Medjool Date Baked Cheesecake and More Yummy Pressure Cooker Desserts
This dairy-free cheesecake dessert features Medjool dates, creamy coconut cream, and tangy lemon for a naturally sweet and tender treat baked to perfection. Ideal for pressure cooker fans seeking kitchen adventure and delicious satisfaction.
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.
Notes
For best results, let the cheesecake chill fully before cutting. Serve with extra Medjool date pieces or coconut whipped cream for a treat!