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How To Make 2-ingredient Cheesecake Instant Pot

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

Instant Pot 2-ingredient Cheesecake FAQ

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

  1. Condensed milk: Condensed milk is made up of 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.
  2. Yogurt: I love using full-fat Greek yogurt. You can use plain yogurt too, but it must be full-fat. It should say “whole milk” on the container. If you’re concerned about yogurt looking too thin, use a sieve to separate some of the yogurt’s whey before measuring. Again, Greek yogurt is a safe bet because it’s nice and thick.

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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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. 🙂

Instant Pot 2-ingredient Cheesecake (Indian Cheesecake)
Instant Pot 2-ingredient Cheesecake
Instant Pot 2-ingredient Cheesecake (Indian Cheesecake)

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:

Instant Pot Chocolate Cheesecake

Creme Brulee Cheesecake with a Graham Cracker Crust:

creme brulee cheesecake

Lemon cheesecake with a Date and Nut Crust:

instant pot lemon cheesecake

Pumpkin Cheesecake with an Oatmeal Cookie Crust:

instant pot pumpkin cheesecake by ashley of myheartbeets

Mango Cheesecake:

3-ingredient 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!

Instant Pot 2-ingredient Cheesecake (Indian Cheesecake)

2-ingredient Cheesecake (Instant Pot Indian Cheesecake)

Instant Pot 2-ingredient Cheesecake FAQ

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!
4.83 from 45 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:

     

    • 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!

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

    Instant Pot 2-ingredient Cheesecake (Indian Cheesecake)
    Instant Pot 2-ingredient Cheesecake (Indian Cheesecake)
    Instant Pot 2-ingredient Cheesecake (Indian Cheesecake)

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    About Ashley

    Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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    Comments

    1. jfb says

      5 stars
      I’ve used this recipe three times now and really enjoyed the results. First time I used a coconut flavoured Greek style yogurt, second time a plain Greek style yogurt with frozen desiccated coconut and third, and best, one with plain Greek style yogurt and mango puree.

      Reply

    2. YJB says

      I made this recipe in ramekins exactly as described (on high setting and rested in PC for 20mins) but it was so overcooked and separated. Disaster. Then cooked it on the low PC setting -10psi – for 20min. Decent result. This would be great if the timings worked out but my experience was that the times given were far too long and it was over cooked and rubbery

      Reply

      • Nida K says

        This exact thing happened to me, it totally coagulated. You mentioned you retried it with different times and temperatures. Would you be able to tell me the exact temp and time I should do? I need to make this tomorrow 😩

        Reply

    3. veronica bellotti says

      I have fresh gooseberries, do you think I could add those (once iv cooked them in saucepan and cooled) to the mixture?

      Reply

    4. Patty says

      Doesn’t look at ALL like is in the pictures. Yes I used whole milk full fat Greek yogurt and eagles sweetened condensed milk. The cheesecake is about 1 inch high. Knew it was too good to be true 🙁. Wish I could post a picture of it here.

      Reply

    5. Nikita says

      Made this 2-ingredient cheese cake yesterday and it was great hit! Thank you so much for sharing this recipe, enjoyed making it!

      Reply

    6. Sarah says

      Have yet to try this without an instant pot – can the recipe be doubled for a larger cake or are 2 smaller cakes the better option – sounds, links divine. thank you. Best wishes

      Reply

    7. harsh morzaria says

      5 stars
      Thanks for Sharing this recipe…!!!
      I have seen many recipes but was only able to understand this one.

      Reply

    8. Kanan says

      5 stars
      Hi Ashley,
      Every time I make this cheese cake, it’s all eaten up. I have shared with so many people, that I don’t remember. I have a question, have you tried this sugarless?
      If you did how did it turn out? Thanks

      Reply

      • Ashley - My Heart Beets says

        Hi Kanan, that’s awesome! So nice to hear 🙂 To answer your question, I haven’t tried a sugar-free or reduced sugar version – I’m not sure that would be possible with this particular recipe as it calls for condensed milk which is sweetened.

        Reply

        • Smita says

          Hi Ashley
          Thanks for this wonderful recipe. Absolutely loved it! My question is can this be made in 5 ounce disposable containers (aluminum muffin boxes) for individual servings at a gathering. Have you tried something like this and if yes what will be the cooking time for these. Thanks

          Reply

    9. Aga Ispahany says

      To make mango cheesecake. I have a 6” pan where the bottom can be removed. If I put the mixture in the pan, will it not leak from the pan into the pot? How can I secure that.

