. Elegant for special dinners.
👶 Kids-friendly version: Mix the frosting with natural coloring and fun decorations. Ideal for children’s parties.
🍽️ Meal Prep Version: Cut into individual portions and store in airtight containers. Ready for several days.

Serve and accompaniments 🍹

Serve cold with fresh fruit topping or a little raspberry coulis. Pairs perfectly with coffee, tea or a light sweet wine. Ideal for snacks, birthdays or family celebrations. Add chopped nuts or grated chocolate as a finishing touch.

Storage 🥡❄️♨️

🥡 Storage: Store in an airtight container in the refrigerator for up to 5 days.
❄️ Freezing: Freezable up to 1 month, better without frosting.
♨️ Reheating: Take out 10 minutes before serving to cut clean.

Frequently asked questions ❓

Can I use regular milk instead of buttermilk? Yes, add 1 tablespoon of lemon or vinegar and let it sit for 5 minutes.
Can it be baked in a round mold? Yes, adjust the time according to the depth of the mold.
What do I do if the frosting is too runny? Cool for 10-15 minutes and beat again before spreading.
Can the recipe be doubled? Yes, just make sure you get a larger pan or divide into two pans.
How to cut the cake without it falling apart? Let it sit at room temperature for 10-15 min and use a hot knife.
Can I prepare the cake in advance? Yes, even from one day to the next, it maintains better texture and flavor.
Can it be done without Thermomix? Yes, by hand whisking, but it takes more time and care.

Call-to-action 🎉

Now that you know all the secrets of this cream cheese cake with Thermomixit’s time to try it! I promise you that every bite will be a guaranteed applause. Share your creation on networks and tag your friends to inspire them to try it. Don’t forget to leave your comment telling me how it turned out and save the recipe for your next desserts. And if you dare, also try our carrot cake with cheese glaze or the lemon and red fruit cheesecake to vary the flavors.

📋 Final recipe card

Name: Cream Cheese Cake
Total time: 1 hour 30 minutes approx.
Portions: 12
Difficulty: Easy

Ingredients:

🧀 226 g softened cream cheese
🌻 180 ml vegetable oil
🍬 400 g granulated sugar
🥚 3 large eggs
🍦 1½ teaspoons vanilla extract
🌾 375 g wheat flour
🧂 15 g chemical yeast
🧂 1½ teaspoons salt
🥛 300 ml buttermilk
🧈 226 g unsalted butter, softened
🧀 226 g softened cream cheese (frosted)
🍦 2 teaspoons vanilla extract
🧂 ½ teaspoon salt
🍬 480-600 g icing sugar

Instructions:

1. Beat cream cheese 30 s, speed 4.
2. Add oil and sugar, mix 1 min, speed 4.
3. Add eggs one by one and vanilla.
4. Mix flour, yeast and salt; add alternating with buttermilk with reverse rotation.
5. Pour into mold and bake for 35-40 min.
6. Let cool, prepare frosting by creaming butter and cream cheese.
7. Add icing sugar little by little and spread on cold cake.
8. Refrigerate 30 minutes before cutting and serving.

Grades: Keep buttermilk or substitute for moisture. Do not overmix the flour. Easiest frosting to spread cold.

Recipe by Jesus