Baked Coffee Cheesecake (Vegan, Gluten-Free, Sooo Yummy!)

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

This baked coffee cheesecake is rich and creamy with a healthy crust, smooth coffee filling, and decadent chocolate ganache topping – and all with no dairy! In fact, this mocha cheesecake is gluten-free, vegan, and can be made nut-free and soy-free! 😍


1 cup (90 g) ground oats (oat flour), gluten-free if needed
5/8 cup (60 g) almond flour
1/2 cup (100 g) soft dried fruit e.g. dates or figs
1 tsp vanilla extract
2 tbsp (30 ml) canned coconut milk or use oil
Coffee Cheesecake Cream
1 (12.3 oz) package (350 g) silken tofu drained
1/3 cup (80 g) canned coconut milk
1/3 cup (105 g) maple syrup
1/4 cup (60 g) nut butter of choice
2 tsp vanilla extract
1/4 cup very strong (60 ml) coffee or espresso
3 tbsp (24 g) cornstarch
Chocolate Ganache
3 tbsp (50 g) nut butter of choice
1.7 oz (50 g) dairy-free chocolate
1/4 tsp of instant coffee granules (optional)

Full recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:

Vollständiges Rezept mit Ersatzzutaten, Nährwertangaben und vielen Tipps findest du auf meinem Blog:

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Equipment I use:

50mm lens:
Food Processor:
Immersion blender:
Instant Pot:
Slow cooker:
Electric spice grinder:
Hand mixer:
Cast iron pan:
Kitchen scale:

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