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!
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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
Javeria says
Can i use cream cheese instead of greek yogurt in this recipe?
Reena Shah says
I wanted to try making a canoli filling using ricotta? What would you recommend the ratio between yogurt and ricotta be so that the consistency is right for the filling?
Ritika says
Hi Ashley,
Can we use salted butter in this recipe?
Ashley - My Heart Beets says
Yes, that’s absolutely fine to use 🙂
Blue says
I have been playing with this 2-ingredient base, making whatever seems like it might be tasty. My favorite was a yummy cranberry orange cheesecake which was a big hit. One thing I haven’t tried yet is making swirls with either a flavoring or by combining two different flavored bases. I have no experience there, and no idea if it’d work out.
Have you tried making any sort of swirly designs? Any recommendations?
Big props on these recipes. This is oh-so easy for someone that doesn’t regularly cook much, and it seems endlessly customizable.
Ashley - My Heart Beets says
That’s awesome to hear! The cranberry orange cheesecake sounds amazing. I haven’t tried making swirls myself but I think I remember seeing some photos of swirls in my facebook group (Instant Pot for Indian Food). Let me know how it goes if you try – and of any other great flavor combos!