Instant Pot Vegan Cheesecake

Looking for a delicious and indulgent dessert that just happens to be vegan? Look no further than our Instant Pot Vegan Cheesecake! Made with a rich and creamy vegan cheesecake filling, this dessert is sure to satisfy your sweet tooth. The gingersnap crust adds the perfect amount of spice and flavor, making it irresistible. Indulge your taste buds, they will thank you!

Why Make Cheesecake in an Instant Pot?

If you bake your cheesecake in a conventional oven, you’ll want to add a pan of water. This keeps the cheesecake moist, and helps to prevent cracking of the top of the cheesecake. With an instant pot, you don’t have to worry about the extra pan. Just add the requisite amount of water to the instant pot, set the cake pan on top of the trivet or lifting rack, and it works like magic every time. The cheesecake is guaranteed to be moist.

Gather These Ingredients to Make Vegan Instant Pot Cheesecake

Here’s a quick list of the ingredients you will need to make this delicious vegan cheesecake:

Tools You May Also Need

For your convenience, here are some tools (including links) you may need to make your instant pot cheesecake:

How to Make Instant Pot Cheesecake

If you want to skip straight to the recipe, just scroll on down to the bottom of this post. To get an idea of the basic steps for making an instant pot cheesecake, keep reading:

  1. Crush some cookies with a rolling pin, or put them in a food processor. Add sugar and melted butter (vegan butter for the recipe below). Mix well.
  2. Prepare your springform pan by spraying then lining the sides with parchment paper.
  3. Pour the cookie/sugar/butter mixture into the springform pan and press into place. To ensure getting a crisp crust, place it into the freezer while making the cheesecake batter.
  4. Beat the room temperature cream cheese (also vegan for our recipe), and chilled coconut cream, vanilla, vinegar, and cornstarch until well mixed. Although some cheesecake recipes say to use room temperature ingredients, it is important that the coconut cream be lightly chilled. Scrape the bottom and sides of the bowl to ensure the ingredients are well mixed. Pour the mixture over the crust in the springform pan.
  5. Add water to the instant pot pressure cooker. Wrap the springform pan in foil and lower into the instant pot using a lifter or foil sling. You can make a foil sling using a long piece of foil (18 inches or more) and about 9 inches wide. The foil can be folded in thirds on the short side, so you end up with a 3-layer piece of foil 3 x 18 inches. Place the foil under the pan, hold the ends of the foil, and lower the pan into the instant pot. Fold the foil to keep it inside the pot.
  6. Set the instant pot to cook for 40 minutes.
  7. Quick release the pressure for 35 minutes. Remove the lid and remove the cake from the instant pot.
  8. Remove the foil from the springform pan. Cool the cake on a wire rack for 1 hour.
  9. Cover the cake with foil, and refrigerate overnight (the cheesecake needs to be completely cool). Add topping and serve.

Suggested Toppings and Options

If you’d like toppings on your delicious cheesecake to make it even more delicious and irresistible, try one of these:

  • Cherry Pie Filling
  • Chocolate Chips or Curls
  • Fresh Cherries (pitted)
  • Oreo Pieces
  • Chocolate Ganache Drizzle

How Long do You Cook a Cheesecake in an Instant Pot?

The instant pot cooking time should be about 40 minutes. The pot will also need to come to temperature and pressure–this could take about 10 minutes. After the instant pot is finished cooking, the pressure will need to released naturally. This should take about 35 minutes.

Why is My Instant Pot Cheesecake Jiggly?

If you’ve followed the Instant Pot Cheesecake recipe, and cooked your cheesecake the amount of time specified in the recipe you’re using, it is normal for the top to appear jiggly. (Some cheesecake recipes may call for a different cooking time.) The jiggly part should be in the center of the cheesecake, and about 1 to 2 inches wide.

If you are concerned that your cheesecake may not be done, use an instant read thermometer. The center of the cake should be between 140°F and 150°F.

If your cheesecake does not meet the doneness jiggly or temperature test, you’ll need to put it back in the instant pot. Cook it uncovered for 5 minutes, then let the pressure release naturally for 10 minutes, and test it again.

How to Freeze Whole Cheesecake

The quickest way to prepare a whole cheesecake for freezing is to place it on a cardboard cake round or cake plate, tightly cover it with plastic wrap, then wrap it in foil. You’ll want to do this before adding a topping to your prize-winning cheesecake.

If you’d like to prepare the scrumptious cheesecake in portions before freezing, there are a couple of ways you can do that, too.

