Finding a good gluten-free cheesecake used to drive me crazy. So many of them have a weird texture or the crust is just sad. After a lot of trial and error, this is the recipe I finally landed on that works every time. The filling is smooth, not gritty, and the crust actually holds together. The biggest thing I learned? You have to let the cream cheese sit out and get to room temp. Cold cream cheese will give you lumps, and nobody wants that.
Here’s What You Need
For the Almond Flour Crust:
- 121 cups blanched almond flour
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Strawberry Filling:
- 16 ounces (2 blocks) full-fat cream cheese, the block kind, not the tub stuff
- 43 cup granulated sugar
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup fresh strawberries, hulled and chopped
For the top:
- A couple more fresh strawberries for slicing
Recipes You May Like
Why You Should Bother Making This
How I Make It
Step 1: Make the Crust
Okay, grab a bowl. Dump in the almond flour, sugar, and melted butter. Just mix it around with a fork until it’s all combined and feels like wet sand. Press that mixture into the bottom of a 9-inch springform pan. I use a flat-bottomed glass to pack it down tight so it doesn’t fall apart later. Then I stick the whole pan in the freezer.
Step 2: Get the Filling Ready
Now, put your room-temp cream cheese in a big bowl and beat it with a mixer until it’s smooth. Then add the sugar and beat it again until it looks a bit lighter. Pour in the heavy cream, vanilla, and lemon juice. Mix everything on medium until it gets nice and thick.
Step 3: Add the Strawberries
In a small bowl, just mash up the chopped strawberries with a fork until they’re all juicy and broken down. Take about a cup of the plain cheesecake filling out and stir the mashed strawberries into it.
Step 4: Swirl Everything Together
Get your crust from the freezer. Spread the plain cheesecake filling evenly over the crust. Then, just drop spoonfuls of the strawberry filling on top. Take a knife and gently pull it through the top a couple of times to make a swirly pattern. Don’t overdo it or it’ll all just turn pink.
Step 5: Let It Set Up
Cover the pan and put it in the fridge. You need to let it sit for at least 6 hours, but it’s way better if you can leave it overnight. I know, waiting is the worst part. But that time in the fridge is what lets it get firm and really start tasting like a proper cheesecake. Slice up some fresh strawberries to put on top right before you serve it.
Why This Recipe
Honestly, my favorite thing is to serve this to friends and not even mention the words “gluten-free.” People just think it’s a really good strawberry cheesecake, and they’re always surprised when I tell them. It’s not complicated, and it just works. I hope you give it a try. If you make it, I’d love to know how it went for you in the comments.
Gluten Free Cheesecake
The creamiest gluten free cheesecake you'll ever make. A buttery almond flour crust with a smooth strawberry swirl filling. Seriously so good and easy!
Ingredients
- 1 ½ cups almond flour
- 3 tablespoons sugar
- 6 tablespoons butter melted
- 16 ounces block cream cheese softened
- ¾ cup sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup fresh strawberries chopped
Instructions
- Mix the almond flour sugar and melted butter in a bowl. Press it down tight into a 9-inch springform pan. Put it in the freezer.
- Beat the soft cream cheese in a big bowl until its smooth. Mix in the sugar then the heavy cream vanilla and lemon juice. Keep mixing till its thick.
- Mash the strawberries in a little bowl. Stir about a cup of the cheesecake filling into the mashed strawberries.
- Spread the plain filling over the crust. Drop spoonfuls of the strawberry filling on top. Use a knife to make a few swirls.
- Cover it and put it in the fridge for at least 6 hours or overnight is better. Put fresh strawberries on top before serving.
Notes
Make sure your cream cheese is actually soft. Leave it on the counter for a while. It stops the filling from being lumpy.
Don't skip the chilling time. It needs it to get firm.
The crust is crumbly so press it down really hard in the pan.
Nutrition Information
Yield
10Amount Per ServingCalories 500Total Fat 40gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 19gCholesterol 83mgSodium 141mgCarbohydrates 17gNet Carbohydrates 15gFiber 2gSugar 10gProtein 7g