Time: 24-38 minutes (10 minute prep time, 4-8 minute cook time, 10-20
minute natural pressure release)
Prep time is only officially 10 minutes for this creamy, rich vegan
cheesecake, but you will notice that the ingredients call for soaked dates and
cashews. To soak dates, submerge them in hot water for 30 minutes or so
until they are very soft. For the cashews, put them in a pot and cover with
water. Turn your burner on and bring the water to a rolling boil. Quickly
cover with a lid and remove from heat. After 15 minutes, drain. I like fresh
raspberries on my cheesecake, but you can substitute any favorite fruit.
1 ½ cup almonds
½ cup soaked dates
1 ½ cup soaked cashews
½ cup firm silken tofu
¼ cup pure maple syrup
¼ cup unsweetened almond milk
½ lemon’s worth of zest and juice
1 teaspoon pure vanilla
Pinch of salt
1. Grease six ramekins with a coconut-oil based spray.
2. To make the crust, pulse almonds until you get a crumb texture.
3. Add dates and pulse until sticky and together.
4. Press crust down into your ramekins, and up the sides a little.
5. Stick in the fridge for now.
6. To make filling, add the rest of the ingredients to a blender and
pulse until smooth.
7. Divide among the ramekins and cover with foil.
8. Pour 1 ½ cups water into your pressure cooker and add trivet.
9. Set as many ramekins that fit on the trivet, and seal the lid.
10. Hit “manual” and cook for just 4 minutes.
11. When time is up, hit “cancel” and wait 10 minutes before quick-
12. Cheesecake will wobble a little, but the center should be set, like a
13. Repeat with any remaining ramekins.
14. Garnish with raspberries and enjoy!
Nutritional Info ( ⅙ recipe per serving):
Total calories: 429