Three recipes, one f*ing delicious allergen-free, egg-free Instant Pot Cheesecake.
- Instant Pot Cheesecake (egg-free!)
- Coconut-Pecan Pie Crust (vegan-able)
- Caramel Sauce (vegan!)
Every so often a recipe is just right on the first try and this was one of those moments. I am in love with my Instant Pot. I placed the order and then I combed the internet for days planning what I would cook first, the very moment it arrived. This was the first recipe I made in it and (much to my surprise, as first times so often go) it was fabulous. I wouldn’t change a thing.
#AllergicToEverythingⓇ Instant Pot Egg-free Cheesecake with Vegan Caramel Sauce & Pecan-Coconut AMAZE Pie Crust

A lighter, creamy, egg-free, gluten-free, corn-free, wheat-free, allergy and vegan-friendly cheesecake recipe for your instant pot!
- 16 oz. cream cheese
- 3/4 cup of maple syrup or agave (or 1 cup granulated sugar)
- 1/3 cup half and half or cream or almond milk
- 1 cup greek yogurt (I used non-fat)
- 1/4 cup of gluten-free flour or tapioca starch rind
- 1 lemon, juiced
- 1/2 lemon, zested
- 1 tablespoon bourbon vanilla
- 1 c. flaked unsweetened coconut
- 1 c. pecans, chopped
- ½ c. gluten-free flour
- ½ c. brown sugar
- 2 tsp ground cinnamon
- 5 tbsp butter (or coconut oil if vegan), softened
- 2 tablespoons coconut oil
- 2 tablespoons real maple syrup (or agave)
- 1 tablespoons peanut (or any nut) butter
- 1/2 teaspoon sea salt
- 1/4 teaspoon bourbon vanilla
- microplane or cheese grater
- blender
- spatula
- 1 7" springform cake pan
- parchment paper
- 2 paper towels
- 2 tinfoil to wrap bottom and top of springform pan
- 1 tinfoil sling
- Instant Pot
- Instant Pot trivet
- 1 cup Water (for the Instant Pot)
- Pyrex measuring cup (or glass dish)
- saucepan
- 1 cup water (for the saucepan to create a double boiler)
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Line the bottom of a 7″ extra deep spring-form pan with parchment paper.
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Mix crust ingredients in a small bowl until well combined.
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Press the mixture into the bottom of the parchment prepped pan and press the crust down using a spoon or measuring cup so that it is tightly packed and smooth.
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Place in the freezer (for about 15 minutes) while you make the filling.
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Allow all cold filling ingredients to come to room temperature by taking them out a couple hours ahead of cooking, this will create a much smoother cheesecake.
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Add the cream cheese, maple syrup, 1/2 and 1/2, yogurt, lemon juice, lemon zest and vanilla to your food processor and mix until smooth.
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Scrape down the sides. Add the flour and continue to mix until the mixture is creamy.
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Scrape down the sides again and blend until all of the ingredients are fully combined.
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Pour the mixture into the (parchment paper prepped) spring-form pan and smooth the top with a spatula or spoon. Tap the pan on the counter several times to remove any bubbles.
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Wrap the bottom of the pan with foil, place two paper towels on top of the pan and then cover with a piece of foil.
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Make a tinfoil sling to allow easy insertion and removal from your instant pot- take a 15" piece of foil and fold it over 2 times. See the visual guide to see what it should look like.
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Pour one cup of water into the insert of the Instant Pot and add in the trivet with the handles folded down.
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Place the spring-form pan into the Instant Pot using the sling, fold sling handles over.
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Add the instant pot lid and seal the vent.
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Set the manual timer to high pressure for 37 minutes.
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Once it’s done, let it natural release. This should take 20-25 minutes. This is a great time to make the sauce!
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Remove the cheesecake carefully using the sling and allow it to cool for 5 to 10 minutes.
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Run a knife around the edges of the cheesecake to help prevent any cracking while it sets.
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Put the pan in the freezer for 1-2 hours.
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Remove from the freezer and run your knife around the edges of the cheesecake, release the springform tin. Carefully remove the parchment paper and place cheesecake on a plate.
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Use a ladle or spoon to drizzle and smooth the caramel sauce over the cheesecake, I like to push it all the way to the edges so it drips over.
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Store in fridge until ready to serve.
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Melt the coconut oil, maple syrup, vanilla, and salt together in a pyrex measuring cup (or glass container) for 30 seconds in the microwave.
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Stir in the peanut butter until fully incorporated.
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Fill a saucepan with a cup of water, put pyrex measuring cup (or glass mixing bowl) into the pot.
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Heat over medium, stirring continuously for ten minutes.
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Remove sauce and allow it to cool to room temperature.
- Double the pie crust and freeze one in a ziplock for later. It defrosts quickly in the fridge or on the counter. PIE crust works well for freezer cakes and oven-baked pies. See the recipe here.
- If you don't have an Instant Pot - follow the recipe and "cook" it in the freezer. You can even make mini portions using small ramekins! OR, splurge and treat yourself, this is the Instant Pot I chose.
VISUAL INSTRUCTIONS
Cheesecake Visual Instructions
Caramel Sauce Visual Instructions
Video Instructions
[embedyt] https://www.youtube.com/embed?listType=playlist&list=PLbAiWP2A5pMjxtBiwSkyYN-QcHw8QFYhn[/embedyt]Please rate the recipe and comment or add questions below!
If you don’t have an Instant Pot yet and are considering one, this is the one I went with and I LOVE IT.
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