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 + butterFilling: cocoa powder, condensed milk, and greek yogurtChocolate 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! 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! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
