Vegan Gluten-Free Strawberry Cheesecake

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Vegan Gluten-Free Strawberry Cheesecake

I created this recipe for the So Delicious® Dairy Free 2013 Recipe Contest. Since the strawberry season is coming soon, I used strawberry yogurt and additional strawberries for the filling and decoration. I like to minimize the amount of sugar, so I used only 1/2 cup for the filling, but you might want to increase it up to a cup. I hope you enjoy it!

Vegan Gluten-Free Strawberry Cheesecake

Ingredients:

3/4 cup almond meal (or grind raw almonds in a food processor)
2 Tbsp coconut sugar or other natural sugar
3 Tbsp extra virgin coconut oil, melted
5 strawberries
3 cartons (10 oz/300 g each) So Delicious Strawberry Greek Cultured Coconut Milk
150 ml So Delicious Unsweetened Vanilla Coconut Milk Beverage
2/3 cup coconut sugar or other natural sugar
1/3 cup gluten-free flour or rice flour
Extra strawberries for garnish (about 16)
1 tsp powdered sugar for dusting (optional)

Instructions:

  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!

Servings: 6

Comments

  1. Looks so yummy! I’ll definitely try making this and I’m wondering if I can use any grain-free flour such as coconut flour instead of rice flour? Thanks!

  2. Thank you for your interest and the comment. Yes, you can definitely use coconut flour instead of rice flour. As a matter of fact, I think it’s a healthier choice since coconut flour has a lower glycemic index. I hope you will enjoy the cake! Please adjust the amount of sugar to your liking as I tend to minimize the amount of sugar.

  3. Hi, thank you for sharing this recipe. I would love to try and make this for my family but, my children are allergic to nuts. Is there anything I can use instead of almond meal? Thanks again!

  4. Hi Sandra,

    Thank you for visiting my site and leaving a comment. If your children are allergic to nuts, please use graham cracker crumbs (regular or gluten free) just like when you make a regular cheesecake. Or you can omit the bottom crust. If you have further questions, please let me know.

    Thank you!

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