You only need two ingredients to make this Instant Pot Cheesecake! Prepare yourself because you are about to be amazed at this incredibly delicious, easy-to-make dessert.
This 2-ingredient cheesecake is actually an Instant Pot Indian Cheesecake. Would you have guessed that this milk-based sweet is an Indian dessert?! Some of our non-Indian friends tried this and had no clue – they said it tasted just like cheesecake!
The funny thing is that this is a cheese-less cheesecake! Yup, that’s right. No cheese! No eggs in here either.
This is an Indian Cheesecake.
(Speaking of Indian food, you do have my Indian Food Under Pressure IP cookbook, right?!)
If you are Indian or are familiar with Indian desserts, then this sweet might remind you a little of milk mithai or rasmalai. This is actually my take on a Bengali sweet dish called Bhapa Doi. My recipe is made with two simple ingredients: condensed milk and whole milk yogurt. And it’s so easy to make, especially in an Instant Pot.
I should really call this a Bengali Yogurt Cheesecake. And let’s put “Cheesecake” in air/scare quotes, because as you know, there’s no cheese. But the texture is amazing! It’s definitely reminiscent of traditional cheesecake and unlike traditional cheesecake, this recipe is no fuss. Trust me, as long as you use the right ingredients, you can’t screw this up.
The Two Ingredients: Condensed Milk + Yogurt.
If you’ve never used condensed milk before, it’s 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. But you can use any type of condensed milk/full-fat yogurt. 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 worried about the yogurt looking too thin, just use a sieve to separate some of the whey from the yogurt before measuring.
Flavor or garnish this dessert however you’d like. Try adding vanilla bean or drizzling the cake with caramel or chocolate. You can also add nuts and raisins to the batter. My personal favorite thing to do: add a pinch of cardamom to the batter and sprinkle extra cardamom and pistachios on top:
This simple dessert is the perfect thing to make if you’re having last-minute guests over. As long as you’ve got a can of condensed milk in your pantry and yogurt in the fridge, you can whip this together in the Instant Pot while you prepare a meal. The hands-on time for this recipe is really minimal.
You can serve this dessert at any temperature but know that the temperature affects the 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’re serving it warm or at room temp then it’ll taste more like a pudding. If you go this route, just leave the pudding in the ramekin and serve 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 a bit more dense.
This makes four ramekins, so try eating them at all temps!
This is (obviously) a dairy-heavy recipe. I plan on attempting a dairy-free version really soon after I do more testing! When I do, I’ll let you know how it goes! If you figure something out before I do then please let all of us know how it turns out by leaving a comment! Stay tuned y’all. Update: you cannot replace condensed milk with condensed coconut milk – I tried and it does not work.
Get your two ingredients ready and grab your ramekins and get ready to be amazed! Then try one of my other easy 5-ingredient or less recipes!
This simple 2-ingredient Indian cheesecake is so easy to make in an Instant Pot! It’s decadent, delicious and perfect for any occasion.
- 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
- Add the condensed milk and yogurt to a bowl and mix well.
- Pour the mixture into 4 (6 ounce) greased ramekins then cover each ramekin with foil (see notes at the bottom if using a cheesecake pan).
- 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 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 pressure valve and cook for 25 minutes at high pressure.
- Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). The cheesecake should be set (it shouldn’t wiggle). Stick a toothpick into the cheesecake and if it comes out clean, it’s done. If it’s still wet, pressure cook the cake for another 2 minutes.
- Allow the cheesecakes to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm but you can also wait until after you chill the ramekins in the fridge.
- To unmold the cheesecake, use a pairing knife to loosen the sides of the cake from the ramekin. Then flip it out onto a plate.
- Put the mini cheesecakes in the fridge to chill for 4-6 hours.
- For this recipe, I use 6 ounce ramekins (buy them here).
- You can also use a 7-inch cheesecake pan (buy it here) – just be sure to increase the cook time to 30 minutes. See this blog post if you’d like to see photos of a larger cheesecake.
- I find it easiest to unmold the cheesecake when still slightly warm.
- The yogurt must be whole milk (full-fat). 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) but you can also eat this warm or at room temperature as a pudding if you like. It will only taste like cheesecake after it has chilled. If you eat it warm, it will taste like custard.
- You can freeze extra cheesecakes! They taste great when thawed but I’ve found they are 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. You can also “glaze” it with mango puree after it has chilled. Here is my mango cheesecake blog post.
Here are a few more pictures to make your mouth water 😉