Whenever I bake a cheesecake, I’m reminded of my grandma’s kitchen.
The air would be filled with the warm scent of fresh strawberries she picked that morning.
Those days were simpler, and honestly, cheesecake tasted better when you knew it came with a side of love.
So today, I’m bringing that same homemade magic—except this time, it’s gluten-free and totally easy to whip up at home!
Tips and Variations
- Crust Swap: Don’t have graham crackers? Use gluten-free digestive biscuits or almond flour mixed with butter and a little sugar.
- Dairy-Free Version: Use plant-based cream cheese and sour cream. Works like a charm!
- Berry Twist: Swap out strawberries for blueberries or raspberries if you’re feeling adventurous.
Serving Suggestions
Slice it up and serve chilled, topped with a dollop of whipped cream. Add a sprig of mint for some extra color if you’re feeling fancy. This cheesecake pairs wonderfully with a hot cup of coffee or a light herbal tea.
Gluten-Free Strawberry Cheesecake
- Total Time: 1 hour 20 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
A creamy, smooth cheesecake topped with fresh strawberries, perfect for a sweet treat that’s easy on the gluten-sensitive tummy.
Ingredients
Crust
- 1 ½ cups gluten-free graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Filling
- 3 (8 oz) blocks cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tbsp cornstarch
Topping
- 1 ½ cups fresh strawberries, hulled and sliced
- 3 tbsp strawberry jam (or any fruit preserves)
- 1 tbsp water
Instructions
- Make the Crust:
Preheat your oven to 325°F. In a mixing bowl, stir together the gluten-free graham cracker crumbs, melted butter, and sugar until everything looks like wet sand. Press the mixture into the bottom of a 9-inch springform pan, making sure it’s even. Bake for 10 minutes, then set it aside to cool. - Prepare the Filling:
In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla, eggs (one at a time), sour cream, and cornstarch. Beat until just combined. Try not to overmix—it can cause cracks in your cheesecake. - Bake:
Pour the filling over the cooled crust. Place the pan on a baking sheet and bake for 50-60 minutes, or until the edges are set but the center jiggles slightly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. - Strawberry Topping:
While the cheesecake cools, heat the strawberry jam and water in a small saucepan over medium heat. Stir until it’s smooth and syrupy. Let it cool slightly, then gently toss the fresh strawberries in the syrup. - Assemble:
Once the cheesecake is completely cool, spread the strawberry topping over the top. Refrigerate for at least 4 hours or overnight.
Notes
Let the cheesecake rest in the fridge overnight for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
