This mango cheesecake instant pot recipe is insanely creamy and oh my goodness delicious! Done in the instant pot, making a cheesecake has never been so easy! The perfect tropical treat to wow your family or guests! Just try not to eat the whole thing in one sitting!
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Looking for a super easy mango cheesecake instant pot recipe that comes out perfect each time? We got you covered!
This instant pot mango cheesecake is soo creamy that each bite is addictingly good! Simply mix and assemble, and have the instant pot do the rest of the work! No more difficult water baths for that cheesecake!
Make sure to read our top tips below for getting that perfect crust and melt in your mouth ultra-creamy texture!
This post will go over everything you need to know to create this mango cheesecake instant pot recipe.
Recipe difficulty: Intermediate (Don’t let this turn you off, as the end result is delicious!)
Our rich and creamy easy mango cheesecake uses fresh mango for a sweet tropical dessert! Combined with the brown sugared crust, this is the ultimate dessert. We even have a pretty design on the top for that extra “wow” factor! Don’t worry! The tips provided below will make this all too simple!
Sam’s Pro Tips for this Mango Cheesecake Instant Pot Recipe
The Best Instant Pot and Pan
If you’ve seen The Top Kitchen Essentials You Need to Make Your Life Easier, there is one Instant Pot we absolutely love!
The Instant Pot Duo Plus 6 Quart is reliable, the pressure builds quick, the lid locks easily and securely, PLUS the quick recipe buttons makes it super simple to follow. This is the same one my grandma has, and it definitely has gotten its use of family recipes!
Now, the absolute pan you NEED to make this quick and easy mango cheesecake recipe is the 7-inch Springform Cake Pan, which can be placed easily in the Instant Pot.
By putting the pan on top of the trivet, assembling a water bath has never been so easy!
Riper the Mangoes the Better
We use 3 fresh mangoes for this 7-inch easy mango cheesecake recipe. The riper the better!
Peel and dice three mangoes in the FOOD PROCESSOR or BLENDER to get that creamy, luscious texture.
The best way to cut the mango is to cut the mango in cubes while inside the peel. Place the mango vertical and cut downward avoiding the hard part or the bone of the mango.
You can usually cut about 4 large strips of the mango, and then cut cubes in the peel! Use a spoon or knife to get the cubes out!
Refer to our 6-Ingredient Asian Mango Salad with a Toasted Sesame Dressing | No Measuring for pictures and further detail!
Freeze the Crust
Ok, so I know this sounds weird, but the crust needs to freeze for about 20 minutes to firm before placing in the Instant Pot.
Think of this as blind baking if we were making our mango pulp cheesecake in the oven. By freezing the crust first, we’re preventing a soggy crust in the Instant Pot for the perfect crumble texture in the end!
Trust me, it’s worth it!
Don’t Overmix!
Very Important! In order to achieve that rich and creamy texture, you don’t want to overmix the ingredients!
Like our Easy Rosette Ube Cupcakes with Coconut Buttercream That is So Moist, you want to stir delicately until just combined. Overmixing will result in a lumpy, hardened cheesecake!
The best way to get everything to mix well in the STAND-MIXER, is to have the cream cheese at room temperature so that it is completely softened.
By having the cream cheese sit on the counter for 1-2 hours beforehand, will help your chances of that silky texture!
Mango Cheesecake Instant Pot Topping
To get that beautiful, wavy design on this easy mango cheesecake recipe, we used the remaining mango puree for that tropical look! Super cute!
Blob the top of the mango cheesecake with the remaining puree and pull the design with a toothpick. You can cross the puree vertically or horizontally, there is no wrong answer!
Just be sure to not overly pull the design as then it will start to blend with the cheesecake batter. You can decorate the top of the cheesecake with mint leaves, mango cubes, or even strawberries!
With the topping and design on our instant pot mango cheesecake, don’t worry about getting that smooth cheesecake top as the top will be decorated!
Key Ingredients – Mango Cheesecake Instant Pot Recipe
Below are some key and optional ingredients for this recipe:
Mango Cheesecake Filling
- Mangoes: Make sure to use ripe mangoes! If you squeeze and it feels soft to the touch, it’s ready! The sweeter the mangoes, the better.
- Cream cheese: We are talking the full fat cream cheese block! I have never tried using the Light version as I want this as rich as possible!
- Sugar: The sugar will mix with the cream cheese for that signature cream cheese goodness! This needs to be mixed well before adding the other ingredients.
- Vanilla: All you need is a hint of vanilla for added flavor! I’m totally thinking of a cup of coffee with this right now!
- Eggs: 2 large eggs are used in our no bake mango cheesecake without gelatin! Totally adds to the rich texture.
- Lemon zest: To balance the sweetness of our instant pot mango cheesecake, we zest a whole lemon to combine with the cheesecake.
- Flour: Only two teaspoons needed to get that right texture without being too firm. So good!
Crust
- Graham crackers: We love a good crust on a cheesecake, isn’t that like the best part?! So, we use about 10 crackers, or a little more than 1 cup of crushed graham crackers for that rich crust in every bite in our easy mango cheesecake.
- Unsalted butter: For that sand-like gritty texture when assembling the crust, use 6 tablespoons of melted butter when combining with the graham crackers.
- Brown sugar: For a deepened richness of the graham crackers, we add a tablespoon of brown sugar when assembling the crust. Super popular in our Creamy Filipino Leche Flan for Your Next Party!
