Cooking and Serving: 45 minutes | 8 servings
Ingredients
Hand mixer or stand mixer | 1 ½ cups (225 g) gluten free crunchy cookie crumbs, (I used crushed gluten | 6 tablespoons (84 g) unsalted butter, melted
Description
Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes | Servings: 8 servings
Ingredients
Hand mixer or stand mixer
1 ½ cups (225 g) gluten free crunchy cookie crumbs, (I used crushed gluten
6 tablespoons (84 g) unsalted butter, melted
1 pound (16 ounces) frozen strawberries, (or hulled fresh strawberries)
¼ cup (2 fluid ounces) lukewarm water
½ cup (100 g) granulated sugar
¼ teaspoon kosher salt
1 tablespoon (8 g) unflavored powdered gelatin, (See Recipe Notes)
1 cup (8 fluid ounces) heavy whipping cream, chilled
2 8-ounce packages (16 ounces) cream cheese, at room temperature
½ cup (58 g) confectioners’ sugar
Sliced fresh strawberries, for decorating (optional)
Instructions
MAKE THE CRUST
In a large bowl, mix the cookie crumbs and melted butter until well-combined.
Press the mixture into the bottom and up the sides of a 9-inch springform pan.
or deep-dish pie plate.
Place the pie plate in the freezer until firm (at least 10 minutes, but.
longer is fine). You can also make this cheesecake into popsicles or into.
individual servings in mason jars, and you won’t need a crust.
MAKE THE STRAWBERRY PUREE FILLING
In a medium-size, heavy-bottom saucepan, place the frozen strawberries, 2.
tablespoons (1 fluid ounce) of the lukewarm water, granulated sugar and 1/8.
teaspoon kosher salt.
Cook over medium-high heat, stirring frequently, until the strawberries are.
very soft, and the mixture is bubbling (8 to 10 minutes).
Blend the strawberry mixture with an immersion blender or mixture in a standard blender (taking care to leave enough room in the.
blender for the hot liquid to expand during blending).
While the strawberries are cooking, place the remaining 2 tablespoons (1.
fluid ounce) water in a small, heat-safe bowl, add the powdered gelatin and.
Set the gelatin aside and allow it to swell in the liquid.
Once the strawberries are cooked and pureed, set the mixture aside to cool.
You will have about 1/2 cup leftover strawberry puree, which can be stored in.
the refrigerator for up to a week and used to make strawberry milk, or to.
drizzle over ice cream.
Melt the gelatin mixture in the microwave for about 15 to 20 seconds on HIGH.
power and set aside to cool briefly.
FINISH THE FILLING
In the bowl of a stand mixer fitted with the whisk attachment or a large bowl.
with a handheld mixer, place the chilled whipping cream and beat on.
medium-high speed until soft peaks form.
Transfer the mixture to a separate bowl and place in the refrigerator.
In the same bowl, place the cream cheese, remaining 1/8 teaspoon kosher salt,.
and confectioners’ sugar. If using a stand mixer, switch to the paddle.
Beat the mixture on high speed until very light and fluffy (about 2 minutes).
With the mixer speed on low, add the melted gelatin mixture, then about 1 cup.
(8 fluid ounces) of the strawberry mixture to the cream cheese mixture and.
beat until smooth and well-combined.
Remove the whipped cream from the refrigerator and carefully fold the whipped.
cream into the strawberry cheesecake mixture until only a few white streaks.
remain. Be careful not to deflate the whipped cream.
TO MAKE A 9-INCH CAKE.
Remove the crust from the freezer, and pour in the filling, spread it into an.
even layer, and decorate with the optional fresh strawberries.
Place the pan in the refrigerator to chill for at least 2 hours and up to 3.
days. After 2 hours, cover the pan with plastic wrap to prevent the cake from.
drying out. Unmold, slice and serve chilled.
TO MAKE POPSICLES OR INDIVIDUAL SERVINGS
Pour the mixture into popsicle molds or small mason jars, filling the.
containers nearly full.
