Grechka Buckwheat Vegan Cheesecake

We are on a mission to show everyone how versatile Grechka Buckwheat is. We have already introduced you to Grechka breakfasts, lunches, dinners and even Grechka bread. However, there is so much more you can make with Grechka, improving the taste of the dish and adding exceptional health benefits. So please, welcome the Grechka Vegan Cheesecake, no-bake btw :)

In general, vegan and non-vegan cheesecakes are high in calories but everything changes when you use Grechka. It adds amazing flavour, nutrients, vitamins and most importantly – reduces the calories of the cake. For example, the cheesecake recipe we are sharing with you today initially had 450g of cashews. In comparison, 100g cashews = 544 calories, whereas 100g Grechka=343 calories. We added Grechka to the recipe and minimised the number of nuts and dates, which resulted in a significant cut in calories, richer taste and additional protein and fibre in this desert.

Serves 6 – cooking time 30 minutes

Ingredients:

For the crust	For the filling	For decorating
70g pecan nuts	200g soaked overnight, drained, and rinsed cashews	Persimmon
75g cooked Grechka	250g cooked Grechka	Physalis
70g pitted Medjool dates	150ml water
20g desiccated coconut	2tbsp maple syrup
	2tbsp honey
	100ml coconut oil
	1tsp vanilla extract

Method:

1. Line the bottom of the round springform pan with parchment paper

2. Mix pecan nuts, cooked Grechka, dates and desiccated coconut in a food processor until the sticky dough consistency

3. Place the ‘dough into the springform pan and press down firmly over the pan. Place into a freezer for about 15-20 minutes

4. Mix soaked cashew nuts, cooked Grechka, water, maple syrup, honey, and coconut oil in the food processor until very smooth

5. Pour the mixture over the crust and smooth it down. Place into the freezer to set for about 5-6 hours

6. When all set, decorate with persimmon and physalis

7. Let the cheesecake thaw at room temperature for about 20-30 minutes before serving and enjoy!

P.S. We recommend keeping the cheesecake in the freezer and thawing it each time before serving