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3-ingredient Mango Cheesecake (Instant Pot)

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I love mango flavored everything and have ever since I was a kid. Out of all the mango desserts I’ve eaten, I have to tell you that this treat… takes the cake. 😉

3-ingredient Mango Cheesecake

Three ingredient mango cheesecake. Does it get any better? It certainly doesn’t get any easier.

I’d tell you that you’d never guess the ingredients in this dessert but I’m pretty sure you’ve seen my 2-ingredient cheesecake recipe by now, so you probably already know that this cheesecake is made out of yogurt + condensed milk. Oh, and mango puree too!

I use all organic ingredients to make myself feel a little better about eating this cake. Because y’all. This is decadent.

This recipe calls for canned mango pulp/puree but really you can use any fruit puree. I like this brand for canned mango pulp – it’s just organic mango pulp without any extra sugar added. My Indian grocery store happens to carry it but you can get it on amazon too. Use any mango pulp or even fresh mango puree. The cheesecake itself will turn out to be a pretty light yellow but for an extra pop of color and flavor, be sure to pour extra puree on top before serving!

3-ingredient Mango Cheesecake

Here is a video of me making a lemon cheesecake – it’s pretty much the same process as this mango cheesecake:

This recipe is only slightly different from my 2-ingredient cheesecake recipe. In my original recipe, you can use any whole milk yogurt but for this mango cheesecake, I highly recommend using whole milk greek yogurt. It is thicker and works better in this recipe since we are also adding a fruit puree. The only other difference is that I made this recipe using a 7-inch cheesecake rather than using ramekins. You can certainly use ramekins for this recipe if you’d like, just be sure to reduce the cook time to 25 minutes.

3-ingredient Mango Cheesecake

Feel free to play around with this recipe (to an extent). So many people in my Instant Pot Indian FB group have have made this using different purees, fruit flavored yogurt, fun toppings, etc.

3-ingredient Mango Cheesecake

One more thing to know: this mango cheesecake freezes really well! This is especially great news for me at the moment because even though I made this last week (for Valentine’s Day) I am eating a slice right now for breakfast… because it’s my birthday! And really, is there a better day to eat cake for breakfast? I think not.

This cheesecake… is my gift to you 😉

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3-ingredient Mango Cheesecake

3-ingredient Mango Cheesecake (Instant Pot)

★★★★★ 4.9 from 9 reviews
  • Author: My Heart Beets
Print Recipe

Ingredients

optional additions: cardamom powder, saffron, nuts for garnish

  • Oil or butter, for greasing

Instructions

  1. Add the condensed milk, yogurt and mango puree to a bowl and mix well.
  2. Pour the mixture into a greased 6-inch or 7-inch cheesecake pan (with a removeable bottom), then cover the pan with foil.
  3. Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the pan on top of the rack.
  4. Secure the lid, close pressure valve and cook for 30 minutes at high pressure.
  5. Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). The cheesecake should be set – it shouldn’t wiggle. Stick a toothpick into the cheesecake and if it comes out clean, it’s done. If it’s still wet, pressure cook the cake for another 2 minutes.
  6. Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
  7. Put the cheesecake in the fridge to chill for 4-6 hours.
  8. Pour some mango puree on top of the cake right before serving. It adds nice color and looks great too!

Notes

  • Since this recipe calls for a puree, I suggest using whole milk greek yogurt rather than regular whole milk yogurt because greek is thicker. If you have regular whole milk yogurt then you can use a sieve to separate some of the whey from the yogurt before measuring.
  • This is best when chilled (in my opinion) but you can also eat this warm or at room temperature as a pudding if you like. It will only taste like cheesecake after it has chilled. If you eat it warm, it will taste like custard.
  • You can freeze this cheesecake! It tastes great when thawed but I’ve found they are a bit more crumbly. Still delicious though!
  • You can also make individual cheesecakes using ramekins – find those directions in this blog post.

3-ingredient Mango Cheesecake

3-ingredient Mango Cheesecake

Comments

  1. Do you put the 1/4 cup of mango puree into the cheesecake or just on top? The recipe says 1/4 cup plus more for glazing, but it doesn’t say where to add it to the cheesecake in the directions. Thank you!!!

    Reply

    • Hi Carly, sorry for the confusion, I updated the post! You’re supposed to mix the 1/4 cup of mango puree in with the yogurt and condensed milk then once it’s done, add more puree as a glaze. Hope that clears things up! Let me know if you try this 🙂

      Reply

  2. Oh my goodness this sounds AH-MAZING!! Do you add the yogurt, condensed milk, AND the mango all at the same time? Just wanted to clarify, since the recipe says only milk and yogurt to be mixed.

    Reply

  3. If I didn’t have a cheesecake pan with a removable bottom, could I use any pan that would fit in the IP?

    Thank you and happy birthday!