      Reply

    10. Sahithi says

      5 stars
      Absolutely divine! Although they don’t look smooth like yours Ashley or Instagram worthy, the taste was fabulous and we all enjoyed it! Made the mango one too and it was devoured. Thank you Ashley!

      I wonder why the look is not as smooth as yours though Ashley! It looks like set yoghurt a bit uneven?

      Reply

      • Ashley - My Heart Beets says

        Sahithi, I’m so glad you liked this! As for making it smoother, you can try whisking it more so it’s well mixed, or maybe blending it will help? As long as the batter is smooth going in, it should be smooth coming out too. I hope that helps!

        Reply

    11. rasneet says

      After having tried other cheesecake recipes, I came across Ashley’s and it was just so right! It is so simple to make and my family loves it!

      Reply

    12. Sur says

      After the cheese cake cools down a bit, the recipe suggests placing in refrigerator for 4hours. How to best put the cake in the refrigerator? Covered? Open? On a plate?

      Reply

    14. Anu says

      Hi Ashley! After the roaring success of your Kalakand and Fudge, I plan to make the cheesecake next. My family loves Oreo. Can you please tell me if I can make a crust with Oreo and if yes, how? Thanks ❤️

      Reply

    15. Kristin says

      I can’t wait to try this recipe but I was wondering if you could make the dulce de leche with the condensed milk in the instant pot and use that to make like a caramel cheesecake?

      Reply

    16. Madhu says

      Hi Ashley,
      Thanks for this amazing recipe!!! I am waiting to try it out. I have one question for you!!! Will I be able to make the cake in a round pyrex bowl, if that fits in my IP. Also, is the crust compulsory?

      Reply

      • My Heart Beets says

        Hi Madhu, I’ve only made this in a ramekin or cheesecake pan, but I believe there are members in my facebook group (Instant Pot for Indian Food) who’ve made it in a bowl. And no, you don’t need a crust 🙂

        Reply

    17. Ronak Mehta says

      5 stars
      Hello, I read your article and your information is really amzing and very helpful for me. keep it up and Thank you very much:)

      Reply

    18. Viji says

      5 stars
      Thanks for the wonderful recipe! I was unsure whether this would work in my Cuisinart electric pressure cooker but it turned out perfect! Have already made it several times. I love your 3-ingredient mango cheesecake too! Another great eggless sweet that I can serve during Hindu holidays!

      Reply

    19. Granthana says

      Omg this is the best cheesecake I have ever had! I adjusted the ratio to 3:4 make it thicker. Thank you for sharing such a lovely recipe!

      Reply

    20. Bhavna says

      Hey, I want to make this in ramekins for a party. But wanna make atleast a day ahead. What if I leave it in ramekins and take out after freezing. Will it break? Or how do I keep it in refrigerator after taking out from ramekins/mould?

      Reply

    23. Claudia says

      2 stars
      This did not work for me. I used a cheesecake pan and it overcooked at 30 minutes, also some whey came out even though I used full fat Greek yogurt and La Lechera condensed milk.

      Reply

      • My Heart Beets says

        Claudia, I’m sorry to hear that – I’m sure that’s frustrating! If you’d like to join my IP facebook group, you can try posting there – a lot of people have made this cheesecake and they may be able to help you troubleshoot if you share pics.

        Reply

    24. Isha says

      Hi Ashley if I use steel vessel which fits into IP, will it work?
      If I then flip it on the plate once it is cooked will it come out smooth?

      Reply

      • D says

        Hi i really love this idea and want to try it, if i had everything for the recipe except the IP, what would settings you suggest for using microwave or regular oven?

        Reply

    25. Vaishali says

      Thanks for the yummy recipe. How can I make it less sweet, should I reduce the quantity of condensed milk or increase the quantity of yogurt.

      Reply

    26. Shanthi says

      I just made them in my silicone muffin cups and they are looking amazing and currently chiiling in the refrigerator. Can’t wait to try them in an hour or so 🙂 Thank you for the wonderful recipe.

      Reply

    28. Surabhi says

      Hi, I tried it twice and it does not set despite cooking for 30 minutes under high pressure with 20 min natural release in a 6 quart instant pot. I used a 6×3 inch cheese cake pan. I followed the exact recipe with condensed milk and Greek yogurt. I left it in the refrigerator and appeared to set well. Not sure why it is not completely cooked/ wet and wiggly when I remove it from the pot though?

