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mango cheesecake instant pot

Rich and Creamy Mango Cheesecake Instant Pot Recipe

5 from 1 vote
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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Cook Time:35 minutes
Total Time:5 hours 35 minutes
Course: Dessert
Cuisine: American, Asian, Filipino
Keyword: mango cheesecake instant pot
Servings: 8 servings

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

  1. Store this cheesecake in the refrigerator and consume within 3-4 days for optimal flavor.
  2. This cheesecake can generously serve 8 pieces, but can serve more with smaller slices as this cheesecake is deliciously rich.
  3. 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.
  4. 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.
  5. See Sam’s Pro Tips for this Mango Cheesecake Instant Pot Recipe for further detail.