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    Home » Desserts

    The BEST Mango Cheesecake

    Published: Jun 19, 2020 · Modified: May 12, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 104 Comments

    2800 shares
    Jump to Recipe

    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.

    Mango Cheesecake on a white platter
    Jump to:
    • People Magazine Feature
    • Process
    • Tips
    • Substitutions
    • How to bake Mango cheesecake in the oven?
    • Recipe

    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!

    mango cheese cake photo from people.com
    Photo credit: Caitlin Bensel @People

    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.

    photos of mangoes in a box and cut up
    Photo credit: My sister Arti Arote

    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.

    mango pulp cans from 3 different brands
    Various brands of mango pulp available at Indian Groceries

    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
    mango cheese cake

    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

    making graham cracker crust

    Step 2: Making the Batter

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

    Mixing cheese cake batter
    getting cheesecake ready to be cooked

    Step 3: Pressure Cooking

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

    cheese cake ready to be pressure cooked

    Step 4: Cooling and Chilling

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

    process showing how to take cheesecake out of the pan

    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.
    slice of mango cheese cake in a white plate with gold spoon

    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:

    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 a paper towel and foil.
    4. 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.
    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 it to cool at room temp for an hour and then allow to chill in the refrigerator for 6 hours.
    Mango cheese cake on a marble cake stand

    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 with a slice served in a plate
    Print Recipe Pin Recipe Save Saved!
    4.80 from 80 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
    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
    • 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
    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 a paper towel and foil.
    4. 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.
    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 it 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 ⅓ 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
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Reader Interactions

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    1. Swag says

      August 07, 2020 at 5:16 pm

      Can I use fresh mango pulp? How much sugar should I add in that case and how many mangoes?

      Reply
      • Archana says

        August 08, 2020 at 9:42 am

        Yes! One large mango, but you can sub 1:1 for the canned and add more sugar if your mango is not sweet.

        Reply
    2. Lynn says

      August 08, 2020 at 1:30 pm

      Love this recipe. I was getting better at the pretty design on the top and then i decided to try a whipped topping with mango pulp in it and it was fantastic! No more pretty design - sorry. Then I also started putting chunks of mango in the batter and on the crust before the batter is poured. Even better. It’s so light and refreshing I find myself making it at least once a month. I also could not find canned mango so i googled making my own pulp and by the 3rd try it was much easier! Finally found a can so we’ll see if it makes a difference next time. I and my family thank you for sharing this and making it easy to follow - I require easy and comprehensive.5 stars

      Reply
    3. Phyllis says

      August 19, 2020 at 9:28 pm

      Wow! Made this cheesecake this afternoon and we just had it for dessert. So creamy, so delicious! So easy! Makes me never want to bake a cheesecake again lol5 stars

      Reply
    4. Nidhi says

      August 20, 2020 at 7:09 pm

      Can I use any other fruit? Do I need to
      Make a change in the recipie if I use strawberry or blueberry

      Reply
    5. Marisol Gonzalez says

      August 24, 2020 at 1:44 pm

      Can i make this without a crust?

      Reply
      • Archana says

        August 26, 2020 at 1:04 pm

        Sure! Although I have not tried, I think same cook time will work.

        Reply
        • Sappy says

          January 24, 2021 at 12:44 am

          Can i use salted butter?

          Reply
          • Archana says

            January 27, 2021 at 10:50 am

            Yes!

            Reply
    6. Anuradha Nerli says

      September 19, 2020 at 4:05 am

      Can I use blueberry instead of mangoes and make this cake as blueberry cheese cake

      Reply
      • Archana says

        September 19, 2020 at 5:59 pm

        Yes you can! Follow same proportions as the mango pulp.

        Reply
    7. Janaki Mandavilli says

      October 29, 2020 at 9:50 am

      What size pan should I use if I want to double the recipe? And how long should I bake?

      Reply
      • Archana says

        October 30, 2020 at 9:01 pm

        Try the regular 9 inch cake pan. I have not tried doubling this recipe. Since you are baking, you can add more time as needed

        Reply
    8. Maya says

      November 25, 2020 at 12:07 pm

      How would I make this if I were to use a 9in instead of 7in? What would need to be changed?

