Easy Baked Vegan Cheesecake (Instant Pot Option!)
Decadent and rich baked vegan cheesecake made in an INSTANT POT! This vegan cheesecake recipe is smooth and creamy while also being incredibly easy and quick to make! No hassle, no mess!
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I absolutely love a good baked vegan cheesecake recipe, but recently I’ve become obsessed with my new favorite kitchen tool: the Instant Pot (which I often experiment with and show on IG stories!).
So I decided, let’s make a vegan cheesecake in an Instant Pot.
That’s a thing, right? I did some perusing on Pinterest, and it turns out, people really are as in love with the IP as I am!
So instead of the raw vegan cheesecakes you’re used to seeing on here, let’s take it up a notch and give you the ultimate baked vegan vanilla cheesecake that’s so incredibly easy!
The ultimate instant pot vegan cheesecake recipe
What I love most about this baked vegan cheesecake is that it is:
- egg-free
- dairy-free
- soy-free
- gluten-free
- low in sugar & refined sugar-free
- nut-free
Yet also:
- Incredibly creamy
- Smooth
- Not overwhelmingly sweet yet rich with vanilla
- Satisfying while not weighing you down
It’s true: a slice of this healthier cheesecake is light & refreshing rather than making you feel like you have a rock in your stomach!
Baked vegan cheesecake ingredients
For this vegan vanilla cheesecake, you’ll need the following:
- Oats
- Coconut oil
- Maple syrup
- Cashews
- Coconut cream
- Arrowroot powder
- Vanilla extract
That’s honestly really it! It’s a really simple, plant based vegan dessert that’s as easy to make as it is to eat!
How to make a baked vegan cheesecake in an instant pot
Now that we’ve gone over ingredients, let’s go over how to actually put everything together so that you have an incredibly delicious, smooth and silky baked vegan cheesecake!
To start, you’ll prepare the crust first by combining all of the crust ingredients in a food processor.
Press the dough up the sides of a parchment-paper lined springform pan (I use a 6″), and place the pan into the freezer to chill while you prepare the filling.
To prepare the filling, pulse the cashews with the coconut cream until smooth. Then add in the remaining ingredients and blend until everything is combined. Pour the filling into the chilled crust and get ready to use your instant pot!
Baking a vegan cheesecake in an instant pot is actually quite simple. You’ll need to use the metal trivet provided, as well as some tin foil to wrap your cheesecake.
Place the trivet into the Instant Pot and fill the pot with 3-4 cups of water. Next, wrap your cheesecake in tin foil, and carefully place the cheesecake into the Instant Pot. Seal the lid and ensure that the pressure valve is shut.
Program your Instant Pot for “cheesecake” then set it to 35 minutes and press start.
Allow your cheesecake to “bake” then when it’s finished, release the valve to allow the pressure to release. Once the pressure is completely released, remove the lid and carefully remove the cheesecake with oven mitts from the Instant Pot.
Allow the vegan cheesecake to fully cool for a few hours before serving, and enjoy!
What size springform pan do I use for an Instant Pot?
I have a 6 QT Instant Pot, which fits a 6″ springform pan in the center very easily. Apparently it can go up to a 7″ springform pan as well. A larger Instant Pot can fit up to a 9″ spring form pan.
This recipe in particular is scaled for a 6″ or a 7″ springform pan.
What if I don’t have an instant pot?
Not a problem at all! If you don’t have an instant pot, you can easily bake this vegan cheesecake in a water bath within your oven.
How to make a water bath for a vegan cheesecake
To do this, you’ll need a regular baking sheet or pan with edges and your springform pan (make sure it fits into the baking sheet/pan).
Line the baking sheet with a clean dish towel (this prevents the vegan cheesecake from sliding around in hot water while baking), and pour water into the pan about halfway up the walls of the pan.
Next, wrap your cheesecake in tinfoil , making sure to wrap the bottom all the way up to the top (to ensure that water doesn’t creep into your cheesecake while baking.
Place the cheesecake into the springform pan and carefully place it into the oven.
How long to bake a vegan cheesecake
Bake the vegan vanilla cheesecake for 40-50 minutes at 350F. To see if the cheesecake is done, the edges should be completely set and the middle might still be slightly jiggly but it should not look underdone whatsoever.
Remove your cheesecake carefully from the oven (because the water will be extraordinarily hot. Then allow your baked vegan cheesecake to cool for 2.5-3 hours!
Vegan Cheesecake Toppings:
Of course, you can enjoy a slice just as is, but let’s take it up a notch with any, some or all of these:
- Paleo Vegan Salted Caramel Sauce
- Fresh berries
- Coconut whipped cream
- Fresh berry jam
- Vegan hot fudge
I hope you love this vegan cheesecake recipe as much as I do! If you make it, be sure to let me know how it goes in the comments section below, as well as giving it a rating so that others can see.