      Reply

        • Surabhi says

          Yes, atleast from what I know.. but may be something I should double check. I have the duo pot and I always have the pressure as normal-high. Thanks for your input 🙂 I am enjoying using the instant pot, thanks to your recipes!!! All the savory ones are coming out perfect

          Reply

    34. Ummeabdullah says

      5 stars
      Hello Ashley, so I tried making it with 14oz condensed milk and it came out delicious!
      Now if I want to make it in cupcake size muffin silicone liners how much pressure cooking time would that require? Any suggestions?

      Reply

    35. Ummeabdullah says

      I want to try making the cake. Just had a quick question…. condensed milk in Canada usually comes in 10oz cans. Should I go ahead and use one 20oz can or should I use 14oz as per the recipe?

      Reply

    36. Anitha K says

      5 stars
      Made the lemon version today on my first try at an instantpot cake. It came out divine! Did a pistachio-almond-dried fig crust because that’s what I had in my pantry. Added almonds because I didn’t have enough pistachios. Followed your recipe for the custard. The lemon version really cut through the sweetness of the condensed milk. I would definitely do this again for a dinner party!

      Reply

    37. Neeru says

      4 stars
      This recipe looks similar to caramel custard which I made when I was teenager .
      I remember I was told that I should put a whistle and only steam it for few minutes in pressure cooker .
      I wanted to know if this can be done too without putting the pressure or cooking in venting mode.
      I am somehow scared to pressure cook for 25 mins yogurt and condensed milk .
      Pls respond .
      Thanks !

      Reply

    38. Shital Patel says

      5 stars
      This recipe is great, so delicious and easy. Quick question though, I had a lot of sugary water in the ramekins and then also after I unmolded them. Any way to prevent that? Thanks.

      Reply

    39. Vibha says

      5 stars
      Hey,
      This looks very delicious and easy to make. I definitely want to try but dont have IP yet. Waiting to arrive in Australia :-(. Is it possible to make in a normal pressure cooker or oven, if so what would be the recommended settings? Thanks Vibha

      Reply

    40. Jack Francione says

      5 stars
      So simple and quick. I couldn’t wait for it to chill before I had to dive in. It’s nice when its warm. Today I’m chilling them and will have another at dinner. I posted a picture of my results on Instagram @jakatax. Thank you.

      Reply

    41. veronica bellotti says

      I’m asking again as I did’nt get a reply;

      November 10, 2018 at 10:37 am

      I bought some Pistachio powder when in Iran, how can I incorporate for a biscuit base please and how much?Thanks

      Reply

    42. Roger Wambolt says

      5 stars
      I have to say, I have made this about 4 or 5 times. Each one was different. One time it was black cherry yogurt with a chocolate oreo crust (sort of my take on a black forest cheesecake). The next time was strawberry yogurt with a graham crust. The best was an oreo crust, with a 1/2 cup of melted peanut butter, I then poured the yogurt / sweetened condensed milk mixture on top. For a topping, I use 2 tbsp of crushed peanuts, shaved chocolate, and a caramel topping. It was fantastic. Thank you very much for introducing me to this. AWESOME!!!

      Reply

    44. Leslie says

      5 stars
      Loved this. Used a container (7 oz) of 5% greek yogurt. Not only was the cheesecake delicious but the crust is fabulous. I used pecans and dates and will always make that crust, no more graham cracker for me. Thank you.

      Reply

    45. Poonam says

      4 stars
      Lovely recipe. Loved it 2-ingredient cheesecake.

      One simple question is there a way to make this over stove top too?? If yes, Can you please share the recipe to make this in a normal pressure cooker?

      Reply

    46. Sharmila Pramanik says

      I make Bhapa doi all the time. This crust is an amazing idea. I’ll definitely try it out next time. Thanks for the recipe.

      Reply

    48. Bonnie says

      4 stars
      First of all, I want to say that I’ve made a few recipes on this site and I have made the butter chicken and naan countless times. I decided to make this one because it was a curiosity of mine to see what these two ingredients could produce in person. I’m honestly not a fan of any Indian dessert I’ve tried because I find them too sweet and syrupy.

      I was planning to make this for 8 people so I doubled the recipe. After committing to it, I realized my Instant Pot only fit 4 ramekins and I didn’t have time for two batches. I also realized our cans of condensed milk are 300ml which is less than what’s called for. Invested, I decided to make it work…and it did! I reduced the yogurt by about 2 tbsp per cup to try to keep the relative ratio.

