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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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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
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
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)

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 place 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), place 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 quick release. Remove foil and blot top of cheesecake with a paper towel (if necessary). 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 place 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!

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Oh baby I love It's so Incredibly beautiful You shine like gold so surface to all Hey guys welcome back to my channel if This is the first time you're here my Name is Terra I know you guys really Love instant pot recipes so today I Thought it would be super fun for us to Make a lemon cheesecake with the Holidays behind us many of us are Looking to lighten up our recipes and Eat a little bit healthier this recipe Is gluten free grain free dairy free and Egg free that's right we are making a Vegan cheesecake inside of our instant Pot I brought this cheesecake to work And shared it with my coworkers they Were absolutely shocked when I told them It did not contain any eggs or cream Cheese you guys have got to try this Recipe it is packed with protein fiber It is so incredibly refreshing and Delicious and you guys are gonna Absolutely love it before we get started If you have not already I would love for You to be a part of this community you Do that by hitting the red subscribe Button that's right below this video Next week we are making a fusilli with Chopped meat gravy this is a classic Italian dish you guys do not want to Miss this recipe be sure to click the Bell icon that way you're notified each

Time I post a new video be sure to stay All the way through the end of the video I'm gonna be sharing a dairy-free Whipped topping that is absolutely Delicious if you guys are ready to make A super easy and delicious lemon Cheesecake then keep on watching we're Gonna start off by making the crust so In our food processor we're going to add Our pecans and our walnuts I love the Combination of these two nuts but you Can use any kind of nut that you prefer All of the dried spices and our dates I Soaked these dates for about 10 minutes In warm water then we're going to add Blackstrap molasses very important to Use blackstrap it has the most health Benefits We're gonna lightly post this the dough Is gonna become very sticky and that's Exactly what we want that's just about Perfect now we're going to grab our pan And I'm putting a little bit of coconut Oil on the bottom so the parchment paper Will stick to it and all around the Sides I've cut this parchment paper so It's the same size as the bottom and I'm Lightly greasing that also then we're Gonna pour our crust mixture right Inside of there and I'm just using my Spatula to press it down you can also Use a glass or use parchment paper to Help push it down then we're gonna bake This in a 350 degree oven for 10 minutes

I highly recommend pre-baking your crust For about 10 minutes this is gonna Ensure the best texture of the crust More like a traditional cheesecake you Would cook in the oven if you don't want To do this you can of course stick it Inside of the freezer for about the same Length of time 10 minutes or so it will Still be delicious so it is entirely up To you next we're gonna make our filling So we're gonna start off by zesting our Lemons I'm using three small lemons here If your lemons are bigger you might need To use less we're roughly getting about 1/4 of a cup of zest and I'm reserving a Little bit for garnish on top and about 1/3 of a cup of juice next we're Grabbing a vanilla bean and we're going To slice straight down the center in Order to expose the seeds if you don't Have the vanilla bean you can also use a Teaspoon of vanilla extract then we're Gonna add our soap and tofu our vegan Cream cheese I've just kind of wiped out The inside of the food processor our Coconut oil our pink salt the vanilla Bean coconut cream this is full fat and Only the cream part not the water lemon Juice lemon zest Raw cane sugar if you're following a Low-carb diet Simply replace the sugar in this recipe With any sweetener that you prefer it Will still be absolutely delicious

Confectioner sugar I love using billet Granulated and powdered sugar and our Tapioca flour and we are going to blend This until it is completely smooth Because this recipe does not contain any Eggs there's no risk of over mixing it So you can either use a food processor Like I'm using here or you can use a Blender a hand mixer a stand mixer or Even a whisk I highly recommend mixing This batter until it is velvety smooth That looks just about perfect Now our crust is done with our pre Baking phase and we're gonna just pour The batter straight into the pan it Should be pretty runny at this point and That's completely normal I've just kind Of smooth the top over we're gonna put Aluminum foil nice and tightly on it I Have this silicon sling if you don't Have this you can also make one out of Aluminum foil next we're gonna grab our Instant pot place inside our trivet and Then pour in the hot water I highly Recommend using hot water here then We're gonna carefully lower the Cheesecake inside of the pan make sure Your silicone ring is on I have a Separate Rain for any kind of desserts Then we're gonna set our instant pot to High pressure for 25 minutes we're gonna Allow 20 to 25 minutes of natural Pressure at about 22 minutes all of the Pressure was released from mine but I

Always press the button just to be sure Open the lid carefully remove the Cheesecake then we're gonna remove the Aluminum foil and check out our Beautiful cheesecake We're gonna allow the Cheesecake to cool On the counter for about an hour then We're gonna cover it with aluminum foil And refrigerate it overnight or at least Eight hours what I like to do is after It's been in the refrigerator at least Eight hours we're gonna remove it and Then we're going to apply our delicious Whipped topping we're gonna get to that Recipe in just a couple of minutes here A quick tip for removing it from the pan Is to set it on top of the glass and Just kind of press down gently with it In order to release the cake then I like To use a knife you could also use a Spatula in order to remove the bottom And then place it on top of your serving Dish next we're going to slice the Cheesecake into individual servings then We can place the cheesecake inside of The freezer I highly recommend storing This cheesecake inside of the freezer For the absolute best texture you can Freeze it with the whipped topping on it And it will be perfect when you're ready To enjoy your delicious cheesecake Simply remove it from the freezer and Allow it to thaw on the counter for About an hour or you could place it in

The fridge overnight this cheesecake is So incredibly creamy it has the best Texture I told you guys I'd show you how To make a super delicious dairy-free Whipped topping so we're gonna add some Coconut cream to a bowl and I'm using a Hand mixer you can also use a whisk or Stand mixer we're gonna add our Granulated sweetener this is maple sugar It's super delicious and a little bit of Vanilla paste or vanilla beans or Vanilla extract you guys are gonna want To check out my instant pot recipe Playlist I'm gonna go ahead and leave it Over here for you go ahead and click the Video on the screen and I will see you Over there [Music]

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