Insert popsicle sticks into the popsicle molds, and place in the freezer for.
at least 2 hours or until fully formed.
For the individual servings, top each with an optional fresh strawberry,.
cover tightly, and place in the refrigerator to chill for at least 2 hours.
TO MAKE POPSICLES OR INDIVIDUAL SERVINGS
Pour the mixture into popsicle molds or small mason jars, filling the.
containers nearly full.
Insert popsicle sticks into the popsicle molds, and place in the freezer for.
at least 2 hours or until fully formed.
For the individual servings, top each with an optional fresh strawberry,.
cover tightly, and place in the refrigerator to chill for at least 2 hours.
Notes
* Serving suggestions
* A strawberry pie without Cool Whip
* Gluten free strawberry cheesecake: Ingredients and substitutions
* Gluten Free Strawberry Cheesecake Recipe
This no bake strawberry cheesecake combines the bright flavor of strawberries,
the heavenly creaminess of cream cheese, and a cloud-like whipped cream, with a
delicate touch of gelatin for structure and a bit of sugar for the perfect sweet
Forget about the oven like with a gluten free strawberry cake
just get whisking and mixing, this cheesecake’s no-bake aspect means you’ll save
time and energy. No need to preheat the oven or worry about achieving the
perfect bake. This recipe is beautifully simple and practically foolproof,
making it perfect for beginners and busy bakers.
Next, this cheesecake offers versatility like no other. Whether you’re serving
it traditionally in a pie dish, creating individual portions in mason jars, or
freezing it into fun popsicles, you can find a serving solution that works for
Plus, the recipe allows for both fresh and frozen strawberries, meaning you can
savor this dessert any time of the year, not just during strawberry season
(unlike our recipe for gluten free strawberry shortcake
always needs fresh berries for the filling). Whether you’re planning a summer
gathering or need a delicious treat during the winter months, this no bake
strawberry cheesecake has you covered.
Gluten free strawberry cheesecake being made, and in a pan, then sliced.
free strawberry cheesecake being made, and in a pan, then sliced.
This recipe makes a delicious cheesecake that’s incredibly easy to master. To
help you get it right first time and every time, here are a few extra helpful
FRESH OR FROZEN STRAWBERRIES
If you’re reading this right in the heart of strawberry season, when deep red
berries are in every farmer’s market and grocery store, feel free to use fresh
berries. Otherwise, this no bake strawberry cheesecake is actually even better
when made with frozen berries.
Frozen fruits and vegetables are a saving grace for cooking and baking all year
round, as they’re picked and prepared at the peak of freshness
Plus, they’re way cheaper than fresh!
If you’re going to use strawberries for decoration, you’ll need fresh. But the
decoration is, of course, totally optional.
For the best texture, whip the cream until you see soft peaks form. This gives
the cheesecake filling the perfect lightness and fluffiness. Avoid overbeating,
as it could turn the cream into butter.
The cream cheese should be at room temperature for smooth blending. If it’s too
cold, you might end up with lumpy cheesecake filling. Beat the cream cheese
until it’s light and fluffy for an extra smooth texture.
Gelatin gives the cheesecake its structure, but it needs to be handled
correctly. Bloom the gelatin in water before adding it to the recipe. Make sure
it is fully dissolved, and ensure the mixture is cool before adding it to the
cream cheese mixture to avoid heating the cream cheese too much.
SETTING THE CHEESECAKE
Allow the cheesecake enough time to set in the refrigerator. The longer it sets,
the better it will hold its shape when cut. A minimum of two hours is needed,
but overnight is even better, especially if you are thinking of cutting it into
smaller pieces and dipping them in chocolate like strawberry cheesecake bites
Strawberry cheesecake spoonful from jar
cheesecake spoonful from jar
This cheesecake is versatile. You can serve it in a traditional pie form, in
mason jars for individual servings, or as popsicles for a fun twist. Explore
different serving styles based on the occasion!
