INSTANT POT CHEESECAKE | vegan cheesecake recipe

INSTANT POT CHEESECAKE | vegan cheesecake recipe

Hi there it’s Nisha, and today I’m going
to show you how to bake a cheesecake in the Instant Pot. This vegan Instant Pot Cheesecake is actually one of the best desserts I’ve ever made so I’m really
excited to share it with you. And it has the same rich creaminess and sweet tangy tartness that you love about traditional cheesecake, but it’s a little bit lighter
and it’s not gonna weigh you down like traditional cheesecake can do. but I
don’t want you to think it’s one of those raw vegan cheesecakes. I do like
those but they don’t really taste like cheesecake to me – just kind of like a
nice frozen treat. but this cheesecake is the real deal. it is just like regular
cheesecake. I served it to lots of friends who are not vegan and they all
thought it tasted just like cheesecake. so if you like to use cake I’m sure
you’re gonna love this recipe. And if you’re wondering why the heck would I
want to bake a cheesecake in the Instant Pot when I could just put it in the oven like everybody else, and that is a fair question, but there are a couple of
reasons why. First you can bake a cheesecake in the summertime without
turning on your oven and getting really sweaty. And second if you’ve ever baked
a cheesecake before you know that sometimes they can dry out or get
cracked on top or be underbaked in some spots and overbaked in others, and
that’s why a lot of recipes for cheesecakes recommend that you put them in a water bath. So you put the cheesecake pan in a shallow pan full of
water and you put in the oven and that helps it stay moist. but the Instant Pot
already acts as a giant water bath on its own that’s because when you do “pot
in pot” cooking, which is what this is called, you pour some water into the
inner pot and then you lower the cheesecake pan into that, you cover it
and then you put the lid on top. so the Cheesecake steams in this huge water
bath instead of baking, so the cheesecake texture is going to be light and moist
and tender and it’s not gonna run the risk of getting over baked or turning
dry. And the final reason I wanted to share this recipe with you is because I
have a vegan cheesecake recipe in my cookbook. it’s for cookies and cream
cheesecake, and that was definitely one of the most popular recipes with friends
and family during my cookbook recipe testing phase, so I figured I’d
a similar version with you here. And speaking of my cookbook… if you are
seeing this video before June 18th, you still have a little bit of time to
pre-order my cookbook it comes out officially on June 18th. And if you
preorder before then you will get some free bonus content that I’ve created just
for people who pre-order. this includes a super helpful vegan meal prep guide
to the Instant Pot and five bonus recipes that I’ve never shared.
Instructions to pre-order and how to claim your bonus content can be found in
the description box below. and if you’re watching this after June 18th, you can of
course still order my cookbook. it has over 90 delicious vegan recipes that are
both indulgent but wholesome at the same time with plenty of options that are
gluten free, soy free, nut free, and sugar free. The first step for this Instant Pot
cheesecake is to prepare the crust. I’m using gingersnap cookies. these are
naturally vegan and I use them instead of graham crackers since it’s hard to
find vegan graham crackers. I’m also using some pecans which will give the
crust a nice buttery rich taste, and a pinch of salt. And while the motor is
running I’ll stream in some melted coconut oil, which will helps moisten the
crust and makes it stick together. to prepare the cheesecake pan, i’m lining
a springform pan with parchment paper. if you have a 6 quart Instant Pot like I do,
a 7 inch springform pan will fit perfectly. to press the crust into the
bottom of the pan I find it helpful to use the bottom of a flat sided glass to
evenly press everything down. I pop the pan into the freezer to set the crust
while I prepare the filling. To prepare the cheesecake filling I have three star
ingredients. First is coconut cream or the solid white portion from a
refrigerated can of full fat coconut milk. You can also buy store-bought coconut
cream. Next our raw cashews which have been soaked in water overnight. if you
forget to soak them you can soak them in boiling water for one hour. the third
star ingredients is store-bought vegan cream cheese. If you don’t want to buy
this or can’t find it or don’t want to use it, there is a modification in the
recipe that omits this ingredient. for the rest of the filling ingredients we
have melted coconut oil. use refined coconut oil if you don’t want a coconutty
taste, ome organic cane sugar to sweeten the cheesecake, vanilla extract, fresh
lemon juice which gives the Cheesecake its tartness, and arrowroot powder which
will help thicken the cheesecake filling. To prepare the Instant Pot, I’m making a
sling out of aluminum foil and that will make it easy to lift out the Cheesecake
pan in and out of the Instant Pot. Put the Cheesecake pan on top of the steamer
rack or trivet as it’s sometimes called, and then I’m going to cover the pan with
some foil and pour water into the inner pot. Then I’ll lower the Cheesecake pan
into the inner pot using the handles. Since I’m going for a classic cheesecake
with this recipe I’m going to pair it with a classic topping, which is a
strawberry sauce.I have some fresh strawberries here and I’m going to dice
half of them and cut the rest in half. Add the diced strawberries to a saucepan
along with some organic sugar and lemon juice and simmer it for 10 minutes. Meanwhile make a slurry using cornstarch
and water, which will make the sauce sticky and thick. finally add in the halved
strawberries and gently toss them to coat in the sauce. Once the cheesecake has been chilled for three or four hours, it’s time to serve
it with the strawberry sauce.

32 thoughts on “INSTANT POT CHEESECAKE | vegan cheesecake recipe

  1. Yum looks delicious i am making this soon dont have instant pot at home buying your cookbook soon before 18 june drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  2. Oh my, what a divine treat! This cheesecake looks even better than I could have imagined. And in the Instant Pot. So creative!

  3. Whatโ€™s the alternative for not using the cream cheese??? And can you make with with something other than I arrowroot powder? This look so good and I want to make this now with what I have at home already

  4. OMG! Having used your Chocolate Cake Instant Pot Recipe, I can already tell you that aluminum sling idea to pull the cheesecake out when its done is a brilliant idea! I remember having issues the first time trying to get it out! Lol!

    Can't wait to try this recipe!!! Thanks Nisha!!!

  5. I love getting notifications for your videos! And you look so cute with your hair up and summery floral top.

  6. I was so excited to see a new video this morning. That cheesecake looks divine. I ended up ordering an instant pot this week just so I could be ready for your cookbook ๐Ÿ˜€

  7. I cannot wait to make this! We have been using our Instant Pot to make casseroles so I have the perfect pan and everything. Thank you!

  8. I hate to say it, but I'm one of those people who doesn't use oil in my cooking, so I was wondering how this might come out without using oil? My dog use some dates rustic together a little bit oh, and is it really necessary in the actual pie filling to use the oil?

  9. I noticed with the instapot that you have it is the duo plus so it has a cake maker setting. Have you used that setting when making other cakes or do you just stick with the pressure cooker setting?

    I am asking because there is many different options now with these so I want to get one that I will get the most use out of. If I make make cakes and other desserts with just the pressure cooker setting, that will work better. Please advise.

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