Name: Gluten Free Strawberry Cheesecake Muffins – Soft, Sweet, and Easy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup gluten-free 1:1 flour blend; 1/2 cup unsalted butter, softened; 3/4 cup sugar; 2 large eggs; 1/2 tsp vanilla extract; 1/4 cup milk or yogurt; 1/2 cup chopped strawberries; 1 tsp baking powder; 1/4 tsp salt; 4 oz cream cheese, softened; 2 tbsp sugar; 1/4 tsp vanilla

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If you’ve ever dreamed of a dessert that’s sweet, creamy, fruity, and still gluten-free, then you’re going to love these Gluten Free Strawberry Cheesecake Muffins. They’re soft, rich, and perfect for anyone who wants to skip the wheat without skipping dessert. Whether you’re baking for a brunch, a quick snack, or just something to enjoy with a hot cup of coffee, these muffins offer a delicious twist on the classic cheesecake flavor—all wrapped up in a portable treat. In this article, we’ll share my story behind this recipe, baking tips, flour choices, and helpful answers to your top muffin questions.

PART 1: The Story & Intro

Strawberries, Cheesecake, and One Rainy Afternoon

These gluten free strawberry cheesecake muffins were born in my kitchen on a drizzly Saturday—the kind of day where the skies are grey and you crave something comforting, but not too heavy. I had cream cheese, a punnet of strawberries going soft, and a craving for that cheesecake richness without the fuss of a water bath. So I grabbed my mixing bowl, scribbled ideas in my weathered notebook (yes, the same one I started with back in my South London kitchen), and started working on what would become one of my favorite gluten free dessert recipes.

Growing up, dessert was rarely fancy. My mum made the simplest vanilla sponge, and when I got older, my uni flatmates and I would devour buttery toasties for dessert—whatever made us feel like home. But moving to the U.S. brought new flavors, new ingredients, and the nudge to make traditional favorites work for my gluten-sensitive friends. That’s how these gluten free muffins came about: soft crumb, creamy cheesecake swirl, and jammy strawberries, all wrapped into a perfect cheesecake muffin.

The first time I made them, I shared a photo on my phone with my mum. She laughed and said, “Only you would put cheesecake in a muffin.” But when she visited last spring, she ate three in one sitting. That’s when I knew I had something worth sharing—an easy, crowd-pleasing strawberry cheesecake muffin that just happens to be gluten free.

What makes this muffin recipe so good—besides being totally gluten free—is that it blends the indulgence of a creamy cheesecake with the simplicity of a muffin. You don’t need fancy flour or obscure tools. And if you’ve baked our gluten-free blueberry scones or cottage cheese bagels, you’ll already have most of what you need.

These gluten free strawberry cheesecake muffins hold a little bit of where I came from and a little bit of where I am now. Home-cooked comfort, with a sweet strawberry swirl.

PART 2: Making the Muffins

Choosing the Right Gluten-Free Base

When it comes to baking soft, moist gluten free strawberry cheesecake muffins, the flour blend makes all the difference. After testing these gluten free muffins with several options, I’ve found the most reliable results come from a 1-to-1 gluten free baking mix. These blends usually combine rice flour, tapioca starch, and xanthan gum, helping mimic the texture of traditional wheat flour—essential for fluffy cheesecake muffins that don’t fall apart.

If you’re feeling a little creative, you can make your own gluten free flour mix at home. Just combine 1 cup white rice flour, ⅓ cup potato starch, and 2 tablespoons of tapioca flour. Be sure to sift well—clumps can ruin the soft texture that makes these strawberry cheesecake muffins so irresistible. And don’t skip the step of bringing your eggs and cream cheese to room temperature—it’s key for that signature creamy swirl in the center of each muffin.

The batter for these gluten free strawberry cheesecake muffins comes together in just a few minutes. Start by creaming your butter and sugar until light and fluffy. Then, beat in the eggs and a splash of vanilla. Fold in your gluten free flour blend and add a little milk or yogurt—dairy-free if needed—to smooth it all out. Now comes the best part: the cheesecake center. Mix softened cream cheese, sugar, and vanilla, then gently dollop it into the middle of each muffin for that classic tangy-sweet bite.

This is the kind of gluten free baking recipe that’s simple enough for a weekday but indulgent enough to share. You’ll love how easily these muffins rise, swirl, and shine every single time.

Fresh or Frozen Strawberries?

For that jammy, juicy burst in your gluten free strawberry cheesecake muffins, I always recommend using fresh strawberries when they’re in season. They bring out the natural sweetness and color that make these strawberry cheesecake muffins so visually irresistible and flavorful. Just chop the berries and toss them with a teaspoon of gluten free flour before folding into the batter—this little trick helps keep the fruit from sinking and gives your cheesecake muffins a perfect distribution of flavor.

During the colder months, frozen strawberries work just as well in these gluten free muffins. There’s no need to thaw—just add them straight from the freezer to preserve their structure and avoid sogginess. Whether fresh or frozen, strawberries are the heart of these gluten free strawberry cheesecake muffins, delivering fruity brightness in every bite.

