For the Crust:
- Safflower or sunflower oil (for greasing)
- 1/2 cup plus 2 tablespoons (66 g) oat flour (use certified gluten-free, if needed)
- 3/4 cup (85 g) almond flour
- 2 tablespoons coconut sugar or light brown sugar
- 1/4 teaspoon salt
- tablespoon pure maple syrup
- to 3 tablespoons coconut oil, melted
For the Cheesecake:
- 3/4 cup (100 g) raw cashews, soaked in hot water to cover for at least 1 hour or overnight
- 3/4 cup (170 g) plain non-dairy yogurt or coconut cream
- 3/4 cup (170 g) vegan cream cheese
- 1/3 cup (65 g) cane sugar
- tablespoon cornstarch or arrowroot starch
- 1 teaspoon vanilla extract
- tablespoons freshly squeezed lemon juice
- 1/8 teaspoon salt
For the Strawberry Compote:
- 8 ounces (225 g) fresh or frozen strawberries
- 2 tablespoons sugar, or more to taste
- 1 tablespoon freshly squeezed lemon juice, or more to taste
- 2 teaspoons cornstarch mixed with 2 teaspoons water (optional)