- 1/2 cup buckwheat flour
- 1/4 cup pecans
- 1/4 teaspoon pure vanilla extract
- 6-8 dates
- 4 (8 ounces) packages dairy-free cream cheese*
- 1 cup sucanat
- 3 tablespoons aquafaba**
- 4 tablespoons pure vanilla extract
- Combine pecans and flour in a food processor and pulse into a flour.
- Add dates and vanilla extract to the food processor then pulse until mixture begins to stick together.***
- Press dough into a 9-inch springform pan to make a thin layer crust.
- Proceed to prepare the cheesecake filling.
- Preheat oven to 375°F.
- Combine the dairy-free cream cheese, sucanat, aquafaba, and vanilla extract into the food processor. Mix ingredients until very smooth.
- Pour the cheesecake filling into the pan (over the crust) and bake for 35 to 40 minutes (bake it covered with aluminum foil for the first 20 minutes, then remove the cover to slightly brown the cheesecake).
- Remove cheesecake from the oven and cool for 15 minutes.
- Top with a berry sauce and place it in the fridge for at least 2 hours.
- Serve it cold and enjoy!
*For this recipe, I used Kite Hill’s plain cream cheese style spread.
** Aquafaba is the cooking liquid of beans often discarded when you open a can of chickpeas. Though not entirely necessary for structure, aquafaba will add creaminess to the cheesecake.
***Crust will be flaky and fall apart when handled, but it will be nice and firm after the cheesecake is baked.