Gluten Free Cheesecake Muffin Recipe Card — Gluten Free Strawberry Cheesecake Muffins – Soft, Sweet, and Easy 12

These muffins bake beautifully at 350°F for about 20–25 minutes, and they’ll fill your kitchen with that unmistakable strawberry-cream scent. I usually cool them on a wire rack and serve warm with a cup of tea—often alongside a batch of gluten-free crepes when I’m hosting brunch.

In short, this recipe is simple, adaptable, and absolutely worth saving. Coming up next: tips for troubleshooting and storing your muffins.

PART 3: Tips, Variations, and Troubleshooting

Served Gluten Free Cheesecake Muffin — Muffins ready to serve

How to Keep Muffins Moist and Fluffy

One of the biggest hurdles in gluten-free baking is avoiding dry or dense texture. To get fluffy, moist muffins every time, follow these tips:

Don’t overmix the batter. Stir until just combined to keep the crumb light.
Room-temperature ingredients make a world of difference—especially eggs and cream cheese.
Use yogurt or sour cream in place of milk if you want a richer, denser bite.
Let your batter rest for 10 minutes before baking. This hydrates the gluten-free flours and leads to a softer result.

If your muffins come out too flat, check your baking powder’s expiration date and make sure you didn’t overfill the liners. Aim for ¾ full for a perfect rise.

These also freeze wonderfully—just wrap individually and store in a zip-top bag for up to 2 months. Reheat gently in the microwave or toaster oven.

Fun Variations to Try

Once you’ve nailed the basic gluten free strawberry cheesecake muffins, you can make them your own. Try replacing strawberries with:

Blueberries: Sweet and classic. Similar to our gluten-free blueberry scones.
Raspberries and dark chocolate chips: A tangy, decadent twist.
Chopped peaches and cinnamon: Perfect in late summer.

Or, swap the cheesecake center for a dollop of jam, lemon curd, or dairy-free cream cheese for dietary needs. You could even skip the fruit and swirl in some crushed gluten-free biscuit for a streusel-like topping.

I love pairing these with savory items like gluten-free bagel bites for brunch spreads or wrapping a couple in parchment for easy road snacks. They never fail to impress.

PART 4: FAQs + Gluten-Free Cheesecake Info

Which Cheesecake Factory Cheesecake is Gluten-Free?

If you’re dining out, The Cheesecake Factory does offer a gluten-free version of their Godiva® Chocolate Cheesecake, as well as a few others with gluten-free labels. However, it’s important to note that while the ingredients may be gluten-free, cross-contamination can happen in shared kitchens. Always ask your server to confirm before ordering.

But for a safer, homemade option, these gluten free strawberry cheesecake muffins deliver all the indulgence of cheesecake in a form you can trust—especially if you’ve already made your own gluten-free crepes or wonton wrappers at home.

What Is the Best Gluten-Free Flour for Muffins?

For consistently fluffy results, I recommend using a 1-to-1 gluten-free baking blend. These are pre-mixed to mimic traditional flour and usually contain xanthan gum, which helps mimic gluten’s elasticity. Brands like King Arthur and Bob’s Red Mill have great options. If you prefer DIY, blend rice flour, tapioca starch, and potato starch for a custom base.

Does Pillsbury Make Gluten-Free Muffins?

Pillsbury doesn’t currently offer a ready-made gluten-free muffin mix, though they do have gluten-free cookie doughs and other products. For muffins, baking at home is often the best choice for flavor, customization, and dietary safety.

Is Jello No Bake Strawberry Cheesecake Gluten-Free?

Most Jello No Bake Cheesecake mixes are not certified gluten-free and may contain wheat-based thickeners or risk of contamination. Always read the label carefully. For peace of mind, these muffins offer all the cheesecake flavor—without mystery ingredients.

Gluten-free baking is about flavor, texture, and trust. Whether you’re avoiding gluten by necessity or choice, recipes like this and others on our site—like pitas or ramen noodles—let you eat joyfully and confidently.

Conclusion

These gluten free strawberry cheesecake muffins blend nostalgic comfort with fresh fruit flavor and the ease of gluten free baking. Whether you’re new to making gluten free muffins or it’s part of your everyday kitchen routine, this simple recipe makes a reliable, feel-good gluten free dessert. The rich cheesecake center, paired with soft muffin crumb and juicy strawberries, hits every note you want in cheesecake muffins—and without any gluten stress.

These muffins freeze beautifully, adapt well to other fruits like blueberries or raspberries, and pair just as perfectly with morning coffee as they do with a cozy after-dinner treat. You can even enjoy them alongside other gluten-free favorites like pancakes or scones for a full brunch spread.

If you’ve been looking for a trustworthy recipe that brings flavor and flexibility to your gluten free baking, this one’s for you. I hope these gluten free strawberry cheesecake muffins bring a little joy to your kitchen—and maybe a few sweet crumbs on the counter. Just like home.

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Gluten Free Strawberry Cheesecake Muffins – Soft, Sweet, and Easy

PART 1: The Story & Intro

Strawberries, Cheesecake, and One Rainy Afternoon