How To Make 2-ingredient Cheesecake Instant Pot

You only need two ingredients to make this Instant Pot Cheesecake!

I know it sounds too good to be true! A 2-ingredient cheesecake? I promise you, this tastes like the real deal, and it’s so easy to make.

The funny thing is that this is a cheese-less cheesecake! Yup, that’s right. No cheese! No eggs in here either.

Two Ingredients: Condensed Milk + Yogurt

What About Non-Fat Yogurt? Since first sharing this recipe, I’ve had readers tell me they’ve been able to use non-fat yogurt successfully, but I haven’t tested this out for myself. I’ve also been told that flavored yogurt works too.

Can you really make an eggless cheesecake?

This 2-ingredient cheesecake is my take on a Bengali dessert called bhapa doi, a dessert made with milk, sugar, and yogurt. When I first came up with this instant pot recipe, I was actually trying to develop an egg-free flan (I have yet to do this, lol). Instead, I made a bhapa doi-like dessert that tastes like pudding when warm but just like cheesecake after it’s chilled.

Some of my non-Indian friends tried this dish, and they thought it was cheesecake. If you are Indian or are familiar with Indian desserts, this sweet might remind you a little of milk mithai or ras malai.

So yes, this is a Bengali yogurt cheesecake that tastes just like regular cheesecake. Unlike traditional cheesecake, this recipe is no fuss. Trust me, as long as you use the right ingredients, you can’t screw this up.

How do you make cheesecake?

You can make this cheesecake in a cheesecake pan or you can use ramekins for mini cheesecakes if you prefer. The written recipe below includes details on making this cheesecake using either ramekins OR a cheesecake pan.

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6-inch Cheesecake Pan

Instant Pot Ultra

Tall Trivet

If you want to go crustless, I suggest using ramekins. If you want to add a crust, use a cheesecake pan. Adding a crust also adds some height, which is nice.

Here’s a simple photo breakdown of how to make mini cheesecakes using ramekins! Watch my video in this post to see how to make a cheesecake using a cheesecake pan. 🙂

Make Different Instant Pot Cheesecake Flavors

This dessert is amazing as is but feel free to flavor or garnish this dessert however you’d like. I have made so many variations of this cheesecake! Here are a few adaptations of this original cheesecake:

You can spruce up plain cheesecake by adding some vanilla bean, a pinch of cardamom, or nuts and raisins (really!) to the batter. Or garnish the top by or by drizzling the cake with caramel or chocolate.

Chilling this Condensed Milk Cheesecake?

If you want a creamy yet firm cheesecake, you’ll need to chill this in the fridge.

For this to taste like cheesecake, you will need to eat this dessert chilled, which will, of course, require patience as you’ll need to allow it time to cool down in the fridge.

If you want to serve it warm or at room temperature, it’ll taste more like a pudding. If you go this route, leave it in the ramekin and serve it right away. Throw a little garnish on top, and you’ve got a beautiful dessert! The texture when at room temperature is really neat too – it’s smooth and creamy. When it’s chilled, it’s more firm and dense.

How do you thicken instant pot cheesecake?

To make a thick cheesecake, I suggest using a 6-inch cheesecake pan (a 7-inch cake pan will work too but result in a thinner cake). You can also use four (6 ounce) ramekins to make individual small, yet thick, cheesecakes.

Can I make this dairy-free?

Since first sharing this recipe, a lot of you have asked for a dairy-free option. You guys know I’m all about trying to help those with food allergies, but unfortunately, this recipe is (obviously) dairy-heavy. I’ve tried many times to create a dairy-free version but haven’t been able to – at least not yet. And yes, I’ve tried replacing condensed milk with condensed coconut milk – it does not work.

Make this cheesecake, and then give one of my other recipes a try!

Chocolate Cheesecake with an Oreo Crust:

Creme Brulee Cheesecake with a Graham Cracker Crust:

Lemon cheesecake with a Date and Nut Crust:

Pumpkin Cheesecake with an Oatmeal Cookie Crust:

Mango Cheesecake:

Have I hyped up this recipe enough for you yet? It’s amazing! It’s incredible! It’s a must-make.

