Pressure Cooker Cashew Lemon Cheezecake from Vegan Under Pressure

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Pressure Cooker Cashew Lemon Cheezecake from Vegan Under Pressure

I have a super fun recipe for you called Straightforward Cashew Lemon Cheezecake. It comes from Jill Nussinow’s newest cookbook, Vegan Under Pressure. If you belong to any of the Facebook Vegan Instant Pot Groups or are a pressure cooker fan, you are already familiar with Jill and her blog, The Veggie Queen.

Vegan Under Pressure

Vegan Under Pressure contains a center spread with about 20 beautiful full-color photos. Jill gives you tons of pressure cooker info, tips and hints on how to pick out a pressure cooker that’s right for you. I love how thorough she is, and the illustrations on how to make helper handles for your pressure cooker is perfect!

I don’t use a stove-top pressure cooker and if you don’t there is still plenty of info that applies to you. In fact, all of the recipes can be made in my beloved Instant Pot! She even has a chapter with spice blend recipes and I’ve found that so helpful to readers in my own books.

Pressure Cooker Cashew Lemon Cheezecake from Vegan Under Pressure

You’ll find chapters on grains, beans, veggies, soups, mains, burgers and patties, sauces and fillings, plus appetizers and desserts. It’s a great a – z reference to pressure cooking with delicious recipes. If you have a pressure cooker tucked away, are curious about using one, or are one of the many people that just got an Instant Pot, I’d recommend Vegan Under Pressure to you.

Pressure Cooker Cashew Lemon Cheezecake from Vegan Under Pressure

(Hello there from inside my Instant Pot!) I used the rack that came with it. I folded down the handles because that’s the only way the pan I have would fit. It would be ideal if you had a pan slightly smaller than mine, but as long as it can go in and sit on the rack you are good to go.

You need to elevate the pan because you need to have water in the bottom of the pressure cooker and no one wants a soggy cheesecake!

Pressure Cooker Cashew Lemon Cheezecake from Vegan Under Pressure

Behold the helper handles above. Just take 2 long pieces of heavy-duty aluminum foil and fold lengthwise into 4ths. You’ll need these to lower the pan into the Instant Pot and to retrieve it once it’s done. I wish I made mine long enough that I could grab all 4 at the same time, so I’d recommend you to make yours longer than you think they should be.

Once you have the crust and filling in the pan, you cover it with more foil to keep the moisture out of the pan. I did find that there was still some condensation inside the aluminum foil, so I dabbed the cooked cheesecake with a clean paper towel to remove what was on the cake.

Pressure Cooker Cashew Lemon Cheezecake from Vegan Under Pressure

I tried my best to “just follow the recipe” and I did pretty well. I did taste the filling mixture in the blender and ended up adding another 1/4 cup coconut sugar because it wasn’t sweet enough for me. With that said it may be perfect for you, so taste before you do any adding.

I also added some lemon oil because lemon is my favorite dessert flavor and I like it strong. Again, you may not want to do this, but it spoke to me with a little extra zing. I could have zested an additional lemon to get that tang too.

Pressure Cooker Cashew Lemon Vegan Cheezecake from Cooking Under Pressure
3.93 from 14 votes
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Pressure Cooker Cashew Lemon Cheezecake from Vegan Under Pressure

I am not a dairy cheesecake fan, but I love vegan cheezecake as it’s usually not cloyingly sweet or overly fatty. This comes together rather easily but seems like a very special dessert. It can be served with a variety of fruit toppings, depending upon what’s in season. The star is the filling, although the crust is mighty tasty, too. You do, however, need to remember to soak the cashews for at least 2 hours in advance. To get the best results, you need to use a high-speed blender. You can also make this in a regular blender or food processor, but know that you won’t get the creamy result that is intended (it will still taste darned good). You will need a 6-, 7-, or 8-inch springform pan that fits inside your pressure cooker. If you don’t want to make an oat crust, use your favorite raw crust. Recipe from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Cook Time 2 hours
Total Time 2 hours
Servings 8 servings
Author Kathy Hester

Ingredients

Crust

  • 1 cup quick oats
  • 1/2 cup walnuts
  • 1/2 cup chopped dates soaked in 1/4 cup water for 15 to 30 minutes, drained, but reserve soaking liquid

Filling

  • 1 cup cashews soaked in 1 cup water for 2 to 4 hours
  • 1/2 cup coconut flour
  • 1/4 cup coconut palm sugar
  • 1/2 cup vanilla nondairy milk
  • 1 to 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon arrowroot powder
  • 1/2 cup fresh raspberries blueberries, or strawberries; or 6 figs, sliced; or other fruit to top the cheesecake

