Recipe Collection : Simple Strawberry Cheesecake

By Jill, Editor of Modern Alternative Kitchen

I love cheesecake. I love simple. I love a dessert that I can easily whip up while cooking a meal throughout the day. This gluten-free recipe fits all of those criteria and is so yummy! I am writing this the morning after I made it and having to force myself to not go into the kitchen and eat a piece for breakfast. Not. Easy.

A couple of tips to make this recipe a success. First, your cream cheese needs to be very soft before you start. I think I let mine sit out for about 3-4 hours, and it was still lumpy. It helps if your eggs are also at room temp, but this isn’t a necessity. This cheesecake is best served cold, so plan accordingly to give a good 4 hour chill before serving!

You can use any berry for the topping, or any combination of berries, I think this would be delicious with blueberries or raspberries! I happened to have some frozen organic strawberries in the freezer and decided to use those to save myself a trip to the store. I recommend defrosting the berries first so your sauce is not quite as runny as mine was.


  • 16 oz. cream cheese, softened
  • 4 eggs
  • 1/2 c. coconut sugar (or your sweetener of choice, grade B maple syrup would also work well)
  • 1 t. vanilla
  • 2 c. of berries
  • 1 T. sweetener ( raw honey, sucanat, or coconut sugar)
  • squeeze of fresh lemon juice


  1. Preheat oven to 350 degrees.
  2. Using a mixer, combine first four ingredients until smooth (try to get out as many lumps as possible). Pour into a pie dish.
  3. Bake for 25-30 minutes.
  4. Meanwhile, in a saucepan over medium heat, combine remaining ingredients. Bring to a simmer for 3-5 minutes, until berries have broken down slightly. Remove from heat.
  5. Chill sauce and cheesecake for at least 4 hours, or overnight.
  6. Serve by pouring sauce on individual slices.
  7. Enjoy! (A dollop of fresh whipped cream would be a nice touch!)

What is your favorite cheesecake topping?


  1. Laura says

    Just pulled this out of the oven. I had a couple of small very ripe bananas laying on my counter and didn’t realize someone had already dipped into my 16 oz of cream cheese, so I tossed them to make up for it. Used less sweetener than called for (maple syrup) and I’ve decided to drizzle the top with dark chocolate melted with coconut oil to bring out the light banana flavor instead of the berries. Can’t wait to have some!


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