2-ingredient Cheesecake (Instant Pot Indian Cheesecake)

Servings 4 (6 ounce) ramekins

To make the date-nut crust: add the nuts and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan with a removable bottom and press down to smooth it out.
To make the oatmeal cookie crust: Blend all of the ingredients together in a food processor until well combined. Press the crust onto the bottom of a greased 6-inch (or 7-inch) cheesecake pan with a removable bottom.

Add the condensed milk and yogurt to a bowl and mix well. Pour this mixture into 4 (6 ounce) greased ramekins or into a cheesecake pan and cover the pan(s) with foil.
Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the ramekins or the cheesecake pan on top of the rack (you may need to place one ramekin on top of another in order to make them all fit. see the photo in the blog post).
Secure the lid, close the pressure valve and cook for 25 minutes at high pressure if using ramekins or 30 minutes at high pressure if using a cheesecake pan.
Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot).
Allow the cheesecakes to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm. (To unmold the cheesecake from ramekins, use a paring knife to loosen the sides of the cake from the ramekin if needed and then flip it out onto a plate. To unmold the cheesecake from a cheesecake pan, use a paring knife to loosen the sides of the cake from the pan - then I suggest watching this video to get a better idea of how I remove the cake).
Put the cheesecake in the fridge to chill for 4-6 hours.

Have questions about how to make this cheesecake? Read this 2-ingredient Cheesecake FAQ blog post and watch a video to see how I make it.
I have only tested this recipe using whole milk yogurt (full-fat). I have heard from others that non-fat greek yogurt has worked for them. If you’re concerned about the yogurt looking too thin, just use a sieve to separate some of the whey from the yogurt before measuring.
Have fun with this cheesecake! You can use flavored yogurt or greek yogurt for more protein! As long as it's whole milk, it will work! Drizzle it with chocolate sauce or add ground cardamom or vanilla bean to the batter! You can also stir in halved cashews, golden raisins, etc.
This is best when chilled (in my opinion) as that is when it tastes like cheesecake. If you eat it warm, it will taste more like custard.
You can freeze leftover cheesecake! It tastes great when thawed but I've found it's a bit more crumbly. Still delicious though!
If you want to add a fruit puree, then you must use thick yogurt like full-fat greek yogurt or hung yogurt, which is just sieved/strained yogurt. For example, to make mango cheesecake: use 1 cup full fat greek yogurt, 1 can condensed milk and ¼ cup mango puree. Here is my mango cheesecake blog post.
You cannot replace condensed milk with condensed coconut milk - I tried and it does not work.
Here are my other recipes: pumpkin cheesecake, lemon cheesecake, mango cheesecake.

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