Name: The Best Baked Strawberry Cheesecake (Gluten Free Option) Recipe
Prep time: 1 h
Cook time: 1 h 5 min
Total time: 7 h 5 min
Cuisine: Gluten Free
Ingredients: 225 g (2 ¼ cups) finely crushed digestive biscuits; 75 g (⅔ stick) unsalted butter, melted; 50 g freeze-dried strawberry slices; 200 g caster/superfine or granulated sugar; 600 g full-fat cream cheese; 115 g full-fat plain or Greek-style yogurt; 3 UK medium/US large eggs; ½ tsp vanilla bean paste; 20 g cornflour; red food coloring (optional); 320 g strawberries; 50 g caster/superfine or granulated sugar; 1 tbsp lemon juice; ½ tsp vanilla bean paste

Get ready to fall head over heels for The Best Baked Strawberry Cheesecake (Gluten Free Option)! This showstopper dessert is all about elegance, ease, and an explosion of strawberry flavor from the crust to the syrupy topping. The creamy, dreamy filling is vibrantly pink and lush, all nestled on a crisp, buttery crust. Whether you’re gluten free or not, this recipe is a total crowd-pleaser—and there’s no water bath, no fuss, just pure strawberry bliss. Trust me, after one forkful, you’ll be asked to make this again and again!

The Best Baked Strawberry Cheesecake (Gluten Free Option) Recipe - Recipe Image

Ingredients You’ll Need

What makes The Best Baked Strawberry Cheesecake (Gluten Free Option) truly sensational is how a short list of high-quality ingredients unlocks such a decadent result. Each component plays a crucial role, delivering incredible flavor, creamy texture, and that picture-perfect strawberry hue.

Crushed digestive biscuits (or graham crackers, GF if needed): These form the crisp, buttery crust; any gluten free cookies can be swapped in seamlessly for an allergy-friendly base.
Unsalted butter, melted: Butter binds the biscuit crumbs and lends the crust its irresistible, rich taste and golden hue.
Freeze dried strawberry slices: The secret to the most intense berry flavor in the cheesecake filling—way more powerful than fresh berries alone!
Caster/superfine or granulated sugar: Ensures luscious sweetness and combines with strawberries to create a beautiful, airy texture.
Full-fat cream cheese, at room temperature: The backbone for that classic creamy, dense cheesecake feel. No substitutions—go for the good stuff.
Full-fat plain or Greek-style yoghurt (or sour cream): This keeps the filling silky smooth and adds a hint of tang.
Eggs, room temperature: They set the filling and add rich structure.
Vanilla bean paste or extract: Infuses that sweet undertone, perfectly complementing the strawberries.
Cornflour/cornstarch: For that plush, sliceable texture that holds together without being heavy.
Red food colouring (optional): Just a drop or two ensures the filling stays vibrantly pink, especially after baking.
Fresh strawberries, halved or quartered: The star of the syrupy topping—choose ripe, fragrant berries for max flavor.
Lemon juice: Brightens the topping with a hint of citrus and balances the sweetness.

How to Make The Best Baked Strawberry Cheesecake (Gluten Free Option)

Step 1: Prepare the Cheesecake Crust

Start by preheating your oven to 350ºF (180ºC) and lining your springform pan with parchment paper—sides and bottom both! Mix the crushed cookies with melted butter until everything resembles delicious wet sand. Press this mixture firmly into the bottom and up the sides of your pan for that iconic cheesecake base. Remember, add the butter slowly until things hold together but aren’t greasy. Pop your crust in the oven for 10 minutes, then let it cool while you move on.

Step 2: Create the Strawberry Sugar

To pack the maximum strawberry punch into your cheesecake, combine the freeze dried strawberry slices and sugar in a food processor. Blend until you have a fine, fragrant powder—this is your “strawberry sugar,” and it transforms the filling with rich, real berry flavor and color.

Step 3: Make the Creamy Strawberry Cheesecake Filling

Reduce your oven temperature to 285ºF (140ºC). In a large bowl, gently mix together the cream cheese and yoghurt (or sour cream) until smooth—use a balloon whisk or a paddle attachment on a stand mixer, but avoid overmixing or adding extra air. Add eggs one at a time, then beat in the vanilla. Mix in the strawberry sugar and cornstarch, making sure no clumps remain. For extra color, swirl in a few drops of red food coloring until your filling reaches the prettiest pink. Pour this lusciously creamy mixture into your cooled crust and smooth out the top.

Step 4: Bake to Perfection

Slide your cheesecake into the oven and bake for about 55 minutes, or until the edges are set and just a bit puffed, while the center still has a slight jiggle if you give the pan a gentle shake. Don’t be tempted to overbake! Once done, turn off the oven, leave the door slightly ajar, and let the cheesecake slowly cool to room temperature inside—this helps prevent cracks for that flawless finish.

