Strawberry Cheesecake Filling for Cake (No Bake)

5 from 6 votes

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Servings servings

Calories 335kcal

Author Dalya Rubin

In a food processor, blend the 1 ½ cups freeze dried strawberries into a powder.
Beat 1 ½ cups heavy whipping 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 16 ounces cream cheese block and 1 teaspoon pure vanilla extract for 2 minutes.
Add half the confectioners sugar (1 cups confectioners sugar) and mix until combined. Add the remaining confectioners sugar (1 cups 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.

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.