Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten-Free Strawberry Shortcake Cheesecake

Gluten-Free Strawberry Shortcake Cheesecake


  • Author: OliviaBennett
  • Total Time: 1 hour 30 minutes

Description

This beauty was born from a picnic, a giggling niece, and a fridge full of odds and ends. What started as a “Franken-dessert” is now our most requested treat—layered with jammy berries, cubes of pound cake, and clouds of whipped cream. Whether you’re gluten-free or just craving joy on a fork, this cheesecake is pure berry magic.


Ingredients

Scale
  • Crust: 18 GF graham crackers, 6 tbsp melted butter, 2 tbsp brown sugar, pinch salt

  • Filling:

    • 32 oz cream cheese (room temp)

    • ¾ cup granulated sugar

    • 1 tbsp cornstarch

    • 1 tsp vanilla bean paste

    • 4 eggs (room temp)

    • ¼ cup heavy cream + ¼ cup sour cream

    • 1½ cups cubed GF pound cake

    • 1 cup strawberry jam or homemade berry compote

  • Topping:

    • 2 cups sliced fresh strawberries

    • 3 tbsp sugar + 2 tbsp lemon juice (macerate)

    • 1 cup whipped cream + 2 tbsp powdered sugar


Instructions

  • Preheat oven to 325°F. Wrap springform pan in foil. Line bottom with parchment.

  • Make crust: Combine graham crumbs, butter, sugar, and salt. Press into pan bottom & sides. Chill 15 mins.

  • Berry filling: Cook 1½ cups chopped strawberries with 3 tbsp sugar & lemon juice for 10–12 mins until thick. Cool.

  • Cheesecake: Beat cream cheese until smooth. Add sugar, cornstarch, and vanilla. Beat in eggs one at a time. Fold in cream, sour cream, berry jam, and pound cake cubes.

  • Bake in water bath for 50–60 mins until center jiggles slightly. Turn oven off, crack door, cool 1 hour. Chill 8 hrs or overnight.

  • Top with whipped cream and macerated berries before serving.

Notes

  • Room temp ingredients = no lumps.

  • Water bath + slow cooling = no cracks.

  • Slice with hot knife for clean cuts.

  • Prep Time: 30 min
  • Cook Time: 60 min

Nutrition

  • Calories: 950 per slice
  • Sugar: 50g
  • Fat: 76g
  • Carbohydrates: 63g
  • Protein: 14g