Gluten Free Strawberry Cheesecake Pie Recipe

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by Carol Kicinski on April 28, 2010

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Gluten Free Strawberry Cheesecake Pie Recipe

In my mind, Mother’s Day and strawberries go together. I don’t know if it is because Mother’s Day happens to come at the height of strawberry season or if it is because my mother was British and they serve strawberries at Wimbledon. But whatever the reason I thought I would share with you this super easy gluten-free strawberry cheesecake pie recipe that would make the perfect dessert for your celebration of mothers this year.

The best thing about this pie is that it is truly rich and sumptuous. The second best thing is it is easy as … well, pie. The third thing is that it transports well so if Mother’s Day this year is at someone else’s home (like Mom’s?) no worries. The only bad thing about this pie is that it gets devoured in seconds so you would be advised to make two if expecting a crowd. (As a note I took this pie to a party recently where I was the only gluten-free eater and it was literally inhaled. It wasn’t until after the last crumbs were licked from the pie plate that I told everyone it was gluten-free and the looks of amazement on everyone’s face told it all!)

Start the pie the night before and let it hang out in the fridge, then top it with the berries before serving. If need be, you can put the berries on a few hours before and it is still fabulous.

Click here to see my cooking demonstration of this recipe on Daytime TV!

Gluten Free Strawberry Cheesecake Pie Recipe


Pie Crust

2 cups pecans
1 tablespoon granulated sugar
1 small pinch of kosher or sea salt
6 tablespoons unsalted butter, melted


8 ounces cream cheese, at room temperature
¼ cup granulated sugar
1 tablespoon freshly squeezed lemon juice (from about ½ an average sized lemon)
1 teaspoon lemon zest (from about ½ an average sized lemon), finely grated
2 cups heavy cream


2 pounds fresh strawberries, rinsed and dried
2 tablespoons seedless strawberry (or other berry) jelly


Pie Crust

Preheat oven to 350 degrees. Spray a 9 inch pie plate with non-stick cooking spray.

Put nuts, sugar and salt in a food processor and pulse until ground up. Pulse in the melted butter. Press evenly into the prepared pan. Make sure you even it out. Bake 12 – 15 minutes or until browned, fairly set (will firm up as it cools) and it smells like roasted nuts. Cool while preparing the filling.


In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese and sugar until smooth. Add the lemon juice and zest and mix well.

In a clean bowl, whip the cream using the whisk attachment until stiff peaks form. Take a big scoop of the whipped cream and stir it into the cheese mixture to lighten it up and then gently fold in the rest of the cheese mixture. Spoon into cooled pie crust. Cover lightly with plastic wrap and refrigerate for at least 8 hours. Can be made 1 day ahead.


Cut the stems off the strawberries so that the berries will lie flat, pointed side up on the top of the filling. Arrange the berries in concentric circles starting in the middle and working out.

Melt the jelly for about 30 seconds in the microwave. With a small spoon, drizzle the melted jelly over the strawberries. Serve immediately or refrigerate for up to a few hours.


This Gluten Free Strawberry Cheesecake Pie recipe serves 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 17 comments… read them below or add one }

Jas. April 28, 2010 at 10:07 pm

mmmm…. i lurve cheesecake! Gorgeous photo!


Federica April 29, 2010 at 1:20 am

mmmmmmmmmmm..che delizia!! complimenti!


Chris and Cheriss April 29, 2010 at 9:15 am

YUM!! Can't wait to try this!!


WizzyTheStick April 29, 2010 at 2:11 pm

Good to know that my son can partake of my favourite dessert so long as I swap out the graham cracker crust. Do other nuts work as well? Does it hold together as well as the regular crust?


gfe--gluten free easily April 29, 2010 at 2:48 pm

Gorgeous, Carol! And, I love that crust. I could see using that for many applications. :-) It's hard to believe that Mother's Day is almost here. I'm sure my mom would love that pie!



Aubree Cherie May 5, 2010 at 5:31 am

This looks so fabulous! Almost too good to eat :)

I just wanted to let you know that I linked this recipe to My Fav (Top 10) Recipes from Last Week!

~Aubree Cherie


Shelly! May 8, 2010 at 11:08 pm

It's in my fridge firming up right now – I hope it turns out as yummy as yours did. I'm going to drizzle some chocolate on top…I think for an added flair! I'm a bit worried that the filling will firm up…but fingers crossed. Thanks for your work to make my baking easier!


Lyrically speaking May 9, 2010 at 6:25 pm

I would love to be bold enough to make this dessert myself instead of purchasing at the store…wow, thanks for sharing, I will maybe one day try it myself


Chelsey May 17, 2010 at 5:38 pm

I would die to eat a slice of this pie right now! It looks fantastic.




mike July 24, 2010 at 9:49 am

Great recipe! I have tried this cheesecake and it was absolutely prefect. Thanks for sharing this with us. It definitely went well with a hot cup of coffee made from one of my office coffee makers Kudos!


Debbie June 27, 2011 at 10:44 am

Cant wait to try this, adding it to our 4th of July party


Dee Johnson August 27, 2011 at 3:52 pm

Sounds like it would freeze well too (without the berries and jelly, those could be added after it thaws). Have you ever tried freezing it?


Carol Kicinski August 27, 2011 at 4:01 pm

Hi Dee,

No I haven’t but I think it would freeze really well. If fact I think it would be great sort of semi-thawed. Thanks for putting that thought in my mind and let me know if you do try freezing it.


Ann May 23, 2012 at 2:17 pm

I can’t find pecans that don’t say they’re mfg on shared equipment and may contain wheat. SO FRUSTRATING!!!


Carol Kicinski May 24, 2012 at 9:15 pm

That is frustrating! I am fortunate that my grocery store makes an effort to carry gluten free products. You can always buy nuts on line from, they sell certified gluten free nuts. ALso, any type of nut will work in this if you have better luck with say almonds. Also my grocery store publishes a list off all the items in the store that are gluten free (I shop at Publix) you should check with your store and see if they do the same.


Porsche March 29, 2015 at 2:13 pm

This came out VERY soupy. Disappointing! I’m going to have to back the whole cheesecake after all :(


Carol Kicinski April 6, 2015 at 3:56 pm

That’s very odd. I make this all the time and have never had it come out soupy. Without knowing exactly what brand products you used or what you did exactly, its hard to say what happened. Anyway, so sorry it didn’t work.


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