Heavenly Mango Cheesecake! The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfectly crumbly crust for a decadent treat. Best of all, this radiant golden cheesecake is easy to make using the Instant Pot Pressure Cooker.
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People Magazine Feature
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 Alphonso mango pulp that is easily available in Indian grocery stores and has a 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:
- Consistent cook time
- Lighter texture with delicate flavors
- No need of water bath
- Actual cook time is shorter than the oven
- 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 the batter can cause the cheesecake to overrise, spill, or get puffy textures.
- After pouring the batter into 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 toothpick. This helps to get 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 a paper towel and aluminum foil. This will prevent any excess moisture from getting into the cake while pressure cooking and while taking 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 the 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 ⅓ 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:
- 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
- Preheat oven to 300 deg F.
- Prepare the cake pan as directed in the recipe card below and you do not need to cover the top with a paper towel and foil.
- Place the prepared cake pan with the batter in the center of a baking tray. Keep the baking tray on the middle rack in the oven and pour 1 cup of hot water into the baking tray.
- 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.
- Take the cake out and then allow it 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 a 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
Recipe
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Mango Cheesecake
Instant Pot Mango Cheesecake with a buttery lightly sweetened crust
Servings: 8
Calories: 351kcal
Ingredients
CRUST
- 7 sheets graham crackers crushed
- 2 tablespoons unsalted butter melted
FILLING
- 1 pound philadelphia cream cheese at room temperature
- ½ cup mango pulp plus 2 teaspoons
- ½ 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 ½ 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 ½ 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 into 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 toothpick. This helps to get 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 a 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
- 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
- Preheat oven to 300 deg F.
- Prepare the cake pan as directed in the recipe card below and you do not need to cover the top with a paper towel and foil.
- Place the prepared cake pan with the batter in the center of a baking tray. Keep the baking tray on the middle rack in the oven and pour 1 cup of hot water into the baking tray.
- 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.
- Take the cake out and then allow it to cool at room temp for an hour and then allow to chill in the refrigerator for 6 hours.
- Skip the 2 teaspoons of flour called in the recipe.
- Substitute eggs with 2 tablespoons of cornstarch mixed in 2 tablespoons of water and ⅓ cup sour cream.
- 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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MM says
Looks analysis delicious! Can we use frozen mango blended into pulp instead of canned mango pulp?
Archana says
You can use frozen mango pulp, just make sure to fully thaw before using.
Ira says
What can we use instead of eggs? Thanks
Archana says
Please check recipe notes. I tested it today and added all the details 🙂
Harini says
Hi Archana
Can I substitute ricotta cheese for cream cheese?
Archana says
I have not tried with ricotta. But you can try my ricotta cheese cake recipe - https://ministryofcurry.com/ricotta-cheesecake-with-rose/
Sheetal Desai says
How much mango pulp exactly? What is 11/2 teaspoons?
Archana says
So half cup for the batter and 2 teaspoons to drizzle on top. I made it more clear in the recipe 🙂
Kavitha says
Can we do in the regular cake pan? I dont have a Push Pan or a Spring form Pan.
Archana says
You can cook in a regular cake pan except taking out is not as easy. You can may be line the parchment paper a bit high unto the sides and then use to pull the cake out. You will have to be super careful though. Good luck 🙂
Geeta says
I used 1/3rd fat cream cheese neufchatel instead of full fat cream cheese.
Did the cheesecake in instant pot
Worked great and was amazingly delicious
Thank you for the recipe !
Ann says
That looks amazing and so good, but I've found cheese cake is usually more effort than I'm willing to put forth, but several tings about yours makes it seem easier.
A couple of questions from a newbie who is not a baker in any way.
1) Do you use the blades that I see in the pie crust picture for blending the cream part as well or something different? Mixing everything in the same tool makes it easier than other recipes I've seen.
2) If yes, do you have separate containers, or do you simply wipe it out or full out wash it between the crust and the creamy parts?
3) Is that a push pan in your pictures? Will the recipe require a 7" x 3" or will one that is 2 inches deep work?
Archana says
Yes same blades and food processor bowl. I simply wipe both with paper towels. I am using a 7" X 3" Push Pan
Pal Gur says
Am planning on trying this recipe. However, i want to use corning ware 1.5 qt covered round baking dish. Would I have to adjust the cooking time
Archana says
Taking out the cheesecake may be hard in a corning ware dish. Other than that you can follow the recipe as is.
Tanvi says
This recipe is a keeper for sure!! I made it in a 6in pan in my IP for Father’s Day and everyone loved it. The cheesecake is super creamy, decadent and just the right amount of sweetness. I did reduce some mango pulp to glaze the top to add more mangoes to it. The tip about putting a paper towel was helpful for sure. I know I will be making this a lot more often!
Uma says
The recipe was clear and easy to follow. The cheesecake turned out really nice, mine turned out lighter and a little fluffier than shown in the video . My family liked it .
It does take time , so make sure u have that much time
Christina says
This recipe is delicious!! I may have used too much mango pulp but it still came out good. Will be saving this as a go to dessert!
Venkat Padmanabhan says
It was my first time baking and I tried this receipe last weekend. It came out perfect and tbe guests were totally impressed..thank you so much
Ami says
I have a can of kesar mango pulp- sweetened. Would you just eliminate the sugar in the recipe? Thanks!
Archana says
I would still add sugar as its needed to bring out all the flavors.
Neha Singhvi says
HI
Can this cheesecake be baked in oven? If yes then what should be the temperature and time?
Thanks
Neha
Archana says
Yes I have the details in the recipe card
Chan says
Can we freeze the cheesecake?
Archana says
yes you can freeze it
Gauri says
Just awesome 🙂 tried cheesecake for the first time and came out perfect.
Thank you very much 🙂 !!
Jaishree says
What exact quantity is 7 sheets graham crackers? How many rectangles or how much would it be crushed? Thank you!
Archana says
Its 7 rectangles.
priti Shah says
If I am using 4 inch pan how much time it will take to cook?
Archana says
I am not sure if the cheesecake batter will fit in a 4 inch pan.
Sonia says
I forgot to add flour to the batter....will it affect the cheesecake? Waiting for result with fingers crossed
Archana says
Its such a small amount it won't. Do share the outcome 🙂
Shweta kenia says
Hey I tried the recipe in both instant pot and oven . The one made in the IP got a crack in the middle while it was cooling on the counter as compared to the one made in the oven didn’t crack at all. Also to be noted both the cheesecake were eggless. Taste was not compromised. Would you be knowing the reason behind it ?
Archana says
Instant Pot Cheesecake can crack due to over mixing. Also be sure to not go too deep when making the swirls
Bharathi says
Hi Archana,
Can I use the springfoam pan inside the instant pot? And I have an 8qt instant pot. Does it make a difference?
Thank you,
B
Archana says
Yes! That will work
Reshma says
Can we make this with fresh or frozen blueberry puree?
Archana says
I have not tested but should work just fine.