My husband and I each have our respective cheesecake pig-out stories.
His tale takes place during his high school wrestling years when, following an intense practice, he would swing into a grocery store and purchase an entire cheesecake for himself. He would proceed to drive said confection home and devour damn near the whole thing.
My saga is a bit more refined, but not by much.
My family and I used to go out to eat once a week, either to Mexican food or a local buffet, and if the buffet was the chosen destination, I always knew dessert was in order!
Rows and rows of cheesecake and ice cream machines galore abounded, and believe you me, I took advantage of the sugary goodness.
Cheesecake forever left its creamy, sweet imprint on my mind, but after I developed more severe allergies, I could no longer partake.
Dairy, soy, cashews…these are among the most common cheesecake ingredients, but because I’m sensitive to all of them, I’ve had to find an alternative…though you may be skeptical, what finally worked for recreating this delicious dessert was raw buckwheat groats!
For those of you without allergies, this recipe may not be your cup of tea, but if you’ve been craving cheesecake for years like I have, and unable to enjoy it, this may be just what you need (or want). š
Please enjoy the following video (minus my poofy humidity hair) showing you just how to make it!
Delicious, allergy-friendly cheesecake made WITHOUT soy, nuts, and dairy!
- CRUST:
- 1/4 c . pumpkin seeds
- 1/4 c . oats
- dash sea salt
- 2 soft dates
- 1 t . vanilla
- 2-3 t . water
- FILLING:
- 6 T . raw buckwheat groats , soaked 6-8 hours
- 2 T . coconut oil , melted
- 1 T . honey or maple syrup
- 4 t . lemon juice
- 1 T . water
- 1/2 t . vanilla
- dash sea salt
- stevia , to taste
- CRUST:
- Pulse the seeds, oats, and salt together until powdery.
- Add in the remaining ingredients, adding water as needed to create a dough.
- Press the mixture into a mini springform pan or a similar-sized dish.
- Freeze while you make the filling.
- FILLING:
- Process or blend together all of the ingredients (adding stevia to taste) until very smooth (30-60 seconds). Be sure to drain and rinse the groats before using.
- Pour the filling on top of the crust.
- Let the cheesecake sit in the fridge until firm to the touch (6-ish hours).
Fat: 7.7 gĀ Carbs: 13.8 gĀ Sugar: 5.1 gĀ Protein: 2.9 g; Nutrition facts based on using honey. WW SmartPoints: 6
Notes:
This is the buckwheat I use in this recipe.
Do you enjoy cheesecake?
Shared with: Meatless Monday, Hearth and Soul, Allergy-Free Wednesday, The Alder Collective, Healthy Vegan Friday, Real Food Friday, Gluten-Free Friday, Sunday Fitness and Food
Melanie says
December 4, 2018 at 12:21 pmHello, should the groats be rinsed after draining (before blending)? Or do you just drain them and use in the recipe?
Lauren says
December 4, 2018 at 1:01 pmHi Melanie,
Yes, drain the groats, sorry, I’ll make it more clear in the recipe. š
Melanie says
December 4, 2018 at 1:44 pmNo, I see that you drain them (I watched the video). Do you rinse the groats under clean water before blending with the other ingredients? Or just drain and use?
Lauren says
December 5, 2018 at 5:45 pmRinse and drain š
Melanie says
December 4, 2018 at 4:25 pmYes, I understand that they need to be drained, I am wondering if you rinse them after soaking/draining them? Or do you just drain and then blend with the other ingredients?
Adriana says
April 1, 2018 at 9:54 amJust made this and Iām amazed! Love it! Tweaked the crust to suit what I had home, still worked amazing. The dough for the crust was actually delicious by itself. Thank you so much for this! Think I will be making this quite often!
Lauren says
April 1, 2018 at 6:35 pmI’m so happy you liked it Adriana! š
Grace says
March 22, 2018 at 9:49 pmHI there.I was wondering if the coconut oil is really necessary? I can’t really have oil as it gives me horrendous skin! (not.fair)
Lauren says
March 24, 2018 at 9:15 amI haven’t tried, but my guess is that it wouldn’t set up, and you’d be wasting your time and ingredients.
