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. 😉
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.
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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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!
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 (Indian Mango Dessert)
Ingredients
- 1 (14 ounce) can condensed milk (sweetened)
- 1 cup whole milk greek yogurt full-fat
- ¼ cup canned mango pulp
- optional additions: cardamom powder, saffron, nuts for garnish
- 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
Instructions
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!
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 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.
Vaishali says
Can I use 12cm *H 4.8cm spring form pan ? Pls suggest.