Vegan Instant Pot Cheesecake with Strawberry Sauce Recipe
Introduction
This vegan Instant Pot cheesecake is a creamy, dreamy dessert that combines a nutty gingersnap crust with a luscious cashew-based filling. Topped with a fresh strawberry sauce, it’s a perfect plant-based treat that’s surprisingly easy to make.
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 (plus 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
Instructions
- Step 1: Trace the bottom of a 7-inch springform pan onto parchment paper and cut out a circle. Line the pan bottom with the parchment and lightly grease the sides with nonstick spray or oil.
- Step 2: Prepare the crust by blending gingersnap cookies, pecans, and salt until mostly pulverized. With the blender running, add melted coconut oil until the mixture is sticky enough to press together. Press this crust evenly into the bottom of the pan and freeze while preparing the filling.
- Step 3: (Optional) For a crispier crust, bake the crust at 350°F for 10-12 minutes instead of freezing.
- Step 4: In a food processor, blend soaked cashews and solid coconut cream until the texture resembles ricotta. Add vegan cream cheese, melted coconut oil, lemon juice, sugar, arrowroot powder, vanilla extract, and sea salt. Blend until smooth, scraping down sides as needed. Pour the filling over the crust and smooth the top. Cover the pan tightly with foil.
- Step 5: Place the pan on a steamer rack inside the Instant Pot. Use a foil sling underneath if desired for easy removal.
- Step 6: Pour 1 1/2 cups water into the Instant Pot’s inner pot. Lower the rack and pan into the pot carefully.
- Step 7: Secure the lid, set pressure release to sealing, and cook on high pressure for 35 minutes. Allow a natural pressure release once done.
- Step 8: Remove the pan carefully with oven mitts and peel back the foil, avoiding drips. Pat any condensation on the cake’s surface dry with a paper towel.
- Step 9: Let the cake cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate at least 4 hours before serving.
- Step 10: Make the strawberry sauce by dicing half the strawberries and halving the rest. Simmer diced strawberries, sugar, and lemon juice over medium heat for 10 minutes. Stir in a slurry made from cornstarch and water until thickened. Add halved strawberries, toss gently, and cool before topping the cheesecake.
Tips & Variations
- Soaking cashews overnight is essential for a smooth, creamy filling. If short on time, soak them in very hot water for 1-2 hours.
- Substitute pecans with walnuts in the crust for a different flavor profile.
- Use your preferred vegan cream cheese to adjust richness and flavor.
- For a no-sugar version, replace cane sugar with a natural sweetener like maple syrup or agave.
- Try different fruit toppings such as blueberries or raspberries instead of strawberries.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. The flavors improve after sitting overnight. Reheat is not recommended; serve chilled. If frozen accidentally, thaw in the fridge for several hours before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake without an Instant Pot?
Yes, you can bake the cheesecake in a water bath in a conventional oven at 325°F for about 50-60 minutes until set. Cooling and refrigeration steps remain the same.
How do I prevent the crust from becoming soggy?
Freezing or pre-baking the crust helps keep it firm and prevents sogginess. Also, ensure the filling is spread evenly to avoid excess moisture pooling.
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Vegan Instant Pot Cheesecake with Strawberry Sauce Recipe
- Total Time: 5 hours 15 minutes (including soaking and chilling times)
- Yield: 10 servings 1x
- Diet: Vegan
Description
This Vegan Instant Pot Cheesecake is a creamy, plant-based dessert featuring a crunchy gingersnap and pecan crust, a rich cashew and coconut cream filling, and a fresh strawberry sauce topping. Perfectly cooked in the Instant Pot for a smooth texture without baking, this cheesecake is ideal for those seeking a dairy-free, vegan treat with vibrant flavors and a luscious finish.
Ingredients
Scale
Crust
- 20 gingersnap cookies
- 1/2 cup pecans (can substitute walnuts)
- A pinch of sea salt
- 2 tablespoons coconut oil, melted (plus more as needed)
Cheesecake Filling
- 3/4 cup raw cashews, soaked for 8 hours or overnight, 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
Strawberry Sauce
- 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
Instructions
- Prepare the Pan: Trace the bottom of a 7-inch springform pan onto parchment paper, cut it to size, and line the bottom of the pan to prevent sticking. Lightly grease the sides of the pan with cooking spray or oil for easy cake removal.
- Make the Crust: Blend gingersnap cookies, pecans, and salt until the mixture is mostly pulverized. With the blender running, add melted coconut oil until the mixture becomes slightly sticky and can be pressed together. If needed, add more oil. Press this crust mixture firmly into the bottom of the prepared pan. Freeze the crust while preparing the filling or optionally pre-bake at 350°F for 10-12 minutes for a crispier crust.
- Prepare the Cheesecake Filling: Blend soaked cashews and solid coconut cream in a food processor until resembling ricotta cheese. Add vegan cream cheese, melted coconut oil, lemon juice, sugar, arrowroot (or cornstarch), vanilla extract, and sea salt. Blend until smooth and creamy, scraping down sides as necessary. Pour the filling over the crust and smooth the top. Cover tightly with foil.
- Set Up Instant Pot Cooking: Place the springform pan on a steamer rack inside the Instant Pot. Use a foil sling under the rack for easy removal. Pour 1 1/2 cups water into the Instant Pot inner pot. Carefully lower the rack with the pan into the pot using the sling or handles.
- Pressure Cook: Secure the lid and set the pressure release valve to sealing. Select the Pressure Cook/Manual function at high pressure for 35 minutes. After cooking completes, allow the pressure to release naturally.
- Remove and Cool: Using oven mitts, lift the pan out of the Instant Pot carefully. Remove the foil cover cautiously to prevent condensation dripping on the cheesecake. Dab any surface moisture with a paper towel. Cool the cheesecake to room temperature on a wire rack.
- Chill the Cheesecake: Wrap the cheesecake with plastic wrap and refrigerate for at least 4 hours before serving. Optionally, freezing for 3 hours also works well.
- Make the Strawberry Sauce: Dice half of the strawberries and halve the rest. In a small saucepan, combine diced strawberries, sugar, and lemon juice. Simmer over medium heat for 10 minutes until the strawberries break down. Mix cornstarch with water to create a slurry and stir it into the simmering sauce to thicken it. Add the halved strawberries, toss gently to coat, remove from heat, and cool before serving over the cheesecake.
Notes
- Soaking cashews overnight or for at least 8 hours ensures a smooth, creamy filling texture.
- Using solidified coconut cream (refrigerated for 24+ hours) is essential to achieve the right cheesecake consistency.
- For a crisper crust, pre-bake the crust at 350°F for 10-12 minutes instead of freezing.
- The cheesecake can be chilled in the freezer for 3 hours if short on time, but refrigeration for 4 hours or more is preferred.
- A foil sling in the Instant Pot makes it easier and safer to lift the cheesecake out after cooking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes (plus natural pressure release ~15-20 minutes)
- Category: Dessert
- Method: Instant Pot
- Cuisine: Vegan
Keywords: Vegan cheesecake, Instant Pot dessert, dairy-free cheesecake, cashew cheesecake, healthy cheesecake, gluten-free crust option, strawberry sauce cheesecake, plant-based dessert
