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Nut-free, soy-free vegan cheesecake
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Allergy-Friendly Cheesecake (Nut-Free, Dairy-Free, Soy-Free)

Delicious, allergy-friendly cheesecake made WITHOUT soy, nuts, and dairy!
Course Dessert
Cuisine Cheesecake
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 slices
Calories 131kcal
Author Lauren Goslin

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

Fat: 7.7 g  Carbs: 13.8 g  Sugar: 5.1 g  Protein: 2.9 g; Nutrition facts based on using honey. WW SmartPoints: 6

Nutrition

Calories: 131kcal