      Reply
      • Archana says

        November 26, 2020 at 3:50 pm

        I am not sure if a 9 inch pan will fit Instant Pot

        Reply
    9. Swathi says

      December 11, 2020 at 10:21 pm

      For many How many days will the cheese cake stay fresh?
      Can we make it ahead 2-3 days ahead for a party?

      Reply
      • Archana says

        December 13, 2020 at 10:04 pm

        It stays fresh for a week refrigerated. You can def make it 2-3 days ahead

        Reply
    10. Eshani says

      December 13, 2020 at 10:45 pm

      Hi!
      Thank you for the recipe!
      Can skip the all purpose flour? If not what can I substitute it with?

      Reply
      • Archana says

        December 15, 2020 at 3:01 pm

        I have not tried without all purpose flour.

        Reply
        • Paola says

          April 26, 2021 at 2:12 pm

          By mistake I skip the purpose flour, and the cheesecake came out perfectly!

          Reply
    11. sne3103 says

      December 27, 2020 at 6:43 pm

      Is the half cup sugar for sweetened mango pulp? Can you tell me how much sugar to use if I am using unsweetened mango pulp?

      Reply
      • Archana says

        December 30, 2020 at 12:51 pm

        same for both. The canned mango pulp os not overly sweet in this recipe.

        Reply
    12. Ann says

      January 06, 2021 at 5:35 pm

      Has anyone baked in oven? How long did it take? Did u use water bath? Or baked straight?
      Thanks

      Reply
      • Toni says

        November 12, 2021 at 2:14 am

        I did using the water bath at 300 F and it took over 2 hrs to bake. Not sure where I went wrong but that’s double the stated time

        Reply
        • Archana says

          November 12, 2021 at 10:10 am

          Could it be the size of the cake pan? 2-hours is def much longer than what I have needed for this cake in the oven. I hope you enjoyed the taste and textures.

          Reply
    13. Sally says

      January 21, 2021 at 3:54 am

      When cooking in the instant Pot do you need to put water at the bottom or just a rack?

      Reply
      • Archana says

        January 22, 2021 at 10:25 pm

        Yes 1 cup water before placing the rack

        Reply
    14. Sravanthi Kache says

      February 14, 2021 at 7:46 pm

      Awesome recipe!! Family loved it ❤️

      Reply
    15. Savi says

      February 18, 2021 at 4:20 pm

      Hi, how long should I bake the cheesecake in the oven if using the 9 inch pot?

      Reply
      • Archana says

        February 19, 2021 at 6:18 pm

        Hey! you want to google how to cook cheesecake in water bath.

        Reply
    16. Anu says

      March 01, 2021 at 9:47 pm

      Can you please share the mango pulp brands for the recipe?

      Reply
      • Archana says

        March 03, 2021 at 9:46 pm

        Swad, Ratna, or Deep Alphonso mango pulp

        Reply
    17. Jayshree says

      March 19, 2021 at 12:32 am

      Looks yumm. Has anyone tried the eggless version?

      Reply
      • Archana says

        March 19, 2021 at 4:15 pm

        The Eggless version is tried and tested! It comes out amazing!!

        Reply
    18. Nissi says

      April 05, 2021 at 12:15 am

      Beyond just the taste being phenomenal, this recipe was quick and easy to make! Mango is a favorite in our house and this will easily be going into the summer dessert rotation!4 stars

      Reply
      • Archana says

        April 06, 2021 at 3:07 pm

        Thank you!

        Reply
    19. Purvi says

      April 13, 2021 at 6:58 pm

      Hi! My cheesecake was very very jiggly through when done in the instapot. Do you have an idea as to what may have gone wrong?

      Reply
      • Archana says

        April 14, 2021 at 9:19 am

        I am not sure if any changes were done to the original recipe. You can always pressure cook for additional 5 mins. It will also continue to cook and set as it cools down.

        Reply
    20. Sneha says

      April 16, 2021 at 2:18 pm

      I’d like to make this using gluten free graham crackers. About how much do all the crumbs weigh in your recipe (or a conversion to cups would work, too, e.g., 1.5 cups of crumbs)? Thanks!

      Reply
      • Archana says

        April 18, 2021 at 7:46 am

        You need 1 cup of crumbs.

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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    2800 shares
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