Gluten-Free Vegan Strawberry Cheesecake

READY IN: 1hr 10mins


  • 34
    cup almond meal (or grind raw almonds in a food processor)
  • 2
    tablespoons coconut sugar crystals or 2 tablespoons other raw sugar
  • 3
    tablespoons extra virgin coconut oil, melted
  • 3
    (10 ounce) cartons greek-style strawberry coconut yogurt
  • 150
    ml coconut or 150 ml almond milk
  • 23
    cup coconut sugar crystals or 2/3 cup other raw sugar
  • 13
    cup gluten-free flour or 1/3 cup rice flour
  • extra strawberry (to garnish, about 16)
  • 1
    teaspoon powdered sugar, for dusting (optional)


  • In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Put the mixture on the bottom of a 7-inch springform pan. Store in the freezer until the cheesecake filling is ready.
  • Preheat the oven to 350°F/180°C degrees.
  • In a blender, place 5 strawberries, yogurt, almond milk, sugar and flour and blend well. Pour in the springform pan.
  • Bake for about 45 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
  • When the cheesecake has cooled down, cover and store in the refrigerator overnight.
  • Remove the springform pan and transfer the cheesecake to a serving dish. Garnish with strawberries and powdered sugar.
  • Infuse love into the cheesecake, slice and serve!