[Instant Pot] Dark Chocolate Greek Yogurt Cheesecake

Today we revisit the first and most popular of my Instant Pot dessert recipes: the classic Greek Yogurt Cheesecake. This time… it’s chocolate! Sometimes the occasion calls for chocolate cheesecake, and this is my go-to method for turning my basic recipe into a super-rich and deeply chocolate-ized treat.

Aside from revealing my chocolate-ization techniques (!) – the other reason I’ve been overdue to return to this recipe is that I’ve discovered a new cheesecake crust that I’m WAY into. Believe it or not, the secret ingredient is dried almond pulp, which I am always scheming to get rid of because the man in my house has a serious DIY almond milk habit (the pulp is the mass that remains after soaking/blending/pressing to make nutmilk). This coarse almond meal does a beautiful job replacing graham crackers in a crumb crust – it comes out less sweet than a graham crust, which I appreciate, and gains a tasty nutty quality. Another added bonus for some of you: it’s gluten-free, too!

I add a teaspoon of cornstarch along with coconut oil and a bit of maple syrup, and the texture comes out just right (firm but not hard, just the right amount of crumbly!). You can make it with or without cocoa powder if you want to pair the almond crust with a different cheesecake flavor, but always mix in a pinch of salt to balance the sweet.

If you don’t have a surplus of leftover almond pulp around the house like I do, I think the closest substitute would be a defatted almond meal product (in the nutrition analysis I’ve provided, this is what I used to calculate the values). When almonds are soaked/blended/pressed to make almond milk, they lose a good deal of their fats and other accompanying compounds – so I can’t guarantee that a regular store-bought almond meal would give you similar results (might come out greasy or soft? If you end up trying it out with garden-variety almond meal, please do let the rest of us here know what happens!)

I hope you enjoy this treat as much as I do, and that you make it to celebrate whatever good things are happening in your life. What are we celebrating over here? Oh not much, just the NEW BABY I’ve been working on! 🤯🤸‍♀️🥳 Wish me luck, amigos!

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[Instant Pot] Dark Chocolate Greek Yogurt Cheesecake

Nutrition Information (average values, products can vary) for 1 slice (1/8 cheesecake): 320 calories, 22 g fat, 13 g saturated fat, 0 g trans fat, 65 mg cholesterol, 130 mg sodium, 20 g carbohydrates, 3 g fiber, 14 g sugars, 13 g protein.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chill Time 4 hours hrs

Total Time 5 hours hrs

Servings 8 Slices

Calories 320 kcal

Ingredients

  

For the Crust:

• 1 cup (80 grams) defatted coarse almond meal (I use dried pulp leftover from homemade almond milk)
• 2 tablespoons (14 grams) cocoa powder
• 1 teaspoon (3 grams) cornstarch
• 1/4 teaspoon (1 gram) salt
• 4 tablespoons coconut oil melted
• 1 tablespoon maple syrup

For the Filling:

• 4 ounces cream cheese softened to room temperature
• 1.5 cups (340 grams) whole milk greek yogurt
• 1/4 cup (50 grams) sugar
• 1 teaspoon vanilla extract
• 100 grams dark chocolate melted
• 2 large eggs

Instructions

 

• Start with the crust: In a large bowl, stir together the almond meal, cocoa powder, cornstarch, salt, melted coconut oil and maple syrup. Prepare a 7-inch springform pan by lightly coating it with oil, then spread the almond mixture onto the bottom, pressing firmly into an even thickness.
• In the bowl of a stand mixer, combine the softened cream cheese, Greek yogurt, sugar and vanilla. Using a whisk attachment, whip together until very smooth; try to minimize any lumps of cream cheese. Add the melted chocolate, and mix again. Scrape down the sides and bottom of the mixing bowl to assure the filling is well-mixed, then add the eggs, one at a time, mixing until just combined. Pour the filling over the crust in the springform pan, and carefully smooth the top with a rubber spatula.
• Place a trivet rack into the pressure cooker, and pour in 1 cup of water. Place the cheesecake on top of the rack and close the lid. Set the valve to sealing position, and cook on high pressure for 30 minutes (on the Instant Pot, select “Manual” and use the default setting).
• After the cooking time is up and the pressure has released naturally, open the lid and use the trivet handles to lift out the pan. If water has settled on top of the cheesecake, gently blot any excess with a paper towel. Allow the cheesecake to cool on a rack at room temperature for 1-2 hours, then transfer it to the refrigerator to chill completely (at least 4 hours).