Vegan Instant Pot Gingerbread Cheesecake


Dudley Fetish Parties

This Vegan Instant Pot Gingerbread Cheesecake is a delicious and festive dessert perfect for the holiday season. The creamy cashew-based filling is flavored with warm spices and molasses, while the gingersnap crust adds a crunchy texture. Using an Instant Pot makes this cheesecake easy to prepare and results in a perfectly cooked, silky smooth dessert.

Ingredients:
  • 1 cup crushed gingersnap cookies
  • 3 tbsp melted vegan butter
  • 1 cup raw cashews soaked for 4 hours or overnight
  • 1/2 cup coconut cream
  • 1/2 cup maple syrup
  • 1/4 cup molasses
  • 1/4 cup coconut oil melted
  • 1 tbsp lemon juice
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Pinch of salt
  • 1/2 cup water

Instructions:

Grease a 7-inch springform pan and line the bottom with parchment paper

In a bowl, mix crushed gingersnap cookies and melted vegan butter

Press the mixture into the bottom of the prepared pan to form the crust

In a high-speed blender, blend soaked cashews, coconut cream, maple syrup, molasses, coconut oil, lemon juice, ground ginger, ground cinnamon, ground nutmeg, ground cloves, salt, and water until smooth

Pour the filling over the crust in the pan

Cover the pan with foil

Add 1 1/2 cups of water to the Instant Pot

Place a trivet inside and place the cheesecake on top of the trivet

Close the lid and cook on high pressure for 35 minutes

Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure

Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature

Refrigerate for at least 4 hours or overnight

Serve chilled, optionally garnished with vegan whipped cream and additional gingersnap crumbs


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