Strawberry Cheesecake Muffins (Gluten-Free & Egg-Free)

Strawberry season is the perfect excuse to bake something sweet, and these Healthy Strawberry Cheesecake Muffins are just the thing. These muffins were based on my Chocolate Espresso Muffin Recipe the perfect pick me up if you’re looking to a decant breakfast treat!

This recipe actually started because I found a box of cheesecake-flavored Jell-O in my pantry and thought, hmm… what can I do with this? A quick scan of my kitchen led me to some dried strawberries, and just like that, the idea was born! The result? Soft, lightly spiced muffins with just the right amount of sweetness—without being too rich like actual cheesecake.

They’re also gluten-free, egg-free, and perfect for everything from a Valentine’s Day treat to a spring brunch or an easy breakfast with coffee. Let’s get baking!

🍓 Strawberry muffin ingredients:

If you’re falling victim to egg prices being $$$$ or eggs being out of stock not to worry this recipe uses flax egg as a replacement common in vegan baking!

• 1/4 cup Jell-O cheesecake pudding mix
• 1 1/2 cups gluten-free flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 cup crushed dried strawberries
• 2 flax eggs (2 tbsp flaxseed + 3 oz water, stirred and set for 10 min)
• 3/4 cup almond milk
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar

Instructions for these easy healthy muffins:

1. Preheat & Prepare the Pan

Preheat your oven to 350°F. Lightly grease a 12-cup muffin pan or line it with muffin liners for easy cleanup.

2. Mix Dry Ingredients

In a large bowl, whisk together the gluten-free flour, cheesecake pudding mix, baking powder, cinnamon, and crushed dried strawberries.

3. Combine Wet Ingredients

In a separate bowl, mix the almond milk, flax eggs, vanilla extract, and brown sugar until smooth.

4. Bring It All Together

Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix—gluten-free muffins can get dense if overworked.

5. Fill & Bake

Scoop the batter evenly into your muffin cups, filling each about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

6. Cool & Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. These are delicious slightly warm, so don’t wait too long to dig in!

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Enjoy these muffins fresh or save a few for later—if they last that long! Happy baking! 😊🍓

Tag me on Instagram below if you make these!

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