Learn how to make a light, creamy, decadent vegan cheesecake with strawberry compote in an Instant Pot with this simple gluten-free recipe!
For the Crust:
- Safflower or sunflower oil (for greasing)
- 1/2 cup plus 2 tablespoons (66 g) oat flour (use certified gluten-free, if needed)
- 3/4 cup (85 g) almond flour
- 2 tablespoons coconut sugar or light brown sugar
- 1/4 teaspoon salt
- tablespoon pure maple syrup
- to 3 tablespoons coconut oil, melted
For the Cheesecake:
- 3/4 cup (100 g) raw cashews, soaked in hot water to cover for at least 1 hour or overnight
- 3/4 cup (170 g) plain non-dairy yogurt or coconut cream
- 3/4 cup (170 g) vegan cream cheese
- 1/3 cup (65 g) cane sugar
- tablespoon cornstarch or arrowroot starch
- 1 teaspoon vanilla extract
- tablespoons freshly squeezed lemon juice
- 1/8 teaspoon salt
For the Strawberry Compote:
- 8 ounces (225 g) fresh or frozen strawberries
- 2 tablespoons sugar, or more to taste
- 1 tablespoon freshly squeezed lemon juice, or more to taste
- 2 teaspoons cornstarch mixed with 2 teaspoons water (optional)
- Prep: Pour 2 cups (475 ml) of water into the Instant Pot. Line the bottom of a 61/2- to 7-inch (16.5 to 18 cm) springform pan with parchment and oil the sides.
- Make the Crust: In a medium-size bowl, combine the oat flour, almond flour, coconut sugar, and salt. Add the maple syrup and 2 tablespoons of the coconut oil and mix until it all sticks together, adding 1 more tablespoon of oil, if needed. Press the crust into the prepared pan, spreading it out evenly; set aside.
- Make the Cheesecake: Drain the cashews and place them in a high-speed blender or food processor. Add the yogurt, cream cheese, sugar, cornstarch, vanilla, lemon juice, and salt and blend until the mixture is very smooth. Scrape and blend. Taste, adjusting the sugar or lemon juice, if needed. Pour over the crust and spread it out, using a spatula. Tip: Lightly “drop” the pan on the counter a few times to get rid of any extra bubbles.
- Make the Compote:
- In the same Instant Pot: cover the cheesecake with a stainless- steel pan that fits on top and place the strawberries, sugar, and lemon juice in the pan. Cover with foil. Place both pans on a trivet, then lower the trivet into the Instant Pot.
- Separately: Put all the compote ingredients, except the cornstarch slurry, in the inner pot. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 3 minutes. Let the pressure release naturally for 5 minutes, then quick release. If the strawberry compote is too runny, add the cornstarch slurry while still hot and mix well. Select Sauté to heat it up to thicken.
- Cook: Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 45 minutes if making the strawberry compote with the cheesecake, 40 minutes for just the cheesecake.
- Release the Pressure: Once the cooking cycle is done, let the pressure release naturally. Using silicone mini mitts, carefully lift out the trivet from the Instant Pot. If the strawberry topping is too runny, add the optional cornstarch slurry while still hot and mix it well. It will thicken as it cools. Heat it in a saucepan if it doesn’t thicken enough, or if you used frozen strawberries, as they would have leaked a lot more moisture.
- Cool and Serve: Let the cheesecake and strawberry compote cool completely, then refrigerate for at least 4 hours. Slice and serve the cheesecake topped with the strawberries.
- Berry Compote: feel free to replace the strawberries with equal parts of another berry – raspberries or blueberries would also be delicious!
- This recipe has not been tested with any other flour or nut substitutions; replace them at your own risk
- Reprinted from Vegan Richa’s Instant Pot™ Cookbook with permission from Richa Hingle and Hachette Go, © 2022