I know it sounds too good to be true! A 2-ingredient cheesecake? I promise you, this tastes like the real deal, and it’s so easy to make. The funny thing is that this is a cheese-less cheesecake! Yup, that’s right. No cheese! No eggs in here either.
Two Ingredients: Condensed Milk + Yogurt
What About Non-Fat Yogurt? Since first sharing this recipe, I’ve had readers tell me they’ve been able to use non-fat yogurt successfully, but I haven’t tested this out for myself. I’ve also been told that flavored yogurt works too.
Can you really make an eggless cheesecake?
This 2-ingredient cheesecake is my take on a Bengali dessert called bhapa doi, a dessert made with milk, sugar, and yogurt. When I first came up with this instant pot recipe, I was actually trying to develop an egg-free flan (I have yet to do this, lol). Instead, I made a bhapa doi-like dessert that tastes like pudding when warm but just like cheesecake after it’s chilled. Some of my non-Indian friends tried this dish, and they thought it was cheesecake. If you are Indian or are familiar with Indian desserts, this sweet might remind you a little of milk mithai or ras malai. So yes, this is a Bengali yogurt cheesecake that tastes just like regular cheesecake. Unlike traditional cheesecake, this recipe is no fuss. Trust me, as long as you use the right ingredients, you can’t screw this up.
How do you make cheesecake?
You can make this cheesecake in a cheesecake pan or you can use ramekins for mini cheesecakes if you prefer. The written recipe below includes details on making this cheesecake using either ramekins OR a cheesecake pan. If you want to go crustless, I suggest using ramekins. If you want to add a crust, use a cheesecake pan. Adding a crust also adds some height, which is nice. Here’s a simple photo breakdown of how to make mini cheesecakes using ramekins! Watch my video in this post to see how to make a cheesecake using a cheesecake pan. 🙂
Make Different Instant Pot Cheesecake Flavors
This dessert is amazing as is but feel free to flavor or garnish this dessert however you’d like. I have made so many variations of this cheesecake! Here are a few adaptations of this original cheesecake: You can spruce up plain cheesecake by adding some vanilla bean, a pinch of cardamom, or nuts and raisins (really!) to the batter. Or garnish the top by or by drizzling the cake with caramel or chocolate.
Chilling this Condensed Milk Cheesecake?
If you want a creamy yet firm cheesecake, you’ll need to chill this in the fridge. For this to taste like cheesecake, you will need to eat this dessert chilled, which will, of course, require patience as you’ll need to allow it time to cool down in the fridge. If you want to serve it warm or at room temperature, it’ll taste more like a pudding. If you go this route, leave it in the ramekin and serve it right away. Throw a little garnish on top, and you’ve got a beautiful dessert! The texture when at room temperature is really neat too – it’s smooth and creamy. When it’s chilled, it’s more firm and dense.
How do you thicken instant pot cheesecake?
To make a thick cheesecake, I suggest using a 6-inch cheesecake pan (a 7-inch cake pan will work too but result in a thinner cake). You can also use four (6 ounce) ramekins to make individual small, yet thick, cheesecakes.
Can I make this dairy-free?
Since first sharing this recipe, a lot of you have asked for a dairy-free option. You guys know I’m all about trying to help those with food allergies, but unfortunately, this recipe is (obviously) dairy-heavy. I’ve tried many times to create a dairy-free version but haven’t been able to – at least not yet. And yes, I’ve tried replacing condensed milk with condensed coconut milk – it does not work.
Make this cheesecake, and then give one of my other recipes a try!
Chocolate Cheesecake with an Oreo Crust: Creme Brulee Cheesecake with a Graham Cracker Crust: Lemon cheesecake with a Date and Nut Crust: Pumpkin Cheesecake with an Oatmeal Cookie Crust: Mango Cheesecake: Have I hyped up this recipe enough for you yet? It’s amazing! It’s incredible! It’s a must-make. Also, I love seeing your pictures of my cheesecake recipe. Please keep sharing them! You can join my IP INDIAN FB group and tag me over there or on Instagram! Here are a few more pictures to make your mouth water 😉 Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
