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
Tanuka Ghoshal says
This is super delicious! Not a baker, followed this to the T. Couldn’t stop eating it, that’s the problem! I froze some of it hoping to save for later- but the frozen version also tasted great, as the cheesecake part set really well that way. So can’t make this too often- but will certainly indulge once in a while.
Ashley - My Heart Beets says
Tanuka, I’m so glad you made and liked it! I always keep cheesecake in the freezer to keep myself from finishing it too quickly, lol.
Jasmine Dhaliwal says
Thank you so much Ashley for all the recipes ❤ I’m going to make all the cheesecakes one for each family member birthday 🙂 chocolate for my husband, Mango for my son. My mother in law loves coconut can you suggest how can I make coconut version of this cheesecake. I’m think coconut milk/ coconut cream but I’m not sure how to use them can you please suggest something? Thanks again!
Ashley - My Heart Beets says
Jasmine, I’m so glad you like them! Love that you’re planning to do that for your family! I haven’t made a coconut version, but I bet it’d be delicious with some sweetened shredded coconut mixed in or even on top! You can try adding a few tablespoons of coconut cream, though I wouldn’t add too much as it could change the texture/make the cheesecake runny. Let me know how it goes if you try 🙂
Nancy says
Delicious
Made it twice now!
Ashley - My Heart Beets says
Nancy, that’s awesome! Thanks for letting me know how much you like this 🙂
Yogi says
I made chocolate cheese cake and it came out so good. Thank you.
Ashley - My Heart Beets says
Hi Yogi, I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
veronica bellotti says
Sometimes because of Covid it has been difficult to get Condensed milk, (supermarket shelf empty of it) many people making your Cheese cakes Ashley!!:)). So I’v made this chocolate version already without ganache, it was wolfed done, making again today but could only get Vegan condensed milk. I think you may have mentioned that before.
Ashley - My Heart Beets says
Hi Veronica, I’m glad you were able to make it! I’ve tried this with coconut condensed milk and unfortunately, it doesn’t work. I’m not sure what type of vegan condensed milk you’re planning to use, but just be aware it may not work. Let me know!
Indresh Kaur says
Made the mango and chocolate cheesecakes in instant pot. Amazing recipes. Thanks Ashley for providing wonderful IP recipes. I have recommended your website to all my family members around the globe. Thanks again. Thanks beta.
Ashley - My Heart Beets says
I’m so happy to hear that! Thank you for letting me know how the cheesecakes turned out for you 🙂 I appreciate you sharing my site with your family!
Isha Gujrathi says
This is so decadent 😋😋😋😍😍😍 I’m not a baker, this is my first cake ever and nailed it. Thank you Ashley! The best compliment came from my husband who said this is better than store bought!!!!
Ashley - My Heart Beets says
Hi Isha, that’s so awesome to hear! Thank you for letting me know how the cheesecake turned out for you!
Rachel says
Would the pressure cooking time be different
Using the small 3 qt instant pot? Thks
Ashley - My Heart Beets says
Hi Rachel, I don’t have a 3qt so I’m not sure but hopefully another reader will chime in!
veronica bellotti says
As someone else commented, tastes like it is from a fresh bakery. I didn’t have any double cream so left ganache off, soooo decandent even without it, so don’t think you are missing out if you are a chócó fan. Defo a keeps. Thankyou. Iv lost count of all your recipes I have made now.
Ashley - My Heart Beets says
Veronica, I’m so glad you liked this! Thank you for letting me know how it turned out for you 🙂