Mary says
May 12, 2017 at 12:57 pmHoly crap! Healthy cheesecake!! You are awesome girl!
Sue says
February 18, 2017 at 5:59 amOnly found buckwheat flour locally not goart… does it matter…
Lauren says
February 18, 2017 at 4:49 pmNot sure I understand Sue, this recipe only works with raw buckwheat groats, to my knowledge.
samantha says
February 9, 2017 at 10:37 pmIs there something I could use in place of the buckwheat groats? If so, what and how much?
thank you (:
Katie says
February 6, 2017 at 10:16 amHi! This looks amazing…I have similar allergies, and have been looking for something like this. I just started soaking the buckwheat, and was wondering…Do you think the soaked buckwheat could substitute for other things, like even to make something like cream cheese? I don’t know how that would work but it would be interesting if it could be done!
Lauren says
February 6, 2017 at 6:40 pmHah, funny you ask, I’m actually working on a ‘cream cheese’ frosting, though you could probably eliminate the sweetener to make cream cheese. I’ll be sure to post it if it works out!
katja says
December 31, 2016 at 11:14 pmHi hi! š And happy new year! š So, I will make this pretty little cake this week, but I would like to know how big is your tart tin? Thank you! Katja
Lauren says
January 1, 2017 at 12:47 pmHi Katja,
It’s quite small, about four inches? If you watch the video you can see it in my hands. š
Yashashree says
January 31, 2017 at 7:34 pmHi !! I just wanted to know if there’s a way to make a chocolate cheesecake using the same method? I usually use Kinnerton Just Chocolate for desserts as its allergy friendly.
Lauren says
February 1, 2017 at 7:05 pmHi there, I’ve never tried, but that is an awesome idea! I may have to experiment with it. š
Rosa says
November 21, 2016 at 5:34 pmLooks yummy! I’am going to try it. Thanks for sharing.
Evi @ greenevi says
June 28, 2016 at 3:44 amOMG, this is genius, Lauren!!!
Lauren says
June 29, 2016 at 4:12 pmThanks so much Evi! Necessity and all that jazz. š
swathi says
April 16, 2016 at 7:17 pmThat cheese cake looks really delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Marla says
April 16, 2016 at 6:35 amHi Lauren,
What an interesting and unique recipe. Sounds very tasty and healthy. Thanks so much for sharing on Real Fridays. Pinned & tweeted!
MaryEllen@VNutrition says
April 15, 2016 at 10:31 amI love me some buckwheat groats! They are my favorite for breakfast or to top my smoothies. What an amazing idea to use them in a cheesecake! I’m going to have to try this soon. Maybe for Mother’s Day for my mom.
Lauren says
April 15, 2016 at 2:49 pmThanks MaryEllen! š
athleticavocado says
April 14, 2016 at 9:47 amI have never heard cheesecake being made out of buckwheat groats! Very interesting! It looks delicious!
kimmythevegan says
April 13, 2016 at 6:56 pmYou are a mind reader! I have been making buckwheat porridge for breakfast lately and thinking how nice & creamy it gets and how it could make a good raw dessert. I was nervous to test my theory, but it looks like you got it to work nicely š
I am not sensitive/allergic to cashews and I enjoy making cheezecakes out of them, but I have been thinking lately it would be nice to lighten up the dessert a bit, something a little lower fat. And something a little more friendly on the wallet (cashews are expensive!). Totally loving the sound of this dessert – can’t wait to try it out =)
Rachel says
April 12, 2016 at 5:53 pmYUM!!!
vanessa says
April 11, 2016 at 1:07 pmHello,could I use honey instead of stevia?if yes how much would you use?
Lauren says
April 11, 2016 at 1:32 pmHi Vanessa,
I would be guessing to say maybe another 1-2 tablespoons?
sheelaughs says
April 11, 2016 at 1:00 pmNO. WAY. I must make this!!!!
Lauren says
April 11, 2016 at 1:30 pmHahahaha, nice moniker! š
clzsembe says
April 11, 2016 at 6:35 amI am super intrigued by this…will have to give it a shot. I’m getting ready to move and have a container with about that much bucketwheat groats to finish up.
Lauren says
April 11, 2016 at 1:33 pmI’d enjoy hearing how you like it if you do try it!