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Mango 3 Ingredient Cheesecake (Instant Pot)

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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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Ingredients
 

 

  • 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.
    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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    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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    Comments

    1. Curdled cheesecake says

      Hi, my cheesecake keeps coming out curdled and grainy, almost like a squishy paneer. Any suggestions? Should I cook it less or on lower heat? I have a non branded instant pot

      Reply

    5. Tania says

      Hi Ashley, this looks great. Do you know if it would work with dairy free yogurt and df condensed coconut milk? Thanks

      Reply

    7. Chandana says

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

      Reply

    8. 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.
      Prachi

      Reply

    9. 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?

      Reply

    10. 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👍🏻🙏🏼😋❤️

      Reply

      • 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?

        Reply

        • 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.

          Reply

    12. 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.😊

      Reply

    14. Janaki says

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

      Reply

    15. 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! 🙂

      Reply

    16. 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

      Reply

      • 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!

        Reply

    17. Josie deGreef says

      I have a sweetened mango puree. Can I use something other than sweetened condensed milk? I’m worried the end result will be too sweet. Thanks for you help.

      Reply

    18. Kiran says

      5 stars
      I’ve been wanting to try this recipe for 2 years but only got round to making it today. It was worth the wait as it was amazing. Made it with fresh kesar mango and half the quantity of condensed milk with a digestive biscuit and almond base. Will definitely be making this again. Thank you for a fantastic recipe.

      Reply

    20. Sritha says

      Hi Ashley, Should I leave the cake uncovered in the refrigerator? Could be a silly question, I never cooked/baked a cheesecake. Thank you 🙂

      Reply

    21. Parul Patel says

      5 stars
      Thanks Ashley for sharing.
      My whole family love Mango cheese cake, super easy.I didn’t know we can make cheese cake w/o cheese.
      I tried Walnut and dates crust and graham crackers crust also.Both are good but I like Walnut and dates crust, because of nutty taste goes with manoge flavor very well.

      Reply

    22. Preetha says

      5 stars
      I think you already received so much kudos for this recipe that you probably don’t need to hear more! This is truly fantastic, especially for those who love the flavor of mangoes! It was easy to make and with just three ingredients, it doesn’t get easier!

      The only thing was I had to cook it for a couple extra minutes. I’d definitely recommend this recipe!

      Reply

    23. SAMPREETHA GOVINDANKUTTY says

      Thank you Ashley for an easy and wonderful recipe, I made the mango cheesecake yesterday for my husband’s birthday and was a big hit.

      Reply

    24. Surbhi Patel says

      Hi Ashley,

      I made this exactly like you said and it was awesome. I never made cakes before.. but this came out better than I expected.
      Tomorrow I want to make at least double the quantity. Can I make it in the same container? Will the cool time differ ?
      Thank you 😊

      Reply

      • Annie says

        5 stars
        Hi Ashley! This recipe is a standard favorite in my family! Today I tried to double the recipe but kept it in my 7-in springform. I increase the pressure cooking time to 35 minutes. When I took it out I put a toothpick in the middle and it came out cleaned but it seems a bit more jiggly than normal. Do you think it will firm up in the fridge after a few hours or should I put it back in the IP for another 5 minutes?

        Reply

    27. Dipali says

      Hi asley

      Can you pls show me how to make vegan cheese cake pls ? Without dairy product what we can use as ingredients ?

      Thanks 🙏🏻

      Reply

      • Ashley - My Heart Beets says

        Hi Nandhita, the reason I suggest greek yogurt is because this recipe calls for mango pulp, which makes the overall cheesecake mixture thinner. You can use full-fat yogurt – I would suggest trying to strain it a bit if it’s liquidy.

        Reply

    32. Bhargavi Sivakumar says

      Hi!!

      A little new to using the instapot. Please can you explain what u mean by this -“Naturally release pressure for 20 minutes, then release any remaining pressure”

      Thank you
      Bhargavi

      Reply

      • K says

        I am also new and would love for you to confirm. If I understand correctly, 30 minutes on high pressure, without release meaning sealing, then an additional 20 minutes where it is releasing pressure meaning venting, then turn it off and let it sit until all pressure is gone? Can you confirm please?

        Reply

        • Ashley - My Heart Beets says

          Hi, I mean to let it come to pressure, then the timer will start and it will cook for 30 minutes at high pressure, then do nothing for 20 minutes, just let it sit. After that turn the valve to release any remaining pressure. I hope that helps!

          Reply

    34. Niru says

      5 stars
      First time I tried this recipe for our extended family dinner and it turned out really good. We all enjoyed this healthy version of the cheese cake .
      It was way easier and delicious.

      Thank you very much for the wonderful recipe!

      Reply

    36. Pallavi says

      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 😒

      Reply

      • My Heart Beets says

        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!

        Reply

    37. Sowmya says

      5 stars
      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!

