Raspberry Cheesecake Filling for Cake (No Bake)
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This Raspberry No-Bake Cheesecake Filling takes just 15 minutes to prepare and a handful of simple ingredients! It is light, creamy, and perfect as a cake filling, cupcake frosting, or spooned straight from the bowl!
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Why you'll love this recipe!
This is the easiest and most delicious raspberry no-bake cheesecake filling for cakes and cupcakes! It comes together fast and works in so many desserts, just like my No Bake Cheesecake Filling and my Strawberry Cheesecake Filling, but this version is bursting with bright raspberry flavor.
- No baking required at all!
- The perfect bright, fruity filling for Valentine's Day, a birthday, or any celebration.
- You can put this filling into so many things, such as cakes, pie crusts, cupcakes, or anything you want.
- Stores perfectly and can be made in advance.
- Easily scooped into a piping bag for clean, easy piping.
Ingredients for the filling
The ingredients you will need to make this raspberry cheesecake filling consist of:
- Freeze dried raspberries: gives the filling a concentrated raspberry flavor without adding extra moisture. I used two 1.2 ounce bags from Trader Joe's.
- Heavy whipping cream: makes the cheesecake filling light and extra creamy.
- Softened cream cheese: the core ingredient in any cheesecake filling.
- Confectioners sugar: provides the perfect sweetness without the grittiness of granulated sugar.
- Cornstarch: a small amount keeps the filling more stable so that it doesn't deflate and will hold up when piping.
- Vanilla and almond extract: vanilla rounds out the flavor and a touch of almond makes the raspberry pop.
Ways to use this raspberry filling:
- Put the no bake raspberry cheesecake filling into things other than cake! You can fill a large pie crust or mini crusts, or use it as a filling or piping on top of cupcakes.
- Pipe on cakes & cupcakes: Use your favorite vanilla or gluten free chocolate cake and pipe this filling on top
- Make it vegan. For a vegan cheesecake filling, use vegan cream cheese and vegan heavy cream.
- Try other berries. Swap the freeze dried raspberries for freeze dried strawberries or a mix for a different fruity flavor.
How to Make Raspberry Cheesecake Filling
This is truly easiest and most delicious raspberry no-bake cheesecake filling for cakes and cupcakes! It comes together fast and works in so many desserts, just like my no bake cheesecake filling and my strawberry cheesecake filling, but this version is bursting with bright raspberry flavor.
- In a food processor, blend the freeze dried raspberries into a fine powder.
- Beat the cold heavy cream with a whisk attachment for 4 to 6 minutes, until medium-stiff peaks form. Do not overbeat. Transfer to another bowl and chill.
- In the now-empty mixer bowl fitted with a paddle, beat the cream cheese, vanilla, and almond extract for 2 minutes. Add the cornstarch and half the confectioners sugar, and mix. Add the rest and mix on medium for 2 minutes, scraping the bowl.
- Add the raspberry powder and mix for 2 minutes, until fully incorporated.
- Fold in the whipped cream ¼ cup at a time on low speed, just until combined.
- Refrigerate at least 30 minutes for the best spreadable consistency.
Storage & Freezing
Storage: Store the raspberry cheesecake filling in an airtight container in the refrigerator for up to 4 to 5 days. Chilling also helps it firm up to the perfect spreadable, pipeable consistency, so it is great to make a day ahead.
Freezing: You can freeze this filling in an airtight container for up to 2 months. Thaw it overnight in the refrigerator, then give it a quick stir before using to bring back its smooth texture. It won't be as airy but could be mixed with fresh whipped cream to revive it.
Frequently Asked Questions
I recommend freeze dried raspberries because they add concentrated raspberry flavor without extra moisture. Fresh and frozen raspberries contain a lot of water, which can make the filling loose and runny and prevent it from setting properly.
If you'd like to use fresh or frozen raspberries, I recommend turning them into a quick raspberry compote instead. Simply cook the raspberries in a small saucepan until they break down and thicken, then let the mixture cool completely before serving it over the cheesecake. This gives you plenty of raspberry flavor without affecting the texture or stability of the filling. Fresh raspberries also make a great topping if you'd prefer to keep things simple.
Yes. You can add up to 2 cups of freeze dried raspberries for a more intense raspberry flavor. I used 1 cup for a balanced flavor (and so that I only had to buy two bags of the freeze-dried strawberries) especially if you plan to add fresh raspberries to your dessert as well.
Slather this raspberry filling on:
I would highly recommend spreading the filling over this my easy gluten free chocolate cake or gluten free brownies and topping with fresh raspberries. It would also be incredible with my lemon drizzle cake.
You can even spread it into my No-Roll Pie Crust for an easy no-bake raspberry cheesecake, and top with whipped cream.
Raspberry Cheesecake Filling for Cake (No Bake)
Ingredients
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Instructions
- In a food processor, blend the 1 cup freeze dried raspberries into a powder.
- Beat the cold 1 ½ cups heavy whipping cream with a whisk attachment 4 to 6 minutes, until medium-stiff peaks form. Do not overbeat. Transfer to another bowl and chill.
- In the now-empty mixer bowl with a paddle, beat the 16 ounces cream cheese , 1 teaspoon pure vanilla extract, and ¼ teaspoon almond extract for 2 minutes.
- Add the 1 tablespoon cornstarch and half the 2 cups confectioners sugar, and mix. Add the rest and mix on medium 2 minutes, scraping the bowl.
- Add the raspberry powder and mix 2 minutes, until fully incorporated.
- Fold in the whipped cream ¼ cup at a time on low speed, just until combined.
- Refrigerate at least 30 minutes for the best spreadable consistency.
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