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. 😉
Just 3-ingredients!
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!
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.
An easy Indian cheesecake!
As I mentioned in my original post, this is my take on an Indian dessert called bhapa doi. Bhapa doi is a steamed Bengali yogurt pudding. This dessert tastes a bit like pudding when it’s warm, but after you chill it, the texture completely changes and is just like cheesecake!
I use all organic ingredients to make myself feel a little better about eating this cake. Because y’all. This is decadent.
My 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!
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. 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.
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.
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 😉
Print 3-ingredient Mango Cheesecake (Instant Pot)
Print Recipe
Pin RecipeIngredients
- 1 (14 ounce) can condensed milk (sweetened)
- 1 cup whole milk greek yogurt (full-fat)
- ¼ cup mango puree (I use canned organic mango pulp but fresh works too), plus more for “glazing”
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):
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 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.
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!!!
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 🙂
I’m making this with peach because my hubby doesn’t like mango. I want to know when to add the purée as a glaze. Is it just to go on top when you eat it or when it’s still hot?
Peach cheesecake sounds incredible! I would wait to add the glaze until right before serving – once the cheesecake is cool.
do you have a non Insta-pot recipe for cheese cake or directions.
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I made this cake and it turned out really awesome . Thank you so much !
Divya, that’s so great to hear! Thanks for letting me know how this turned out for you 🙂
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.
Maneesha, yes thank you so much for asking! I just updated the post 🙂 If you make this let me know!!
Definitely! Enjoy your birthday!
Thank you!!
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!
Swetha, yes definitely! Just use a pairing knife to loosen the sides before unmolding and make sure to grease it well 🙂
Any springtime pan will work? Won’t it leak?
Hi Seema, I’d suggest a pan with a removable bottom and not a spring-form pan. You can check out my FAQ post here: https://myheartbeets.com/2-ingredient-cheesecake-faq/
Ashley
I made this recipe 2x already and it is cooked when I stick the fork . However when I take it out of the 𝙄𝙣𝙨𝙩𝙖 pot, it is very wiggly and moving around . Any reason why ? And how can I fix this ? Thank you !
Pardon my ignorance,when u say one cup greek yogurt,how much quantity would that be?
Hi! I use a standard US measuring cup to measure 1 cup of greek yogurt. Hope that helps!
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?
Can I use Pyrex bowl instead of a spring form pan into instant pot?
Hi.. looks just yummy 😋 m sure tastes yummier! Wanted to know if it could be made in an oven ? Plz share d temp n the baking time.
Thanx
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
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!
Hi Ash
Thank you for this amazing recipie. I just made it per the instructions and it is a bit wiggly. Is that ok? I have put the container in the refrigerator for now.
Let me know.
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Hi Priti, it should set after you chill it in the fridge 🙂 How did it turn out for you?
I have a 3 quartz and I am thinking of making it in a pyrex bowl. Since the quantity will be less how many minutes should I cook it and when should I open the lid? Thanks
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.
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!
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?
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!
Would this taste good with Nutella instead of mango?
Naina, I bet it would be awesome – you may need to whisk it awhile to get it to mix well though. If you try, please let us know!
Hi Thanks for the recipe. Can we use anything else instead of cheescake pan ?
Hi Mittal, you can use any oven-safe dish – you may need to adjust the time depending on the size of the container you use. If you can, join my Indian Instant Pot Facebook group – people have shared pictures of this cake using all sorts of different containers. Hope you make the cake and love it!
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!
Supriya, a crust should work! I plan to experiment soon so stay tuned for another cheesecake recipe 🙂 If you try it before I do, please let me know how it goes!
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 !
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.
Hi Ashley – would a pyrex bowl work? Do I need to add more time if using Pyrex?
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!
Hi Ashley. Any idea how to make this in oven. TIA.
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!!
Hi Madhavi! I actually just shot a video today so be on the lookout for it on Monday or Tuesday 🙂
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?
Yes, some liquid is normal – I believe it’s just whey from the yogurt. Once you drain it, it’ll taste great! If you think there’s too much liquid you can always strain the yogurt a bit before using it next time you make this.
