Gluten-free, Soy-free, Vegan Chocolate Cheesecake in the Instant Pot
Submitted by Vickilynn H.
Favorite gluten-free crust, or gf graham crackers, cookies or make your own.OR, use a nut crust, like this one:
1 ½ cups almond flour
½ cup sweetener
¼ cup melted coconut oil
Mix ingredients well.
Press the crust ingredients into a 7-inch cheesecake pan (I use silicone) and up the sides. Press with fingers or the back of a spoon to compress the crust and make it an even thickness all around. Place the crust in pan in the fridge while preparing the filling.
1 12 cups cashews, soaked and drained
1 cup chocolate non-dairy milk * see below
2 teaspoon vanilla
½ teaspoon salt
2/3 cups sugar
Mix these well in a blender or Vitamix until completely smooth, about 2 minutes.
Add in 2 TB coconut flour
¼ cup non-dairy chocolate chips (I use Enjoy Life).
Mix a few moments, but not enough to break up all the chips.
Pour this batter into the chilled crust.
Place the trivet and 1 ¾ cups water into the Instant Pot. Gently lower the pan onto the trivet (my silicone cake pan has handles which makes it easy!) Place IP lid on, turn valve to “Sealing” and choose “MANUAL” for 55 minutes. Let pressure release naturally for 10 minutes (NPR), then release any remaining pressure. Remove the lid, lift out the pan and place it on a cooling rack for 1 hour, uncovered.
After one hour, cover the cheesecake (the silicone set comes with a lid for the pans) place cheesecake in the freezer for 4 hours, then remove to the fridge. Enjoy!
*Non-dairy chocolate milk – I make my own from homemade almond or cashew milk, adding in cocoa powder, vanilla and sweetener to taste.