.jpg)
I used to love making a classic raw cheesecake using cashews as the base of the filling with a decadent walnut crust, as for me, there is nothing quite like it. I especially enjoyed making it for guests, as they were always shocked to learn that the main ingredient in making the cheesecake is nuts! However, my wife has recently developed an allergy to most things nuts, making most of our beloved recipes a no-go.
While on our quest for allergy-friendly alternatives, it became very apparent that many vegan desserts or snack recipes contain nuts and realized how hard it can be if you are someone living with food allergies.
Thankfully, due to my wife's persistence in having an allergen-friendly cheesecake and after some extensive digging on good ol' Google, my wife found this allergen-friendly cheesecake recipe. This recipe is the inspiration for the one here, but have adapted it, as I found that the crust didn't always come out consistently and personally felt that it needed a topping.
This cheesecake is honestly incredibly easy to make, super tasty and flavourful and makes the perfect amount for the two of us, but undoubtedly serves four people (we just eat a lot)! I can effortlessly whip this together as a surprise for my wife, which she always looks forward to.
I feel confident in saying that this has become one of her top favourites!
-----
*For this recipe, you will need a mini springform pan.
Crust Ingredients
1/4 cup oats
1/4 sunflower seeds
1/2 teaspoon salt
5 dried dates
1 tablespoon of water
1 teaspoon vanilla extract
Filling Ingredients
6 tablespoons buckwheat groats (soak for 2 - 6 hours)
4 teaspoons of lemon juice
2 tablespoons of melted coconut oil
1 tablespoon of maple syrup
1 tablespoon of water
1/2 teaspoon of vanilla extract
Topping Ingredients
3/4 cup of frozen mixed berries
1 tablespoon of sugar
Directions
Crust:
Add oats, sunflower seeds, and salt into a food processor until processed into flour.
Add dates, water, and vanilla extract and process until the ingredients combine and stick together.
Transfer the crust into your springform pan and press to form your crust.
Place your crust into the freezer while you prepare the filling.
Filling:
Strain and rinse your buckwheat
Add all ingredients into a blender and process until smooth.
Transfer your filling into your pan
Place the cheesecake in the refrigerator for 4-8 hours to firm.
Alternatively, place it in the freezer for 2-3 hours which will allow it to set quickly and transfer into the refrigerator.
Topping:
Add the frozen mixed berries to a small pot and place on medium heat on the stove.
Add the sugar and mix together.
Allow the berries to thaw and the liquid to release and leave on medium-high heat until the liquid reduces and the berries thicken.
You should achieve a jam-like consistency.
Nutritional Breakdown per Serving (Serves 4)
Note: the breakdown below also includes the fruit topping.
Calories: 247
Carbs: 33 grams
Fat: 12.2 grams
Protein: 4.7grams
Comments