A mini vegan cheesecake that’s gluten-free, refined sugar-free, fat-free, packed with over 70g of protein, and ready in under 20 minutes. This quick and easy recipe is perfect for those looking for a healthy dessert option without compromising on taste. With a roasted buckwheat crust and a creamy yogurt-protein filling, it's a guilt-free indulgence.
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Blend the roasted buckwheat, dates, cinnamon, and salt in a food processor until the mixture holds together. Add a small amount of water if necessary to bind the dough.
Press the mixture evenly into the bottom of a 20cm (8-inch) pie mold.
For best results, let the crust rest in the fridge for 15-20 minutes. This step is optional but helps firm up the base.
In a bowl, mix the yogurt with the vanilla protein powder until smooth and creamy.
Spread the cream mixture evenly over the prepared crust.
Add your favorite toppings, such as fresh fruits, chocolate shavings, or nuts.
Slice and serve immediately, or chill for a bit longer if you prefer a firmer texture.
Chilling the crust helps it firm up and makes it easier to slice the cheesecake.
Use a high-quality vegan yogurt for the best flavor and texture.
Experiment with different toppings to customize the cheesecake to your liking.
Can I use a different type of protein powder?
Yes, you can use any flavor or type of protein powder, but it may alter the taste slightly.
Can I make this cheesecake ahead of time?
Yes, you can prepare it a few hours in advance and store it in the fridge until ready to serve.
What can I use instead of buckwheat for the crust?
You can substitute roasted buckwheat with oats or nuts, but the texture and flavor will differ.
Is this recipe suitable for non-vegans?
Absolutely! You can use regular yogurt if you're not following a vegan diet.
How long does this cheesecake last in the fridge?
It can be stored in an airtight container in the fridge for up to 3 days.
