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mango cheesecake with a slice served in a plate
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4.81 from 72 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



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


  • 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


  • 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.



  • 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. 


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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