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy Cheesecake Baking!
More healthy vegan cheesecake recipes:
Ultra Rich Raw Chocolate Cheesecake
Healthy Vegan Cannoli Cheesecake
Vegan Chocolate Raspberry Cheesecake
Baked Vegan Chocolate Cheesecake
Nut-Free Vegan Pumpkin Cheesecake
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
Easy Baked Vegan Cheesecake (Instant Pot Option!)
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Instant Pot/Baking
- Cuisine: American
- Diet: Vegan
Description
Decadent and rich baked vegan cheesecake made in an INSTANT POT! This vegan cheesecake recipe is smooth and creamy while also being incredibly easy and quick to make! No hassle, no mess!
Ingredients
Oat Crust:
- 1 cup oats
- 1/3 cup coconut oil
- 2 tbsp maple syrup
- 2–3 tbsp chilled water
- 1 tsp vanilla extract
Vanilla Cheesecake Filling:
- 1 cup cashews, soaked
- 1 cup coconut cream
- 1/3 cup rolled oats, pulsed and ground
- 1/4 cup maple syrup
- 3 tbsp arrowroot powder
- 1 tbsp vanilla extract
- Paleo Vegan Caramel Sauce for topping
Tools:
Instructions
Oat Crust:
- Line a 6″ springform pan with parchment paper.
- In a large food processor, pulse all of the ingredients together until it becomes a sticky and smooth batter. It’s okay for some chunks of oats to be visible.
- Next, press the batter into the springform pan, starting at the base and working the dough up the sides. It won’t fully cover all of the sides, but just enough to give it a rustic look and feel.
- Place the crust into the freezer to chill while you prepare the filling.
Vegan Cheesecake Filling:
- Pulse the cashews and coconut cream in a food processor until smooth. There should be absolutely no chunks of cashews left. Then add in the remaining ingredients.
- Remove the chilled crust from the freezer and pour the filling into the crust.
- Take a piece of tin foil and wrap the cheesecake from the bottom up, placing the cheesecake in the middle of the tin foil, and folding the edges up to wrap around the top. If the piece of tin foil you used isn’t large enough, you can wrap the top with an extra piece.
- Set aside and program your Instant Pot. Place the trivet into the instant pot and fill with 3-4 cups of water. Next, lower your cheesecake into the instant pot and seal the lid. Ensure that the valve is locked so that the pressure is kept in your instant pot. You’ll press “cheesecake” and set the time to 35 minutes. Press start and allow the Instant Pot to baked the cheesecake.
- Once it’s done, allow the steam to be released by carefully opening the valve (not the lid). Once the pressure is released, remove the lid and carefully remove your cheesecake.
- Allow the cheesecake to fully cool for 2 1/2-3 hours before serving. You can continue the cooling process in the fridge for that time once the pan isn’t hot (it can be warm).
- Top with caramel sauce if desired and serve!
- To store the cheesecake, slice and place the slices into an airtight container and store in the freezer for up to 2 months or the fridge for up to a week.
Notes
If you don’t have an Instant Pot, please follow these directions for baking:
- Preheat the oven to 350F. Follow the instructions to prepare the cheesecake, then stop at Step 4 of the filling.
- Line the baking sheet/pan with edges with a clean dish towel (this prevents the vegan cheesecake from sliding around in hot water while baking), and pour water into the pan about halfway up the walls of the pan.
- Next, wrap your cheesecake in tinfoil , making sure to wrap the bottom all the way up to the top (to ensure that water doesn’t creep into your cheesecake while baking.
- Place the cheesecake into the springform pan and carefully place it into the oven.
- Bake the vegan vanilla cheesecake for 40-50 minutes. To see if the cheesecake is done, the edges should be completely set and the middle might still be slightly jiggly but it should not look underdone whatsoever.
- Remove your cheesecake carefully from the oven (because the water will be extraordinarily hot. Then follow the cooling instructions in Step 6 of the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 307
- Sugar: 8.9 g
- Sodium: 10.2 mg
- Fat: 15.9 g
- Saturated Fat: 7.7 g
- Carbohydrates: 23.5 g
- Fiber: 1.8 g
- Protein: 5.3 g
- Cholesterol: 0 mg
Just made this recipe for a family gathering. So excited to eat and I may or may not have tested the batter 😉
My IP didn’t have a cheesecake setting so I used pressure cook normal.
Also I’m surprised to not see any salt in the recipe for the crust and I thought of it after my crust was cooling so excited still to see how it turns out. Thanks for the recipe!