Few desserts feel as indulgent and elegant as cheesecake, but this Roasted Strawberry Cheesecake takes it to the next level. Instead of using fresh berries straight from the carton, the strawberries are roasted until caramelized and juicy, creating a jammy sweetness that blends perfectly with the creamy cheesecake filling.
The graham cracker crust is buttery and crisp, holding up against the silky, strawberry-studded cheesecake center. The texture is rich yet light, and the roasted fruit gives it a slightly tart edge that balances beautifully with the sweetness. It’s the kind of dessert that looks impressive but feels homey at the same time.
Topped with a cloud of whipped cream and extra roasted strawberries, this cheesecake is show-stopping for special occasions but comforting enough for a weekend treat. Each bite layers crisp crust, velvety cheesecake, and jammy strawberries in perfect harmony.
Imagine you combined Strawberry Cheesecake with vanilla ice cream but the ice cream does not melt. This is what this cheesecake tastes like to me. It reminds me of my favorite Ben and Jerry’s ice cream flavor, which is the Strawberry Cheesecake flavor, and I cannot get enough of it. My favorite cheesecake flavor has not changed for YEARs until I made this. It was flavorful and extremely satisfying.
What’s in This Recipe?
- Roasted Strawberries – Roasting intensifies their natural sweetness and adds depth of flavor you won’t get from fresh fruit alone.
- Cream Cheese – The star of any cheesecake, bringing rich, tangy creaminess and structure.
- Sour Cream – Softens the texture and adds a subtle tang that balances the sweetness.
- Graham Cracker Crust – Adds buttery crunch and contrast to the smooth filling.
FAQs
Keep it covered in the refrigerator for up to 5 days.
Yes! Freeze slices tightly wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before serving. I recommend holding off on adding the whipped cream if you are going to freeze it.
A 9-inch springform pan works best to get tall, clean slices.
Yes, you can use any variety of gluten-free graham crackers, Biscoff cookies, or even chocolate wafers for a different flavor twist.
Gluten Free Roasted Strawberry Cheesecake Recipe
Ingredient
Graham Cracker Crust
Roasted Strawberries
Cheesecake Filling
Whipped Cream
Instructions
-
Graham Cracker Crust
- In a medium bowl, mix 3 Cups (420g) Finely Ground Graham Crackers, ½ Cup (100g) Granulated Sugar, and a Pinch Of Kosher Salt.
- Stir in ¾ Cup (165g) Unsalted Butter, Melted, until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of the 8-inch springform pan, using a flat-bottomed glass or measuring cup to get an even layer.
- Bake at 350°F (175°C) for 8–10 minutes, then let cool before adding filling.
-
Roasted Strawberries
- Keep oven at 350°F.
- Hull and slice roughly 3lbs of Fresh Strawberries. Place on a baking sheet lined with parchment.
- Toss with the juice of 1 Lemon and 2 Tbsp Granulated Sugar.
- Roast for 25–30 minutes, stirring once, until syrupy and fragrant. Let cool, then lightly mash to measure about 1¾ Cups for the filling.
-
Cheesecake Filling
- In a large mixing bowl, beat 4 Blocks (8oz Each) Cream Cheese until smooth, about 2–3 minutes.
- Add ¾ Cup (150g) Granulated Sugar and 2 Tbsp Cornstarch, beating until fluffy.
- Mix in ½ Cup (120g) Sour Cream, Room Temp and 2 Tsp Vanilla Extract.
- Add 3 Large Eggs, Room Temp, one at a time, mixing just until combined.
- Fold in 1¾ Cups Roasted Strawberries until evenly distributed.
- Pour the batter over the cooled crust and smooth the top.
- Reduce oven temperature to 325°F.
- Prepare a water bath by placing a roasting pan on the bottom rack of your oven, fill with 6 cups of boiling water and bake for 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. Then remove, cool to room temp for at least 30 minutes, and refrigerate at least 4–6 hours or overnight.
-
Whipped Cream Topping
- In a large chilled bowl, beat 4oz Cream Cheese, Room Temp until creamy.
- Add 2 Cups (480g) Heavy Whipping Cream and whip until thickened.
- Mix in 2 Tbsp Powdered Sugar and 1 Tsp Vanilla Extract. Whip to stiff peaks.
- Spread or pipe over the chilled cheesecake. Garnish with extra roasted strawberries if desired.
-
Total Time
Prep Time: 35 minutesÂ
Cook Time: 1 hour 15 minutes
Cool Time: 5–7 hours (includes oven cooling + refrigeration)
Total Time: 7–8 hours
Servings: 12–14 slices
Calories per Serving: 430 calories