  1. Cut the cheesecake into portions, and scoot them away from one another, just an ooch. Cut pieces of parchment paper and place two pieces between each slice of cheesecake. Then wrap the entire cake and place it in the freezer. You’ll be able to remove one or more pieces at at time.
  2. Cut the cheesecake into portions, then wrap each piece in plastic wrap. Set all of it on a baking sheet and freeze overnight. The next day, you can pick up each portion and place them all in a plastic bag. That way, you can take out one piece at a time.

The cheesecake can be kept in the freezer for up to one month…two if you don’t mind the texture changing a little bit.

When you’re ready to eat the previously frozen cheesecake, let it thaw on the counter for a couple hours, or in the fridge overnight. Top and enjoy!

What is the Origin of Cheesecake?

The earliest known cheesecake was created in the 5th century BC by the Greeks on the island of Samos. Their creation didn’t bear much resemblance to the delicacy we call cheesecake today. Fresh cheese patties were pounded smooth with flour and honey, then the patties were cooked on an earthenware griddle.

The earliest known English cookbook was published somewhere around 1390. The book contained recipes for two cheese tarts.

Cream cheese was developed around 1875, and by the 1930s its use had basically changed the texture and taste of cheesecake. Arnold Reuben is credited with devising the New York Cheesecake in 1929 or 1930.

Instant Pot Vegan Cheesecake

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Servings 8
Author Darlene Hattox

Ingredients

Instant Pot Vegan Cream Cheese Crust

  • 1 1/4 cups Ginger Snaps, crushed
  • 2 tbsp Sugar, granulated
  • 1/2 cup Butter, Vegan, melted

Instant Pot Vegan Cheesecake Filling

  • 16 ounces Cream Cheese, Vegan
  • 1 cup Coconut Cream, Unsweetened, slightly chilled
  • 2 1/2 tsp Vanilla Extract
  • 1 tbsp Vinegar
  • 4 tsp Cornstarch
  • 1 cup Sugar, Granulated

Instant Pot Vegan Cheesecake Topping

  • 1 can Coconut Milk, chilled overnight
  • 3/4 cup Sugar, Powdered

Instructions

Instant Pot Vegan Cheesecake Crust

  1. Remove the vegan cream cheese from the fridge, and let it come to room temperature.

  2. Place the can of Coconut Cream in the fridge to chill slightly (30 minutes to 1 hour).

  3. Crush gingersnap cookies by placing them in a baggie and beating/rolling them with a rolling pin. Or, you can use a food processor. Just pulse the cookies for 30 seconds for 4 or 5 times, until the cookies are fine crumbs.

  4. Pour the cookie crumbs into a medium sized bowl and add the granulated sugar. Stir, then add the melted vegan butter. Stir until well mixed.

  5. Cut strips of parchment paper the width of the depth of your springform pan. You will need enough strips to go around the sides of the pan. Spray the sides of the pan with cooking spray, and insert the strips around the sides of the pan.

  6. Spoon the cookie crumb mixture into the pan, and press into the bottom, using a flat-bottomed glass.

  7. Set aside.

Instant Pot Vegan Cheesecake Filling

  1. Place room temperature vegan cream cheese in a large mixing bowl, and beat on medium speed until creamy.

  2. Add chilled coconut cream and beat until smooth.

  3. Add granulated sugar and beat to incorporate

  4. Add vanilla extract, beat.

  5. Add vinegar, and beat until smooth.

  6. Add cornstarch and beat until smooth.

  7. Pour into springform pan (on top of cookie crumb crust).

  8. Wrap the cake batter, inside the springform pan, with foil.

  9. Add 1-1/2 cups of water to your instant pot.

  10. Seat the lifter inside the instant pot, and set the cake pan on the lifter.

  11. Set the instant pot on pressure cook for 40 minutes.

  12. When the cook time is complete, quick release the pressure on the instant pot.

  13. Leave the cheesecake in the pot to cool down for about half an hour.

  14. Carefully remove the cake pan from the instant pot (it will still be hot).

  15. Remove the foil covering from the cake pan.

  16. Place the cake pan on a wire rack to cool completely.

  17. Cover with plastic wrap and refrigerate overnight.

Instant Pot Vegan Cheesecake Topping

  1. Remove the coconut milk from the fridge (it should have been chilled upside down overnight).

  2. Remove the top of the can, and spoon the solidified cream into a large mixing bowl.

  3. Beat on medium speed until creamy.

  4. Add powdered sugar, and continue to beat until the mixture is creamy and will hold a stiff peak.

Instant Pot Vegan Cheesecake Assembly

  1. Remove the springform pan and strips of parchment paper.

  2. Use a long icing knife to separate the cheesecake from the springform pan base.

  3. Carefully scoot the cheesecake from the pan base to a cake round.

  4. Using a pastry bag and tip, pipe the cheesecake topping onto the cheesecake top.

  5. Serve and enjoy!

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