Chocolate lovers rejoice—this is the vegan dessert to beat them all. Chocolate and peanut butter are blended into the filling, and a rich ganache gets poured on top. You’ll need to track down some vegan chocolate cookies for the crust—I like the Crispy Cocoa cookies from Jovial brand, available at Whole Foods and other natural food stores.
- Line the base of a 7-inch round springform or push-up pan with an 8-inch round of parchment paper. If using a springform pan, secure the collar on the pan, closing it onto the base so that the parchment round is clamped in. Lightly grease the sides of the pan with oil or nonstick cooking spray.
- To make the crust: In a food processor, process the cookies to fine crumbs. Add the coconut oil. Using 1-second pulses, process until the mixture resembles damp sand. Transfer the crumb mixture to the prepared pan and press firmly into an even layer on the bottom and about 1/2 inch up the sides of the pan. Place the pan in the freezer to allow the crust to firm up a bit while you make the filling. Wipe out the food processor.
- To make the filling: In a small bowl, stir together the egg replacer and water, using a spoon to mash any lumps of egg replacer against the side of the bowl. Set aside.
- Break the tofu into 1-inch pieces and add them to the food processor. Add the peanut butter, coconut oil, sugar, cocoa powder, instant coffee, and salt and process for 1 minute. Scrape down the sides of the bowl, add the egg replacer mixture, and process for 1 minute more, until smooth.
- Spoon the filling into the prepared crust. Use a spatula to spread out the filling in an even layer, then tap the pan gently against the counter a few times to remove any air bubbles in the filling. Cover the pan tightly with aluminum foil, then place the pan on a long-handled silicone steam rack.
- Pour 11/2 cups water into the Instant Pot. Holding the handles of the steam rack, lower it into the pot.
- Secure the lid and set the Pressure Release to Sealing. Select the Cake, Pressure Cook, or Manual setting and set the cooking time for 40 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, let the pressure release naturally for 10 minutes.
- While the pressure is releasing, make the ganache: In a small saucepan over low heat, combine the coconut oil, chocolate chips, peanut butter, and nondairy milk. Stir constantly for 3 to 4 minutes, until glossy and smooth. Remove from the heat and set aside.
- After the 10 minutes of timed release are up, move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, grab the handles of the steam rack, lift the pan out of the pot, and set the pan on a cooling rack. Remove the aluminum foil, taking care not to let any condensation that has settled on the aluminum foil drip onto the cake. If any liquid has pooled on top of the cake, use a paper towel to gently blot it dry.
- Pour the ganache onto the cake, then spread it out in an even layer, stopping 1/4 inch from the sides of the cake. Sprinkle the chopped peanuts evenly over the ganache while it is still warm. Let the cheesecake cool on the rack for 1 hour, then transfer to the refrigerator and chill for at least 12 hours, or up to 24 hours.
- Unmold the cake by removing the collar from the springform pan, or by pushing the cake bottom up through the push-up pan with a drinking glass or mug. Slide the cake off of the parchment and onto a cake plate.
- Slice the cheesecake into wedges and serve.
Reprinted with permission from The Essential Vegan Instant Pot Cookbook by Coco Morante, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Coco Morante © 2019.