1: TRADITIONAL CHEESECAKE FORM
For a classic approach, serve this cheesecake in its traditional pie form. This
is perfect for a sit-down dinner when you want to impress your guests. A slice
of this creamy, strawberry-filled treat on a plate with a dollop of whipped
cream or a drizzle of strawberry syrup never fails to impress.
2: MASON JAR INDIVIDUAL SERVINGS
If you’re hosting a casual get-together, picnic, or a kid’s party, consider
dividing the cheesecake filling among small mason jars. This not only makes
serving easy and mess-free, but it also adds a charming touch to your
presentation. You can even tie a little spoon to each jar with a ribbon for that
3: CHEESECAKE POPSICLES
For an innovative and fun twist, why not try cheesecake popsicles? This serving
style is an absolute winner during the summer months. Pour the filling into
popsicle molds, and freeze them until fully set (the sticks won’t budge when you
grab them). Plus, these cheesecake popsicles can be made well in advance and
enjoyed as a cool treat on a hot day.
4: MINI CHEESECAKE CUPS
You can also turn the recipe into cute, bite-sized mini cheesecake cups using a
mini muffin tin. These are perfect for cocktail parties or large gatherings
where guests can easily pop one into their mouths.
TOPPING AND DECORATING
You can decorate the cheesecake with fresh strawberries, a drizzle of strawberry
syrup, or a dollop of whipped cream. Create a delicious strawberry topping with
gluten free vanilla ice cream
chips and gluten free cookie
crumbs or freeze-dried strawberry powder.
A STRAWBERRY PIE WITHOUT COOL WHIP
I’m continually surprised be. And that is doubly true since Cool Whip, bless its heart, is not in the list
Anything made with Cool Whip to me just tastes, well, like Cool Whip. Certainly
not cheesecake, that’s for sure.
Smooth and creamy, and filled with real, fresh-tasting strawberry flavor, this
cheesecake gets the texture just right—even without all the fuss of an oven and
a water bath and all that jazz.
Strawberry Cheesecake Popsicles on plate
Cheesecake Popsicles on plate
GLUTEN FREE STRAWBERRY CHEESECAKE: INGREDIENTS AND SUBSTITUTIONS
CAN YOU MAKE GLUTEN FREE STRAWBERRY CHEESECAKE DAIRY FREE?
I’m afraid I don’t think you can make this recipe without dairy. The heavy
whipping cream can be replaced with coconut cream that is whipped into soft
peaks, similar to dairy cream.
But I have never tasted a dairy-free cream cheese that truly tastes like “real”
cream cheese. I’ve tried so many of them, and I just don’t care for the taste.
If you have one that you love, it might be worth trying, though.
CAN YOU REPLACE THE GELATIN IN THIS GF STRAWBERRY CHEESECAKE?
The gelatin provides the structure to this recipe that would be provided in a classic baked cheesecake. I don’t recommend just leaving it out, which will
result in a cheesecake that really has to be frozen, or at least extremely cold,
If you’re comfortable working with agar agar, you may be able to use it to
replace the gelatin in this recipe. I’m afraid I don’t have experience with it
(yet!), so I can’t offer any guidance.
A piece of strawberry cheesecake on a plate.
piece of strawberry cheesecake on a plate.
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GLUTEN FREE STRAWBERRY CHEESECAKE
Prep Time: 30 minutes mins
Cook Time: 15 minutes mins
Chilling time: 2 hours hrs
whole uncut strawberry cheesecake with graham cracker crust and strawberry
halves along perimeter and in center
uncut strawberry cheesecake with graham cracker crust and strawberry halves
along perimeter and in center
Perfect smooth and creamy no bake gluten free strawberry cheesecake, made with
strawberries, cream cheese and whipped cream, plus a bit of gelatin and sugar.
