These healthy strawberry cheesecake parfaits are made with a low sugar strawberry compote and a creamy, allergy-friendly cheesecake filling!
At the start of summer, I bought a slew of used kids’ cookbooks for my daughters.
They’re both really interested in learning how to master the kitchen, so I want to encourage that as much as possible. Even Sammy has taken a shine to cooking! He loves to sit with me and help stir or just watch.
While my intentions were good, it was easier said than done to get all the kids in the kitchen while teaching and manning the stove/oven/various sharp utensils at the same time. I’m hoping as they grow (and by ‘they’, I mean Sam), we’ll have better opportunities.
I was recently glancing through one of the cookbooks, when I came across a recipe for layered cheesecake parfaits. I thought it was such a cute idea, and it gave me the inspiration for today’s post.
What’s in ‘allergy-friendly’ cheesecake anyway?
Today’s recipe is based off of my beloved Allergy-Friendly Cheesecake, which is actually made with buckwheat!
I came up with that recipe out of a deep-seeded desire for a cheesecake recipe that suited all of my food intolerances. My allergies can be quite random, in that, I have trouble with cream cheese, but not yogurt or cheddar…nuts, but not walnuts…tofu, but not soy sauce…
I don’t fall into any category allergy-wise or other, so I can’t always go off of labels.
Because I have trouble with cashews, cream cheese, and tofu, however, every cheesecake recipe has sort of been off-limits.
The result was sheer bliss! My husband, who can eat regular cream cheese-based cheesecakes, also loves this recipe, and I had to fight him just to get a couple bites.
Not really, I’m actually totally pleased that he loves this, and hope you all do too if you try it!
These delicious parfaits pair a low sugar strawberry compote with a creamy, allergy-friendly cheesecake filling!
- 3 cups strawberries (I use frozen)
- 1 tsp coconut sugar
- dash sea salt
- 1 Tbsp water
- 2 tsp arrowroot
- 1/2 tsp vanilla extract
- 6 Tbsp raw buckwheat groats soaked overnight
- 2 Tbsp melted coconut oil
- 1 Tbsp honey or maple syrup
- dash sea salt
- 4 tsp lemon juice
- 1 Tbsp milk of your choice see Notes
- a few drops of stevia, if you like it sweeter
Add the berries to a saucepan and turn the heat to medium high.
Cook the berries until they soften and break down a bit, about 7-10 minutes.
Stir in the sugar and a teeny dash of salt.
In a small mug, create a slurry with the water, arrowroot, and vanilla.
Add the slurry to the hot berries and stir until thick.
Remove from the heat and pour the compote into a glass bowl.
Set in the fridge to chill while you make the filling.
Rinse and drain the soaked buckwheat groats.
Add the buckwheat and remaining ingredients to a high speed blender or processor.
Blend until super smooth.
At this point, I divide the strawberry compote between two glasses and then top each with half of the cheesecake filling.
Chill the glasses until they are cool enough to your liking.
Top with granola or crumbled cookies and serve!
Prep time does not include buckwheat soak time, but it does include the time to make the compote.
Nutrition facts based on using honey and unsweetened almond milk (filling).
WW SmartPoints: 15
I use my Homemade Coconut Milk in the filling.
These are the raw buckwheat groats I use in this recipe.
For a video tutorial on how to make the cheesecake filling, see about half way down this post.
I topped this with my Low Sugar Buckwheat Granola, but any other granola or broken up cookies would be nice!
Here are some links to items I use in this recipe: