Strawberry Cream Cheese

Well, this isn't my first cream cheese recipe on the blog. In fact, I have 3 other ones...Blueberry, Smoky Black Pepper and also a Strawberry one! You may be thinking, then why another strawberry one? Well, all 3 of those cream cheese recipes are to die for and have been super popular with you readers, but they take about 2 days from start to finish...mostly just chilling time. But still, sometimes when I want cream cheese and if I haven't started my prep time already, then it will be a couple days before I can truly enjoy the yumminess.

Strawberry Cream Cheese

Soooo, as always, my goal is to make delicious recipes that are also easy and as much as possible, quick! So, I took my strawberry cream cheese recipe and changed it up a bit and WOW, it may even taste better and it only takes 10 minutes to make!! There is a recommended chill time, but you can still totally eat it straight out of the food processor if you wanted to. It is better after it's cold, chilled and firmed up a bit, but still incredibly yummy immediately too.



  • 28 grams FREEZE DRIED strawberries, fresh will not work so don't even attempt (I buy the Simple Truth brand 1 oz, 28g bag from Krogers but many stores sell them, just make sure you are using 28 grams)
  • 1/3 cup (85g) raw cashew butter (I make my own, see Note below or buy store-bought)
  • 1/3 cup + 2 tablespoons (115g) non-dairy plain yogurt (I use soy from the Silk brand and get it at Krogers)
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons fresh lemon juice
  • Heaped 1/8 teaspoon fine sea salt (optional, but DOES improve the flavor)


  1. Add all of the ingredients to a food processor and process until it gets wet and chunky. Scrape the sides and bottom well and process again for a couple of minutes or so until completely smooth and well mixed. I had to stop a couple of times to scrape.
  2. Add to a container and chill for a couple of hours or overnight. You can eat it right away if you like, as it is yummy and thick, but it will have the classic firm cream cheese texture after it has chilled in the fridge for awhile. Not to mention, it tastes better when chilled and firm.

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