How do you drain the whey after the cheesecake is made?
Hi Hetal, it should come out as you remove the cake but if there’s any excess then I’d just wipe it with a paper towel. Hope that helps!
Would Coconut Milk and Coconut sugar work in place of the condensed milk?
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Debra, I tried this recipe with condensed coconut milk and it didn’t work. I am still trying for figure out a dairy-free version for this but no luck yet!
Any progress with Dairy-free? Most of my family is lactose intolerant 🙁
Thank you!
Marisol, unfortunately not – nothing I’ve tried has worked yet!
Hi Ashley, Can I use this, for mango pulp https://www.wegmans.com/products/frozen-foods/international-foods/fruit-pulp/fruta-mango-pulp.html ? I am thinking to make this for an international staff get together sort of event but won’t be able to get the amazon one in time..
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!
Hi Ashley! Can you make this with ramekins like in your 2 ingredient cheesecake recipe and pressurize for 25 mins?
Maneesha, yes definitely! 🙂
Hi Ashley!
Can I add mango chunks instead of mango pulp after blending first two ingredients?
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!
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
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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.
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Thanks, Sandhya! You can make any pie crust with this cheesecake – I use a blend of nuts and dates but any crust will work 🙂 You just pour the cheesecake batter on top of the crust. I actually put together a video if you want to check it out: https://myheartbeets.com/2-ingredient-cheesecake-faq/
Hi. Will this taste similar to flan?
When it’s warm, but after it is chilled the texture completely changes and it becomes like cheesecake.
Can I make this in a regular pyrex bowl and then transfer to a plate once its at room temperature? Or do you think that would break the cheesecake?
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!
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?
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.
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.
Nutella cheesecake sounds like a dream! I’m surprised it didn’t firm up though – did you use greek yogurt when using mango puree?
This is a great idea! Did you sub 1/4 cup mango puree for 1/4 cup nutella and keep the rest of ingredients the same? Thanks so much!
Everyone loved it. Thanks for the recipe.
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Ritu, so happy to hear that! 🙂
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).
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!!
Can I use pyrex bowls for this recipe? If yes, then how much time do I need to cook it for? Thanks
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 🙂
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?
Hi Ann, I have heard from many readers who have made this in the oven (use a water bath) but I have yet to try it myself! Let us know how it goes if you try!
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.
It will already be set when it comes out of the instant pot – you can always use ramekins as pictured in this post: https://myheartbeets.com/2-ingredient-cheesecake-instant-pot-indian-cheesecake/
Worked like a treat! Thanks
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Awesome! I’m so glad you liked it 🙂
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?
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!
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 🙂
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Avni, yes I have heard from readers who baked the cheesecake in a water bath in the oven however I haven’t tried it myself yet. If you give it a try let us know how it goes!
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!
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Maneesha, that is so awesome!! I’m so happy to hear that 🙂
Hi Ashley! Do you think this recipe would work with layered cheesecake? I am wondering if we could do a regular two ingredient cheesecake layer and a chocolate layer poured on top, maybe with 1/4 cup melted chocolate chips? Just curious to try new things!
That sounds delicious! I haven’t tried a layered cheesecake yet but if you do, please let me know how it goes!
Thanks for sharing this receipe. I tried and taste was awesome. But texture was not perfect. It actually break while taking and quite like paneer texture. What could have went wrong ? I would like to try again.
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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.
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.
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?
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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.
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
I haven’t tried it that way but I’m sure it would work – you will likely need to adjust the cook time though.
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 🙂
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Archana, I’m so happy to hear that! Thank you for letting me know how the mango cheesecake turned out! 🙂
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!
Hi Ashley! I tried this for my husband’s birthday and it was so easy that my 5 year old son did everything!!! It turned out super yum… everyone loved it. I am definitely gonna make this again and try other recipes.
I used whole foods brand whole milk greek yogurt and condensed milk and it was dripping from the pan. Is that normal?
