“This cheesecake is free of dairy, gluten and soy. 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! Fore more healthy gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com.”
1hr 10mins
1 7-inch cake

Ingredients Nutrition

  • 177.44 ml almond meal (or grind raw almonds in a food processor)
  • 29.58 ml coconut sugar crystals or 29.58 ml other raw sugar
  • 44.37 ml extra virgin coconut oil, melted
  • 5 strawberries
  • 3 (850.48 g) cartongreek-style strawberry coconut yogurt
  • 150 ml coconut or 150 ml almond milk
  • 158.51 ml coconut sugar crystals or 158.51 ml other raw sugar
  • 78.07 ml gluten-free flour or 78.07 ml rice flour
  • extra strawberry (to garnish, about 16)
  • 4.92 ml 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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