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
Leigh Anns says
Hello I made this in 7.5” instant pot cheesecake plain and in my 8 qt. I cooked for 31 min instead. It came out with a bit of water on top and looking not fully cooked. So I put it in for another min, hoping with the heating up it will be enough. Any recommendations?
RR says
Can you make the ganache with whole milk instead of heavy cream?
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!
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!
Shreta says
Hi Ashley, this cheesecake looks delicious. I am going to try making it. But I want to half the recipe and use ramekins. Any idea how the cooking time in the IP would change? Thank you.
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.
Sameena says
This is such a great recipe! It was easy and just so delicious! I made it the first time for Valentine’s Day. It was so good that I’ve made it four more times and shared it with my family and friends. I love that I can make it gluten free by using gluten-free cookies. Thanks Ashley!
Ashley - My Heart Beets says
Sameena, that is awesome! I love that you’ve made this so many times!! Thank you for sharing this with me 🙂
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 🙂
JASMINE DHALIWAL says
Thanks Ashley! Shredded coconut is a very good idea!! I will definitely share pictures!!
Ashley - My Heart Beets says
Awesome, can’t wait to see 🙂
JASMINE DHALIWAL says
I made Chocolate cheese cake and it came out amazing!! Everyone loved it! Thank you so much Ashley keep the recipes coming 🥰😊 I will share pictures on Facebook.
Ashley - My Heart Beets says
Jasmine, that’s so great to hear! Glad everyone loved it – thank you for letting me know how it turned out! ☺️
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 🙂
Sri David says
Made this cake but with gluten free biscuits as base ..was such a hit with the birthday girl..easy to make n so yummy..I had a 8inch cake tin hence the flatter cake..I wish I could post a pic here too
Ashley - My Heart Beets says
That’s so great to hear! Glad the birthday girl liked it 🙂 I wish readers could post pictures on the blog too – that would be so cool! I don’t think that feature exists, but I’m going to find out 🙂
Renu says
Hello! I’m currently making this recipe and the filling tastes delicious. My question is about the cook time. I used a 6 inch spring form pan and the cake looks smaller and higher than the one in your video. I followed directions for 30 mins high pressure and 20 minute natural release but it is still not set. Could there be a difference in our pan sizes? Just curious! I put it back in for another round of cooking! 🤞🏽
Ashley - My Heart Beets says
Hi Renu, it’s hard to say without seeing it – if you want to share a picture in my facebook group (Instant Pot for Indian Food) and tag me?
veronica bellotti says
I had to put in for another 10 mins also as it wasnt set enough. (both times making it), turned out fine then.
Bonnie says
This was the easiest and tastiest cheesecake I have ever made (ashley’s 2 ingredient one doesn’t count). Texture was perfect. My kids said it tasted like it came from the bakery we often get our french pastries from! I am by no means an expert baker but this one is fool proof. Thanks Ashely!
Ashley - My Heart Beets says
Hi Bonnie, I’m so happy to hear that! Thank you for letting me know how much you and your kids liked the cheesecake! 🙂
Daksha shah says
Hi Ashley. I made chocolate cheesecake combo. Was so easy to make. Your quick recipes are the best. Thank you for your all the vegetarian recipes . 🙏😊
Ashley - My Heart Beets says
Hi Daksha, I’m so glad you made and liked it! Thanks for letting me know how it turned out for you 🙂
Shashi says
Chocolate and cheesecake combo, a perfect marriage. 😊
Ashley - My Heart Beets says
Thanks, Shashi! 🙂
Sobhika says
Hi Ashley,
This looks amazing!! I know that most of your recipes are meant to made using an IP, but is there a way to make this cake without an IP?
Thanks so much!!
Ashley - My Heart Beets says
Thanks, Sobhika! I haven’t tried this in the oven – one of my many to-dos. I do know my readers were able to make other variations of this cheesecake in the oven, so I’m sure it can be done. You can try baking it at 350F for 30 minutes using the bain-marie method (cook the cheesecake in a water bath by placing the cheesecake pan into a larger pan with water). Let me know how it goes if you try!
Ash says
Hi Ashley,
The pictures and video looks tempting. Can’t wait to try it out. Your recipes are easy to follow. Thanks so much <3 🙂
Ashley - My Heart Beets says
Thanks, Ash! I appreciate it 🙂 Hope you love it!
Nikki says
Hi Ashley! This looks delicious!
If I were to bake it in the oven instead, could you tell me what temp and how long to bake it for? And size of pan? Thank you 😊
Ashley - My Heart Beets says
Hi Nikki! I haven’t tried this in the oven myself, but I know my readers were able to make other variations of this cheesecake in the oven, so I’m sure it can be done. You can try baking it at 350F for 30 minutes using the bain-marie method (cook the cheesecake in a water bath by placing the cheesecake pan into a larger pan with water). Let me know how it goes if you try!
Monika says
This looks amazing Ashley
Ashley - My Heart Beets says
Thanks, Monika! 🙂
Morgana says
This looks fabulous, and I’m inspired to try this.
One question – what makes the filling stay together with no eggs? I keep trying to figure out what firms it. I make yogurt, and I realize it can become thicker with heat, but I didn’t know it would get this firm?
Thanks!
Ashley - My Heart Beets says
Thanks, Morgana! The condensed milk is what helps keep it together – I’ve tried replacing the condensed milk and it doesn’t work without it (or at least, I have yet to find a way). If you try this, please let me know what you think! 🙂