I have a pumpkin pie recipe that uses cream cheese as a base, to hold it together and make it creamy. I figured the same would apply if I swapped the pumpkin as a main ingredient for beetroot, apple, or pear pie filling. Citrus fruits might be a stretch because of the curdling factor, but, go ahead! I'd give the side-eye at cream cheese and coconut, but...
I also found a turtle pie recipe that blends cream cheese with peanut butter as well as chocolate.
I like mock Devonshire clotted cream with avocado. The clotted cream is basically cream cheese (which makes the clots), a cup and a half of heavy cream, vanilla to emulsify, and confectionary sugar to taste.
And then there's just straight-up cream cheese on a section of a poppy seed or sesame bagel.