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!
Allergy-Friendly Cheesecake (Nut-Free, Dairy-Free, Soy-Free)
Ingredients
- 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
Instructions
- 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).
Notes
Nutrition
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
Hello, should the groats be rinsed after draining (before blending)? Or do you just drain them and use in the recipe?
Lauren says
Hi Melanie,
Yes, drain the groats, sorry, I’ll make it more clear in the recipe. š
Melanie says
No, 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
Rinse and drain š
Melanie says
Yes, 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
Just 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
I’m so happy you liked it Adriana! š
Grace says
HI 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
I haven’t tried, but my guess is that it wouldn’t set up, and you’d be wasting your time and ingredients.
Mary says
Holy crap! Healthy cheesecake!! You are awesome girl!
Sue says
Only found buckwheat flour locally not goart… does it matter…
Lauren says
Not sure I understand Sue, this recipe only works with raw buckwheat groats, to my knowledge.
samantha says
Is there something I could use in place of the buckwheat groats? If so, what and how much?
thank you (:
Katie says
Hi! 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
Hah, 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
Hi 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
Hi Katja,
It’s quite small, about four inches? If you watch the video you can see it in my hands. š
Yashashree says
Hi !! 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
Hi there, I’ve never tried, but that is an awesome idea! I may have to experiment with it. š
Rosa says
Looks yummy! I’am going to try it. Thanks for sharing.
Evi @ greenevi says
OMG, this is genius, Lauren!!!
Lauren says
Thanks so much Evi! Necessity and all that jazz. š
swathi says
That cheese cake looks really delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Marla says
Hi 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
I 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
Thanks MaryEllen! š
athleticavocado says
I have never heard cheesecake being made out of buckwheat groats! Very interesting! It looks delicious!
kimmythevegan says
You 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
YUM!!!
vanessa says
Hello,could I use honey instead of stevia?if yes how much would you use?
Lauren says
Hi Vanessa,
I would be guessing to say maybe another 1-2 tablespoons?
sheelaughs says
NO. WAY. I must make this!!!!
Lauren says
Hahahaha, nice moniker! š
clzsembe says
I 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
I’d enjoy hearing how you like it if you do try it!