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).
- 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
Mary
Holy crap! Healthy cheesecake!! You are awesome girl!
Sue
Only found buckwheat flour locally not goart… does it matter…
Lauren
Not sure I understand Sue, this recipe only works with raw buckwheat groats, to my knowledge.
samantha
Is there something I could use in place of the buckwheat groats? If so, what and how much?
thank you (:
Katie
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
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
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
Hi Katja,
It’s quite small, about four inches? If you watch the video you can see it in my hands. š
Yashashree
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
Hi there, I’ve never tried, but that is an awesome idea! I may have to experiment with it. š
Rosa
Looks yummy! I’am going to try it. Thanks for sharing.
Evi @ greenevi
OMG, this is genius, Lauren!!!
Lauren
Thanks so much Evi! Necessity and all that jazz. š
swathi
That cheese cake looks really delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Marla
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
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
Thanks MaryEllen! š
athleticavocado
I have never heard cheesecake being made out of buckwheat groats! Very interesting! It looks delicious!
kimmythevegan
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
YUM!!!
vanessa
Hello,could I use honey instead of stevia?if yes how much would you use?
Lauren
Hi Vanessa,
I would be guessing to say maybe another 1-2 tablespoons?
sheelaughs
NO. WAY. I must make this!!!!
Lauren
Hahahaha, nice moniker! š
clzsembe
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
I’d enjoy hearing how you like it if you do try it!