The BEST Mango Cheesecake

Heavenly Mango Cheesecake! The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfect crumbly crust for a decadent treat. Best of all, this radiant golden cheesecake is easy to make using the Instant Pot Pressure Cooker.

I am so excited to share my signature recipe from The Essential Indian Instant Pot Cookbook that was recently published in the People Magazine!

The shortest but most anticipated season in India is definitely mango season. Although there are many varieties of mangoes, Alphonso mangoes are treated like royalty. They have notes of pineapple, peach, orange, and even a little bit of honey and can be served in many different ways.

Since Alphonso Mangoes are seasonal and hard to find here in the US, I make sure to have my pantry stocked with canned Alphoso mango pulp that is easily available in Indian grocery stores and have longer shelf life.

Canned Alphonso mango pulp is a convenient way to add authentic Alphonso mango flavors and aroma to lassi, yogurt, or cheesecake. It can also be consumed right out of the can as a side dish for dipping with a hot paratha.

You probably have already heard why cheesecakes made in the Instant Pot are the best. Here are just a few reasons why I love to make cheesecake in the Instant Pot:

1. Consistent cook time
2. Lighter texture with delicate flavors
3. No need of water bath
4. Actual cook time is shorter than the oven
5. No need to pre bake the crust

Process

Here is how to make Instant Pot cheesecake in 4 easy steps. I am showing the detailed process photos so you can see the textures at every step. For the full printable recipe scroll down to the recipe card.

Step 1: Preparing the Crust

Here is how you make the crust using graham crackers

Step 2: Making the Batter

Remember not to ever process and have fun making those swirls!

Step 3: Pressure Cooking

Covering with paper towel and aluminum foil helps any moisture getting in the cake

Step 4: Cooling and Chilling

Hardest part, but as it cools it finishes cooking and the chilling adds an even firm texture!

Tips

• Make sure cream cheese and eggs are at room temperature
• Use a back of a spoon or a measuring cup to firmly press down the crust
• I use a food processor to make the cheesecake batter but you can also use a hand mixer on low speed
• It is really important to add the eggs and yolk, one at a time, and pulse one or two times after each addition until just combined. Be careful not to overmix. Over mixing batter can cause the cheesecake to over rise, spill or get puffy textures.
• After pouring the batter in the cake pan, tap the pan gently on the countertop. This helps any air bubbles in the batter rise to the surface. Most of the air bubbles will burst as you tap the pan but if not, burst them with a tooth pick. This helps getting a smoother surface
• Use a wooden skewer to make the swirls on the cheesecake and do them gently on the surface as poking in too much can cause cracks
• Cover the cake pan with paper towel and aluminum foil. This will prevent any excess moisture from getting into the cake while pressure cooking and while take the cake out.

Substitutions

• You can substitute Alphonso mango pulp with homemade mango pulp. Use sweet and ripe mango variety like Atulfo, Haden or Kent to make smooth homemade pulp in a blender
• I have had best and consistent results with full fat Philadelphia cream cheese available in most US grocery stores. Please remember to use the full fat cream cheese in this recipe
• I have made this recipe without eggs. For an eggless mango cheesecake, skip the 2 teaspoons of flour called in the recipe. Substitute eggs with 2 tablespoons of cornstarch mixed in 2 tablespoons of water and 1/3 cup sour cream. Follow the remaining recipe as is, making sure not to over mix the batter.

How to bake Mango cheesecake in the oven?

Don’t have an Instant Pot? I got you covered! Cheesecakes are baked in the oven in a water bath, where the cake pan is kept on a baking tray with water. Here is how:

1. Make sure to wrap the bottom of the cake pan with 2 layers of aluminum foil to prevent the water from going inside the cake pan, when you use a push pan or springform pan
2. Preheat oven to 300 deg F.
3. Prepare the cake pan as directed in the recipe card below and you do not need to cover the top with paper towel and foil.
4. Place the prepared cake pan with the batter in center of a baking tray. Keep the baking tray on the middle rack in the oven and Pour 1 cup of hot water in the baking tray.
5. Bake for 45 min to an hour or until most of the cake is set except the center 1 inches is a bit wiggly. The cake will continue to cook and fully set during the cooling cycle. Since all ovens are different, make sure to check on the cake after the initial 40 mins to prevent overcooking.
6. Take the cake out and then allow to cool at room temp for an hour and then allow to chill in the refrigerator for 6 hours.

Did you enjoy this pretty cheesecake? Here are some more desserts that never fail to impress: 

• Ricotta Cheesecake – A lighter Instant Pot cheesecake with rich luxurious texture from ricotta cheese and a buttery pistachio crust
• EASY Raspberry Trifle – Delightfully airy cake, fresh berries, cardamom & saffron pudding layered with pistachios and cream, a no-cook recipe
• Rose Falooda – An ice cream float with aromatic rose syrup, cool basil seeds and thin noodles over chilled milk 
• Cinnamon Sugar Puff Pastry Twists – Easy 3-ingredient homemade Khari biscuits that are delicious to eat and a treat to the eyes
• Summer Berry Cake – Delicious cake made with mixed berries and lemon zest that is topped with lemon glaze and fresh berries
• Berry Bread Pudding – A lush and creamy bread pudding made with berries tucked in the layers of rich brioche bread and milk custard

Tried this recipe? We love your feedback.Please click on the stars in the recipe card below

