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 also dangerously 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
Condensed milk is just milk and sugar – and it’s very, very thick. I buy organic condensed milk from Whole Foods to make myself feel better about eating something so decadent. I love that this dessert is made up of just milk, sugar, and yogurt.
One note about the yogurt: it must be full-fat. It should say “whole milk” on the container. If you’re concerned about the yogurt looking too thin, use a sieve to separate some of the yogurt’s whey before measuring. Greek yogurt is a safe bet because it’s nice and thick.
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.
This is an Indian 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.
Make it crustless or add a crust! Use ramekins or a cake pan!
You can make this cheesecake in either 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.
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 above to see how to make a larger cheesecake using a cheesecake pan. 🙂
Make different flavors!
This dessert is amazing served as is but feel free to flavor or garnish this dessert however you’d like. I have made a mango cheesecake and lemon cheesecake and pumpkin cheesecake based on this recipe.
Try adding vanilla bean or drizzling the cake with caramel or chocolate. You can also add nuts and raisins to the batter.
You can keep it simple and add a pinch of cardamom to the batter and sprinkle extra cardamom and pistachios on top. Below is a mini cheesecake made with a ramekin:
Or go with a lemon cheesecake made with 6-inch cheesecake pan:
Here is my pumpkin cheesecake with an oatmeal cookie crust made with a 6-inch cheesecake pan:
I also have a recipe for mango cheesecake made with a 7-inch cheesecake pan:
Temperature affects texture
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.
This recipe makes four (6 ounce) ramekins OR a single cheesecake.
I’m still working on a dairy-free alternative:
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.
Get ready to be amazed!
Have I hyped up this recipe enough for you yet? It’s amazing! It’s incredible! It’s a must-make.
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
- 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
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 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.
- 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.
Here are a few more pictures to make your mouth water 😉