Also, I love seeing your pictures of my cheesecake recipe. Please keep sharing them! You can join my IP INDIAN FB group and tag me over there or on Instagram!

2-ingredient Cheesecake (Instant Pot Indian Cheesecake)

2-ingredient Cheesecake (Instant Pot Indian Cheesecake)

This simple 2-ingredient Indian cheesecake is so easy to make in an Instant Pot! It’s decadent, delicious and perfect for any occasion. You can make a single cheesecake using a cheesecake pan or make multiple mini cheesecakes using ramekins!

4.8 from 40 reviews

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Servings 4 (6 ounce) ramekins

Ingredients

 

Optional Crust Recipes (use the crust of your choice or go crustless):

Date and Nut Crust:

• ▢ 1 cup nuts
• ▢ 5 dates roughly chopped

Oatmeal Cookie Crust:

• ▢ ½ cup rolled oats I buy gluten free oats from trader joes
• ▢ ¼ cup pecans
• ▢ ¼ cup brown sugar
• ▢ 3 tablespoons melted butter

2-ingredient Cheesecake:

• ▢ 1 14 ounce can condensed milk (sweetened)
• ▢ 1 cup whole milk yogurt full-fat yogurt or full-fat greek yogurt

 

• ▢ Oil or butter for greasing ramekins or cheesecake pan

Instructions

 

Optional Crust Recipes (use the crust of your choice or go crustless):

• To make the date-nut crust: add the nuts and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan with a removable bottom and press down to smooth it out.
• To make the oatmeal cookie crust: Blend all of the ingredients together in a food processor until well combined. Press the crust onto the bottom of a greased 6-inch (or 7-inch) cheesecake pan with a removable bottom.

To make the cheesecake:

• Add the condensed milk and yogurt to a bowl and mix well. Pour this mixture into 4 (6 ounce) greased ramekins or into a cheesecake pan and cover the pan(s) with foil.
• Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the ramekins or the cheesecake pan on top of the rack (you may need to place one ramekin on top of another in order to make them all fit. see the photo in the blog post).
• Secure the lid, close the pressure valve and cook for 25 minutes at high pressure if using ramekins or 30 minutes at high pressure if using a cheesecake pan.
• Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot).
• Allow the cheesecakes to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm. (To unmold the cheesecake from ramekins, use a paring knife to loosen the sides of the cake from the ramekin if needed and then flip it out onto a plate. To unmold the cheesecake from a cheesecake pan, use a paring knife to loosen the sides of the cake from the pan – then I suggest watching this video to get a better idea of how I remove the cake).
• Put the cheesecake in the fridge to chill for 4-6 hours.

Video

Notes

• Have questions about how to make this cheesecake? Read this 2-ingredient Cheesecake FAQ blog post and watch a video to see how I make it.
• I have only tested this recipe using whole milk yogurt (full-fat). I have heard from others that non-fat greek yogurt has worked for them. If you’re concerned about the yogurt looking too thin, just use a sieve to separate some of the whey from the yogurt before measuring. 
• Have fun with this cheesecake! You can use flavored yogurt or greek yogurt for more protein! As long as it’s whole milk, it will work! Drizzle it with chocolate sauce or add ground cardamom or vanilla bean to the batter! You can also stir in halved cashews, golden raisins, etc.
• This is best when chilled (in my opinion) as that is when it tastes like cheesecake. If you eat it warm, it will taste more like custard.
• You can freeze leftover cheesecake! It tastes great when thawed but I’ve found it’s a bit more crumbly. Still delicious though!
• If you want to add a fruit puree, then you must use thick yogurt like full-fat greek yogurt or hung yogurt, which is just sieved/strained yogurt. For example, to make mango cheesecake: use 1 cup full fat greek yogurt, 1 can condensed milk and ¼ cup mango puree. Here is my mango cheesecake blog post.
• You cannot replace condensed milk with condensed coconut milk – I tried and it does not work. 
• Here are my other recipes: pumpkin cheesecake, lemon cheesecake, mango cheesecake.

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

Here are a few more pictures to make your mouth water 😉