Tuesday, October 15, 2013

Gluten Free Vegan Strawberry Cheesecake

  • 3/4 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
  • 5 strawberries
  • 3 (10 ounce) cartons greek-style strawberry coconut yogurt
  • 150 ml coconut or 150 ml almond milk
  • 2/3 cup coconut sugar crystals or 2/3 cup other raw sugar
  • 1/3 cup gluten-free flour or 1/3 cup rice flour
  • extra strawberry (to garnish, about 16)
  • 1 teaspoon powdered sugar, for dusting (optional)


  1. 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.
  2. Preheat the oven to 350°F/180°C degrees.
  3. In a blender, place 5 strawberries, yogurt, almond milk, sugar and flour and blend well. Pour in the springform pan.
  4. Bake for about 45 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
  5. When the cheesecake has cooled down, cover and store in the refrigerator overnight.
  6. Remove the springform pan and transfer the cheesecake to a serving dish. Garnish with strawberries and powdered sugar.
  7. Infuse love into the cheesecake, slice and serve!

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