This Strawberry No-Bake Cheesecake Filling takes just 15 minutes to prepare and 5 ingredients—freeze dried strawberries, cream cheese, powdered sugar, heavy cream and vanilla. It’s 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 strawberry no-bake cheesecake filling for cakes and cupcakes on the internet! It's easy to make and can be used in so many different desserts, similar to my No Bake Cheesecake Filling, but this version is strawberry flavored.
Layer this cheesecake filling between any two cakes, my favorites being chocolate or vanilla! I'd highly recommend spreading the filling over this easy Chocolate Cake and topping with fresh chopped strawberries. You can even spread it into my No-Roll Pie crust for an easy no-bake strawberry cheesecake, and top with whipped cream!
I love this recipe and I think you will too because:
- No baking required at all!
- The perfect refreshing strawberry dessert for Memorial Day, 4th of July or any summer day!
- You can put this filling into 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 easy piping
Ingredients for the filling
The ingredients you will need to make this strawberry cheesecake filling consist of:
- Freeze Dried Strawberries - Gives the filling the sweet strawberry flavor without altering the texture.
- Heavy whipping cream - The whipping cream makes the cheesecake filling light and extra creamy.
- Softened Cream cheese - Cream cheese is surely the core ingredient in a cheesecake filling.
- Confectioners sugar - Provides the perfect sweetness without the grittiness of granulated sugar.
- Vanilla - Vanilla adds necessary flavor!
Ingredient swaps & substitutions
I wouldn't change much of this recipe, but here are some helpful tips -
- Put the no bake strawberry cheesecake filling into things other than cake! You can fill a large pie crust or mini crusts. Use as a filling or piping on top of cupcakes.
- No bake cheesecake filling for cupcakes. Use your favorite vanilla or chocolate cupcake base and pipe this delicious filling on top!
- Make it vegan - For a vegan cheesecake filling recipe, use vegan cream cheese and vegan heavy cream!
Instructions
Step 1: Blend the freeze dried strawberries in a (mini) food processor until pulverized and sandy. Set aside.
Step 2: In a stand mixer with a whisk attachment, beat heavy cream to medium-stiff peaks. Scoop out into a different bowl and wipe out the mixer bowl for Step 3.
Step 3: Beat cream cheese and vanilla extract in the now-empty mixer bowl.
Step 4: Beat in the confectioners sugar in 2 additions until well combined, about 2 minutes.
Step 5 & 6: Add the blended freeze dried strawberries to the cream cheese mixture. Mix until well combined.
Step 7: On low speed, beet in the whipped cream ¼ at a time until well combined. Fold all together with a rubber spatula at the end to make sure everything is well combined.
Step 8: Transfer cheesecake filling to a bowl, cover directly with plastic wrap and refrigerate until ready to use.
Refrigeration
- Refrigerate the cheesecake filling for 4-5 days with plastic wrap covering the bowl.
- I'd recommend keeping a filled pie crust in the fridge with the filling for no more than 2 days before serving for best results, otherwise it can make the crust soggy.
Freezing
- I would not recommend freezing the filling on its own. Use the fridge to help firm up the filling (not the freezer)!
- You can freeze an assembled cake or filled pie crust though! Wrap whatever you are freezing in a few layers of plastic wrap and then place into a freezer-safe ziplock bag.
- You can freeze the no bake cheesecake for 2-3 months for best results. Simply thaw in the refrigerator overnight or for 6-8 hours and serve.
Recipe FAQ’s
Yes! I would recommend adding up to 2 cups of freeze dried strawberries to this recipe for maximum strawberry flavor. I opted to include 1 ½ cups in this recipe for a more mild strawberry flavor, since you may end up adding fresh strawberries to the dessert recipe anyways!
No bake cheesecake firms up in the fridge, and baked cheesecake firms up in the oven. Because the no bake version doesn’t get baked, it does not contain eggs.
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Strawberry Cheesecake Filling for Cake (No Bake)
Print Pin RateEquipment
- 1 mini food processor mini is ideal
- 1 Electric Mixer handheld or stand mixer
Ingredients
- 1 ½ cups freeze dried strawberries
- 1 ½ cups heavy whipping cream cold from the fridge
- 16 ounces cream cheese block softened at room temperature
- 2 cups confectioners sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a food processor, blend the freeze dried strawberries into a powder.
- Beat heavy cream in an electric stand mixer fitted with a whisk attachment (or into a large bowl with a handheld electric mixer). Beat for 4-6 minutes until medium-stiff peaks form. Be careful not to overheat otherwise it can turn into butter.
- Transfer the whipped cream to another large bowl and set aside in the fridge.
- In the now-empty bowl of an electric mixer (from before) with a paddle attachment, beat the cream cheese and vanilla extract for 2 minutes.
- Add half the confectioners sugar and mix until combined. Add the remaining confectioners sugar and mix on medium speed for 2 minutes. Scrape down the sides of the bowl as needed.
- Add the blended strawberry powder to the cream cheese mixture and mix for 2 minutes, scraping down the sides of the bowl a few times to ensure everything is incorporated.
- Carefully add in ¼ cup of the whipped cream at a time into the cream cheese mixture and mix on low speed or fold with a spatula, just until combined.
- Refrigerate the filling for at least 30 minutes for best spreadable consistency for a cake.
Notes
- This recipe yields approx. 4 ½ cups of filling! Enough to frost 12-15 cupcakes, fill a pie crust, pipe into fruit & cake parfaits, use as a filling between cookies, or fill the inside and ice the outside of a 2-layer cake.
- To fill a pie crust - Spread the filling into a pre-baked crust and set in the fridge for 3-5 hours before slicing.
- You can store this filling in the fridge for up to up to 5 days.
- This recipe can be made dairy free & vegan using a vegan whipping cream alternative and vegan cream cheese.
Richard says
Creamy and delicious! Definitely a go to if you love strawberries!