Coconut cheesecake from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 152) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • BrendaD1962 on August 29, 2021

    We absolutely loved this! I followed the recipe exactly (using coconut oil instead of coconut butter, and brown sugar instead of coconut sugar for the crust). It was perfectly done at 32 minutes, plus 8 minute natural release. It’s so delicious and my husband says it’s his new favourite cheesecake. A definite hit!

  • zorra on March 28, 2018

    Five people enjoyed this little cake. I cooked it an 5 extra minutes because the entire thing, not just the center, was wobbly after 32 minutes. Wonder if that's because I used Philadelphia light cream cheese?

  • sck on January 05, 2018

    I wasn’t crazy about the flavor of coconut oil here. (unlike in her coconut granola recipe where it’s wonderful!). I won’t make this again.

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