Place the gluten-free cookies in a plastic bag and crush them with a rolling pin until finely ground.

Melt the butter in a small saucepan over low heat, then stir in the crushed cookies until well combined. Press the mixture firmly into the bottom of an 8-inch springform pan to create the crust. Refrigerate for 20 minutes.

In a large mixing bowl, beat the powdered sugar, softened cream cheese, and heavy whipping cream together until smooth and creamy.

Prepare the strawberry gelatin according to the package instructions, then let it cool slightly. Gradually pour the cooled gelatin into the cream cheese mixture, beating until fully blended.

Spread the cheesecake filling evenly over the chilled crust. Arrange whole or diced strawberries on top for garnish.

Refrigerate the cheesecake for at least 4 hours, or until fully set.

Serve chilled and enjoy your creamy, no-bake strawberry cheesecake.