[Instant Pot] Greek Yogurt Cheesecake

[Instant Pot] Greek Yogurt Cheesecake

This was a big week for my favorite pressure-cooking kitchen companion: can you believe that among all the super-sales on Prime Day, Instant Pot was the #1 top-selling non-Amazon-device item in the US? That means the cult following surrounding this multi-talented multi-cooker just grew by 215,000, and there are flocks of new fans that are just getting to know its time-saving/energy-efficient/flavor-boosting abilities. Welcome aboard, amigos! Let’s share recipes and celebrate with cheesecake.

In Instant Pot’s dessert repertoire, cheesecake is the unexpected star. What makes the pressure cooker such a good tool for this job? The high-pressure steam in the sealed vessel cooks the dense filling evenly, while the moist environment helps prevent the surface from drying and cracking. It’s the perfect storm for cheesecake perfection!

While I enjoy traditional cheesecakes on occasion, more often my cravings draw me to something not quite so staggeringly heavy. I like contrast in desserts, and need a little tang to cut through richness. A typical cheesecake of this size uses 1 pound (2 blocks) of cream cheese. I doctored my dessert by balancing just half a block with 1.5 cups of whole milk Greek yogurt, resulting in a cheesecake that’s still very rich but with a lighter, soft, silky texture. As written, the cheesecake is lightly sweetened, which is how I prefer it – but I don’t forsee any issues with increasing the sugar if you like your desserts to be sweet-sweet-sweet.

The nutrient profile will obviously vary based on the specific products you use, but I estimate that compared to a similar 8-slice cheesecake made from cream cheese only, my recipe has about 100 fewer calories per serving, with both total and saturated fat decreasing by about 40%.

(Don’t get the wrong idea… I’m not preaching stale ideas about the evils of fat – and also please realize that there’s still a substantial amount of it in this treat. This is just a tasty dessert that happens to apply a little moderation to a generally extreme food.)

[Instant Pot] Greek Yogurt Cheesecake: a lighter side of #InstantPot's signature dessert - silky, tangy, wholesome indulgence. 100 fewer calories per serving than the usual!

Before you get started, proper bakeware is key. After dishing out my recommendations for the most useful Instant Pot accessories last holiday season, I ended up benefiting from the comment section because my best-ever blog-following big sister knows exactly how to pick the best gift. Full disclosure, sis: I had to exchange the very cool glass/silicone springform you picked out because it wasn’t quite small enough to fit in the Pot. Don’t miss this detail, shoppers: 7 inch maximum! But no worries, I downsized to this basic tin-coated steel pan, and have been quite satisfied with its performance. (Amazon affiliate link)

This baseline recipe is simply flavored with a touch of vanilla, so consider it a blank canvas for all of your wildest fruity/chocolatey dreams. Happy experimenting!

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Instant Pot Greek Yogurt Cheesecake

[Instant Pot] Greek Yogurt Cheesecake

Many recipes call for crafting a foil sling to lift the cheesecake out of the pot after cooking; I find it simpler and less wasteful to place the springform pan on Instant Pot's standard trivet, which has handles for just this purpose.
2020.08.29 Update: This recipe has been edited to include an option for my new favorite kind of crust, made from dried almond pulp (leftover from homemade almond milk). You can read more about this new crust on this post about [Instant Pot] Dark Chocolate Greek Yogurt Cheesecake.
Nutrition Information (average values, products can vary) for 1 slice (1/8 cheesecake):
Almond Crust Option: 240 calories, 16 g fat, 10 g saturated fat, 0 g trans fat, 65 mg cholesterol, 130 mg sodium, 13 g carbohydrates, 1 g fiber, 11 g sugars, 11 g protein.
Graham Cracker Crust Option: 280 calories, 17 g fat, 9 g saturated fat, 0 g trans fat, 85 mg cholesterol, 200 mg sodium, 26 g carbohydrates, 1 g fiber, 15 g sugars, 6 g protein.
Servings 8 Slices


Almond Crust Option:

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

Graham Cracker Crust Option:

  • 6 oz. graham crackers or your favorite cookies to yield about 1 1/2 cups of crumbs
  • 4 tablespoons unsalted butter melted


  • 4 oz. regular (not low-fat) cream cheese softened
  • 1 1/2 cups whole milk Greek yogurt
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2 large eggs


Start with the crust:

  • Almond Crust Option:
  • In a large bowl, stir together the almond meal, 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.
  • Graham Cracker Crust Option:
  • Crush the cookies/crackers into fine crumbs, using either a food processor or a ziploc bag to crumble by hand. Stir in the melted butter, then press the mixture onto the bottom of a 7-inch springform pan, pressing firmly and spreading the crust about halfway up the sides of the pan (the bottom of a drinking glass works well for this job).

Then, make the filling:

  • Combine the softened cream cheese, Greek yogurt, sugar and vanilla in a large bowl, and whip together until very smooth. Then add the eggs, one at a time, mixing until just combined.
  • Pour the filling into the springform pan, being careful to fully cover the crust around the edges (if any crumbs are exposed, they can become soggy from the moisture in the pressure cooker).
  • Place a trivet rack into the pressure cooker, and pour in 1 cup of water. Place the cheesecake on top of the trivet 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).
Instant Pot Recipe Index

24 thoughts on “[Instant Pot] Greek Yogurt Cheesecake”

  1. This sounds like my kind of cheesecake. I’m a big fan of lemon cheesecake. If I was going to add lemon juice and zest to this recipe, I’d omit the vanilla, use a couple of tablespoons of zest but I’m wondering how much lemon juice I could add without affecting the texture and set up of the cake. Any thoughts?

  2. Would it be possible to make a crustless cheesecake? I am doing Dr Ludwig’s Always Hungry program and graham crackers are not on it…. I could use coconut flakes and or ground nuts… I would probably try to make them in mason jars… portion control is really important because in the past I could eat my weight, which is not inconsiderable, in cheesecake!

    1. I bet crustless cheesecakes would work well in little wide-mouth half pint mason jars. Cooking time will be shorter if you do minis; my instinct would be to try 10-15 minutes? If you experiment, let us know how it goes.

      FYI for you or any others who prefer to go crustless, per serving (1/8 recipe) it goes down to about 130 calories, 9 grams fat, 5 g saturated fat, 10 g carbs (but still 6 g added sugar).

    1. When you say regular yogurt, do you mean non-Greek-style? Since unstrained yogurt has such a higher water content, I think the cheesecake would have trouble setting up.

      1. I’m sure if you strain reg yogurt, it will be very close to Greek yogurt…a coffee filter or several layers of cotton will suffice. I’m new to this instant pot stuff and will make a yogurt cheesecake this week. Everything else has been wonderful..

  3. I can’t find a 7″ springform pan. I have an 8″ one that won’t fit in my IP. Can I bake this in the oven? It sounds delicious!

    1. I haven’t tried it, but I don’t see why not! Start with a typical baked cheesecake method, and if it doesn’t set up within the specified cooking time, I don’t think it will hurt to bake longer if needed.

    1. I am doubtful that it will work as well with nonfat yogurt, but let us know if you try. Crustless cheesecake is an option – if you go that route, you’re better off using ramekins than the springform pan (risk of leakage).

    1. I fear that the fiber in ground flax would cause textural problems for cheesecake. Maybe you could try a no-bake (no-IP) version set with gelatin or agar? Do let us know if you try either way!

  4. Your Almond meal crust lists five ingredients but the instructions include cocoa powder? How much cocoa powder should be used? Was that an omission in the ingredients list or an accidental “chocolate dream” ingredient?

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