Step 5: Chill Out Completely

Once your cheesecake is at room temperature, set it in the refrigerator for at least 4 hours, though overnight is even better. This patience pays off with that legendary, sliceable texture The Best Baked Strawberry Cheesecake (Gluten Free Option) is known for!

Step 6: Make the Strawberry Topping

Toss your fresh strawberries with sugar, lemon juice, and vanilla, then let them macerate for an hour or two (or even overnight). This coaxs out their juices, turning them extra sweet and tender. After draining, simmer the juices until thick and syrupy, then toss the syrup back with the strawberries. The result? A glossy, jewel-bright topping that takes this cheesecake several notches above the rest.

Step 7: Assemble and Serve

Carefully remove your chilled cheesecake from the pan and set it on a serving platter. Just before serving, pile your lovely strawberry topping on top, letting the syrup drip artfully down the sides. For neat slices, cut without the topping and spoon it over each piece as you serve.

How to Serve The Best Baked Strawberry Cheesecake (Gluten Free Option)

Garnishes

Finish The Best Baked Strawberry Cheesecake (Gluten Free Option) with a flourish: dot the top with extra fresh strawberry halves, a dusting of powdered sugar, or elegant mint leaves for a pop of color. For a truly enchanting look, try a scattering of freeze dried strawberries or even some whipped cream rosettes around the edge.

Side Dishes

While this cheesecake is the main event, it pairs beautifully with a chilled glass of prosecco or a homemade strawberry lemonade. For a brunch spread, set out plates of fresh berries or a bowl of lightly whipped cream to keep things refreshingly light and festive.

Creative Ways to Present

Looking to impress? Serve individual slices on slate boards for contrast, or try layering sliced cheesecake in mini dessert glasses with extra strawberries for a deconstructed look. Little mason jars or shot glasses make for adorable, party-ready cheesecake parfaits—everyone gets their own personal taste of luxury!

Make Ahead and Storage

Storing Leftovers

Keep leftovers of The Best Baked Strawberry Cheesecake (Gluten Free Option) in an airtight container in the refrigerator, where it will stay ultra-fresh for up to 4 or even 5 days. If your fridge is especially cold, let slices sit out for a few minutes before serving—the filling softens for that perfect creamy bite.

Freezing

This cheesecake freezes like a dream! For best results, wrap leftover slices (or the whole cake) tightly in plastic wrap and foil, omitting the fresh topping until serving. Freeze for up to 1 month. Thaw overnight in the fridge, then top with the strawberry syrup and berries just before enjoying.

Reheating

While cheesecakes are best served cold or at cool room temperature, if you prefer a softer texture, simply leave your slice on the counter for 10–15 minutes before serving. Avoid microwaving, as this can turn the luscious filling rubbery and compromise the dreamy mouthfeel.

FAQs

Can I make The Best Baked Strawberry Cheesecake (Gluten Free Option) ahead of time?

Absolutely! This is a perfect make-ahead dessert. You can prepare the entire cheesecake—crust, filling, and even topping—up to a day ahead. Simply store each component separately and assemble just before serving to keep everything super fresh.

What if I don’t have freeze dried strawberries?

Freeze dried strawberries give the most concentrated flavor and gorgeous color, but in a pinch, you could try using a good-quality strawberry powder, or pulse dried strawberries in a spice grinder. Using fresh or frozen berries won’t have the same impact, but you can adjust by adding a bit more vanilla and a drop of natural strawberry extract if needed.

How do I ensure my gluten free crust doesn’t fall apart?

Gluten free biscuits can vary in texture, so adjust your melted butter as needed: add just enough until the mixture sticks together when pressed and holds its shape. If it’s too crumbly after baking, try stirring in an extra tablespoon of butter next time. Pressing the mixture firmly into the pan, especially up the sides, also helps!

Can I use low-fat cream cheese or yogurt?

For The Best Baked Strawberry Cheesecake (Gluten Free Option), full-fat dairy is essential for that rich, creamy texture. Low-fat options tend to make the filling watery and can cause cracking. For a successful cheesecake, it’s worth going full-fat all the way!

What’s the best way to slice cheesecake cleanly?

To get picture-perfect slices, run a large, sharp knife under hot water, wipe it dry, then slice—wiping between each cut. If you add the strawberry topping to slices just before serving (rather than the whole cake), you’ll get absolutely neat, gorgeous pieces every time.

Final Thoughts

It’s hard to overstate just how special The Best Baked Strawberry Cheesecake (Gluten Free Option) truly is—from the first whiff of berries to the last creamy forkful, it’s unforgettable. Whether you’re celebrating something big or just craving a little berry indulgence, give this cheesecake a try. You (and anyone lucky enough to share it with you) are in for an absolute treat!