Instructions

  1. Add 1½ cups water to your pressure cooker and add a rack elevated above the water. Create a set of helper handles to enable you to remove the pan.
  2. To make the crust: Combine the crust ingredients in a mini food processor and process briefly until the mixture comes together. If it seems too dry, add a tablespoon at a time of the date soaking liquid until you have a cohesive “dough.” It should be firm but not gooey. Press into the bottom and a little way up the sides of a springform pan that will fit in your pressure cooker.
  3. To make the filling: Drain the cashews, reserving the soaking water. Add the cashews and half the soaking water to a high-speed blender or food processor and process until smooth. Add more water, if necessary. Add the coconut flour, palm sugar, milk, lemon zest, lemon juice, and vanilla to the blender or processor. Blend well. Add the arrowroot and blend again.
  4. Pour the filling into the crust, smoothing out the top. Cover the pan with foil or a cover. Lower the pan into the pressure cooker, using the helper handle, if necessary.
  5. Lock on the lid. Bring to high pressure; cook for 20 minutes. Let the pressure come down naturally. Carefully open the cooker, tilting the lid away from you.
  6. Using the helper handle, carefully take the pan out of the cooker. Remove the cover carefully so any accumulated moisture does not drip onto the cake. Set the pan on a rack to cool. Place the fruit on top of the cheezecake. Let cool for at least 30 minutes, then refrigerate for at least 1 hour before removing the outer part of the pan and serving.


Pressure Cooker Cashew Lemon Cheezecake from Vegan Under Pressure


Comments

  2. The only kitchen appliance I don’t have….a pressure cooker!! From 4 blenders, 2 slow cookers, 3 food processors…..I still want a pressure cooker next 😉

    Reply

  3. I have had a stove top pressure cooker for ages. About a year ago I purchased the IP based on all the glowing reviews and I love it to pieces. Still use the stove top one as well, they both have their place in my kitchen. I have never “baked” a cake in it but am certainly game to try!

    Reply

  7. I actually have several pressure cookers! I’ve have a 6 and an 8 qt Magefesa stovetop pressure cooker for close to 20 years and they’re still going strong! I recently added a 10 qt stovetop pressure cooker (I’m blanking on the brand, but I know it’s German and it was on sale on Woot), and I added an InstantPot to my repertoire last year. I absolutely love my pressure cookers… wouldn’t want to live without them!

    Reply

  8. I have an Instant Pot, and I love it, but I have never made a cake in it. This cake looks delicious, I want to try it.

    Reply

  9. The one I have I’ve been using for 50 years! We received it as a wedding gift we received from Nancy Jaworski in 1963. =)

    Reply

    • Since it’s not my recipe I’m hesitant to guess. But you could probably bake it like a normal vegan cheesecake in the oven. I’d google a few recipes to see the details.

      Reply

  14. Oh this is perfect timing! I literally just bought the T-Fal 6.3 quart pressure cooker when it was on sale from Amazon last week.

    Reply

    • Side note – when I try to pin the second image in the giveaway, I get an error message. The first Pinterest entry works, though!

      Reply

  19. I use my Instant Pot frequently, but have never made a cake in it. I also love cheesecake and I love lemon, so this looks perfect.

    Reply

  20. I just got an instant pot – this would be a great recipe to try the pressure cooker “function.” Love the idea and the garnishing with fruit looks scrumptious.

    Reply

  21. I have a crappy pressure cooker. The gasket doesn’t seal well so as soon as it heats it leaks, thus releasing a jet stream of air. But I’ve been coveting an InstaPot.

    Reply

  23. I just bought one from amazon! It’s the 7 in 1 Instant Pot. I love it. Still trying to figure out water ratios though!

    Reply

  24. I have a Fagor stovetop pressure cooker but to be honest I don’t use it much. Would love to learn more about pressure cooking!

    Reply

  28. This looks wonderful and thank you for posting ! Did you use 1/4 cup sugar and then added another 1/4 cup, or just the 1/4? Sorry for my confusion! 🙂

    Reply

  29. If one didn’t want to use lemon juice, but still wanted a delicious cheezecake, what might one use instead? Lemon, as a rule, isn’t my favorite flavor. I understand that that’s really my problem, just wondering if anyone had any ideas…

    Reply

  30. I only have unsweetened and not vanilla nondairy milk. Can I just add extra vanilla and sugar to compensate?

    Reply

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