simple INSTANT POT LEMON CHEESECAKE│DAIRY FREE, EGG FREE & GLUTEN FREE

Cheesecake is one of my favorite foods to eat. Creamy, tangy and deliciously sweet all rolled into one delectable dessert. We are all looking to improve our health and nutrition, but don’t want to sacrifice flavor, texture and satisfaction. This cheesecake is GLUTEN FREE, DAIRY FREE and EGG FREE. It can also easily be modified for a LOW CARB diet. I brought this cheesecake to work and shared it with my coworkers and they were SHOCKED that it didn’t contain any eggs or cream cheese. It is refreshing, with just the right amount of sweetness, without weighing you down. You are just going to have to trust me! make this cheesecake – you don’t have to be VEGAN. You will be amazed at how similar the texture and flavor is to a traditional lemon cheesecake. I’m using pecans and walnuts for the crust. Feel free to swap in almonds or almond flour, or any other nut or seed you prefer. What other delicious desserts do you love?

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INGREDIENTS:
CRUST:
7 Pitted Medjool Dates
⅓ cup Raw Walnuts (may substitute another nut or seed of preference)
1 cup Raw Pecans (may substitute another nut or seed of preference)
1 tablespoon Ground Cinnamon
¼ teaspoon Ground Nutmeg
½ teaspoon Pink Salt
¼ teaspoon Black Pepper
1 tablespoon Black Strap Molasses
FILLING:
12 oz Soft Silken Tofu
8 oz Dairy Free Cream Cheese
¼ cup Coconut Cream (full fat)
2 tablespoon Coconut Oil (melted)
3 lemons (around ¼ cup zest and ⅓ cup juice)
3 tablespoon Tapioca Flour
⅓ cup Confectioner’s Sugar (substitute monkfruit or stevia for low carb)
¼ cup Raw Cane Sugar (substitute monkfruit or stevia for low carb)
1 Vanilla Bean (substitute 2 teaspoons vanilla extract)
⅛ teaspoon Pink Salt
TOPPING
1 cup Coconut Cream (full fat)
½ teaspoon Vanilla Extract or Paste
¼ cup Granulated Maple Sugar/Cane Sugar (substitute monkfruit or stevia for low carb)

INSTRUCTIONS:
1. Soak dates if not moist in hot water for 10 minutes. Then drain and remove pit. In a food processor, pulse all crust ingredients to combine. Mixture should be sticky but not wet. In a 7 in parchment lined removable bottom or springform pan that is greased, add mixture and press down to compress and flatten. Bake at 350F for 13 minutes or put in freezer while you make the filling.
2. Zest and juice lemons. Reserve 1 teaspoon of lemon zest for the topping. Lemons juiced are roughly and ⅓ cup. Add all ingredients to the food processor and pulse to combine. Continue to process ingredients until smooth.
3. Pour filling mixture into pan and tap to remove air. Cover with aluminum foil. Add 1 ½ cups of water to the instant pot (use hot water), put trivet inside the instant pot. Using an aluminum foil sling or a silicone sling, add cheesecake pan to the instant pot. Set instant pot to HIGH pressure for 25 minutes. Allow 20-25 minutes of natural pressure and then perform a fast release. Remove foil and blot top of cheesecake with a paper towel (if important). Leave uncovered on the counter for 1 hour. Cover with foil and refrigerate for at least 8 hours, preferably overnight.
4. Combine topping ingredients in a bowl and mix using either a hand-mixer, whisk or stand mixer. Remove cake from the fridge, uncover and remove from the cheesecake pan. Carefully remove the bottom of the pan using either a knife or a spatula, and put on a serving plate. Spread whipped topping on top of cake and top with reserved lemon zest. cut into individual serving slices and either enjoy right away, or freeze for future deliciousness. Best kept in the freezer and thawed on the counter for 1 hour or several hours in the fridge. Enjoy!

MUSIC: Epidemic Sound

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