* Hand mixer or stand mixer
* 1 ½ cups (225 g) gluten free crunchy cookie crumbs, (I used crushed gluten
* 6 tablespoons (84 g) unsalted butter, melted
FOR THE CHEESECAKE FILLING
* 1 pound (16 ounces) frozen strawberries, (or hulled fresh strawberries)
* ¼ cup (2 fluid ounces) lukewarm water
* ½ cup (100 g) granulated sugar
* ¼ teaspoon kosher salt
* 1 cup (8 fluid ounces) heavy whipping cream, chilled
* 2 8-ounce packages (16 ounces) cream cheese, at room temperature
* ½ cup (58 g) confectioners’ sugar
* Sliced fresh strawberries, for decorating (optional)
* In a large bowl, mix the cookie crumbs and melted butter until well-combined.
Press the mixture into the bottom and up the sides of a 9-inch springform pan
or deep-dish pie plate.
* Place the pie plate in the freezer until firm (at least 10 minutes, but
longer is fine). You can also make this cheesecake into popsicles or into
individual servings in mason jars, and you won’t need a crust.
MAKE THE STRAWBERRY PUREE FILLING.
* In a medium-size, heavy-bottom saucepan, place the frozen strawberries, 2
tablespoons (1 fluid ounce) of the lukewarm water, granulated sugar and 1/8
teaspoon kosher salt.
* Cook over medium-high heat, stirring frequently, until the strawberries are
very soft, and the mixture is bubbling (8 to 10 minutes).
* Blend the strawberry mixture with an immersion blender or mixture in a standard blender (taking care to leave enough room in the
blender for the hot liquid to expand during blending).
* While the strawberries are cooking, place the remaining 2 tablespoons (1
fluid ounce) water in a small, heat-safe bowl, add the powdered gelatin and
* Set the gelatin aside and allow it to swell in the liquid.
* Once the strawberries are cooked and pureed, set the mixture aside to cool
* You will have about 1/2 cup leftover strawberry puree, which can be stored in
the refrigerator for up to a week and used to make strawberry milk, or to
drizzle over ice cream.
* Melt the gelatin mixture in the microwave for about 15 to 20 seconds on HIGH
power and set aside to cool briefly.
* In the bowl of a stand mixer fitted with the whisk attachment or a large bowl
with a handheld mixer, place the chilled whipping cream and beat on
medium-high speed until soft peaks form.
* Transfer the mixture to a separate bowl and place in the refrigerator.
* In the same bowl, place the cream cheese, remaining 1/8 teaspoon kosher salt,
and confectioners’ sugar. If using a stand mixer, switch to the paddle
* Beat the mixture on high speed until very light and fluffy (about 2 minutes).
* With the mixer speed on low, add the melted gelatin mixture, then about 1 cup
(8 fluid ounces) of the strawberry mixture to the cream cheese mixture and
beat until smooth and well-combined.
* Remove the whipped cream from the refrigerator and carefully fold the whipped
cream into the strawberry cheesecake mixture until only a few white streaks
remain. Be careful not to deflate the whipped cream.
TO MAKE A 9-INCH CAKE.
* Remove the crust from the freezer, and pour in the filling, spread it into an
even layer, and decorate with the optional fresh strawberries.
* Place the pan in the refrigerator to chill for at least 2 hours and up to 3
days. After 2 hours, cover the pan with plastic wrap to prevent the cake from
drying out. Unmold, slice and serve chilled.
TO MAKE POPSICLES OR INDIVIDUAL SERVINGS.
* Pour the mixture into popsicle molds or small mason jars, filling the
containers nearly full.
* Insert popsicle sticks into the popsicle molds, and place in the freezer for
at least 2 hours or until fully formed.
* For the individual servings, top each with an optional fresh strawberry,
cover tightly, and place in the refrigerator to chill for at least 2 hours
If using Knox gelatin for this recipe. No need to get all technical and open up a second package for 1
This recipe was originally published in 2016; in 2023, new text resources added.
Nutrition information is automatically calculated, so should only be used as an
A whole strawberry cheesecake and a slice.
whole strawberry cheesecake and a slice.
no bake strawberry cheesecake in jars with a spoonful, and frozen into popsicles
bake strawberry cheesecake in jars with a spoonful, and frozen into popsicles