3-ingredient Mango 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 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 😉

3-ingredient Mango Cheesecake (Instant Pot)

3-ingredient Mango Cheesecake (Instant Pot)

4.94 from 33 reviews

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Ingredients

 

• ▢ 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.

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