Gluten-Free Vegan Strawberry Cheesecake Recipe

Directions:

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!