Gluten-free Vegan Strawberry Cheesecake

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 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)

Recipe

• 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!