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Instant Pot Cheesecake Vegan Oreo Crust Raspberry Sauce Recipe

Instant Pot Cheesecake (Vegan)

Rich & creamy cheese cake with a dirty little secret: it's VEGAN! No one would ever guess.
Prep Time 25 mins
Cook Time 25 mins
Additional Time 8 hrs
Total Time 8 hrs 50 mins
Servings 12 slices
Calories 375 kcal


For the Oreo Crust

  • 1 1/2 cups of oreo cookies cream centers removed
  • 1/3 cup melted vegan butter
  • 2 Tbsp sugar

For the Raspberry Sauce

  • 1 1/2 cups frozen raspberries
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1/2 tsp corn starch

For the Cheesecake

  • 12 oz vegan cream cheese
  • 1/2 cup sugar
  • 1/2 cup blanched almonds
  • 1/8 cup + 1 Tbsp refined coconut oil
  • 1/3 cup aquafaba
  • 1/4 cup unsweeted soy milk or other unsweeted plant-based milk
  • 1 Tbsp corn starch
  • 1 tsp vanilla extract
  • 1 1/2 tsp lemon juice


  • Oreo Crust:
  • Chop up the oreos in a food processor into crumbs (or crush them in a ziplock bag with a rolling pin). Add in melted vegan butter and 2 Tbsp sugar and process until evenly mixed.
  • Line a 7" springform pan with parchment papers. Press the oreo crumbs into the bottom of the pan in an even layer.
  • Chill the crust in the freezer for about 5 minutes.

  • Cheesecake:
  • Add all ingredients except the vegan cream cheese to a high speed blender and blend until very smooth. Add in the cream cheese and blend more. Cheesecake mixture will have a batter-like consistency.
  • Pour the cheesecake mixture over the prepared crust in the springform pan. Tap the pan on the counter to bring air bubbles to the top, and use a fork to rake out air bubbles.
  • To make it easy to maneuver the cheesecake in and out of the Instant Pot, fold a sheet of tinfoil into a 4" wide band. Set the pan over the center of the foil and bend the ends of the foil up, to make handles.
  • Add 1 cup of water into the Instant Pot and insert a wire rack. Press "Sauté" and wait until the water starts to boil.
  • Immediately when the water starts to boil, carefully lower the cheesecake pan into the Instant Pot. Fold the foil handles down between the side of the pan and the pot, so that they don't go over the cheesecake (if they do, water will drip on to the cheesecake). Then, set the valve on the lid to venting and quickly latch the lid shut on the Instant Pot. Set the valve to sealing.
  • Press "Manual" or "Pressure Cook" and set the time to 25 minutes. Allow it to naturally release pressure when it beeps that it is done cooking.
  • 1. You can make the raspberry sauce while the cheesecake is cooking. Just combine the raspberries, 1 Tbsp water, and 1 Tbsp sugar in a bowl and microwave for 2 minutes. Then, use a fine mesh sieve to filter out the seeds. Use a ladle to help push the raspberry sauce through the sieve. Whisk in 1/2 tsp cornstarch.
  • Open the lid on the Instant Pot when the pressure valve drops and allow the cheesecake to cool with the lid off, about 30 minutes.
  • Remove the cheesecake from the Instant Pot and carefully remove the side band from the springform pan. Put the cheesecake in the fridge, covered, overnight or for 6-8 hours to chill and set.
  • After the cheesecake has chilled, use a butter knife to carefully loosen between the parchment paper and the bottom circle of the pan, and transfer the cake to a plate or cake stand.
  • Serve with the raspberry sauce poured over slices of cheese cake.


  • You can make the crust using graham crackers too. Use about 3/4 sleeve of graham crackers. Some graham crackers are made with honey, so read the label if you wish to avoid it.
  • The raspberry sauce can be made from other berries, such as blackberries, strawberries, blueberries, or a berry blend.
Course: Vegan Desserts
Cuisine: American


Serving: 1g | Calories: 375kcal | Carbohydrates: 37g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 16mg | Sodium: 146mg | Fiber: 3g | Sugar: 25g
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