    Reply

      • I bought the springform pan, however, its too big. So i was able to fit it very snug tight. I tried to put it on manual for 25 mins. However, since it was not locked, it did really cook. So, I put it in the over at 35o for few minutes. do you think it will work?

        Reply

  5. Hi Ashley,
    I can’t wait to make this as cheesecake is one of my favorites.

    Question: Any thoughts on how adding a crust would turnout? Do you think this recipe allows for a graham cracker crust?? Thanks

    Reply

    • Hi Parul, I can’t wait to hear what you think of it 🙂 I haven’t tried this with a crust, but I think it would work well – especially with this cheesecake pan. I may have to try this soon – if you do please let me know how it goes!

      Reply

  6. I have Swad Kesar Sweetened Mango Pulp. Do you think this will work? Hopefully it won’t be super sweet after adding the condensed milk.

    Reply

    • Yes, it will definitely work! It may end up super sweet but Indian desserts still taste good when they’re really sweet! You can always freeze extra cheesecake – it freezes beautifully! I have heard from others who added milk or evaporated milk to help cut the sweetness but I haven’t tested this out myself. The other option is to make it without the mango pulp… Let me know what you think!

      Reply

  7. Hi Ashley- Want to try this recipe but with a twist. How do you think a pistachio cheesecake will turn out? Thinking of making pistachio butter and using it to intensify the taste. Have you used nut butters before?

    Reply

    • Dhanashree, I think a pistachio cheesecake will be amazing! I haven’t tried adding nut butter to this but I think it’ll turn out really well! Please keep me posted!

      Reply

  10. Are you able to add a crust to this (graham cracker, etc.)? If so, is it just as easy as pouring the mixture on top of the crust before cooking? Thank you!

    Reply

  11. Hi Ashley !! Can we do this cheese In ordinary pressure cooker ? I don’t have an insta pot but would love to try . If there is an other way of doing could u pls tell me !

    Reply

    • Hi Madhuri, I am sure that you can but I haven’t tried myself. You can also make it in the oven using the bain-marie method (container with water then put the cheesecake pan in it) but I do not know the times.

      Reply

    • Hi Neha, any oven-safe dish will work so pyrex should be just fine 🙂 I’m not sure how big the container is but if it’s 6 or 7 inches in diameter then you can keep the cook time the same. If it’s smaller then you can try to reduce the cook time. It seems like a lot of people are having luck with the 30 minute cook time though! Let me know what you think when you try it!

      Reply

  13. Hi Ashley,

    I was trying the 3 ingredients cake now,, after seeing many people attempts. I wish if video is available would be good idea( like me):). I don’t know some how i am having hard time with bowl setup in IP.
    1.wondering how we can fit the pyrex bowl in IP circle pot?
    2.i am using steel cooker bowls now, and i got hard time to insert them with foil.(while inserting the pan into the ip pot, as of i am looking for round shape. Please correct me if i am wrong and why i am seeing hard time.

    your recipes are wonderful. i will share the outcome of my cake with you.
    Thank you and have a nice day!!

    Reply

  14. Hi Ashley. When I made the 2 ingredient cheesecake in the ramekins there was a lot of liquid that came out. It’s this normal?

    Reply

    • Sakshi, I’m sure that’ll work 🙂 You can even blend fresh mangoes and that’ll work too! I do suggest using greek yogurt since this recipe calls for a puree. Let me know how everyone likes it!

      Reply

  17. Hi Ashley! Can you make this with ramekins like in your 2 ingredient cheesecake recipe and pressurize for 25 mins?

    Reply

    • Hi Neeta! I think some fresh mango will be fine but I suggest cutting it into small pieces and also I wouldn’t use too much as the water content could affect the outcome of the cheesecake. I’d also suggest using thick greek yogurt with the fresh mango. Hope that helps!

      Reply

    • I amended your recipe slightly and used 1 lb of mango puree! (Trader Joe’s frozen organic mango chunks). I was afraid the extra liquid might cause problems but it baked perfectly at the same time as given in your recipe. For those like me who hate Greek yogurt, there is no taste of it whatsoever in the final product. I added a graham cracker crust and made chocolate ganache for the topping. It was amazing and very decadent. Yours is a

      ★★★★★

      Reply

  19. Hi Ashley – this is amazing. My two favorite desserts all in one (Mishti doi and cheesecake) without eggs!! How do you include a pie crust? Do you make the cheesecake first and then put it over the crust or can you make the crust and cook the cheesecake/mishti doi ingredients on top of the crust inside the IP? Thanks.

    ★★★★★

    Reply

    • A lot of people in my Instant Pot for Indian Food Facebook group have made this in a pyrex with success, so I’m sure it’ll be fine 🙂 Just be sure to grease the pan well!

