Instant pot vegan cheesecake
My instant pot vegan cheesecake is a perfect, creamy and decadent dessert. It tastes very similar to a New York-style cheesecake - delicious!
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Servings: 8
Calories: 561kcal
Ingredients
Base
- 300 g Digestive biscuits Graham crackers in USA.
- 3 tbsp Coconut oil (melted) Vegan butter would also work.
- 1 tsp Cinnamon
Filling
- 150 g Chickpeas (drained and rinsed)
- 250 g Raw cashews Soak in boiling water for 30 minutes and then drain.
- 1 Lemon (juice and zest)
- 2 tsp Vanilla extract
- 1 tbsp Cornstarch
- 400 ml Coconut milk Has to be full fat.
- 120 ml Maple syrup
- Pinch Salt
Instructions
- Add the cashews to a bowl and cover with boiling water. They need to soak for around 30 minutes to help them blend.
- Blend the digestive biscuits with the coconut oil and cinnamon until they have a fine crumb.
- Line a 20 cm (8inch) springform pan with parchment paper and then add the crumb base. Push the mixture down until evenly firmed. Put the tin in the freezer whilst you make the filling.
- Put all of the remaining ingredients into a blender and mix until super smooth - this took about 3 minutes in my blender.
- Remove the cake tin from the freezer and add the filling. Tap the cake tin to remove air bubbles. Loosely cover with tin foil.
- Place the trivet in the instant pot and add 300ml (1.5 cups) of cold water.
- Make a sling using tin foil and use it to lower the cake tin into the instant pot.
- Put the lid on and set to high pressure for 30 minutes. Allow to naturally release (around 20 minutes).
- Remove the cake tin from the instant pot and place on a cooling rack. Remove the foil.
- Leave on the cooling rack for around an hour and then place in the fridge for a further 24 hours whilst the cheesecake develops its flavour.
- Serve and enjoy!
Video
Nutrition
Calories: 561kcal | Carbohydrates: 58g | Protein: 11g | Fat: 34g | Saturated Fat: 17g | Sodium: 192mg | Potassium: 476mg | Fiber: 4g | Sugar: 24g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 6mg