Raspberry Cheesecake Filling for Cake (No Bake)
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!
Servings 12 servings
Calories 320kcal
Ingredients
Ingredients
- 1 cup freeze dried raspberries (about two 1.2 oz bags)
- 1 ½ cups heavy whipping cream cold
- 16 ounces cream cheese softened
- 2 cups confectioners sugar
- 1 tablespoon cornstarch (this keeps it more stable & is suggested when piping)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
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.
Notes
Use freeze dried raspberries, not fresh, to keep the filling thick and stable. For a more intense raspberry flavor, increase the freeze dried raspberries up to 2 cups. The filling firms up as it chills, so it is great made ahead.
Nutrition
Calories: 320kcal | Carbohydrates: 25g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 127mg | Potassium: 94mg | Fiber: 1g | Sugar: 22g | Vitamin A: 948IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 0.2mg