      Reply

  22. Hi Ashley, a couple questions:
    1. Can I use nonfat Greek yogurt?
    2. Have you or anyone you know tried making a chocolate cheesecake or chocolate chip/turtle cheesecake? Wanted to try it and wasn’t sure it it’s as simple as just mixing chocolate chips into the yogurt-milk mixture.
    3. Can I use evaporated milk or regular cows milk to make a mango cheesecake less sweet?

    Reply

    • Hi Suchi! I have heard that nonfat has worked for others but haven’t tried it myself. Are you in my Instant Pot for Indian Food facebook group? Some members have made variations including chocolate! As for evaporated milk – I tried and it didn’t work for me but others have had some success.

      Reply

  23. Hi,

    I made this with Nutella and it came out perfect – firm and yum!. But today I tried it with mango purée and it is very thin and did not firm up at all. I guess Nutella is thicker so that is why. Or something else could be wrong. I did 35 minutes high IP both times and in the same corelle bowl as well.

    Reply

  25. Hi Ashley! This recipe looks great. Have you (or anyone else) tried using a higher ratio of yogurt to sweetened condensed milk? I’d like to make just-barely-sweet (and lower sugar) version but expect that might change the texture. I’m wondering if I could double the yogurt and use the same amount of condensed milk (obviously, cooking time would probably be increased).

    Reply

    • Hi Liza, was wondering if you tried with changed ratio and did it come out well as I want barely sweet cheesecake too. BTW thanks for the recipe Ashley, it is amazing, can’t wait to try it!!

      Reply

    • Hi Shruti, a lot of people in my facebook group (Instant Pot for Indian Food) have used a pyrex using the same amount of time! You can search the group to see examples if you’d like 🙂

      Reply

  27. Hi. Can I make this on oven. I don’t have pressure cooker to make it. If so what is the temperature should I use?

    Reply

  28. Hi ,

    I have a question after making the cake in a bigger container then can we place it in small serving containers and chill to make it set.

    Reply

  30. Hey Ashley…I am trying to make this cheesecake today. I have Ultra 10 in 1 instant pot, and just started using it. Pardon my ignorance, but what mode do we use to make the cheesecake- Cake or Pressure cooker or Ultra?

    Reply

    • Hi Nishi, I use the “pressure cook” button (or the “manual” button depending on what model you have) for most of my recipes unless I say otherwise and manually set the time myself. Hope that helps!

      Reply

  31. Question? Can this be baked in a conventional oven? I only have the 3qt instant pot so I don’t think they make a PIP for this size with removable bottom. Thanks! Can’t wait to try it 🙂

    ★★★★★

    Reply

  32. Hi Ashley! I made this cheesecake and the lemon cheesecake for Diwali, and it was such a HIT! i then made this again for my work colleagues, and they said it was the best cheesecake they have EVER TASTED!! Thanks for a superb recipe!

    ★★★★★

    Reply

  33. I made two of these tonight, and I’m not sure why, but they both leaked from the pans. I used one 7″ fat daddio cheesecake pan (with a removable bottom), and one 7″ springform pan. Maybe my mango puree was too thin? It didn’t look thinner than the mixture in your video, though (but you have a crust in your video). They both ended up being flat, like a thick pancake (maybe 1/2 inch thick!), because I think maybe I lost too much batter from it leaking. I will try again using a crust next time, to prevent the leaks. Haven’t eaten them yet, because they’re both chilling in the fridge.

    Reply

    • I would expect leaks from a springform pan but not one with a removable bottom which you said you were using – so I’m a bit confused as to why it was leaking with the removable bottom. As for the video – that was made with a 6 inch pan but the photos in this blog post show what a cheesecake will look like using a 7 inch pan without a crust.

      Reply

  34. Hello –

    I tried this recipe but in ramekins instead. I added the graham cracker crust at the bottom. I put 4 ramekins for 25 mins and then did NPR after 10 mins. I felt that the cheesecake was a bit overdone. Should I have done a QR after 25 mins? Please advise?

    ★★★★

    Reply

    • Hi Saumya, did you use the size of ramekins I suggest? It could be that your ramekins are smaller. You’ll need to adjust the time according to the size of the dish you use – the times listed are for the sizes I have listed.

      Reply

  35. I’m excited to try this. Will it work if I double the qty and use a slightly larger pan. I’m making it for a large crowd

    Reply

  36. Hi Ashley,

    I tried your mango cheesecake recipe today and it turned out simply awesome! I added a layer of graham cracker crust and it tasted yum. Thanks for this simple yet effective recipe 🙂

    ★★★★★

    Reply

  37. if I don’t have an instant pot, will this recipe work? What can I do to make your 3 ingredient mango cheese cake work without using the instant pot?
    thanks for your help!

    Reply

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