Mango cheesecake is a silky smooth cheesecake, made with mango puree and garnished with sliced mangoes. An absolute treat that is easy to make as well
(Please read the entire post for detailed step-by-step instructions and tips)
I have a life-long love affair with mangoes. Growing up in India, the months of May and June meant summer holidays and Indian mangoes such as Alphonso and Mankurad (Goan mangoes). And since mango season is a blink-and-you-miss-it period, I would make up for it by eating my weight in mangoes – I’m talking a dozen mangoes a day. Sometimes more!
Now that I live in Switzerland, we get Alphonso mangoes that are imported from India, and the closest substitute is canned mango puree available (all year round) at our local Indian store. The next best thing to eating these succulent, sweet mangoes on their own is to make a cheesecake out of it!
I was pretty pleased with how this mango cheesecake turned out. I love the fact that this recipe uses primarily cream cheese and fresh mango puree for the filling, and there isn’t any added cream necessary! The cheesecake is absolutely silky smooth and utterly decadent. I think I’ve found my new favorite cheesecake with this one.
Note that this recipe is made using an Instant Pot. It can be baked in the oven as well with a water bath, but I find that using the Instant Pot for cheesecakes to be the most convenient method.
List of Ingredients
To make mango cheesecake in the Instant Pot, you will need the following ingredients:
- Crackers or cookies for the crust: I like using cookies such as these classic crackers that we get here in Europe. You can use graham crackers or any cookie of your choice.
- Melted butter: Crushed crackers are mixed with melted butter to form the crust of the cheesecake
- Cream cheese: Use Philadelphia cream cheese for making cheesecake – it’s the most widely available and always gives excellent results.
- Corn starch (Corn flour): Corn starch helps prevent cracks from forming in the cheesecake
- Mango puree: I have used fresh, naturally sweet Alphonso mangoes that I get at my local Indian store when in season. You can also use frozen mangoes, blended to a puree or canned mango puree for this recipe.
- Fresh Mangoes for garnish: Use your favorite variety of sweet, ripe mangoes to garnish the cheesecake. I used Indian Alphonso mangoes for this recipe.
- A pinch of sea salt or kosher salt
- Eggs: Always use room-temperature eggs. Ensure that you do not overbeat the eggs – this is an important step to avoid cracking the cheesecake top, and for a silky-smooth batter.
- Cardamom powder: This is entirely optional, but I like the extra dimension of flavor that cardamom powder gives the cheesecake
Step-by-step instructions to make Mango Cheesecake
Start by processing the crackers in a food processor or simply put them in a zip lock bag and use a rolling pin to crumble them. They should be finely crumbled. Add melted butter and mix well. Press into the bottom of a 7-inch springform pan. Flatten out the base using a flat bottom cup. Bake at 350°F (180°C) or let it set in the freezer for 15-20 minutes. I prefer to make the crust in the oven - this makes it firmer and less crumbly. If baking, let the crust cool as you prepare the filling.
Add the cream creese to a mixing bowl (I use a stand mixer, but a hand-held mixer is just as good). Beat on medium-high until smooth and fluffy.
In a separate bowl, mix together the corn starch, sugar and salt. Keep aside. Blend the chopped mangoes to a smooth puree.
Add the mango puree to the beaten cream cheese, along with the corn starch-sugar mixture. Beat on low-medium until just combined. Add the eggs, one by one and beat on low speed until just combined. Do not overmix.
Get the springform pan with the prepared crust and line the side with a greased parchment paper. This is an optional step, but it helps to keep the sides of the cheesecake smooth.
Pour out the cheesecake filling into the springform pan. Rap the pan firmly on the countertop to remove any trapped air bubbles.
Prepare the Instant Pot by adding 1.5 cups water and placing a trivet in it. Place the pan on the trivet and cover it loosely with a foil. Set the IP on 'Pressure Cook' or 'Manual' mode for 30 minutes. Let the cooking cycle complete and let the pressure release naturally before you take out the cheesecake.
And that's it! Your Mango Cheesecake is done! Garnish with thinly sliced mangoes and serve chilled!