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Shravani, I’m so happy to hear that!! Love that your 5 year old made this! Hope your hubby had a wonderful birthday celebration 🙂
Hi when you say cook in high, what instant pot setting do you use? Do I use the cake setting?
Hi Neha, depending on the instant pot model you have – use either the “manual” setting or the “pressure cook” setting and adjust the time that way. Hope that helps!
Hi Ashley I kept it for 35 min high pressure with manual setting and still highly jiggly. Any idea what to be done?
Divya, did it set in the fridge? and just to be sure, did you use condensed milk? I’m not sure why it would be very jiggly… let me know if you figured this out!
It tastes great but I’m trying to figure out to get rid of all the excess liquid under it. I put it on a paper towel and it soaked through almost immediately. I then put it on some cardboard to see if that would soak up all the extra (there was A LOT). Any ideas?
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Hi Rochelle, glad you like the flavor! There is typically some liquid but there shouldn’t be a lot… it could be the type of yogurt. Maybe try another brand or greek yogurt next time?
Hi Ashley
Can you tell
Me how to make
This recipe WITHOUT Instant pot
Hi Priya! Please see this: https://myheartbeets.com/2-ingredient-cheesecake-faq/ – hopefully that helps! Let me know if you try it that way!
i made this according to the directions (w/o any crust) using a 6 inch cheesecake pan and it was absolutely fantastic. we were really pleasantly surprised.
the consistency is very creamy and is *almost* a cheesecake. basically as close as you can get.
i’m convinced that if we can somehow figure out how to lower the sugar amount in this recipe, we can bring peace to the middle east!
just wanted to leave a note to say thanks for sharing this. it will now be incorporated into the regular dessert rotation.
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I’m so glad you liked it 🙂 Thanks for letting me know how it turned out for you!
Hi Ashley,
I tried making the Mango cheese Cake today. I carefully followed all the steps, but the cake was dripping a lot of water when I took it out. I think it must have dripped at least 1/2 cup Of water.
Have you ever experienced this? Where did I go wrong!
Hi Ashley, I’ve been wanting to try your 3 ingredient mango cheesecake for a long time. I happen to have cream cheese at home. Can I try your recipe with cream cheese instead of yogurt and expect the same yummy cheesecake? Will I get a firm cheesecake? Any idea of the outcome?? Please let me know.
Thank you in advance!!
Ashley ji ..made this today for Women’s Day and it was a bang.. Loved this a lot.. posted this in FB as well🥰… waiting for approval .. Happy Women’s Day
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Bhargavi, that’s so great to hear! Thanks for letting me know how it turned out for you 🙂 And thanks for sharing in the FB group!
Thanks for the recipe. I tried to follow the instructions. However the cheesecake, thoughtasted ok, it was bit hard like a paneer block. Not fluffy at all. Do you know why? I used a dated crust.
Hi Vani, I’m not sure why it was so hard – it sounds like it may have overcooked? Did you alter the size of the pan by any chance?
Hi Ashley,
I absolutely loved this recipe. However it came out too sweet for my family’s taste. Is there a way we could possibly reduce the sugar content in this recipe?
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HI AShley!
The recipe looks wonderful. I love the non graham cracker idea since I don’t buy them i don’t them.. I wanted to ask if I can add some extra sugar to the mango pulp since I plan to use real mangoes that’snot so sweet. I’m
Scared that the extra sugar will spoil the cheesecake
Thanks, Chandana! I’m sure you can add extra sugar to the mango pulp – but I really think the cheesecake will be sweet enough thanks to the condensed milk, so if it were me I wouldn’t bother adding extra sugar. Let me know how it goes!
Hi,
Just about to try this recipe in this week…
– can I use Skyr instead of greek yoghurt?
– also can I mash blueberries instead to make some sort of puree (I had bought mangoes but husband requested blueberries instead!). Do I need to do something different to prepare them to the right consistency?
Thanks!
I’m sure skyr will be fine and I’m sure a blueberry puree will work 🙂 If it were me, I might cook the blueberries down a bit to concentrate the flavor but I haven’t tried this myself – please let me know how it goes!