Mango Cheesecake Topping (Optional)
- Here are some great topping ideas for this instant pot mango cheesecake that you can put on the center or along the side:
- Diced mango chunks
- Halved strawberries
- Mint leaves
- Crumbled graham crackers
- Raspberries
- Whipped cream
More Variations to this Mango Cheesecake Instant Pot Recipe
There are a few ways you can variate this mango cheesecake instant pot recipe. Here’s how:
- Change the crust: Give vanilla wafers a try instead of the graham crackers! Use a little more than 1 cup of crushed vanilla wafers to combine with the butter and brown sugar. You can adjust the butter as needed to get that sand-like, gritty texture.
- Interested in other mango dishes? Fresh mango is the best! If you have extra, give our 6-Ingredient Asian Mango Salad with a Toasted Sesame Dressing | No Measuring or Fresh Mango Pico de Gallo Recipe for Your Tropical Snack a try to have on the side!
- What can I pair with this dish? Oh, my goodness, if you’re a coffee drinker like me, I love a good cheesecake with some coffee. For other good desserts with coffee, try our Better Than Grandma’s Gingersnap Cookies done in 25 minutes using only 1 bowl!
Looking for some awesome printables that are totally FREE? Our favorite! Check out our FREE LIBRARY for our Grocery Checklist or our Instant Pot Cooking Times Chart to help you on your cooking journey!
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Rich and Creamy Mango Cheesecake Instant Pot Recipe
Ingredients
Crust
- 10 crushed graham crackers a little more than 1 cup
- 6 tablespoons unsalted butter melted
- 1 tablespoon brown sugar
- salt to taste
- nonstick spray
Mango Cheesecake Filling
- 1 pound cream cheese (two 8-ounce packages) softened
- ½ cup sugar
- ¾ cup mango puree (¼ cup will be reserved for the topping) roughly 3 large mangoes
- 2 teaspoons flour
- 1 tablespoon vanilla
- zest of one lemon
- 2 eggs room temperature
- 1 cup water (for the Instant Pot)
Mango Cheesecake Topping (Optional)
- mango cubes
- mint leaves
- halved strawberries
Instructions
Crust
- Generously spray a 7-inch Springform Cake Pan with nonstick spray.
- In a stand-mixer, combine the crushed graham crackers, unsalted butter, brown sugar, and salt to taste. The texture will be a gritty, sand-like texture and slightly sticky.
- Pat the crust evenly into the 7-inch Springform Cake Pan using a measuring cup. Ensure the crust is patted in an even layer and is placed along the side of the pan.
- Freeze the crust for 20 minutes. Assemble the cheesecake filling while the crust freezes.
Mango Cheesecake Filling
- In the stand-mixer, cream together the softened cream cheese and sugar on LOW speed until just combined. Add a ½ cup of the mango puree, flour, vanilla, zest of one lemon, and mix until combined. Don't overmix the batter as we want the cheesecake creamy and smooth!
- Add the eggs one at a time and mix well. Pour the mixture on top of the crust. Tap the pan to remove any air bubbles. Blob the remaining ¼ cup of the mango puree on top of the cheesecake.
- Using a toothpick, drag the toothpick across the mango puree horizontally and vertically. Be careful not to put the toothpick too deep into the cheesecake. Don't over-drag the toothpick, or the mango puree will start to mix with the cheesecake batter.
- Cover the cheesecake with aluminum foil. Add 1 cup of water to the Instant Pot. Put the trivet/rack into the Instant Pot and place the cheesecake on top. Cook on HIGH for 35 minutes. Tip- Our trivet has handles on the side for easy removal. If yours doesn't, place a long strip of aluminum foil under the cheesecake so that you can pick up the cheesecake from the sides (similar to a sling).
- Do a natural release of the cheesecake, about 30 minutes. Remove the aluminum foil and use a paper towel to dab any moisture from the top of the cheesecake. This is normal for instant pot cheesecake recipes.
- Have the cheesecake cool for one hour on a wire rack. Refrigerate for at least 4 hours covered for the cheesecake to firm. Decorate with the mango cubes, halved strawberries, and mint leaves if using before serving. Enjoy!
Notes
- Store this cheesecake in the refrigerator and consume within 3-4 days for optimal flavor.
- This cheesecake can generously serve 8 pieces, but can serve more with smaller slices as this cheesecake is deliciously rich.
- You can use a food processor to crush the graham crackers or put the crackers in a Ziploc bag and crush with a rolling pin. The measurements provided yield about 2 cups of crust.
- For 3/4 cups of mango puree, I used 3 large mangoes. I peeled and diced the mangoes, and used the food processor to puree the mangoes. You may need more mangoes depending on the size.
- See Sam’s Pro Tips for this Mango Cheesecake Instant Pot Recipe for further detail.
Frequently Asked Questions
Why is my No-bake cheesecake watery?
If the crust wasn’t previously frozen or if water seeped into the instant pot mango cheesecake, it could become watery. Make sure to cover the mango cheesecake with aluminum foil to prevent water on the top of the cheesecake. When removing the cheesecake from the Instant Pot, dab away the moisture with a paper towel.
How long will a cheesecake last in the fridge?
This easy no bake mango cheesecake should be refrigerated and consumed within 3-4 days for optimal flavor.
How do you make cheesecake Harden?
After removing our mango cheesecake instant pot recipe from the Instant Pot, have it cool for one hour on a wire rack. Transfer to the refrigerator to further have the cheesecake set for at least 4 hours.
Do you put egg in cheesecake?
For this ultra-rich mango pulp cheesecake, we use two eggs in the cheesecake batter for a fluffy, creamy texture.
This post was all about how to create this mango cheesecake instant pot recipe.
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I tried this cheesecake and it is delicious. Amazing, that it can be done in an instant pot.
Thank you! I know, it’s delicious!