Greek Yogurt Cheesecake
By :The Ultimate Healthy Instant Pot Cookbook by Coco Morante
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This cheesecake has all of the rich, creamy goodness of a traditional cheesecake but with a little less fat, a little more protein, and no cane sugar in the filling. The Greek yogurt adds a light tanginess that nicely offsets the sweetness of the just-thick-enough graham cracker crust. At about 250 calories a slice, this cheesecake is an indulgence you can easily fit into a healthy eating lifestyle. The fresh berries on the side add both color and plenty of vitamin C.
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Votes: 1
Rating: 5
Rate this recipe!
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 14 hours
Servings
8 servings
Ingredients
  • CRUST
  • 6 graham cracker sheets broken roughly into crackers
  • 1 1/2 tbsp unsalted butter melted
  • FILLING
  • 8 oz cream cheese (one package) at room temperature
  • 3/4 cup plain 2 percent Greek yogurt homemade or store-bought, at room temperature
  • 1/3 cup agave nectar or honey
  • 1 tsp pure vanilla extract
  • 3 large eggs at room temperature
  • 1 cup fresh raspberries or sliced strawberries, for serving
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 14 hours
Servings
8 servings
Ingredients
  • CRUST
  • 6 graham cracker sheets broken roughly into crackers
  • 1 1/2 tbsp unsalted butter melted
  • FILLING
  • 8 oz cream cheese (one package) at room temperature
  • 3/4 cup plain 2 percent Greek yogurt homemade or store-bought, at room temperature
  • 1/3 cup agave nectar or honey
  • 1 tsp pure vanilla extract
  • 3 large eggs at room temperature
  • 1 cup fresh raspberries or sliced strawberries, for serving
instant pot recipe, instant pot dessert recipe, instant pot cheesecake recipes, instant pot cheesecake, cheesecake recipe
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Line the base of a 7inch springform or cheesecake pan with parchment paper. Grease the sides of the pan and the parchment with butter.
  2. To make the crust: In a food processor, process the graham crackers to fine crumbs. Add the butter and process using 1-second pulses until the mixture resembles damp sand.
  3. Transfer the crumb mixture to the prepared pan and press it firmly into an even layer on the bottom and about 1/2 inch up the sides of the pan. Use a paper towel to wipe any crumbs out of the food processor.
  4. To make the filling: In the food processor, combine the cream cheese, yogurt, agave nectar, and vanilla and process using 1-second pulses just until smooth. Add the eggs one at a time, using two 1-second pulses to mix in each egg. It’s fine if some streaks of egg yolk remain.
  5. Pour the filling into the crust. Gently tap the pan on the counter a few times to remove some of the air bubbles in the filling. Cover the pan tightly with aluminum foil.
  6. Pour >ucsa>1 cup water into the Instant Pot. Place the pan on a long-handled silicone steam rack, then, holding the handles of the steam rack, lower it into the pot.
  7. Secure the lid and set the Pressure Release to Sealing. Select the Cake, Pressure Cook, or Manual setting and set the cooking time for 34 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
  8. When the cooking program ends, let the pressure release naturally for 20 minutes, then move the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, grasp the handles of the steam rack and lift the pan out of the pot. Uncover the cheesecake, taking care not to get burned from the steam or to drip condensation onto the surface. Use a paper towel to dab off any excess moisture that may have settled on top of the cheesecake. The cake will be a bit puffed up and uneven at first, but it will settle and even out as it cools.
  9. Leave the cheesecake to cool on the counter for 2 hours, then cover and refrigerate. Let chill for at least 12 hours or up to 24 hours before serving.
  10. To unmold the cheesecake, unclasp the collar of the pan and lift it off, then use the parchment border to tug the cheesecake off the base of the pan and onto a plate. Cut the cake into wedges and serve with the berries on the side.
Recipe Notes

Nutrition Information
Per serving (cheesecake only): 254 calories, 15 grams fat, 21 grams carbohydrates, 0 grams fiber, 7 grams protein

8 replies
  1. Irina
    Irina says:

    What kind of pan to use to make a cheesecake in the InstantPot? Metal regular pan? Or ceramic baking form?

  2. Carolynn Brill
    Carolynn Brill says:

    I have made this Greek Yogurt Cheesecake recipe 4 times. Unfortunately the 4th time was not a charm! It turned out dryer (like a not-so-good NY cheesecake), wasn’t the slightly sweet that the others have been and had a very different look to the previous – it was more tan than creamy white & shrunk as it coolEd to the point it was about 1/3 smaller. Only change is I did not have agave & used honey, and that maybe my eggs & cream cheese were not quite to room temp. Any ideas? I love this recipe & want to make again, but now I’m gun-shy!

  3. CondoCook
    CondoCook says:

    One of the best cheesecakes that I have ever made! Perfect texture and the honey was sweet. I used a 7”metal springform pan in a silicon sling. Perfect for a small dinner party or family. It does need to chill overnight.

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