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
