The pot lid rattles and you know dinner is almost ready. That sound, the float valve dancing up and down, tells you everything's cooking just right inside your pressure cooker. You catch a whiff of sweet and tangy smells mixing up, getting your mouth watering like crazy. It’s one of those moments when the valve hiss kinda takes your dinner excitement next level.
You spot the sealing ring snug and tight around the lid, doing its job sealing in all the yumminess. As the pressure build kicks in, you can't help but feel like you’re on a good kitchen adventure. Honestly, this little pot knows how to turn things from simple to wow in no time.
Then you notice your fingers itching to check on the cheesecake crust—golden and tender to the pull. It almost feels like the cluster of flavors waiting inside is the best little surprise. These desserts are as fun as they are tasty, and you’re about to dive into something seriously scrumptious.
What Makes Pressure Cooking Win Every Round
- Speed is a biggie. You cut down your cooking time like nobody’s business, which means sooner feasting.
- That sealed environment? Oh, it locks in all flavors and juices perfectly, no drying out here.
- The float valve’s your best friend for knowing exactly when it’s done, no guesswork needed.
- Your sealing ring keeps everything shut tight, letting pressure build up just right. This means tender results for cakes and clusters alike.
- Minimal mess. You pop everything in one pot, hit cook, and let it do its thing. Cleanup's way easier than juggling pans.
All the Pieces for This Meal
- 6 (100g) pitted Natural Delights Medjool Dates
- ⅓ cup (70g) melted coconut oil
- 1 ¼ cups (150g) oat flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup (200g or about 12) pitted Natural Delights Medjool Dates
- 1 ½ (360g) cups non-dairy yogurt
- 1 cup (200g) coconut cream
- 2 teaspoon vanilla extract
- 3 tablespoon (22g) arrowroot powder
- ¼ cup (60g) lemon juice
You’ll also want parchment paper, a tart pan, and a food processor, but that’s easy stuff you probably got already. All these bits together get you ready for a sweet, dairy-free cheesecake with natural flavors that hit just right. Each ingredient plays its part in making it creamy, tender, and fresh.
Your Complete Cooking Timeline
First off, preheat your oven to 350°F (175°C). Line your tart pan with parchment paper — this helps you get the crust out without a fuss later.
Next, toss 6 Medjool dates, melted coconut oil, oat flour, salt, and cinnamon into a food processor. Pulse it up until you get a crumbly dough that feels kinda perfect for pressing.
Press the dough evenly into the tart pan, making sure it covers the bottom nice and flat. Pop it into the oven and bake for 10 to 12 minutes until it’s lightly golden. After baking, let it cool completely — patience here is key.
While that crust chills out, blend up 12 Medjool dates with non-dairy yogurt, coconut cream, vanilla extract, and arrowroot in the food processor again. You want this filling super smooth and creamy like a dream.
Pour the yummo filling right onto the cooled crust and smooth out the top. This is where your tart starts to look like the real deal.
Put the tart back in the oven for 25 to 30 minutes. You’re looking for the filling to set and get a slight golden color on top. When the oven timer dings, pull it out and let it cool to room temp before popping it in the fridge. Chill for at least 2 hours so the flavors meld and the texture firms up just right.
Quick Tricks That Save Your Time
- Use dates that are soft and plump so your food processor mixes up the crust and filling faster without chunky bits.
- Crank up your pressure cooker’s sealing ring like a pro before you start cooking to avoid leaks or slow pressure build.
- Prep your crust and filling while the oven heats so you’re not just waiting around.
- Store extra filling in a sealed container so you can whip up quick clusters or use as a topping later on.
The Flavor Experience Waiting for You
This cheesecake has a deep, caramel-like sweetness from the Medjool dates that kinda melts in your mouth with every bite. The tartness from lemon juice cuts through the creaminess, making your taste buds tingle with a fresh zing.
The crust is lightly spiced with cinnamon and just salty enough to balance all that sweetness. It gives a tender pull that makes each forkful feel satisfying and cozy.
What really makes it great is how smooth and lush the non-dairy yogurt and coconut cream mix together. It’s dairy-free but still insanely creamy and dreamy, perfect for when you want something indulgent without heaviness.
How to Store This for Later
- Refrigerate your cheesecake wrapped tightly in plastic wrap or covered in an airtight container. It keeps fresh goodness for up to 5 days.
- If you made clusters or crumbs on the side, store them in a sealed jar or bag to keep their texture crisp.
- Freeze leftovers if you wanna stretch the joy. Wrap tightly and thaw overnight in the fridge before eating.
- For best flavor, always let frozen cheesecake sit at room temperature about 30 minutes before serving. It brings that tender pull back to life.
Your Most Asked Questions Answered
Q: Can I use other dried fruits besides Medjool dates?
A: Sure thing, you can try figs or prunes, but dates give this recipe its signature sweet, caramel vibe.
Q: What if I don’t have oat flour?
A: No big deal, you can blend rolled oats till fine or swap with almond flour for a nuttier crust.
Q: Can I make these vegetarian?
A: Yep, this is already dairy-free and vegetarian friendly. Just make sure your yogurt’s plant-based.
Q: How do I know when the cheesecake filling’s set?
A: When it’s gently golden on top and firm to a tender pull, it’s ready. Float valve and oven time help, but trust your eyes too.
Q: Is the sealing ring really important?
A: Heck yes, it’s what seals up your pot so pressure builds up right. If it’s worn out, your cooks won’t come together like they should.
Q: Can I make cookie dough yogurt clusters with leftover filling?
A: Totally! Just spoon small dollops on a tray and freeze till firm. They’re great for a quick sweet bite anytime.
Medjool Date Baked Cheesecake and More Yummy Pressure Cooker Desserts
Equipment
- 1 Food processor
Ingredients
Main Ingredients
- 6 Medjool Dates pitted, 100g
- ⅓ cup Coconut oil melted
- 1 ¼ cups Oat flour 150g
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 1 cup Medjool Dates pitted, 200g or about 12
- 1 ½ cups Non-dairy yogurt 360g
- 1 cup Coconut cream 200g
- 2 teaspoon Vanilla extract
- 3 tablespoon Arrowroot powder 22g
- ¼ cup Lemon juice 60g
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line tart pan with parchment paper.
- Combine 6 Medjool dates, melted coconut oil, oat flour, salt, and cinnamon in food processor. Pulse until crumbly.
- Press crust mixture into pan. Bake for 10–12 minutes until golden. Cool completely.
- Blend remaining 12 Medjool dates, yogurt, coconut cream, vanilla, and arrowroot until smooth.
- Pour filling over cooled crust. Smoothtop.
- Bake filled tart 25–30 minutes until lightly golden. Cool to room temp.
- Chill tart for at least 2 hours in refrigerator before serving.
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