The Best Gluten Free Strawberry Cheesecake

Savor the bliss of our Gluten-Free Strawberry Cheesecake, a perfect blend of creamy and fruity. Enjoy a guilt-free slice with a scrumptious crust and dazzling strawberry topping.

Hey sweet friends! Bailey here with a swoon-worthy dessert that’s sure to get your taste buds dancing – a Gluten-Free Strawberry Cheesecake that’s as pretty as it is delicious.

Whether you’re gluten-sensitive, or just looking to try something new, this cheesecake is a game-changer. Let’s dive into this guilt-free indulgence that’s perfect for any occasion (or, let’s be real, just a Tuesday night treat).

Starting with the crust, we’re keeping it classic with a twist. Crushed gluten-free graham crackers mixed with melted butter, white sugar, and a dash of salt create a base that’s both crunchy and buttery – the perfect foundation for what’s to come.

Now, the star of the show – the filling. We’re talking about the creamiest blend of cream cheese, eggs, and sugar, with plain Greek yogurt for a protein boost. Add a splash of vanilla extract and a sprinkle of salt to elevate the flavors, and you’ve got a filling that’s rich, yet somehow light and airy.

But wait, it gets better. On top of this creamy dream, we’re layering a luscious strawberry compote that’s going to knock your socks off. Fresh strawberries simmered with cornstarch, sugar, and a squeeze of lemon juice create a glossy, vibrant topping that’s the perfect balance of sweet and tangy.

And the best part? It’s gluten-free, so everyone can join in on the deliciousness.

If you love strawberry desserts you may also like to try my Frozen Chocolate Peanut Butter Bark Recipe or my Strawberry Cake Pops. Happy baking, and even happier eating!

WHY YOU’LL LOVE THIS GLUTEN FREE STRAWBERRY CHEESECAKE RECIPE

First off, it’s gluten-free, which means everyone can get in on this indulgence. No one’s missing out on this party!

But it’s not just about being inclusive. This cheesecake is the creamy, dreamy dessert of your dreams. 

We’re talking about a velvety filling that’s smooth as silk, with a hint of tangy Greek yogurt that just sends the flavors over the top.

And that crust? Honey, it’s a crunchy, buttery base that’ll make you want to marry it. 

It’s the perfect contrast to the soft filling and sets the stage for the real MVP – the strawberry compote. This isn’t just any fruit topping; it’s a glossy, sweet-tart strawberry heaven that’s been kissed by a hint of lemon.

Every slice is a taste of summer no matter the season, and you can bet your bottom dollar it’s as pretty as a picture. 

So whether you’re hosting a dinner, need a show-stopping potluck dish, or just want to treat yo’ self, this Gluten-Free Strawberry Cheesecake is where it’s at. Trust me, your taste buds will thank you!

INGREDIENTS YOU NEED FOR THIS GLUTEN FREE CHEESECAKE

You will need the following handful of ingredients listed below to make this perfect dessert (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of the post):

• gluten-free graham cracker crumbs
• unsalted butter
• white granulated sugar
• sea salt
• cream cheese – can use vegan cream cheese for a vegan strawberry cheesecake 
• large eggs
• plain greek yogurt – can also use sour cream if desired
• pure vanilla extract
• fresh strawberries – fresh berries of choice if strawberry isn’t your preference
• cornstarch
• optional – whipped cream, store-bought graham cracker crust, lemon zest, coconut cream, refined coconut oil, maple syrup, etc.

HOW TO MAKE

Making The Crust

Preheat your oven to 350 degrees F. In a bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt. Press the cheesecake crust mixture into the bottom of a 9-inch springform pan using your hands or a glass and bake for 9-12 minutes.

Making The Cheesecake Filling

In a large bowl with a hand held mixer or in the bowl of a stand mixer, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, fully incorporating each before adding the next. Stir in the Greek yogurt, vanilla extract, and salt.

Pour the filling over the crust in the springform pan. Smooth the top with a spatula and tap the pan on the counter numerous times to release any air bubbles.

Reduce the oven temperature to 325 degrees F. Put the springform pan into a larger roasting pan or baking dish and add hot water to create a water bath. Approximately 1-2 inches of water. 

Bake for 75 minutes, or until the center is just set and the edges are lightly golden. Turn off the oven, open the door slightly and keep it cracked open with a wooden spoon. Let the cheesecake cool inside for 1 hour to prevent cracks.

Remove the cheesecake from the water bath and allow it to reach room temperature. Cover and let chill in the fridge for minimum 4 hours to overnight.

Make The Strawberry Sauce

Once creamy cheesecake filling has set, make the strawberry compote. Cut about half of the strawberries in half and set aside. Puree the other half of the strawberries in a high speed blender.

