This is a great recipe:
Cream Cheese Filling or Icing:
125 gr cream cheese
125 gr ricotta
2 tbsp unsalted butter softened
2 cups icing sugar
1 tsp vanilla essence
Bit together cream cheese, ricotta, butter and vanilla until smooth. Add icing sugar a little at a time until desired consistency. Use as filling or icing.
Hope it helps 
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I used the boxed cream cheese flavored pudding mixed with heavy whipping cream and milk.
Here's what I do:
2 small boxes of the Jello Creamcheese flavored
1 1/2 cups heavy whipping cream
1 1/2 cups milk
Whip it all together till its stiff - about 4 minutes. It gets thick as it sits.
Here is one I got from PureShugga....it is sooooooo YUMMY and easy. I just used it for filling and made it with and without the nuts & coconuts. It is great either way!!!
Riccarda's White Choc. Coconut Cream Cheese Frosting
To be used for fillings or to ice a cake - but not for decorations.
INGREDIENTS:
1/2 C Butter
2 Tsp. Vanilla
3/4 C white chocolate chips or 3 bars of Bakers White Choc.
1 pkg (8oz) Cream Cheese
3 1/2 C powdered shugga
1 C coconut
1/2 - 1 C Chopped Walnuts or Pecans
(depending on what you prefer and how nutty you prefer it)
Cream cheese & butter can be cold or room temp.
Melt white choc in microwave or on low heat in small saucepan. Pour white choc. into mixing bowl, then cream butter, cream cheese and vanilla along with the white choc. together. Add in powdered sugar until well blended. Fold in coconut and walnuts.
Use immediately to spread easier. Icing sets after a period of time. Can be refridgerated and popped in the microwave to soften if needed to spread further.
If icing is too thick to spread - add milk, water or flavoring sparingly until you reach the desired consistency.
This is a thick icing to be used for the main purpose of fillings, but I've also used it to ice cakes and then decorated them with buttercream.
This is a WONDERFUL icing - you can use the cheesecake pudding too!
It's in the recipe section on this site:
"Diabetic Icing
Serves/Yields:
Prep. Time: 30
Cook Time: 0
Category: Diabetic Cakes, Frostings
Difficulty: Easy
This icing will cover and decorate an 8-inch 2-layer round cake.`
1 pint Whipping Cream
1 box Sugar Free Pudding
16 ounces Cream Cheese
3 TBSP Splenda
Whip Whipping Cream in cold bowl until stiff (chill paddle too).
Add softened cream cheese, pudding mix and Splenda. Mix on medium speed until well blended.
Can be colored and piped.
Source: Roxanne Robillard"
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