Pressure Cooker Coconut Almond Fudge Cheesecake is a rich and dense cheesecake filled with almonds and coconut and topped with Chocolate Fudge Ganache.
Pressure Cooker Coconut Almond Fudge Cheesecake
Pressure Cooker Cheesecake is like a thing now, you know?
Based on my hugely popular Lindy’s Pressure Cooker New York Cheesecake, this Pressure Cooker Coconut Almond Fudge Cheesecake is a bit more work, but oh so decadent. It is rich and creamy and dreamy.
I’m not much of a chocolate person, like, you will never see me eating a piece of chocolate cake or a bowl of chocolate ice cream.
Candy bars, now that is a different story. Zero Bars are my favorite, with Heath, a close second.
Anything with coconut in it, is my kind of food. I do love Almond Joy candy bars.
Before you get started making this Pressure Cooker Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
Crème de Cocoa and Coconut Cream
I’ve been wanting to make a Pressure Cooker Coconut Almond Fudge Cheesecake for a while. Since it is National Cheesecake Day on Saturday, I thought now is as good a time as ever.
Photo courtesy of Lauren Deschamps
They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.
For a lighter cheesecake, try my Italian Ricotta Cheesecake or Italian Meyer Lemon Ricotta Cheesecake, which are 50% less calories. The Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a totally different take on a cheesecake.
For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles.
Chocolate Grahams, Almonds, Sweet Coconut
Add graham crackers, Almond Slices, and Sweetened Coconut Flakes into the bowl of a food processor.
You will note that I am not adding sugar with the crust. The Sweetened Coconut Flakes adds enough sweetness.
Blend up the Crust
If you don’t have a Food Processor, take a large baggie and put the graham crackers inside, seal it and take a rolling pin and crush the crackers.
Pulse until small crumbs form.
Mix in the Butter
Add melted butter and combine. The crumbs will be slightly wet.
Place Parchment Paper in the Bottom
I prefer the 6″ Fat Daddio’s Push Pan, because clean up is so very easy, but some people prefer a Spring Form Pan.
Grease your Cheesecake Pan and then place a Parchment Round inside the Cheesecake Push Pan.
Grease the Parchment Paper too. It makes it much easier to remove Cheesecake off the bottom part of a pan by sliding a Slotted Turner between the Parchment Round and the cheesecake. The Parchment Round will peel right off.
If you don’t have Parchment Rounds, don’t worry. It just might be a little more difficult to separate the cake from the bottom of the pan.
Chocolate Coconut Almond Crust
Press the crumb mixture into pan using a Fox Run Tart Tamper or your fingers. Forming a neat border around the edge and slightly up the sides. Don’t go up more than an inch.
Before you get started making this Pressure Cooker Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
It is helpful to put the Cheesecake Pan with the crust into the freezer while preparing the filling.
Cream Cheese, Vanilla, Sugar, Crème de Cocoa
Mix the cream cheese, Vanilla, Sugar, Crème de Cocoa and Tapioca Flour together until well blended.
Scrape the Sides
Scrape the sides and blend again. This is the last time that you will put any muscle into mixing the batter.
Slivered Almonds, Coconut, Coconut Cream and an Egg
Add the Almond Slices, Unsweetened Coconut Flakes, Sweetened Coconut Flakes, Coconut Cream and heavy cream to the food processor.
The Sweetened Coconut Flakes gives the texture and feeling of an Almond Joy candy Bar. I love the Bob Mills Unsweetened Coconut Flakes because the taste is so fresh and the texture is like coconut right off the tree.
Add in one egg at a time and pulse for no more than one second.
See, Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
Pull out the Blade
Make sure not to overmix the filling after you have added the eggs, as it will cause the cheesecake to become very airy and will puff up like a soufflé while cooking.
Gently use a spatula and scrape the sides and gently incorporate, just enough to combine.
Pour the filling over the crust. You should not be able to see the crust at all. If you see any of it above the filling, you are going to have a soggy crust!!!!
Don’t bother to post a photo in the Facebook groups and ask people why your crust is soggy! I’m telling you in advance, it will be soggy. 🙂 Hehehehehehehe!
Paper Towel and then Foil
I like to cover my cake pan with a paper towel and a piece of foil, to eliminate water from landing on the cheesecake.
If any moisture gets on the cake, just dab it off with a paper towel.
Pressure Cooker Guide Making & Using Foil Sling
It is cheap to make and you will find yourself using it all your Pot in Pot cooking. If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.
Lightly Cover the Cheesecake
Lower the cheesecake into the Pressure Cooker cooking pot, using your Homemade Foil Sling.
Chewy Gooey Hot Fudge Ganache
While your cheesecake is cooking, make the Chocolate Fudge Ganache and set it aside.
Alternatively, you can make it the next day, while the Pressure Cooker Coconut Almond Fudge Cheesecake is resting in the refrigerator.
