Delicious Vegan Chocolate Cookie Cheesecake – Easy Instant Pot Recipe!

The decadence of our Vegan Chocolate Cookie Cheesecake! This easy-to-make dessert transforms classic flavors into a vegan delight, perfect for any occasion. Using an Instant Pot, this recipe promises a creamy, irresistible texture with a crunchy cookie base, topped with rich chocolate sauce. It’s a must-try for cheesecake lovers and a sure hit at any gathering!

Vegan Chocolate Cookie Cheesecake

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

740

kcal

Resting Time

hours

Total time

hours

minutes

Dive into the decadence of our Vegan Chocolate Cookie Cheesecake! This easy-to-make dessert transforms classic flavors into a vegan delight, perfect for any occasion. Using an Instant Pot, this recipe promises a creamy, irresistible texture with a crunchy cookie base, topped with rich chocolate sauce. It’s a must-try for cheesecake lovers and a sure hit at any gathering!

Ingredients

Crust
1 1/2 cups finely crushed chocolate sandwich cookies (about 16 cookies)
3 tablespoons melted vegan butter
pinch of sea salt
Filling
16 ounces plant-based cream cheese, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup coconut cream
2 tablespoons cornstarch (replacing eggs)
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1 tablespoon cornstarch (replacing flour)
10 chocolate sandwich cookies, hand-crushed
Garnish
whipped coconut cream
additional crushed chocolate sandwich cookies
chocolate syrup for drizzling
Alternative Ingredients
Vegan butter replaces regular butter.
Plant-based cream cheese replaces regular cream cheese.
Coconut cream replaces sour cream.
Cornstarch replaces eggs and flour for binding and thickening.

Directions

Crust Preparation – Grease a 6-inch springform pan with cooking spray. In a bowl, mix crushed cookies with melted vegan butter and sea salt until it resembles wet sand. Press firmly into the pan’s bottom and sides using a flat tool. Chill in the freezer for 20 minutes.
Filling Mixture – In a mixing bowl, whip the plant-based cream cheese with both sugars and coconut cream until fluffy. Mix in cornstarch one at a time to avoid clumping. Stir in vanilla and salt until smooth.
Combine and Cook – Fold crushed cookies into the batter gently. Pour over the prepared crust, smoothing the top. Seal with foil and place in an Instant Pot with water and trivet set up. Cook on high pressure for 37 minutes; allow natural release for 10 minutes then quick release.
Cooling and Serving – Remove from Instant Pot, let cool on a rack for an hour then refrigerate for at least four hours. Serve with whipped coconut cream and drizzle with chocolate syrup.