Instant Pot Yogurt Cheesecake Recipe – Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Instant Pot Yogurt Cheesecake Recipe – Easy Indian Dessert

Hey everyone! If you’re anything like me, you love a good dessert, but sometimes you just don’t have the time (or the energy!) for a complicated baking process. Well, let me tell you, this Instant Pot Yogurt Cheesecake is a total game-changer. It’s unbelievably easy, requires minimal effort, and delivers a creamy, dreamy cheesecake that will seriously impress. I first made this when I was craving something sweet after a long week, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Instant Pot cheesecake is perfect for so many reasons. It’s quick – seriously, the cooking time is just 15 minutes! Plus, it’s incredibly easy, even if you’re not a seasoned baker. The yogurt adds a lovely tang and keeps things beautifully moist. And honestly, who doesn’t love a dessert that comes together with ingredients you probably already have in your pantry? It’s a fuss-free way to satisfy your sweet tooth.

Ingredients

Here’s what you’ll need to whip up this delicious cheesecake:

• 1 (14 ounce) can sweetened condensed milk
• 1 cup whole milk Greek yogurt
• As needed oil or butter (for greasing)

Ingredient Notes

Let’s talk ingredients for a sec! Using sweetened condensed milk is a total shortcut, and it’s super common in Indian desserts – it gives everything that perfect sweetness and texture. I always have a can on hand!

Now, the Greek yogurt is key. Don’t skimp on this! It adds a wonderful tanginess that balances the sweetness and creates a super creamy texture. Whole milk yogurt works best, but you can use 2% if that’s what you have. Just be aware it might affect the final texture slightly.

Step-By-Step Instructions

Alright, let’s get baking (well, pressure cooking!). It’s easier than you think:

1. First, grease your ramekins or a 6-inch cheesecake pan with a little oil or butter. This will prevent the cheesecake from sticking.
2. In a bowl, mix the sweetened condensed milk and Greek yogurt together really well. You want everything to be smooth and combined.
3. Pour the mixture into your prepared ramekins or pan. Cover them tightly with foil – this prevents water from getting in during pressure cooking.
4. Add 2 cups (473ml) of water to your Instant Pot. Then, place the trivet inside.
5. Carefully place the filled ramekins or pan onto the trivet.
6. Secure the lid and set the Instant Pot to pressure cook on high for 15 minutes.
7. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully release any remaining pressure.
8. Finally, refrigerate for at least 4 hours, or even overnight, until the cheesecake is firm. Trust me, this is the hardest part – waiting!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t skip the foil! It’s essential for preventing a soggy cheesecake.
• Make sure your yogurt is at room temperature for easier mixing.
• If you’re using ramekins, they’ll cook a little faster. Keep an eye on them!
• A little patience goes a long way. The longer you chill it, the firmer and more flavorful it will be.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Swap the Greek yogurt for a plant-based yogurt (like coconut or soy) and use a vegan sweetened condensed milk alternative.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: My aunt loves adding a pinch of cardamom powder or a teaspoon of rosewater to the mixture for a fragrant twist. It’s delicious!
• Festival Adaptations: This cheesecake is perfect for Diwali, Eid, or any celebration. You can garnish it with chopped nuts or a sprinkle of saffron for a festive touch. My family always makes it for Diwali!

Serving Suggestions

This cheesecake is amazing on its own, but you can also dress it up! Try serving it with:

• Fresh berries
• A drizzle of honey or maple syrup
• A sprinkle of chopped pistachios or almonds
• A dollop of whipped cream (if you’re feeling extra indulgent!)

Storage Instructions

Leftovers? (If there are any!) Store the cheesecake in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

Can I use a different size Instant Pot? Yes, but the cooking time might need to be adjusted. A smaller Instant Pot might require a slightly shorter cooking time.

What if I don’t have ramekins? A 6-inch cheesecake pan works perfectly! You can also use other oven-safe dishes.

Can I add flavorings like cardamom or rosewater? Absolutely! Feel free to experiment with your favorite flavors.

How can I tell if the cheesecake is set? It should be firm to the touch and not wobbly. If it’s still a little soft, just chill it for a bit longer.

Is it possible to bake this cheesecake in a conventional oven? Yes! Bake at 160°C (320°F) for about 30-40 minutes, or until set.