Mango 3 Ingredient Cheesecake (Instant Pot)


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 mango treat… takes the cake. 😉

3-ingredient Mango Cheesecake

The Easiest Mango Cheesecake Instant Pot Recipe

This mango cheesecake is the easiest recipe EVER. Not only does it call for just 3-ingredients, but you make it in an instant pot! Just pour and cook.

Thousands of blog readers have made this mango cheesecake (just do a search in my FB group!) and everyone raves about how simple and delicious this cake is.

3 Ingredient Cheesecake 

I’d tell you that you’d never guess the ingredients in this dessert, but hopefully, you’ve seen my 2-ingredient cheesecake recipe by now and already know what this magical cheesecake is made out of. If not, here are the 3 ingredients:

  • Condensed Milk: I use organic condensed milk which is sweetened. Please do not substitute with evaporated or unsweetened milk.
  • Greek Yogurt: I use whole milk, full-fat Greek Yogurt when making this cheesecake. I find the thicker yogurt helps since we’re thinning it out a bit with the mango pulp.
  • Canned Mango Pulp: I like this brand for canned mango pulp – it’s organic mango pulp without any extra sugar added. My Indian grocery store happens to carry it, but you can get it on amazon too. If you use a different mango pulp, the overall cheesecake will likely be sweeter – not a bad thing, just something to keep in mind.
  • Optional Crust: You can easily add a crust to this cake if you’d like. I’ve included directions on adding a crust to the recipe card, as well as to the video. I’ve made this cheesecake with a graham cracker crust, a nut and date crust, and an oatmeal cookie crust.

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

How to Prepare Eggless Mango Cheesecake with Only 3 Ingredients

Here’s 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.

3-ingredient Mango Cheesecake

Can you use a regular cheesecake pan in an Instant Pot?

Yes! As long as it fits in your instant pot. A 6-inch cheesecake pan or a 7-inch cheesecake pan fits perfectly in a 6 quart instant pot.

Can I use a regular cake pan instead of a springform?

I get this question often and actually, I don’t recommend using a springform pan because cheesecake batter tends to leak from this type of pan. I haven’t tried using a regular cake pan to make this, but think it’d be a better option than a springform due to leaks. I know blog readers have used everything from silicone egg bites to ramekins to pyrex dishes when making this cheesecake so as long as it’s oven-proof, it should be fine to use in an instant pot. I do highly suggest using a cheesecake pan though.

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3-ingredient Mango Cheesecake

Is it better to use fresh mangoes or canned mango pulp for the recipe?

I prefer to use mango pulp – it’s cooked down, whereas fresh mangoes may be a bit more watery and could affect the texture.

My recipe calls for canned mango pulp/puree, but you should be able to use any canned fruit puree. This cheesecake 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

How to Store Cheesecake?

This mango cheesecake freezes really well! This is especially great news for me at the moment because even though I made this last week, 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 😉 Enjoy!

3 Ingredient Mango Cheesecake (Indian Mango Dessert)

3-ingredient Mango Cheesecake

3 Ingredient Mango Cheesecake (Indian Mango Dessert)

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  • Oil or butter for greasing

Optional Crust Recipes (use the crust of your choice or go crustless):

    Graham Cracker Crust

    • 10 graham cracker sheets (gluten-free works too!)  155 grams/5.45 ounces
    • 4 tablespoons melted butter

    Date and Nut Crust:

    • 1 cup nuts
    • 5 dates roughly chopped

    Oatmeal Cookie Crust:

    • ½ cup rolled oats I buy gluten free oats from trader joes
    • ¼ cup pecans
    • ¼ cup brown sugar
    • 3 tablespoons melted butter


    Optional Crust Recipes (use the crust of your choice or go crustless):

    • To make the Graham Cracker Crust: Process the graham crackers in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into the bottom of a well-greased 6-inch cheesecake pan or 7-inch cheesecake pan with a removable bottom (you can use cooking spray or butter to grease the pan – make sure to get the sides of the pan too!).
    • To make the date-nut crust: add the nuts and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan with a removable bottom and press down to smooth it out. 
    • To make the oatmeal cookie crust: Blend all of the ingredients together in a food processor until well combined. Press the crust onto the bottom of a greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.

    To make the Cheesecake:

    • Add the condensed milk, yogurt and mango puree to a bowl and mix well.
    • Pour the mixture on top of the crust (if using) or straight into a greased 6-inch or 7-inch cheesecake pan (with a removable bottom), then cover the pan with foil.
    • 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.
    • Secure the lid, close pressure valve, and cook for 30 minutes at high pressure.
    • Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). 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.
    • Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
    • Put the cheesecake in the fridge to chill for 4-6 hours.
    • Pour some mango puree on top of the cake right before serving. It adds a nice pop of color!


    • 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 a 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.
    Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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    3-ingredient Mango Cheesecake
    3-ingredient Mango Cheesecake

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    Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

    About Ashley

    Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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    1. Chandana says

      How will it turn out if I double the ingredients? A bit nervous! A quick response will be greatly appreciated!

    2. Prachi Javale says

      Hello Ashley,
      I hope you are doing well. I would like to make mango cheesecake. I have 18 guests at party. Should I double the recipe and make one vertically heighted cake? Or should I make 2 cakes?
      Would you please make a video for Gulab jamun cheesecake also along mango cheesecake?
      Thank you for the amazing recipes.

    3. Mary Spensley says

      This looks fabulous, but I’m 70, and only buying what needs replacing. Downsizing too. So, how do I make this without an instapot? There must be a way in a regular oven. Advice?

    4. Pervin Jassawalla says

      Yesterday made your mango cheesecake Ashley……had it on my wish list but somehow kept procrastinating. So glad I made it! It turned out yummy! Thank you for your easy and quick recipes👍🏻🙏🏼😋❤️

      • Abby says

        Could I make a graham cracker crust if my pan doesn’t have a removable bottom? I usually flip and dump onto a cake plate. I’m wondering if I could press the crust on top after cooking and cooling the cake?

        • Ashley - My Heart Beets says

          Hi Abby, I would not recommend dumping this onto a cake plate – I would think this cake would break if you tried to do that. I’m sure you can press the crust on but then the other side of the cheesecake won’t look very good. I’d suggest following the recipe as written.

    5. Rajinder says

      5 stars
      Hi Ashley, how are you?
      I made mango cheesecake today and it turned out yum!!!
      Served with layer of mango puree and passion fruit, and mango kulfi.
      Thank you for an amazing recipe.😊

    6. Janaki says

      Thanks for the recepie.. how did u bring that mango glazing on top the cheese cake .. can u explain pls

    7. Sophie says

      I must have not adjusted the time for smaller vessels and overcooked mine – the texture was quite grainy. Probably a little too sweet for me to bother trying again. It was fun to try something new though! 🙂

    8. Pooja says

      Hey Ashley

      I have made mango cheesecake many times in IP and it’s so amazing.
      Thanks for sharing your recipe!

      Please can you suggest the time and heat if I want to make a double size in oven? Thanks

      • Ashley - My Heart Beets says

        Hi Pooja, I’m so happy to hear that! Thanks for letting me know how much you like the cheesecake 🙂 I haven’t tried making this in an oven but some people in my FB group (Instant Pot for Indian Food) have successfully made it by baking at 350F for 30 minutes. I’m not sure about doubling the recipe though. You can try asking in the group if you’d like!

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