½ cup rolled oats I buy gluten free oats from trader joes
¼ cup pecans
¼ cup brown sugar
3 tablespoons melted butter
2-ingredient Cheesecake
1 14 ounce can condensed milk (sweetened)
1 cup whole milk yogurt full-fat yogurt or full-fat greek yogurt
Oil or butter for greasing ramekins or cheesecake pan
Instructions
Optional Crust Recipes
To make the date-nut crust: add the nuts and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan with a removable bottom and press down to smooth it out.
To make the oatmeal cookie crust: Blend all of the ingredients together in a food processor until well combined. Press the crust onto the bottom of a greased 6-inch (or 7-inch) cheesecake pan with a removable bottom.
To make the cheesecake
Add the condensed milk and yogurt to a bowl and mix well. Pour this mixture into 4 (6 ounce) greased ramekins or into a cheesecake pan and cover the pan(s) with foil.
Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the ramekins or the cheesecake pan on top of the rack (you may need to place one ramekin on top of another in order to make them all fit. see the photo in the blog post).
Secure the lid, close the pressure valve and cook for 25 minutes at high pressure if using ramekins or 30 minutes at high pressure if using a cheesecake pan.
Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot).
Allow the cheesecakes to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm. (To unmold the cheesecake from ramekins, use a paring knife to loosen the sides of the cake from the ramekin if needed and then flip it out onto a plate. To unmold the cheesecake from a cheesecake pan, use a paring knife to loosen the sides of the cake from the pan
Put the cheesecake in the fridge to chill for 4-6 hours.
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