I got the exact pan you linked in the recipe and followed the recipe exactly but the pan immediately started leaking 🙁 i am so confused!!
Hi. I do not have an instant pot and would love to try this. I was wondering if you could provide directions to do this in slow cooker instead. Thanks.
Can this cheesecake be made without sugar for a diabet
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Unfortunately, I don’t think that’ll be possible with this recipe as condensed milk is an important ingredient.
Hi Ashley,
Made this today with my 10 year old and everyone just loved it! Added a graham cracker crust To make out more cheesecake like. So easy and yummy!
Hi Preeti, that’s so awesome to hear! Love that you both made it together 🙂
Hi Ashley, can you lay one mango 3 ingredient cheesecake on top of another to give it a high layered look, would it be able to bear the weight? If yes, please confirm that layering of cake should be done prior to putting puree on top?
Love your recipes
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Happy to hear that! Thanks, Deena! 🙂
Hi Ashley, Loved loved this recipe! My husband and I ate the entire cake in one sitting. I was telling him about the flexibility With this recipe and how we can pick others flavours like lemon, cardamon etc. He wanted to try lychee flavour. Is that possible?? What would you suggest we use? Thanks Ashley!
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Rayesha, I’m happy to hear that you and your hubby liked the cheesecake so much! And oh my gosh, lychee sounds incredible – please let me know how it goes if you try! I may have to try that this summer! I think I’d puree the lychees and cook them down and then cool the sauce before adding it to the yogurt+milk.
Hi
I made this cheese cake today and followed exact measurements but my cake is little bit wiggly ?
I kept in refrigerator now . Will it set keeping in ? How long should i keep to set it ?
Thanks
Hi Janki, it’ll fully set after it chills in the fridge. Hope that helps – let me know how it goes!
Hi Ashley, will this recipe work in a 3Q IP?
If so, what modifications needs to be done?
How can I use nonfat Greek yogurt in this recipe? What adjustments I need to make for this recipe.
Also graham crackers layer I need to put in greased pan and then pot all the mixed ingredients and then put in IP. Is that correct. I am itching to try this recipe. My favorite.
Hi,
We tried making this recipe with our IP: mango pulp, condensed milk, 2 greek yoghurts.
The problem occurs after the IP is done cooking for 20 minutes and naturally released the pressure. We have been seeing water underneath the cooking sheet in the second container with the batter. Any suggestion
Hello Ashley,
Can you please mention in ml the quantities of this 3 ingredients ??
KR
Manju
Hi Ashley can you tell me how to measure the cook time based on my container? I hv a 3 quartz insta and will be using a pyrex bowl. Thanks
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Can you use fruit preserves in place of purée ?
Can I make this dairy free by using coconut milk condensed milk and almond or soy yogurt?
Hi Anu, I haven’t been able to figure out a way to make a dairy-free version using coconut milk or coconut condensed milk – sorry!
Mine looks wiggly even though I pressure cooked for additional 5 mins instead of 2 🙁
I am wondering if I messed up the ratio.
hi, put it in the fridge and it should set after it chills. Let me know how it goes!
Made this for my 11th anniversary and turned out aweeesome!! Thanks a lot for the wonderful recipe
★★★★★
Sudha, that’s so awesome! happy anniversary!! I’m so glad you liked it 🙂
Hi Ashley,
I tried this and cheesecake wiggles a lot after it was pressure cooked. I reduced the condensed milk by little bit as I felt it was very sweet. Could less condensed milk make the cake wiggly?
Thanks,
Saranya
Hi Ashley
Do I have to cover the spring form pan too or just for glass . Pls lmk
Hi Ashley ,
I am gonna try the most famous mango cheese cake tomorrow for my son’s 7th month completing celebrations. Both my husband and me are not too much into sweets, so if I have a regular mango purée of an Indian store, can I cut down the condensed milk or add yogurt more into the receipe, will that work ??
I jus want this to be big hit .
