Instant Pot Individual Cheesecakes with Graham Crust (Dairy-free)

Print

Cheesecake in a pressure cooker made without dairy? It sounds like utter nonsense but it’s not! In fact, this little treasure was so delightful I barely finished photographing it before my 5-year-old ate it off the prop table!

Excerpted from: Paleo Cooking with Your Instant Pot by Jennifer Robins, Page Street Publishing Co. 2017. Photo credit: Jennifer Robins

Further Food Nutritionist Commentary:

Perfect recipe for when you need to whip up a quick dessert to satisfy that sweet tooth. The use of coconut flour here, instead of the traditional all purpose, removes the worry of the gluten that can upset your stomach if you have Celiac's disease. Plus, the cashew cheese is a perfect replacement for dairy. Cashews are high in monounsaturated fats which are the heart-healthy kinds - eat up!

By Paige Geimer

Instant Pot Individual Cheesecakes with Graham Crust (Dairy-free)

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Servings: 3

Ingredients

For the Crust

½ cup coconut flour
½ cup pecan meal (pulse in blender or food processor from whole pecans)
¼ teaspoon salt
¼ teaspoon baking soda
1 teaspoon cinnamon
¼ cup honey
¼ cup coconut oil, melted
1 egg
1 teaspoon 100% vanilla extract

For the Filling

1 ½ cups raw cashews, soaked for 4 hours or more
¼ cup coconut oil, melted
¼ cup 100% maple syrup
1/3 cup dairy-free milk (flax, coconut, almond)
Pinch sea salt
1 cup water
Ground cinnamon to sprinkle over the top
Coconut whipped cream, to serve

Instructions

  1. To make the crust, combine all of the ingredients in a blender and blend until puréed.
  2. Divide into two equal amounts and spoon the crust into two individual-sized ceramic tart dishes. Place them in the freezer and prepare the filling.
  3. To make the filling, combine all of the ingredients in a blender and blend until puréed.
  4. The filling will be slightly thinner than the crust. Remove the crusts from the freezer and spoon the filling into each of them. Pour the water into the stainless steel bowl of your Instant Pot. Lower in one tart dish and loosely cover with parchment paper. Lower in the IP steam rack and place the second tart dish on top of it, also covering it loosely with parchment paper. The paper will prevent moisture from dripping into the cheesecakes while they cook.
  5. Now secure the lid, close off the pressure valve and press the Manual button and then the “-” button until 10 minutes is displayed. Allow the cooking cycle to complete. Then quick-release the pressure valve. Remove the lid when safe to do so and carefully transition the cheesecakes to the refrigerator to set for about an hour. To serve, sprinkle some additional cinnamon or top with coconut whipped cream.

 

*Alternative: To make in a slow cooker, follow preparation steps above, and then pour 1 cup water into your slow cooker and lower in the cheesecake-filled dishes. Cook on high for 2 hours, remove and chill for an hour before serving.

To make the crust, combine all of the ingredients in a blender and blend until puréed. Divide into two equal amounts and spoon the crust into two individual-sized ceramic tart dishes. Place them in the freezer and prepare the filling. To make the filling, combine all of the ingredients in a blender and blend until puréed. The filling will be slightly thinner than the crust. Remove the crusts from the freezer and spoon the filling into each of them. Pour the water into the stainless steel bowl of your Instant Pot. Lower in one tart dish and loosely cover with parchment paper. Lower in the IP steam rack and place the second tart dish on top of it, also covering it loosely with parchment paper. The paper will prevent moisture from dripping into the cheesecakes while they cook. Now secure the lid, close off the pressure valve and press the Manual button and then the “-” button until 10 minutes is displayed. Allow the cooking cycle to complete. Then quick-release the pressure valve. Remove the lid when safe to do so and carefully transition the cheesecakes to the refrigerator to set for about an hour. To serve, sprinkle some additional cinnamon or top with coconut whipped cream.   *Alternative: To make in a slow cooker, follow preparation steps above, and then pour 1 cup water into your slow cooker and lower in the cheesecake-filled dishes. Cook on high for 2 hours, remove and chill for an hour before serving.

Nutrition Information

Per Serving:  Calories: 830; Total Fat: 74 g; Saturated Fat: 40 g; Monounsaturated Fat: 11 g; Polyunsaturated Fat: 3 g; Cholesterol: 62 mg; Sodium: 435 mg; Potassium: 390 mg; Carbohydrate: 76 g;  Fiber: 15 g; Sugar: 43 g; Protein: 15 g
Nutrition Bonus:
Vitamin C: 0%; Vitamin A: 4%; Iron: 41%; Calcium: 21%;
Print

Leave a comment

Your email address will not be published.

Feel Amazing Everyday

with Further Collagen

  • Lose weight
  • Reverse aging
  • Strenghten bones and joints

Buy Now

FREE SHIPPING in USA on orders over $35! Dismiss

Send this to friend