Time for another permutation of my tofu cheesecake! This one pays homage to Nutella, but without the sugar. So here’s my chocolate hazelnut tofu cheesecake recipe for those craving a vegan keto dessert that delivers all the flavour without the carbs or dairy!

Vegan Keto Chocolate Hazelnut Tofu Cheesecake Recipe

Crust Ingredients:

Cheesecake Filling Ingredients:

Chocolate Drizzle Ingredients:

For Garnish:

  • 2-3 tablespoons hazelnuts, toasted and chopped

Directions:

  1. Prepare a steam rack or the trivet that came with your pressure cooker, ideally with lifting handles. Prepare an aluminum 6 or 7-inch round cheesecake pan with removable bottom or springform pan. Line the springform base with parchment paper so that it wraps all the way around the outside of the edges of the base. Cut a piece of parchment paper to wrap around the inner side of springform pan as well. Snap the base into the pan liner then tightly wrap the base of the springform pan with aluminum foil. This is to prevent moisture from getting in the base, which can make the crust soggy.

  2. Stir together all the crust ingredients until the butter is absorbed and a dough is formed.

  3. Transfer the crust to the pan. Use a flat measuring cup to firmly press down to form a flat and smooth crust covering the entire bottom of the pan. Put the pan to the freezer to chill for 20 minutes while you work on the filling.

  4. Whisk together powdered chia seeds with the lime juice. Allow to set while you add all the remaining ingredients for the cheesecake layer into a blender/food processor. Add the chia-lemon juice last then blend on high until the mixture is smooth.

  5. Remove the pan with chilled crust from the freezer. Pour the cheesecake batter over the crust, careful not to leave trapped air gaps. Gently lift and drop the pan on a firm surface to tap it and release air bubbles. Add a sheet of paper towel to the top of the springform pan then wrap the top with aluminum foil.

  6. Add 1 cup of water to the bottom of the Instant Pot. Place the cheesecake on the trivet and gently lower it into the pot. Secure and seal the lid. Cook for 30 minutes at high pressure, followed by a 20-25 minute natural release. Remove the lid from the Instant Pot. Turn off the pressure cooker.

  7. Allow the cheesecake cool uncovered in the pressure cooker for 45-60 minutes. Lift the cheesecake from the pot using the trivet’s handles to remove the cheesecake from the pot. Gently remove the foil and paper towel from the top and continue to cool on the countertop to room temperature (around 3 hours).

  8. Now make the blackberry topping. In a medium saucepan, heat the blackberries over medium heat until they soften and their juices start to release, about 3-4 minutes. Whisk in sweetener, salt, and powdered chia seeds. Reduce heat to low and continue cooking until it begins to thicken, about 2-3 minutes. Remove from heat and stir in the lime juice. Pour into a shallow bowl and put in the fridge and allow to cool completely.

  9. After the cheesecake has cooled to room temperature, refrigerate for at least 6 hours or 24-48 hours for best results. Around 20 minutes before you intend to serve the cheesecake, remove it from the fridge.

  10. While the cheesecake is warming to room temperature, prepare the chocolate drizzle. Melt chocolate together with coconut oil in a 2-cup pyrex measuring cup in the microwave on high in 30 second increments, stirring after each increment.

  11. Once fully melted, stir in powdered erithrytol. Set aside to cool slightly. Carefully remove the cheesecake from the pan. Peel off the parchment paper and add to serving plate. Drizzle the chocolate over the cheesecake and sprinkle with chopped toasted hazelnuts. Allow to set for another few minutes before serving.

Did you try this Instant Pot vegan keto chocolate hazelnut tofu cheesecake recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)