Whole Living Daily

G-Free Friday: Strawberry Cheesecake Pie for Mother's Day

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This G-Free Friday recipe comes from Carol Kicinski, founder of Simply...Gluten Free, a website devoted to inspiring those living with celiac or a gluten intolerance with delicious recipes. Thanks, Carol!

In my mind, Mother’s Day and strawberries go together. Perhaps because Mother’s Day comes at the height of strawberry season, or because my British mother served strawberries at Wimbledon. Whatever the reason, this super easy gluten-free pie makes the perfect dessert for Sunday.

This rich pie tastes delicious. Case in point: I recently took it to a party where I waited until after the last crumbs were licked from plates to tell everyone it was gluten-free. You should have seen the look of amazement on everyone’s face!

Start the pie the night before and let it hang out in the fridge. Top with the berries before serving.

Strawberry Cheesecake Pie

Serves 8

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 lemon juice, plus 1 tsp finely grated zest

2 cups heavy cream


2 pounds strawberries, stems removed

2 tablespoons seedless strawberry (or other berry) preserves

To make the pie crust:

1. Preheat oven to 350 F.  Lightly coat a 9-inch pie plate with oil.

2. Pulse nuts, sugar, and salt in a food processor until ground. Add the melted butter and pulse until combined.

3. Press the mixture evenly into the prepared pan. Bake 12 to 15 minutes, until golden brown and fairly set (it will firm up as it cools). Let cool.

To make the filling:

1. 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.

2. In another bowl, whip the cream using the whisk attachment until stiff peaks form.

3. Stir a big scoop of the whipped cream into the cheese mixture. Then gently fold in the rest of the cheese mixture.

4. Spoon into the cooled pie crust. Cover and refrigerate for at least 8 hours.

This can be made up to one day in advance.

To make the topping:

1. Arrange the berries on the pie.

2. Warm the preserves and drizzle over the berries. Serve immediately, or refrigerate for up to a few hours.

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Comments (17)

  • Absolutely stunning, Carol! Naturally gluten free--love that! I'll be making this for a group event very soon. I'm sure everyone will be totally thrilled with this pie. :-)

    Thanks, Carol!

  • Oh my goodness. This looks completely amazing! Now, if I could only get someone to make this for ME on Mother's Day! This really looks so wonderful and simple to put together. I will be making this one for sure.
    Thanks for sharing this with us, Carol!

  • Oh my goodness! This looks amazing and it is so simple! I love that the crust uses no pecans - so much easier to find than all of the flours that gluten-free recipes usually use.

    Though I know it wouldn't be exactly the same, I will probably sub cream cheese alternative and coconut milk (full fat) to make it dairy-free and vegan!

    Gorgeous picture, btw.

  • It's wrong to lick the screen, right? That looks amazing!! And it also looks easy enough for other people to make FOR ME. Which is the whole point of mother's day, right?! :)

    Great recipe, Carol!

  • I am ALL ABOUT that nut crust. Sooo good. This looks gorgeous and I'm sure it'd be a knockout for Mother's Day.

  • WOW! This looks amazing!! Thanks for bringing us such wonderful recipes. I love the fact that it's all natural ingredients. Incredible website and blog. It's great to meet this Blogger!

  • Oh wow! This looks AMAZING. I'm so glad it's spring and strawberry time! & I LOVE that pecan crust. Love the simple "realfood" recipes!

  • OMG. that is truly the most gorgeous looking cheesecake, ever.
    Happy Mother's Day to all!

  • I'm inspired to make my first cheesecake--this is truly beautiful!

  • Mmmm. The combination of pecan crust, creamy cheese center and topped with fresh strawberries--doesn't get much better than that! Looks amazing! Perfect for Mother's Day or any day for that matter.

  • Wow- gorgeous, easy and naturally gluten-free. I love it! I'll have to try this... The fresh berries look so tasty, and pecan is my favorite nut, especially for a pie crust. Mmmmm!


  • Oh heavens, that is one beautiful pie, and like Alisa said, this recipe would be very easy to tweak for other food allergies, like dairy.

    Thanks for sharing, I can't wait to try it!

  • Wow, does that pie ever look good! Glad you posted it now. I'm making it for Mother's Day! The idea of a pecan pie crust sounds divine -- and easy. =)

  • This looks like something for Mothersday for sure!!! (not to mention any time!)

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  • Pretty nice post. I just stumbled upon your blog and wanted to say that I have truly enjoyed browsing your blog posts.
    In any case I will be subscribing to your rss feed and I hope you write again very soon!

  • mothers day is coming, this article is very helpful for those who wanna wish mothers day to their moms,,,, happy mothers day

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