This is a triple chocolate cheesecake! We’re putting a smooth and creamy chocolate cheesecake filling on top of a chocolate sandwich cookie crust and drizzling the whole thing in, you guessed it, more chocolate!
This isn’t your typical cheesecake. It’s cheese-free and egg-free, and it’s made with yogurt. This chocolate cheesecake is a variation of my popular 2-ingredient cheesecake recipe.
The best thing about this fuss-free, show-stopping dessert? It might just be one of the best chocolate cheesecake recipes out there. It’s definitely one of the easiest.
The Ingredients
We’ve got three layers of chocolate here.
- Crust: chocolate sandwich cookies + butter
- Filling: cocoa powder, condensed milk, and greek yogurt
- Chocolate Ganache: chocolate chips, butter, heavy cream
How to make Chocolate Cheesecake in an Instant Pot:
Make the crust. Blend cookies, add butter, and press into a cheesecake pan.
Blend the chocolate filling (so the cocoa powder mixes in well), pour it over the crust. Cover the cheesecake with foil and put it in the Instant Pot.
Remove it from the pot, let it cool a bit, then unmold it from the pan. Put it in the fridge to set.
Make a simple chocolate ganache, and pour that on top of the chilled cheesecake! Put it back into the fridge for the chocolate to firm up or eat it right away – your choice!
Shop
I do have one regret about this triple chocolate cheesecake.
And that is, not making this a quadruple chocolate cheesecake. 😂
Yes, please feel free to groan, lol. Next time I make this, I might switch out the raspberries for chocolate sprinkles/curls/shavings or maybe top it with some chopped chocolate candy bars (Snickers! PB cups!). Or wait, maybe brownie crumbles? All of the above? Yes, I think we have a plan. Let me know what you think if you make this!
Ingredients
Chocolate Cookie Crust:
- 10 chocolate sandwich cookies (Oreos or gluten-free Goodie Girl cookies)
- 4 tablespoons butter melted
Chocolate Cheesecake Filling
- 1 (14 ounce) can condensed milk
- 1 cup (8 ounces) whole milk unsweetened Greek yogurt (full-fat)
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Chocolate Ganache Topping
- 4 ounces chocolate chips
- 1 tablespoon butter room temperature
- ½ cup (4 ounces) heavy cream
- Raspberries optional for topping
Instructions
Chocolate Cookie Crust:
- Process the cookies in a food processor to a fine crumb.
- Add the melted butter and pulse until moist.
- Press the crumbs into the bottom of a greased 6-inch cheesecake pan with a removable bottom.
Cheesecake Filling:
- Add the condensed milk, greek yogurt, cocoa powder, and vanilla extract to a bowl and whisk well.
- Use an immersion blender to blend the mixture, this will ensure the cocoa blends really well into the mixture (otherwise, you will see large specks of cocoa).
- Pour the mixture on top of the crust, then cover the pan with foil.
- Add 2 cups of water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot (a tall trivet works too). Place the cheesecake pan on top of the rack.
- Secure the lid, close the pressure valve, and cook for 30 minutes at high pressure.
- Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot).
- Place the cheesecake on a wire rack, remove foil, and let it cool down for an hour.
- After an hour, unmold the cheesecake – it’s easiest to unmold while slightly warm (you may need to run a paring knife along the edges of the cake if it appears to be sticking).
- Put the cheesecake in the fridge to chill for 4-6 hours or overnight. The cake will set as it cools.
Chocolate Ganache:
- Place the chocolate chips and butter in a small bowl.
- In a small saucepan, bring the cream to a simmer, then pour over the chocolate chips and butter and whisk until smooth. Cool for around 5 to 8 minutes, or until the mixture thickens a bit.
- Pour the chocolate ganache over the chilled cheesecake. Put in the fridge for an hour for the ganache to set.
Video
Nia says
I made this awesome cheesecake last week and it was to die for! I have an 8 qt IP and an 8 inch pan so I doubled it for a birthday celebration. I doubled everything except the butter for the crust and the chocolate ganache topping (the amount in the above recipe was enough for an 8 in). Kept the cook time to 30 mins and it came out prefect. Its the new fav in the house and now my goto for future potlucks. Thanks Ashley for another great recipe!
