Allergy-Friendly Cheesecake (Nut-Free, Dairy-Free, Soy-Free)

1
Mint Chutney
Schisandra Five-Flavor Tonic
Prep Time
15 mins
Total Time
15 mins

Delicious, allergy-friendly cheesecake made WITHOUT soy, nuts, and dairy!
Course: Dessert
Cuisine: Cheesecake
Servings: 6 slices
Calories: 131 kcal
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).
Pour the filling on top of the crust.
Let the cheesecake sit in the fridge until firm to the touch (6-ish hours).

Recipe 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

Mint Chutney
Schisandra Five-Flavor Tonic

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