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

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.