Name: Vegan Instant Pot Cheesecake
Prep time: 15 min
Cook time: 35 min
Total time: 3 h
Cuisine: Vegan
Ingredients: Nonstick cooking spray or oil (for the pan); 20 gingersnap cookies; 1/2 cup pecans (can substitute walnuts); A pinch of sea salt; 2 tablespoons coconut oil (melted + more as needed); 3/4 cup raw cashews (soaked for 8 hours or overnight, and drained well); 2/3 cup coconut cream (refrigerated for at least 24 hours to solidify); 2/3 cup vegan cream cheese; 2 tablespoons coconut oil (melted); 3 tablespoons fresh lemon juice; 1/3 cup organic cane sugar (or sweetener of choice); 1 tablespoon arrowroot powder or cornstarch; 1 teaspoon pure vanilla extract; 1/8 teaspoon fine sea salt; 3/4 pound (12 ounces) fresh strawberries; 1 1/2 tablespoons fresh lemon juice; 1/4 cup organic cane sugar; 1 tablespoon cornstarch (or arrowroot powder); 2 tablespoons water

Why make this recipe

This Vegan Instant Pot Cheesecake is a delicious and creamy dessert that pleases everyone, even those who are not vegan. It uses simple ingredients and is easy to make, requiring minimal effort. The Instant Pot helps create a perfectly smooth cheesecake while saving time. Plus, it is a fantastic option for gatherings, impressing friends and family with its delightful taste and stunning appearance.

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How to make Vegan Instant Pot Cheesecake

Ingredients:

Nonstick cooking spray or oil (for the pan)
20 gingersnap cookies
1/2 cup pecans (can substitute walnuts)
A pinch of sea salt
2 tablespoons coconut oil (melted + more as needed)
3/4 cup raw cashews (soaked for 8 hours or overnight, and drained well)
2/3 cup coconut cream (refrigerated for at least 24 hours to solidify)
2/3 cup vegan cream cheese
2 tablespoons coconut oil (melted)
3 tablespoons fresh lemon juice
1/3 cup organic cane sugar (or sweetener of choice)
1 tablespoon arrowroot powder or cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
3/4 pound (12 ounces) fresh strawberries
1 1/2 tablespoons fresh lemon juice
1/4 cup organic cane sugar
1 tablespoon cornstarch (or arrowroot powder)
2 tablespoons water

Directions:

Use the bottom of a 7-inch springform pan to trace a circle on a piece of parchment paper. Cut the paper into a round and line the bottom of the pan with it for easy removal. Alternatively, grease the bottom generously with cooking spray. Lightly grease the sides of the cake pan, too.
Make the crust: In a food processor, combine the gingersnaps, pecans, and salt. Blend until the nuts and cookies are mostly pulverized. While the machine is running, pour in the melted coconut oil. Scrape down the sides with a spatula as needed. The mixture should be slightly sticky and hold together when pressed. If it doesn’t, add a little more coconut oil. Press the crust mixture into the bottom of the prepared springform pan. Freeze the crust while preparing the filling. If you prefer a crispy crust, you can pre-bake it at 350°F for 10-12 minutes instead of freezing.
Make the cheesecake filling: Add the soaked and drained cashews and solid coconut cream to the food processor. Blend until it resembles ricotta cheese. Add the remaining ingredients and blend until smooth and creamy, scraping down the sides as needed. Pour the cheesecake batter over the crust and smooth the top with a spatula. Cover the pan tightly with foil.
Place the springform pan on top of the steamer rack in the Instant Pot. If using a foil sling, arrange it underneath the steamer rack. Pour 1 1/2 cups of water into the inner pot of the Instant Pot. Carefully lower the steamer rack and pan into the pot using the sling or handles.
Secure the lid and set the Pressure Release to Sealing. Choose the Pressure Cook setting and set it to high pressure for 35 minutes. After the time is up, allow for a natural pressure release.
Open the pot and, using oven mitts, carefully lift the pan out using the foil sling or steamer rack handles. Remove the foil cover, being cautious not to let condensation drip onto the cake. Use a paper towel to soak up any water on the surface of the cheesecake.
Allow the cake to cool to room temperature on a wire rack. Once cooled, cover the cake with plastic wrap and refrigerate for at least 4 hours. If in a rush, you can also place it in the freezer for about 3 hours instead of the refrigerator.
Prepare the Strawberry Sauce: Dice half of the strawberries and cut the remaining strawberries in half. In a small saucepan, combine the diced strawberries, sugar, and lemon juice. Bring to a simmer over medium heat and let it simmer for 10 minutes, until the strawberries break down. Mix the cornstarch and water to create a slurry. Add the slurry to the simmering mixture and stir until thickened. Gently add the halved strawberries to the sauce, toss to coat, and remove from heat. Allow it to cool before serving over the cheesecake.

How to serve Vegan Instant Pot Cheesecake

Serve the cheesecake chilled. Slice it into pieces and drizzle with the fresh strawberry sauce on top. You can add a dollop of whipped coconut cream for an extra treat.

How to store Vegan Instant Pot Cheesecake

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices of cheesecake wrapped tightly in plastic wrap for up to a month. Just let them thaw in the fridge before serving.

Tips to make Vegan Instant Pot Cheesecake

Ensure the cashews are soaked well for a creamy texture.
For the best flavor, use high-quality ingredients, especially vanilla extract and fresh lemons.
If you don’t have gingersnap cookies, any vegan cookie can work for the crust.

Variation

You can mix in other flavors to the cheesecake filling, such as cocoa powder for a chocolate version or different fruits for topping, like blueberries or bananas.

FAQs

1. Can I use regular cream cheese instead of vegan cream cheese?
Yes, you can substitute regular cream cheese if you are not strictly vegan.

2. Is it necessary to refrigerate the cheesecake for 4 hours?
Yes, it’s essential for the cheesecake to chill and set properly; this helps improve the consistency and flavor.

3. Can I make this cheesecake without using an Instant Pot?
Yes, you can bake it in a regular oven at 350°F for about 45-50 minutes instead. Just adjust the cooking time accordingly.