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Gluten-Free Lemon Cheesecake with Hearty Buckwheat Crust

Buckwheat Crust Lemon Cheesecake

Sara Coleman
This gluten-free dessert features a nutty, toasted buckwheat crust paired with a silky, citrus-forward lemon cream cheese filling. It's a sophisticated twist on a classic cheesecake that offers a unique earthy depth and vibrant tang.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 385 kcal

Ingredients
  

Ingredients

  • 1.5 cups buckwheat flour toasted lightly in a pan for extra flavor
  • 0.5 cup unsalted butter melted
  • 0.25 cup honey or maple syrup for the crust
  • 16 oz cream cheese softened to room temperature
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 0.5 cup Greek yogurt plain, full fat
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp lemon zest finely grated
  • 1 tsp vanilla extract

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For the best flavor, make this a day in advance to allow the lemon oils to fully infuse the cream. You can substitute the Greek yogurt with sour cream for a richer texture.