      I used the crust recipe and doubled it and then put it in a 10-inch spring-form pan. I had my doubts about putting the soupy mixture in there and I was right to have reservations. It ended up leaking so I had to rescue it. After redoing it with parchment, I was able to bake it in the oven at 300 F for 45 minutes. I don’t know if this was too long because I don’t know what I was supposed to observe, but it was set nicely at that point. The texture was more jelly-like than expected so maybe it was too long. There was a lot of separated syrup so it fullfilled the parameters of what I’ve observed in Indian desserts thus far. Everyone enjoyed it at room temperature because I didn’t remember to chill it. That said, I found it tasted better that way. In the end, we only ate half of the resulting dessert and it was so sweet I wouldn’t want a whole portion for myself.

      I might give it a go some day in my Instan Pot to get the full experience.

      Reply

    52. Johanna says

      5 stars
      Delicious! Quick and easy. It is very sweet, so I will try someone else’s suggestion to add evaporated milk and additional yogurt next time. This is easy enough to experiment with. Thank you!

      Reply

    56. KATHRYN HARTSELL says

      I tried it and ran into some problems, perhaps you can help. I used whole milk vanilla yogurt and a can of sweetened condensed coconut milk. I think the coconut milk was the problem. I put it in one of those baby food molds like people are using for the sous vide egg bites because I didn’t have the right size ramekins. I cooked it for 20 minutes instead of 25 since the little cups are about half the size of the ramekins. At the end of the 20 minute wait time, I checked them and they were still jiggly but looked ok otherwise, so they went back in for another 5 minutes. Disaster! Curdled, separated, watery and disgusting looking (but I tasted the curds and they were delicious). What happened? As I said I suspect the sweetened condensed coconut milk. I will try again with the right stuff.

      Reply

      • My Heart Beets says

        Hi Kathryn, I mention in the post that condensed coconut milk won’t work as a sub for regular condensed milk – I learned that the hard way as well unfortunately. I will add that in the recipe card too just incase others miss it in my post. Thanks for sharing! Let me know how it goes if you try it again with the regular milk 🙂

        Reply

    58. Jim McLaughlin says

      Made this with my 16yo grandson in 6 quart IP Ultra Christian did all the work including the graham cracker crust. The results were incredible. Jim
      I have a picture but i don’t know how to add it.

      Reply

    59. Andleeb says

      I tried this recipe with a graham cracker crust, some cardamom and rosewater in the cake mixture, and topped it with slivered almonds. It was great, served it at a party and everyone loved it! I did have a bit of trouble with the Fat Daddio pan though. I noticed when I bought it the there was a slight warp to the bottom. It seemed to lay pretty flat, so I went ahead and put in my crust, poured in my mixture, but when I lifted the pan up to put in my Instant Pot, it was leaking. I salvaged it by wrapping the bottom in foil. They’ve sent me another one, so I’m hoping that doesn’t happen again. Have you ever had this pan leak? Do you think using parchment paper at the bottom is helpful for removing the cake?

      Reply

      • My Heart Beets says

        That sounds delicious! I’m so happy to hear that everyone loved it! As for the pan, hopefully it was just that one – I’ve never had mine leak and I have both the 6 and 7 inch pans with the removable bottoms. I remove the cake from the pan while it’s still a bit warm and it slides out easily but I do leave the bottom piece on since it is hidden – I’m sure parchment paper will help too if you want to use that 🙂

        Reply

    60. Mna says

      This was so simple and tasty! I crushed up some cashew biscuits and made that my crust. And I added crushed cardamon in the cake mix. Yum!!!

      Reply

    61. Nancy says

      4 stars
      Great recipe! Thanks for sharing. Made this for the first time yesterday and the flavor was great! However, the texture was off – it was dry and crumbly. I think it was overcooked and came out thin like someone else mentioned. I used a 7-inch Corningware casserole pan and cooked for 30 mins. Used whole milk yogurt and condensed milk just as the recipe suggests. Cooked for 30 mins and let release for 20 mins. Next time I’m going to try a 6 inch pan and reducing cooking time. Also might try adding an egg to the mixture to see if that helps the texture and gives it some rise. I’d try it right now, but I’m out of condensed milk.

      I used whole milk regular style yogurt and there was a lot of moisture in the pan when it was done. Going to strain the yogurt first next time.

      Reply

    62. Bill says

      I followed your instructions for making the 2-Ingredients Cheesecake, but mine is not near as high as your pictures show. The cheesecake dimensions for mine 6 inches in diameter and 3/4 inch thick. Is this the normal height for this recipe? I have seen cheesecakes much taller than this up to 6″ thick.
      I supposed by adding more yogurt would get more height? But how much more, any ideas?

