BEST INSTANT POT MANGO CHEESECAKE (Eggless Mango Cheesecake) | How to Make No Bake Mango Cheesecake in the Instant Pot

How to Make Eggless Mango Cheesecake in the Instant Pot

Hello Foodies,

If you love silky-smooth, creamy, and decadent cheesecake, and a season’s special luscious Mangoes, then I am sure you’re gonna love this Instant Pot Mango Cheesecake that is SUPER EASY to make! Simply Amazing!!

This Instant Pot Mango Cheesecake simple, classic, and no water bath required! The water you add in the inner pot of the instant pot will do this for your cheesecake. The texture is smooth, rich, and creamy, served over a crisp Digestive Biscuits(graham crackers) crust. It is simply the best, most wonderful instant pot cheesecake I have ever had and have ever made. Do give it a try!

Video Recipe:

What is Cheesecake?

Cheesecake is a dessert, and it consists of: The bottom layer consists of a crust or base made from crushed digestive biscuits, nuts, graham crackers, pastry, or sometimes baked sponge cake. The thickest upper layer consists of soft, fresh cream cheese, ricotta cheese, eggs, and sugar. Cheesecake is usually sweetened with sugar or sweetened condensed milk. It may be flavored by adding vanilla, spices, lemon, chocolate, pumpkin, or fruit pulp. Top the finished cheesecake with fruit, whipped cream, nuts, cookies, fruit sauce, and chocolate syrup.

Can You Make Gluten-free Mango Cheesecake?

Yes, you can make it gluten-free.
For the gluten-free cheesecake, simply make the crust by pulsing pistachio (almonds/cashews), butter, and sugar/dates in a food processor till it’s ground to your preferred consistency.
Pour the pulsed mixture in and press it down firmly at the bottom to form an even layer. Put the pan in the freezer while you make the filling.

Why do I like Instant Pot to Make Cheesecake?

Making an Instant Pot Cheesecake is like making a regular cheesecake until you get to the cooking part.
I think Instant Pot Cheesecake is more comfortable because you don’t have to mess with a water bath because the Instant Pot creates a water bath for you, and cook time is shorter than the oven.
Lighter texture with delicate flavors
No need to pre-bake the crust
You’ll also need a springform pan to make cheesecake. I have been using springform pan to make desserts in the instant pot, and so far, it’s doing best!

Why should you add cornstarch to a cheesecake?

Usually, cornstarch is added to the cake batter to avoid cracks.
About one tablespoon to 1/4 cup of cornstarch (depends on how much batter you have) is added to the batter.
Cornstarch is gluten-free in its natural form. It has a light, finer texture when used in baked goods.

Serve the MANGO CHEESECAKE Chilled

After chilling and fully setting, the cheesecake gains its velvety, silky-smooth texture, and that’s why always serves cheesecake chilled or at room temperature.

What happens if you cut cheesecake when it’s warm?

If you cut a cheesecake while it’s still warm from the instant pot, the texture will be like custard and firm. So you need time to chill the cheesecake!

Prep Time: 15 Minutes; Cooking Time: 33 minutes.

Each Slice of Mango Cheesecake Contains 333 Calories.

Ingredients:

To Make a Crust/Bottom Layer:

100 g Digestive Biscuits/Graham Crackers
2 Tbsp Butter, melted

To Make Cheesecake Batter/Filling:

8 oz Philadelphia Cream Cheese(Room Temperature)
¼ Cup Mango Puree
2 Tbsp Cornstarch 18 g
¼ Sour Cream
¼ Cup Sugar 75 g
1 pinch Salt
1 Tsp Saffron/Cardamom Extract (Optional)

Topping:

2 Tbsp Mango Puree

Instructions:

To Make a Crust/Bottom Layer:

In a food processor, pulse together Marigold Digestive Biscuits and melted butter, till its ground to preferred consistency
Grease a 6/7-inch springform pan(you can line it with parchment paper, I didn’t).
Pour the pulsed biscuits and butter mixture in and press it down firmly at the bottom to form an even layer.
Put the pan in the refrigerator while you make the cheesecake batter/filling.

To Make Mango Cheesecake Batter/Filling:

Place the room temperature cream cheese in a mixing bowl and mix until smooth(mix at low speed).
Add all the remaining ingredients(sour cream, cornstarch, sugar, mango puree, saffron extract(Optional), and a pinch of salt and mix it until well combined, smooth and creamy(do not over mix).
Scrape down the sides of the bowl during mixing.
Pour the batter into the prepared springform pan.
Spread the batter evenly using a spatula.
Tap 2-3 times to get rid of any air bubbles in the filling.
Add a few drops of mango puree and use a toothpick/a wooden skewer to make the swirls on the cheesecake and do it gently on the surface as poking in too much can cause cracks into the cheesecake.
Cover the pan with aluminum foil.

To Prepare Mango Cheesecake in the Instant Pot:

Add 2 cups of water into the instant pot.
Place the trivet and the springform pan.
Cover the Instant pot with the lid and place the vent on the sealing position.
Pressure cook on manual mode(Hi) for 33 minutes.
Release the Pressure Naturally (NPR) and then open the lid.
Take out the pan and remove the aluminum foil.
Let it cool for an hour on the countertop and refrigerate it for at least 6-8 hours/overnight.
Using a spatula, go around the edges of the cheesecake, releasing the cheesecake from the pan.
Open the springform hook and remove the ring, and the cheesecake is ready.
After 8 hours, it’s ready to serve, garnish with cubed mangoes.
Slice and serve chilled Mango Cheesecake. Enjoy!!!

Substitutions/Alterations and Tips to Make Mango Cheesecake:

For the classic height cheesecake, simply double up the ingredients.
I have used Mariegold Digestive Biscuits, you can use Graham Crackers too.
Top cheesecake with buttercream or whipped cream frosting if you like.
Make sure cream cheese and sour cream are at room temperature.
I used a food processor to make the crust and used a hand mixer on low speed to make a cheesecake batter; you can use a mixer grinder/stand mixer.
You can substitute homemade mango pulp with the Alphonso mango pulp.
Always use a full-fat Philadelphia cream cheese; it always works best.

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 333 calories, 30.6 g carbohydrates, 22.5 g fats, and 4.3 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.
(Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used.)

Good Time To Eat:

It is good to eat Mango Cheesecake as a dessert.

Some Other Dessert Drink Recipes To Try:

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