Strawberry No Bake Cheesecake~Gluten Free

July 2, 2013

Once upon a time, I had a dream of baking the most elaborate cheesecake like the ones you see on TV or the Cheesecake Factory. You know the ones I’m talking about. Fancy curls of chocolate, sugar dusting, berry glazes, delectable whipped cream piping. I even got so close as to buy the ingredients to bake it, but never got around to buying a spring form pan. As time went on, I used the various ingredients for other things. Then, one day, I remembered my Grandmother making these absolutely wonderful cream cheese desserts for Stephen for his birthday in July. I asked her how she made them and when I realized how easy they were, the dream of the Taj Mahal of baked cheesecake disappeared. I mean, after all, that is WHY we have the Cheesecake Factory, right??

Until I learned about the gluten issue, I would make one of these in less than 15 minutes. They are simple and easy because I always bought a graham crust. I know, it’s cheating, but nobody cares in my house.  I could control the sugar and let the berries do their berrylicious thing. However, now that I can’t eat these graham crusts,  I haven’t made one since before last July.

Until today.

~gluten free cheesecake 6

I made a pie for Stephen just like the link I posted above. But for me, I had to do a little extra work.  I would definitely start the topping first because it will take the longest time.

Gluten Free Strawberry Cheesecake (No Bake)


  • 8 S’moreables graham Crackers

  • 1/2 cup of almond flour or 1/2  cup of finely ground almonds
  • 2 Tablespoons melted butter

1. Grind the crackers and almonds together.

2. Drizzle butter over the crumbs and stir to combine.

3. Spread evenly in 6 pint jars.


  • 1 package of cream cheese (8oz), softened to room temperature
  • 8 oz. Cool Whip. I like the original. Most generics liquefy quickly.
  • 1/2 cup of powdered confectioner’s sugar

1. Add cream cheese and cool whip to mixer. Mix on medium until fully combined.

2. Add powdered sugar and continue mixing.

3. Using a large spoon, add cream cheese mixture to 6 jars until almost full. Hide the leftover mixture in the freezer for later. Tell nobody. Sneak bites when needed.


  • 1 cup of sliced strawberries (measure after slicing!)
  • 1 cup of water

1. In a small saucepan, bring water to a low boil.

2. Add strawberries and reduce heat to low simmer (about a 4 on my stove)

3. Let simmer about 15 minutes until it begins to thicken. DO NOT COVER.

4. Let it cool for another 15 minutes. Putting it in fridge works great if you’re in a hurry.

5. Drizzle over tops of cream cheese jars. Top with a sliced strawberry, optional

~gluten free cheesecake3

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{ 3 comments… read them below or add one }

1 foodienewz July 5, 2013 at 5:26 am

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2 Cilla July 9, 2013 at 12:11 pm

I love the idea, but not cool whip…it is all chemicals…have you ever tried it with real whipped cream?



3 Katrina July 1, 2014 at 2:38 pm

Yes! I definitely use this with real whipped cream now. Thanks for the suggestion!

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