Ashley - My Heart Beets says
Nia, that’s awesome! Happy to hear that it was a hit! Thanks for sharing how you doubled the recipe 🙂
Monal says
Hi Ashley,
I made this cheesecake this weekend, and turned out amazing!! Is there a way to make it less sweet? What if I use half portion of condensed milk? Any vegan option for this cheese cake?
Ashley - My Heart Beets says
Hi Monal, I’m so glad you liked it! I’ve heard that some readers have been able to successfully play around with ratios of yogurt to condensed milk to make it less sweet, but I haven’t experimented myself.
Payal says
If I have a 8qtr instant pot and 8 inch cheese cake box- what timing should I use please? Thanks
Ashley - My Heart Beets says
Hi Payal, I haven’t tested this in an 8 quart – hopefully another reader will chime in! You can also try asking in my FB group (Instant Pot for Indian Food) to see if anyone there has tried.
Raji says
Hello Ashley,
Just loved ur Cheesecake!!
I am trying it over the weekend, as I am new to IP. I have IP Duo 6qt.
Can you please let me know the settings as it is not clear for me.
Also is there any alternative for heavy cream!!!
Ashley - My Heart Beets says
Hi Raji, I’m sorry for the late reply! For that model you would just press the pressure cook button and adjust the time for this recipe. I hope it turned out well for you!
Raji says
Hi Ashley!!
Loved your Cheesecake recipe and will be trying over the weekend. As I am new to Instant Pot, can you please let me know the setting for Instant Pot Duo 6qt.
Also is there any alternative for the heavy cream in the Ganache.
Ashley - My Heart Beets says
Hi Raji, you can use the same cook time with any 6 quart instant pot. As for a substitute for heavy cream, you can try full-fat canned coconut milk. Hope you love the chocolate cheesecake!
Humera says
Hi Ashley! We tried this recipe today and it was SO good! Very decadent, but SO delicious! I love how easy it is in the instant pot, and love that you can make it in either the instant pot or oven, so we will definitely be making this again. I may try adding some peanut butter next time and see if I can make something similar to a frozen Reese’s peanut butter cup. Oreo’s makes peanut butter version of their cookie so I’ll try that for the crust.
Ashley - My Heart Beets says
Hi Humera, I’m so happy to hear that! I think a PB version would be amazing, if you try please let me know how it goes 🙂
Jinal Shah says
Hi Ashley
Thank you for this amazing recipe. I will be trying it in a few days (on my bday). This will be the first time I’ll be making a cheesecake. I had a question, do I need to make any changes if I use vanilla (or flavored) whole milk Greek yogurt? We are not lovers of Greek yogurt so I’m trying to avoid buying 32oz pack and planning to go for 2 packs of 5oz but unfortunately I’m not able to find plain ones in 5oz. Or will it be ok to use non-fat Greek yogurt? If yes, Please suggest any changes to be made.
Ashley - My Heart Beets says
Hi Jinal, I haven’t tried this with non-fat Greek yogurt but I’ve heard that others have been able to use it successfully. I’d opt for the vanilla whole milk greek yogurt – I think that’ll taste good. Let me know how you like the cake! Hope you have a great birthday!
Indresh Kaur says
Love this and mango cheesecake recipe. Made it so many times.
Ashley - My Heart Beets says
Hi Indresh, so happy to hear that! Thanks for letting me know how much you like the recipe!
M P says
condensed milk is sweet or unsweetened? I followed the recipe.. cake came out really good but v sweet. 🙂
Ashley - My Heart Beets says
Hi, condensed milk is sweetened 🙂
Agnes says
This was amazing! I thought i did something wrong when it first came out of the IP but it tastes amazing. It was a big hit from ages 4 to 74. 🙂 The filling in the center of the cake was really smooth but the filling around the edges was grainy. Do you know why that is? And I’m amazed that the crust is crispy/crunchy even though the cake is steamed! Is it normal that there’s butter dripping out of the pan as I let it cool after taking it out of the pan? Thanks, Ashley! I’ll definitely make this again!
Ashley - My Heart Beets says
Agnes, that’s great to hear! I’m not sure why the edges were grainy – but yes, it’s normal for some butter to drip out. Glad to hear it was a hit!