Also you said that this cake be freezed , please let me know the freezing instructions
Hi Ashley ,
I am gonna try the most famous mango cheese cake tomorrow for my son’s 7th month completing celebrations. Both my husband and me are not too much into sweets, so if I have a regular mango purée of an Indian store, can I cut down the condensed milk or add yogurt more into the receipe, will that work ??
I jus want this to be big hit .
Also you said that this cake be freezed , please let me know the freezing instructions
can i use heavy cream and sugar in place of condensed millk
Ashley, this is a great recipe! I am planning to use a Pyrex round dish but once it’s set how do you take it out without it being upside down ? Thanks
Can we use cream cheese instead of Greek yogurt?
Hi wanted to know if I used evaporated milk instead of condensed milk will that work. Reason being condensed milk is too sweet for my palate plus adding canned mango purée has sugar too. I rather add sugar to my taste will that work with the same ratio. Thanks
Renu, did you try it? if so, did it work for you??
Hey Ashley,
Can we make this cheesecake in an oven? If yes, temperature and timing please . Thanks
Loved the mango cheese cake using fresh mango. Never baked a cake in my whole life, this one was perfect for me. Thanks
★★★★★
Jatinder, I’m so happy to hear that! Thanks for letting me know how much you liked it 🙂
Can we this recepie in pressure cooker, becoz my parents live in india?
★★★★★
Hi Ashley, I am going to make this cake hopefully soon. I watched one of your videos and you mentioned this is a sweet cake so you freeze it. How can I decrease the sweetness of it? Should I cake the measurement in half of the condense milk? thanks
I have sweetened condensed milk and sweetened mango pulp. Since both are sweetened, I’m worried it will come out too sweet and I don’t want to mess with the ratio. Have any ideas??
Can I put in the freezer to set instead of an instant pot ?
Can I put in the freezer to set instead of an instant pot ?please let me know
Hi Ashley, I have tried mango cheesecake once. Its was very yummy.
I would like to double the recipe. So how long should I keep on high pressure?
What amount of condensed milk shall I use for 12 people . Can I do it in oven if yes what will be the cook time
Hi, Ashley
I made the mango cheesecake, but I think little bit of water got in there, what should I do now? Please advice..thx
Hi Ashley
Got impressed with this cheese cake, planning to make for my frd birthday this week
What’s the cooking time for 4.5 inch mini round pan
How to adjust the measurements ?
This recipe is excellent! So easy to prep (under 20 mins) and so delicious. I toned back the sweetened condensed milk by 20% because I don’t like desserts to be too sweet. I also added .75 tbsp arrowroot powder to help with the consistency and firm it up. The outcome was amazing with the nut and date crust. Would absolutely make this again!! Thank you so much for the recipe!
★★★★★
Thanks, Sweta! I’m so glad you liked this so much 🙂 Thanks for sharing your subs!
Can you bake this cheescake and if so what what temperature and how many minutes
Hi Ashley I have baked your cheescake 2 for a competition and just to try it and it was really good! I made it in my instant pot,
But I was wondering as I need to teach kids how to do this can you bake this cheescake and if so what what temperature and how many minutes?
Thanks!
Reply
★★★★★
Easiest Cheesecake ever
★★★★★
Thank you, Ami! 🙂
I made this for my husband’s bday. Made crust with Marie biscuit and Trader Joe’s vegan butter. Didn’t do glazing but added 1/4 cup more Mango pulp, cardomom powder and saffron. Everyone loved it. Thank you!
★★★★★
Sowmya, I hope your hubby had a wonderful birthday! Thanks for letting me know how the cheesecake turned out for you 🙂
Hi Ashley,
For this recipe, does it require that all ingredients should be at room temperature?!
Once I did with cold yogurt n condensed milk from fridge, it didn’t come out well 😒
Hi Pallavi, I always use cold yogurt and condensed milk from the pantry – I haven’t tried using condensed milk in the fridge so perhaps that was the issue? I’m sorry it didn’t turn out well! If you try again, please let me know how it goes!
I have a 9inch spring form pan. Do I need to scale the recipe to make the cheesecake ?