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. 😉
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!
MY LATEST VIDEOSI 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!
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.
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.
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
Instructions
- Add the condensed milk, yogurt and mango puree to a bowl and mix well.
- Pour the mixture into a greased 6-inch or 7-inch cheesecake pan (with a removeable 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). 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.
- 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 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.
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 🙂
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/
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!
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!
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,
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.
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!
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!
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?
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).
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 🙂