Print Recipe Pin Recipe

4.92 from 25 votes

Mango Cheesecake

Instant Pot Mango Cheesecake with a buttery lightly sweetened crust

Prep Time30 mins

Cook Time1 hr

cooling & chill7 hrs

Total Time8 hrs 30 mins

Course: Dessert

Cuisine: American

Keyword: cheesecake

Servings: 8

Calories: 351kcal

Author: Archana Mundhe

Equipment

• Instant Pot Pressure Cooker
• 7 inch Cake Push Pan

Ingredients

CRUST

• 7 sheets graham crackers crushed
• 2 tablespoons unsalted butter melted

FILLING

• 1 pound philadelphia cream cheese at room temperature
• 1/2 cup mango pulp plus 2 teaspoons
• 1/2 cup sugar
• 2 teaspoons all-purpose flour
• 2 large eggs plus 1 egg yolk at room temperature

Instructions

• Pour 1 cup water into the InstantPot and place the wire metal steam rack in the pot.
• Line the bottom of a 7-inch cake pan with a removable bottom with parchment paper. Coat the sides of the pan and the parchment paper with cooking spray.
• To prepare the crust: In a food processor, pulse the graham crackers a few times, until small crumbs form. Add the melted butter and pulse until just combined. Pour the graham cracker mixture into the prepared pan and evenly press onto the bottom. Freeze the crust for 20 minutes while you prepare the filling.
• To prepare the filling: Wipe the food processor bowl and blade clean with a paper towel to remove any crumbs. Add the cream cheese, the 1/2 cup mango pulp, the sugar, and flour and pulse until smooth, a few seconds; do not overmix. Add the eggs and yolk, one at a time, and pulse one or two times after each addition until just combined. Again, be careful not to overmix. Gently stir the filling with a rubber spatula until well combined.
• Pour the filling into the frozen crust. Tap the pan gently on the countertop so that any air bubbles in the batter rise to the surface. Most of the air bubbles will burst as you tap the pan but if not, burst them with a tooth pick. This helps getting a smoother surface.
• Drizzle with the remaining 1 1/2 teaspoons mango pulp and gently swirl through the batter with a wooden skewer; be sure to burst any air bubbles. Cover the top of the pan with a paper towel and place an 8-inch sheet of aluminum foil over the top, crimping down the foil around the sides of the pan to secure the paper towel in place. Place the pan on the rack in the Instant Pot.
• Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 37 minutes at high pressure.
• Let the pressure release naturally; this will take 10 to 15 minutes. Open the pot and, wearing heat-resistant mitts, lift out the cake pan. Remove the foil and paper towel, then dab off any liquid that may have accumulated on top of the cheesecake with another paper towel. Do not worry if a 1-inch circle in the middle of the cake is a bit jiggly; the cake will continue to cook as it cools.
• Let the cheesecake cool on the counter for about 1 hour.
• To remove the cheesecake from the pan, carefully run a butter knife around the inside edge of the pan and down the sides. If your pan is a push pan type, place it on an empty glass cup and gently push down on the top edges of the pan. This will help the cake to release from the pan sides. If using a springform pan, unclasp the collar on the pan and lift it off. Transfer the cheesecake to a platter. Refrigerate for at least 6 hours and up to 5 days.
• Cut into wedges and serve cold.

Video

Notes

• Make sure cream cheese and eggs are at room temperature
• Use a back of a spoon or a measuring cup to firmly press down the crust
• I use a food processor to make the cheesecake batter but you can also use a hand mixer on low speed
• It is really important to add the eggs and yolk, one at a time, and pulse one or two times after each addition until just combined. Be careful not to overmix. Over mixing batter can cause the cheesecake to over rise, spill or get puffy textures.
• After pouring the batter in the cake pan, tap the pan gently on the countertop. This helps any air bubbles in the batter rise to the surface. Most of the air bubbles will burst as you tap the pan but if not, burst them with a tooth pick. This helps getting a smoother surface
• Use a wooden skewer to make the swirls on the cheesecake and do them gently on the surface as poking in too much can cause cracks
• Cover the cake pan with paper towel and aluminum foil. This will prevent any excess moisture from getting into the cake while pressure cooking and while take the cake out
• You can substitute Alphonso mango pulp with homemade mango pulp. Use sweet and ripe mango variety like Atulfo, Haden or Kent to make smooth homemade pulp in a blender

How to bake the cheesecake in the oven:

1. Make sure to wrap the bottom of the cake pan with 2 layers of aluminum foil to prevent the water from going inside the cake pan, when you use a push pan or springform pan
2. Preheat oven to 300 deg F.
3. Prepare the cake pan as directed in the recipe card below and you do not need to cover the top with paper towel and foil.
4. Place the prepared cake pan with the batter in center of a baking tray. Keep the baking tray on the middle rack in the oven and Pour 1 cup of hot water in the baking tray.
5. Bake for 45 min to an hour or until most of the cake is set except the center 1 inches is a bit wiggly. The cake will continue to cook and fully set during the cooling cycle. Since all ovens are different, make sure to check on the cake after the initial 40 mins to prevent overcooking.
6. Take the cake out and then allow to cool at room temp for an hour and then allow to chill in the refrigerator for 6 hours.

How to make this Mango Cheesecake without eggs:

1. Skip the 2 teaspoons of flour called in the recipe.
2. Substitute eggs with 2 tablespoons of cornstarch mixed in 2 tablespoons of water and 1/3 cup sour cream.
3. Follow the remaining recipe as is, making sure not to over mix the batter. 

Nutrition

Calories: 351kcal | Carbohydrates: 28g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 111mg | Sodium: 282mg | Potassium: 115mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1262IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg

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