Strawberry Cream Cheese - Easy & Vegan!

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This vegan strawberry cream cheese will be your new go-to spread for everything from morning bagels to cupcakes and even pancakes! Made with just 4 simple ingredients, it’s rich, creamy, fruity, and totally dairy-free. It’s super quick and easy to whip up and seriously delicious!

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If you’re anything like me, you’d always be on the hunt for a new sweet and creamy spread – good news to you! This vegan strawberry cream cheese recipe checks all the boxes. It’s smooth, creamy, rich, and bursting with juicy strawberry flavour. And it takes just a few minutes and a food processor to whip up! This vegan cream cheese recipe is perfect to spread on toasted bagels or simple toast, dollop on pancakes, or even on cupcakes as a frosting! This dreamy spread will be a total winner in your kitchen. Oh, and did I mention? It’s made with just 4 ingredients, and can be made with 3 ingredients if you want to cut the sweetness.

Recipe overview – why you’ll love this vegan strawberry cream cheese recipe

Level: Super easy
Taste: Juicy strawberry
Texture: Rich and creamy

Diet: Plant-based, dairy-free, no eggs, soy-free, gluten-free
Time: 5 mins
Occasion: Breakfast, dessert, picnic, snacks, home parties

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Freeze-dried strawberries: For this recipe, I used freeze-dried strawberries instead of fresh ones to keep the consistency creamy and not runny. It packs a juicy strawberry flavour and vibrant red colour without extra moisture. If you cannot find freeze-dried strawberries, you can use freeze-dried raspberries or a thick strawberry jam. If using jam, adjust the amount of your jam and icing sugar to balance the sweetness.

Vegan cream cheese: The base of this recipe is vegan cream cheese. I used the one from Philadelphia, it’s been my go-to vegan cream cheese since I moved back to the UK! It creates the classic tangy, cheesy flavour, and the texture is spot on. That said, you can use your favourite store-bought vegan cream cheese brand.

Cashew butter: I also added some cashew butter to add a rich, nutty taste with a creamy texture. If you are avoiding nuts, you can substitute with almond butter or use sunflower seed butter for a nut-free version.

Icing sugar: I added some icing sugar to sweeten the cream cheese and make the texture smooth without grain. If you want more wholesome sweetness, maple syrup or agave can be used for a refined sugar-free option, but the texture may be softer and can be runny.

If you don’t want any sweetness in the cream cheese though, you can omit the icing sugar entirely.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Food processor: A high-speed food processor is all you need for this recipe! I have one from Ninja, it helps blend everything into a silky-smooth, fluffy strawberry cream cheese.

Silicone spatula: Silicone spatula is perfect for scraping down the sides of your food processor as the cream cheese tends to stick quite a bit.

Airtight container: Use an airtight container to store leftovers and keep your cream cheese fresh in the fridge. I have ones from Kilner, I adore their jars and containers!

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan strawberry cream cheese

Step 1: Simply add everything to the food processor and blend

This recipe is going to be one of the best and easiest ones you will ever make! So let’s get started. Pop the cashew butter, vegan cream cheese, icing sugar, and freeze-dried strawberries into your food processor.

Now process everything until the mixture is completely smooth, creamy, and beautifully pink. Scrape down the sides a couple of times to get everything evenly incorporated. That’s it! It should take about 3 to 5 mins.

Step 2: Chill (optional)

You can use it right away or chill in the fridge for 30 to 60 mins to firm it up before spreading on bagels and toast. If using it as a frosting for a cake or cupcakes, then I recommend chilling at least 60 mins in the fridge to make the frosting process easy. Enjoy!

Serving tips and ideas

The simple way to use this strawberry cream cheese is as a spread on toasted bagels or sourdough bread. It was really nice on digestives too!
Use a piping bag and a star tip to frost cupcakes and decorate cakes!
You can use it as a dip for fruit slices or crackers at a home party. It would be great on pancakes or waffles too.
Fill an ice cube tray with the strawberry cream cheese and pop it in the freezer for 6 hours to overnight to make no-bake bite-sized strawberry cheesecake!

Expert tips and tricks

Use room temperature ingredients

Let your cream cheese and cashew butter sit out for a bit before blending everything in a food processor. Letting it come to room temperature helps everything mix smoothly and easily.

Adjust the sweetness to taste

I liked the amount of icing sugar I added to the cream cheese, it was a nice balance of sweet and tart. But feel free to taste during the blending step and add more icing sugar if you prefer it sweeter!

How to store

Room temperature: I do not recommend keeping this recipe at room temperature. Always store in the fridge to keep it fresh and for food safety.

Refrigerator: The Fridge is the best storage option for this recipe! Store it in an airtight container and keep it refrigerated for up to 2 to 3 days. Use straight from the container, no need to bring it back to room temperature.

Freezer: You can freeze it for up to 1 to 2 months in a sealed, freezer-friendly container. Thaw it in the fridge overnight and blend it again in a food processor or with a fork to make it smooth and creamy again.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Can I use this as a frosting for cakes or cupcakes?

Absolutely! You might want to add a little more icing sugar if you find it not sweet enough, but otherwise, it can be used as a frosting for any cakes and cupcakes! Try frosting strawberry cupcakes, or simple vanilla cake.

Is this spreadable straight from the fridge?

Yes, you can use the strawberry cream cheese right after blending in a food processor or after chilling in the fridge. If it feels a little firm, let it sit at room temperature for 5–10 minutes and give it a quick stir with a fork to soften it.

Why is my cream cheese mixture too soft?

You may have over-blended, or the cream cheese may have been too warm when blending. Ensure that the cream cheese is slightly softened but still cold to the touch, and if it became runny, pop it in the fridge to firm up, or blend in a little extra freeze-dried strawberry or icing sugar to thicken.

Can I colour it more pink?

If you want an extra pop of pink, you can add a pinch of beetroot powder or pink pitaya powder for a natural red colouring or use plant-based red or pink food colouring. Totally optional, but it makes it extra pretty for sure!

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

Want more recipes like this?

Try my other delicious strawberry and dessert recipes you might enjoy!

Visit the dessert page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

Recipe Card