In a saucepan over medium heat, combine pureed strawberries, cornstarch, sugar, and lemon juice. Bring to a boil, then reduce heat and cook, stirring frequently, until the sauce thickens, about 5-6 minutes. Add remaining strawberries to the sauce and cook for another 1-2 minutes.

Spread the strawberry sauce over the top of the gluten-free cheesecake.

When you’re ready to serve, run a knife around the edge of the pan, then release and remove the springform. Slice, serve, and watch as everyone falls in love with this gluten-free delight!

STORING THE LEFTOVER GLUTEN FREE VANILLA CHEESECAKE

Got leftovers of that scrumptious Gluten-Free Strawberry Cheesecake? No problemo! 

Storing it is a breeze, and I’ve got the deets to keep it as fresh as the day you made it. So, let’s chat about how to stash that cheesecake goodness for later!

Grab some plastic wrap and cover the cheesecake tightly. If you’ve got a cake container, even better – pop it in there before wrapping for an extra layer of protection. 

This will help keep out any fridge smells and also prevent the cheesecake from drying out.

Now, if you’re planning to enjoy your cheesecake within a couple of days, just slide it into the fridge. It’ll stay perfectly happy in there. But if you’re looking at a longer wait, like say, you’re prepping for a party next week, you can totally freeze it.

For freezing, I recommend slicing the cheesecake first, then wrapping each piece individually. This way, you can just grab a slice whenever the craving hits, without having to defrost the whole thing. 

To thaw, just leave it in the fridge overnight, and it’ll be ready to devour the next day.

TIPS AND TRICKS FOR BEST RESULTS

If you’re about to dive into making that Gluten-Free Strawberry Cheesecake, I’ve got some tips and tricks up my sleeve to make sure it turns out absolutely fabulous. Let’s get into it!

Tip #1: Room Temperature Ingredients

Make sure your cream cheese and eggs are at room temperature before you start. This helps everything blend smoothly and prevents lumps in your batter. Nobody wants a lumpy cheesecake!

Tip #2: Don’t Overmix

When you’re mixing your filling, just mix until everything is combined. Overmixing can incorporate too much air, which might cause cracks when your cheesecake bakes.

Tip #3: Water Bath Wonders

Consider baking your cheesecake in a water bath. It keeps the oven moist and helps cook your cheesecake gently, which can also help prevent cracking.

Tip #4: Cool It Down Slowly

Let your cheesecake cool in the oven slowly with the door cracked open after you turn it off. Sudden temperature changes are a big no-no and another culprit of cracks.

Tip #5: The Freezer is Your Friend

If you’re not serving your cheesecake the same day, freeze it for a bit before topping it with the strawberry compote. This will keep the top from getting soggy.

Tip #6: Sharp Knife for Slicing

Dip your knife in hot water and wipe it dry between slices. This will give you those clean, magazine-worthy cuts that’ll make your cheesecake look as good as it tastes.

FAQS

CAN I MAKE THE CHEESECAKE BATTER IN A FOOD PROCESSOR?

Absolutely! A food processor can make your batter super smooth. Just blend those cream cheese and sugars until they’re creamy before adding the rest of your ingredients.

HOW DO I STORE MY CHEESECAKE RECIPE?

An airtight container is your cheesecake’s BFF. It’ll keep it fresh whether you’re storing it in the fridge or the freezer.

CAN I BAKE STRAWBERRY CHEESECAKE BARS INSTEAD OF A FULL CHEESECAKE?

For sure! Just press your crust into a parchment-lined pan, pour in your batter, and bake. They’re the perfect summer dessert for picnics or potlucks.

IS THIS RECIPE A GOOD IDEA FOR MOTHER’S DAY?

Cheesecake is the essential ingredient for a sweet Mother’s Day. It’s the best thing to show your love – and your baking skills!

This recipe is also perfect for summer months for a cool delicious dessert with fresh strawberry slices.

Other Gluten-Free Desserts You May Enjoy Trying!

• Gluten Free Chocolate Oatmeal Bars
• Frozen Chocolate Banana Bark Recipe
• Gluten Free Chocolate Mug Cake
• Low Calorie Protein Energy Balls Recipe
• Perfect Bar Recipe
• Baked Chocolate Cake Glazed Donuts
• Copycat Heavenly Hunks Recipe
• Chocolate Caramel Shortbread Bars

IF YOU TRIED THIS BAKED CHEESECAKE RECIPE PLEASE LEAVE  A COMMENT IN THE COMMENT SECTION AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RAW CHEESECAKE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails