Ingredients:
For the crust:
1 1/2 cups vegan graham cracker crumbs (you can usually find these at health food stores)
1/4 cup melted vegan butter or coconut oil
2 tablespoons maple syrup
For the filling:
1 1/2 cups raw cashews (soaked in water for at least 4 hours or overnight, then drained)
1/2 cup full-fat coconut milk
1/2 cup maple syrup
1/4 cup melted coconut oil
1/4 cup lemon juice
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Prepare the crust by combining the graham cracker crumbs, melted vegan butter or coconut oil, and maple syrup in a bowl. Press the mixture into the bottom of a greased 7-inch springform pan, covering the bottom evenly.
In a high-speed blender or food processor, blend the soaked cashews, coconut milk, maple syrup, coconut oil, lemon juice, vanilla extract, and salt until smooth and creamy.
Pour the filling mixture over the crust in the springform pan, smoothing the top with a spatula.
Cover the springform pan tightly with aluminum foil.
Pour 1 cup of water into the Instant Pot insert and place the trivet inside.
Carefully lower the filled springform pan onto the trivet.
Close the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and set the timer for 35 minutes at high pressure.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to the “Venting” position to release any remaining pressure.
Carefully remove the cheesecake from the Instant Pot using oven mitts and let it cool on a wire rack for about 1 hour.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, until firm.
Before serving, you can optionally top the cheesecake with fresh berries, vegan whipped cream, or your favorite vegan caramel sauce.
