in your pressure cooker!
Gently mix Greek yogurt, cream cheese, sugar, vanilla and eggs. Pour the filling evenly over the crust.
Place the cheesecake on a rack over water in Instant Pot. Pressure cook for 30 minutes.
Place on a rack to cool to room temperature, then chill in the refrigerator for at least 4 hours before serving.
Try this version for a rich dark chocolate cheesecake 🤎
Try this version for a festive fall/Thanksgiving treat 🧡