Instant Pot Chocolate Cheesecake


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!

Instant Pot Chocolate Cheesecake

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.

Instant Pot Chocolate Cheesecake

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
Instant Pot Chocolate Cheesecake

How to make Chocolate Cheesecake in an Instant Pot:

Make the crust. Blend cookies, add butter, and press into a cheesecake pan.

Instant Pot Chocolate Cheesecake

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.

Instant Pot Chocolate Cheesecake

Remove it from the pot, let it cool a bit, then unmold it from the pan. Put it in the fridge to set.

Instant Pot Chocolate Cheesecake

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!

Instant Pot Chocolate Cheesecake


Instant Pot Chocolate Cheesecake

I do have one regret about this triple chocolate cheesecake.

And that is, not making this a quadruple chocolate cheesecake. πŸ˜‚

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!

Instant Pot Chocolate Cheesecake

Instant Pot Chocolate Cheesecake

Instant Pot Chocolate Cheesecake

Instant Pot Chocolate Cheesecake

5 from 14 reviews
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Course Dessert


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
  • Β½ cup (4 ounces) heavy cream
  • Raspberries optional for topping


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.
    Instant Pot Chocolate Cheesecake

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).
    Instant Pot Chocolate Cheesecake
  • 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.
    Instant Pot Chocolate Cheesecake
  • 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.
    Instant Pot Chocolate Cheesecake


Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Instant Pot Chocolate Cheesecake
Instant Pot Chocolate Cheesecake
Instant Pot Chocolate Cheesecake

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

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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  1. 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.

    • 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.

  2. 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.

  3. Humera says

    5 stars
    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.

  4. Jinal Shah says

    5 stars
    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!

  5. M P says

    condensed milk is sweet or unsweetened? I followed the recipe.. cake came out really good but v sweet. πŸ™‚

  6. 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. πŸ™‚ 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!

  7. 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.

  8. Tanuka Ghoshal says

    5 stars
    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.

    • Sameena says

      5 stars
      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!

  9. 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 πŸ™‚ 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 πŸ™‚

  10. 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!

  11. Indresh Kaur says

    5 stars
    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.

  12. Isha Gujrathi says

    5 stars
    This is so decadent πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜πŸ˜πŸ˜ 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!!!!

  13. 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 chΓ³cΓ³ fan. Defo a keeps. Thankyou. Iv lost count of all your recipes I have made now.

  14. Sri David says

    5 stars
    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 πŸ™‚ 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 πŸ™‚

  15. 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! 🀞🏽

  16. Bonnie says

    5 stars
    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!

  17. Daksha shah says

    5 stars
    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 . πŸ™πŸ˜Š

  18. 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!

  19. Ash says

    5 stars
    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 πŸ™‚

  20. 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!

  21. 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?


    • 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! πŸ™‚