      Reply

      • My Heart Beets says

        Hi Bill, it just depends on the size of your pan – a bigger pan will yield a thinner cheesecake. When you mentioned the size of the width I initially didn’t think that was right – but if you look at my mango cheesecake I’d say that was maybe a little over an inch thick. A slighter smaller pan will give you a bit thicker cake – like my lemon cheesecake. You can add a crust to help with height too and if you want a much thicker cheesecake, ramekins are also an option. This cake is very, very sweet which is why I haven’t tried doubling the ingredients but you can also try it that way – if you do, please let us know how it goes!

        Reply

        • Bill says

          Hate to bother you again, but I have tried this recipe several times with same results, a thin cheesecake and used two stackable pans both of which are 6-inches in diameter, which is smaller than the 7-inch you used in the Mango Cheesecake. Thus these pans of mine should have been thicker, but was not. Tried the Fage Greek Yogurt (full fat) & this time the 2% Lowfat, (milkfat Greek Strained Yogurt) still thin. Made a Lemon and a Lime cheesecake. Before measuring out the yogurt, did some researched on the web and found the following: 1 cup of Greek yogurt – 285 grams 10.05 ounces & 1 cup of yogurt – 245 grams 8.64 ounces. So the container of Fage Greek Yogurt, I used, shows to contain 35.2 ounces (1000 grams) of yogurt. That should be plenty for 3 cheesecakes. This time I weighed the yogurt out to 10.1 ounces, (this is more than if one used a 1 measuring cup, according to the cup measure I used.) Cook on High Pressure for 30 minutes, since using stackable pans, do a Quick Pressure Re;lease, switched the top pan for the bottom pan and vice versa, put the lid back on and cooked for 10 minutes more and this time did a 20 minutes of Natural Pressure Release. Still came out thin and lots of liquids even using the 6-inch stackable pans. I am at a lost as to why they comes out thin. But they are still delectable delicious and I want to thank you for posting the recipe.
          Thanks a lot.

          Reply

    63. Stacy says

      4 stars
      Only reason I am giving this 4 stars instead of 5 is because I haven’t tried it yet. I just removed it from the springform pan and put it in the fridge. I probably should have just left it on the bottom part of the pan. When I removed it I was afraid it would fall apart on me. So I left the wax paper underneath it instead of messing with it.

      But other than that I am excited to try it. I used full fat black cherry yogurt with the sweetened milk. I also got some cherry pie filling to drizzle on top. Course I am never sure if cheesecake needs to be covered when in the fridge. So I covered it anyway with plastic wrap.

      Reply

    64. Alison says

      Hi! I’m new with the IP and I’m super excited to try this! Dumb question…if I use the pan rather than the ramekins, and after the 20 min natural release I check to see if it’s cooled but find I need to add another 2min, do I have to wait the 20 min natural release again? Thank you!

      Reply

      • My Heart Beets says

        Alison, that’s a great question! You can slowly open the vent to release pressure – but I really don’t think it’ll need any extra time. It should definitely be done in 30 minutes with a 20 min NPR. Let me know what you think!

        Reply

    65. Anitha says

      5 stars
      I made this recipe yesterday with 1 can condensed milk, 1 can evaporated milk and 1.5 cups of full-fat yogurt. The consistency came out perfect after it was chilled. In spite of the evaporated milk and extra yogurt, it felt too sweet for me. But overall very happy with the texture and taste. Will definitely want to try more versions of it! And it as super easy to make. Thanks for posting this recipe!

      Reply

    66. Ramya says

      Thank you for the wonderful recipe…I so wanted to try this for a long time and i tried finally.
      I think i did something wrong. my ramekins were 4 oz. So i got 6 ramekins inside the instant pot on my trivet with foil covered

      The batter / condensed milk-greek yogurt mixture overflowed and it looks like overcooked.
      half of them wasted by flowing and when i cooled down in fridge, it became hard and did not look pretty 🙁
      I kept for 25 mts in manual high and opened after 25 minutes (NR)

      May be 6 ramekins are too much? the ramekins were filled upto 3/4

      I will try once more with 4 ramekins. But if you have any idea/ any guess what might have gone wrong?
      May be the ramekins were slightly tilted and not flat?

      Reply

      • My Heart Beets says

        Anu, you can use any oven-safe container – the amount of time will depend on the size of the bowl. If you’re using a single bowl my guess would be to follow the same cook time as the cheesecake pan.