Jiggly in the Middle
A cheesecake is done before the center of it is set. It will be a bit jiggly in the center and the sides will be slightly higher.
Don’t feel the urge to cook longer or else the top will crack.
The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Allow the Pressure Cooker Coconut Almond Fudge Cheesecake to cool for one hour on the counter. Look how nice and flat this Pressure Cooker Coconut Almond Fudge Cheesecake is….perfect outcome.
Place it in the refrigerator overnight. We will decorate it in the morning.
Chilled Cheesecake
Please take note that this Pressure Cooker Coconut Almond Fudge Cheesecake did not deflate at all.
The eggs were not whipped or over beat and this cheesecake did not become a soufflé.
Removing Cheesecake from Push Pan
Using a mayonnaise jar or something similar, carefully push down on the cheesecake pan to release the cheesecake pan ring.
Any jar that will fit into the opening of the Push Pan will work.
Sprinkle the Top with Sweetened Coconut
Sprinkle the Top of the Cheesecake with Sweetened Coconut Flakes. We want this to look like an Almond Joy Candy Bar!
Cover the Top with Chocolate Fudge Ganache
Pour on some Chocolate Fudge Ganache and spread over the top. The top will be bumpy, like the Almond Joy Candy Bar.
I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate.
It’s super thin and fits easily between the Cheesecake and the base of the pan.
It is not a good idea to cut the cheesecake on top of the Push Pan base, as it will scratch and sticking will become a problem.
Pressure Cooker Coconut Almond Cheesecake
Add some more of the Chocolate Fudge Ganache and allow a little to drizzle down the sides.
Sprinkle with Unsweetened Coconut Flakes and Almond Slices.
Pressure Cooker Coconut Almond Cheesecake
Serve this Pressure Cooker Coconut Almond Fudge Cheesecake with a dollop of Homemade Whipped Cream and a hot cup of coffee!
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Stainless Steel Trivet
- Cuisinart Large Food Processor
- 6″ Fat Daddio’s Push Pan
- LamsonSharp Chef’s Slotted Turner
- Tapioca Flour
- Almond Slices
- Unsweetened Coconut Flakes
- Sweetened Coconut Flakes
- Coconut Cream
- Chocolate Fudge Ganache
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Here is your handy printable recipe:
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Ingredients
Crust
- 7 Chocolate Graham Crackers (sheets)
- 2 Tablespoons Sweetened Coconut
- 2 Tablespoons Sliced Almonds
- 2.5 Tablespoons Butter melted
Filling
- 16 oz Cream Cheese room temperature
- 1/2 cup White Sugar
- 1.5 Tablespoons Tapioca Flour or 1 Tablespoon Flour
- 1/2 teaspoon Pure Vanilla Extract
- 2 Tablespoons Crème de Cocoa
- 1/4 cup Coconut Cream or Heavy Cream
- 1/4 cup Unsweetened Shredded Coconut
- 1/2 cup Sweetened Coconut
- 1/4 cup Sliced Almonds
- 2 Eggs room temperature
- 1 Egg Yolk room temperature
Topping
- 1/2 cup Chocolate Fudge Ganache
- 1/8 cup Sliced Almonds
- 1/8 cup Sweetened Coconut
- 1/8 cup Unsweetened Shredded Coconut
Recommended Products
Instructions
- Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
Crust
- Add cookies, almonds and sweetened coconut to the bowl of food processor and pulse a couple of times, until small crumbs form.
- Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
- Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides.
- Place pan with crust into freezer for 15 minutes.
Filling
- Blend together cream cheese, sugar, Tapioca flour, Crème de Cocoa and vanilla extract until smooth.
- Add unsweetened coconut, sweetened coconut, almonds, coconut cream/heavy cream and one egg to the food processor. Pulse just one second. Add the second egg and pulse one second. Add the yolk and pulse one second.
- Remove the blade and use a spatula to scrape down the sides and gently combine. Do not over mix the eggs.
- Pour filling into the pan, on top of the graham cracker crust.
Cook
- Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
- Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
- Place cheesecake into pressure cooker using a sling.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 35 minutes. Wait 15 minutes and then release the rest of the pressure.
- Remove cheesecake from the pot and remove foil and paper towel. Dab off any liquid that may have accumulated.
- The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
- After one hour, place in refrigerator overnight. The sides of the pan can be removed after an hour of refrigeration.
Topping (prior to serving)
- Sprinkle sweetened coconut over top and pour on Chocolate Fudge Ganache to cover the top.
- Add more Chocolate Fudge Ganache and allow some to drip down the sides. Top with almond slices and unsweetened coconut flakes.
Notes
8 oz Glass Jar - cook 7 minutes
4 oz Glass Jar - cook 4 minutes
15 minute Natural Pressure Release
Nutrition
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Pressure Cooker Coconut Almond Fudge Cheesecake