      Reply

    39. Lalitha says

      5 stars
      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

      Reply

    41. Sweta says

      5 stars
      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!

      Reply

    42. Sindhu says

      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 ?

      Reply

    43. Sona Sheth says

      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

      Reply

    44. Pritha says

      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

      Reply

    45. Rupali Ranade says

      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?

      Reply

    48. Zoha says

      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??

      Reply

    49. preets says

      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

      Reply

    51. Jatinder says

      5 stars
      Loved the mango cheese cake using fresh mango. Never baked a cake in my whole life, this one was perfect for me. Thanks

      Reply

    53. Renu says

      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

      Reply

    55. FN says

      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

      Reply

    57. Keerthi says

      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

      Reply

    58. Keerthi says

      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

      Reply

        • Saranya Kumar says

          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

          Reply

    61. Jasmeet says

      Mine looks wiggly even though I pressure cooked for additional 5 mins instead of 2 🙁
      I am wondering if I messed up the ratio.

      Reply

    64. Neha says

      5 stars
      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

      Reply

    66. CJ says

      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

      Reply

    67. Anand says

      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.

      Reply

    68. Abinaya Narasimhan says

      Hi Ashley, will this recipe work in a 3Q IP?
      If so, what modifications needs to be done?

      Reply

    69. janki parekh says

      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

      Reply

    70. Rayesha Bhatt says

      5 stars
      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!

      Reply

      • My Heart Beets says

        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.

        Reply

    72. Karisma says

      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?

      Reply

    73. Preeti Bhargava says

      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!

      Reply

    75. BP says

      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.

      Reply

    76. Arya says

      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!!

      Reply

    77. Sonal says

      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!

      Reply

      • My Heart Beets says

        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!

        Reply

    78. CHandana says

      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

      Reply

      • My Heart Beets says

        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!

        Reply

    79. Bharti says

      4 stars
      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?

      Reply

    80. Vani Kaniattu says

      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.

      Reply

    81. Bhargavi Dubagunta says

      5 stars
      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

      Reply

    82. Dhivya says

      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!!

      Reply

    83. Meherin Maredia says

      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!

      Reply

    84. dj says

      5 stars
      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.

      Reply

    86. Rochelle Lloyd says

      5 stars
      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?

      Reply

      • My Heart Beets says

        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?

        Reply

      • My Heart Beets says

        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!

        Reply

    89. Shravani says

      5 stars
      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?

      Reply

    90. Tjade says

      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!

      Reply

    91. Archana says

      5 stars
      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 🙂

      Reply

    92. Purvi says

      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

      Reply

    93. Saumya says

      4 stars
      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?

      Reply

      • My Heart Beets says

        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.

        Reply

    94. Tiphanie says

      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.

      Reply

      • My Heart Beets says

        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.

        Reply

    95. Maneesha says

      5 stars
      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!

      Reply

        • maneesha says

          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!

          Reply

      • Nishi says

        5 stars
        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.

        Reply

    96. Avni says

      5 stars
      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 🙂

      Reply

    97. Nishi says

      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?

      Reply

      • My Heart Beets says

        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!

        Reply

    99. Sucheta says

      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.

      Reply

    100. Ann says

      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?

      Reply

      • My Heart Beets says

        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 🙂

        Reply

    102. Liza says

      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).

      Reply

      • Deepa says

        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!!

        Reply

    104. Monica says

      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.

      Reply

      • Amrita says

        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!

        Reply

    105. Suchi says

      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?

      Reply

      • My Heart Beets says

        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.

        Reply

      • My Heart Beets says

        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!

        Reply

    108. Sandhya says

      5 stars
      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.

      Reply

      • My Heart Beets says

        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!

        Reply

      • Paul Williams says

        5 stars
        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

        Reply

    110. Maneesha says

      Hi Ashley! Can you make this with ramekins like in your 2 ingredient cheesecake recipe and pressurize for 25 mins?

      Reply

      • My Heart Beets says

        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!

        Reply

    113. Sheena says

      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?

      Reply

    114. Madhavi says

      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!!

      Reply

      • My Heart Beets says

        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!

        Reply

    116. Madhuri says

      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 !

      Reply

      • My Heart Beets says

        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.

        Reply

    117. Supriya says

      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!

      Reply

    120. Dhanashree says

      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?

      Reply

      • My Heart Beets says

        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!

        Reply

    121. Pratiksha Gamble says

      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.

      Reply

      • My Heart Beets says

        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!

        Reply

    122. Parul Shah says

      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

      Reply

      • My Heart Beets says

        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!

        Reply

      • Priti says

        5 stars
        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.

        Reply

        • Shruti Parekh says

          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?

          Reply

        • Neeru says

          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

          Reply

    124. Swetha says

      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!

      Reply

    125. Maneesha says

      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.

      Reply

    126. Carly says

      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!!!

      Reply
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