        Reply

    68. Frances says

      5 stars
      My family went crazy for this. My husband thinks cheesecake has to have a graham cracker crust and fruit topping. I made it that way, making the filling with 0% Fage Greek Yogurt and it disappeared. I put the cheesecake on the table and POOF! it was gone. Delicious.

      Reply

    69. Karen says

      Could this dessert be made in something beside an Instnt Pot? I am behind the times and do not have one yet. Living in a tiny apartment and literally have no room for another appliance. Thank you for your time.

      Reply

    72. Neelima Katakam says

      Hi, can you please help me with the measurements to do just one ramekin ? It’s just me and my husband and he does like sweets! So I want to make one part just for me ! Can you please tell me the ip timing as well for just one part

      Reply

    73. Isha says

      Hi Ashley! Looks delish. Wanna try this weekend. But I don’t have an ip. So how can I make it? Oven or pressure cooker? If yes for how long and temperature?
      Thanks.

      Reply

    74. Karuna says

      Hi Ashley,
      Thank you so much for such an easy recipe!
      I tried this recipe however the texture of my cheesecake came out crumbly and not firm. What might have went wrong?
      Also is it normal to see some water after cooking?
      It was too sweet for me. How can I fix it? Will reducing the amount of condensed milk work?

      Reply

    76. Vyshnavi says

      Hi Ashley,
      Want to give this a try for this Valentines day. would you suggest adding half whole milk yogurt and half flavored low fat yogurt ? Will that work .please let me know

      Reply

      • My Heart Beets says

        Hi Vyshnavi, I have heard from others who tried low fat yogurt and had success but I haven’t tried it myself. I think it’ll be fine though! You can also always try sieving/straining the yogurt a bit to make it thicker before measuring. Let me know how it turns out for you!

        Reply

      • My Heart Beets says

        If it is IP safe and fits in your Instant Pot then yes – however you will likely need to adjust the time. I haven’t tested though so I can’t say how long… please let me know how it turns out if you try! I hope to make this in a larger container soon and will update the post when I do!

        Reply

    79. Jennifer Cook says

      5 stars
      Does anyone know what happens if you use low-fat yogurt? That’s all that is available in our small town. I thought about adding a bit of whipping cream to add some fat. Thoughts?

      Reply

    80. Nee says

      The recipe looks interesting! You’ve done a great job explaining too.
      Wanted to know can plain Greek yogurt be used?
      I make my yogurt( whole milk) at home , it’s no where close to store bought in thickness .

      Reply

    81. wesixcooks says

      Does anyone know what happens if you use low-fat yogurt? That’s all I could find in our small town. Should I add a tbsp of heavy whipping cream? Just looking for suggestions.

      Reply

    82. D says

      5 stars
      It turned out well! There was a lot of liquid still leaking from the cooked cake though. I also found it too sweet — any ideas for flavour variations to cut the sweetness?

      Reply

    83. Manisha says

      Ashley – I made the cheesecake with 0% faye! Three ramkins are cooling and my 9 year old ate the 4th one warm. It came out well when I unmolded the 4th one. The other three I will unmold after chilling. I am going to try with whole milk yogurt next time. I am sure it will be yummier!

      Reply

      • My Heart Beets says

        Jyoti, I believe the Lux only has high pressure (not low) so you should still be able to make this recipe with your Instant Pot. Just set it to manual 25 minutes if using 6 ounce ramekins (if using smaller ramekins then reduce the time or if using a larger container, then increase the time).

        Reply

    86. Bitan says

      Hi. I guess some fat is necessary -wondering if you can make this using fat free yogurt and condensed milk or the other way round i.e. Whole milk yogurt plus fat free condensed milk? I ask as in the past I have made this with condensed milk and fat free yogurt bit of course back baking and not in IP. Thanks!

      Reply

    87. Sara says

      Could I make it into it in a 1 1/2 quart cordon bleu soufflé dish? I’m too new to IP to have any idea how to begin approaching tying to convert cook time!

      Reply

    88. Marie says

      Hi. Can i use flavoured yogourt like strawberry? I don t know what full fat is ( is it only greek yogourt?). Thank you

      Reply

    92. Elyse says

      Hi,
      This looks great, can’t wait, husb will love. What would you suggest in place of the ramekins? I guess I have to look for Instant Pot safe containers, like small pyrex? Or a 3×6 pyrex? Mugs? Then it might take longer to cook?

      Reply
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