3 Ingredient Chocolate Japanese Cheesecake

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Course: Dessert
Cuisine: Japanese
Servings: 8

A soft and fluffy Japanese-style cheesecake that is just three ingredients. It is also low carb and keto-friendly!


  • 3 large eggs egg whites and yolks separated
  • 4 oz full fat cream cheese (Philadelphia brand preferred) softened to room temperature
  • 4 oz creamy milk chocolate (use sugar free for low carb or keto) between 30%-40% cacao


  1. Grease the sides and bottom of a 6 x 3 inch round cake pan. Line the bottom with parchment paper. Set aside.

  2. Add egg whites to stand mixer and whisk on high speed until stiff peaks form. When you lift your beater, the egg whites should form stiff peaks that do not bend or flop over. See photo above for reference. Place bowl of whisked egg whites into fridge until ready to use.

  3. Melt chocolate in a double boiler over low heat. Use a spatula to smooth out the melted chocolate. 

  4. Add in cream cheese and stir with spatula until cream cheese is evenly blended into the chocolate. The chocolate may seize a little when the cream cheese is initially added but it should soften again as you continue to mix. Continue to mix until no white streak remain. The batter will be very thick, like a chocolate frosting. The cocoa butter oils may also separate slightly, but this is okay. They will incorporate back in when you add the eggs. Remove bowl with chocolate from heat. Allow to just a few minutes so that the chocolate mixture is warm but not hot. 

  5. Add in the egg yolks. Whisk until batter is smooth. The batter should be liquid like a cake batter. (See photo above for reference)

  6. Add in 1/3 of the egg whites and gently fold into batter. Repeat with another 1/3 and then finally the remaining 1/3. Fold until batter is uniformly light brown and no dark streaks remain.

  7. Pour cake into prepared cake pan. Lift the cake pan up about six inches from the counter and drop 2 times onto counter to remove air pockets.

  8. Add 1 1/2 cups of water to your Instant Pot. Place trivet inside Instant Pot. Place cake pan on top of trivet. Seal your Instant Pot and set to manual cooking, high pressure, 18 minutes. When cake is done cooking, allow it to perform a natural release. The cake will continue cooking during this time which is why you can't force a quick release. 

  9. When the natural release is done, remove cake from Instant Pot. The surface will be quite moist but it will dry quickly once removed from the Instant Pot. There will likely be a slight dip in the center of the cake. This is normal. See "Cake Appearance" in post for more details. 

  10. To remove the cake, gently tip the cakepan upside down until the cake comes out. Then flip the cake over and place onto plate. 

  11. Allow the cake to cool either at room temperature or in the fridge. Dust with powdered swerve (or powdered sugar if not doing low carb) before cutting and serving. At room temperature the cake will stay very fluffy. It will taste like a light souffle, with a very mild cheese flavor. When placed in the fridge, the cake will become a little more dense but will be sweeter and have a stronger cream cheese flavor. 

Oven Version

  1. For a baked version of this cake, I recommend doubling the ingredients and using a 8 x 4 inch baking pan so the cake has a better rise. The steps for making the cake is the same as the Instant Pot version except for the cooking part. For the oven version, you need to create a water bath by placing a large baking pan into the lower half of your oven and filling it with 1/2 inch water. Place this into the oven as it is preheating so that it is hot when the oven is ready. Preheat your oven to 340F. Place the cake directly into the water bath and cook for 25 minutes at 340F. Then lower the temperature to 320°F and cook for an additional 25 minutes. Turn off the oven but keep the door closed. Let the cake continue to cook for 25 minutes with the oven off. 

  2. You can do the oven version with the same amount of ingredients as the Instant Pot version but the cake will not have as much rise as the Instant Pot version. If you are baking this version, then bake at 340F for 15 minutes, then turn oven to 320F and bake for 15 minutes. Then turn off oven and allow cake to continue to cook for an additional 15 minutes. 


  • The cake is made with a 6 Qt 7-in-1 Multi-Use Programmable Instant Pot.* The amount of water needed to bring the pot to pressure and the cooking time may vary on other versions of the Instant Pot.
  • I used this 6 x 3 inch round cake pan* for the Instant Pot version and this 8 x 4 inch round cake pan* for the oven version.
  • I also purchased 6 inch parchment rounds* and 8 inch parchment rounds.*
  • For sugar-free milk chocolate, I recommend Torras* or Lily's.* If using Lily's, the make be not sweet enough for some. You can add about 1/4 cup powdered serve to the batter (add it when melting the chocolate) or dust the cake with powdered swerve while it is still warm (so that the cake absorbs the sugar substitute) and then again when it is cooled and ready to serve.
  • If you are not doing a low carb version, use premium milk chocolate. I used Chocolove Milk Chocolate 33% Cacao.*
  • You must use creamy milk chocolate for this recipe to work. Please see "Chocolate to Use" in the post for a more detailed explanation.
  • If you are living in the US, I highly recommend using Philadelphia brand cream cheese. The other cream cheese brands I've used don't mix as smoothly and always have little lumps even when melted down.
  • This cake is not very sweet on its own much like other Japanese desserts. You can also serve with a sugar-free chocolate syrup if you need more sweetness.
  • To decorate the cake, I recommend dusting with powdered Swerve* or powdered sugar (if not doing low carb).
  • *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Estimated Nutrition Information is calculated with Lily's creamy milk chocolate and does not include carbs from erythritol

Nutrition Facts
3 Ingredient Chocolate Japanese Cheesecake
Amount Per Serving (0.125 of recipe)
Calories 135 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 94mg31%
Sodium 77mg3%
Potassium 90mg3%
Carbohydrates 6g2%
Fiber 4g17%
Protein 4g8%
Vitamin A 305IU6%
Calcium 29mg3%
Iron 0.8mg4%
Net Carbs 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

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