How to bake Mango Cheesecake
If you do not have an Instant Pot and would prefer to bake the mango cheesecake in a traditional oven, simply follow these instructions:
- Preheat oven to 325°F, and make the crust as instructed above.
- Make the cheesecake filling as instructed, and instead of cooking it in the Instant Pot, bake it in the oven for 60 minutes, until the cake is set and is firm. At the halfway mark (30 minutes), cover the cheesecake with aluminum foil so that the top doesn't brown.
- Once done, take out the cheesecake, let it cool to room temperature, and keep it for 2-3 hours to chill before serving.
Mango puree: Use either freshly blended mango puree, or use tinned mango puree which is easily available on Amazon or at your local Indian grocer. You can also use frozen mangoes, blended into a puree.
Room temperature Eggs: Always use room-temperature eggs. Take the eggs out of the fridge and keep them on the counter an hour before you start to make the mango cheesecake.
Do not overbeat the batter: Ensure that you do not overbeat the egg. Overbeating the eggs might cause the cheesecake to crack on the top.
Get rid of air bubbles: Before you cook the cheesecake, tap the pan gently on the countertop. This will release the trapped air bubbles in the batter, giving you a smoother, silkier filling.
Frequently Asked Questions
You can use either canned or fresh mangoes for this recipe. When Indian mangoes are in season (April - June) I look for them at my local Indian grocer and use them fresh. However, if I am making this mango cheesecake when Indian mangoes are not in stock, I usually get a tin of Alphonso mango puree and use it instead of fresh mango puree. You can also use canned mangoes or frozen mangoes for this recipe.
For a vegan version of mango cheesecake, you can use blended soaked cashews and coconut cream as a substitute for the cream cheese and eggs in this recipe. The butter in the crust can be replaced with a plant-based butter substitute. Vegan mango cheesecakes can be made without baking, and are usually set in the fridge or freezer.
No-bake mango cheesecakes are usually made by replacing the eggs with gelatine. The cake is then chilled in the refrigerator and set, instead of baked in the oven or cooked in the Instant Pot.
More Instant Pot Dessert Recipes
For the crust
- 14-16 Graham crackers or any plain cookies of your choice
- 50 grams butter melted
For the cheesecake filling
- 400 grams Cream cheese at room temperature
- 2 tablespoons corn starch
- ½ cup sugar
- pinch Sea salt / kosher salt
- 2 Mangoes (peeled and chopped) or substitute with 1 cup store-bought mango pulp/puree
- 2 eggs at room temperature
- pinch cardamom powder (optional)
For the cheesecake crust
- Pre-heat the oven to 350°F (180°C)
- Start by preparing the crust of the cheesecake. In a food processor, mix the crackers or cookies untill they are finely crushed.
- Using a food processor, pulse the crackers of cookies into fine crumb. Pour into a bowl and add the melted butter. Mix together the butter and crumbs until the mixture resembles sand. Press this mixture into the base of a 7-inch springform pan. Use a measuring cup (or any flat-bottomed cup) to flatten out the crust.
- You can either bake this in the oven for 10 minutes at 350°F (180°C) or let it set in the freezer for 15-20 minutes. I prefer to make the crust in the oven - this makes it firmer and less crumbly.
- Let the crust cool while you prepare the filling of the mango cheesecake.
For the filling:
- Before you begin making the cheesecake filling, keep out all your refrigerated ingredients and let them come to room temperature.
- Peel and slice the mangoes and blend them to a smooth puree (alternatively, use store-bought mango pulp/puree).
- In a small bowl, whisk together the corn flour, sugar, salt and cardamom powder (if using).
- Use a hand-help mixer or a stand mixer to beat the cream cheese until smooth and fluffy.
- Add the corn starch mixture along with the mango pulp. Mix on the lowest speed until just combined. Then add the eggs one by one, beating after each addition. Ensure that you do not overmix, else the cheesecake can crack.
- You can line the springform pan with parchment paper before pouring in the filling. Once the filling is ready, pour it into the springform pan. Give the pan a few raps on the counter to remove any trapped air bubbles.
- In the Instant Pot, add 1.5 cups water and place the trivet stand. Place the springform pan on the trivet and cover loosely with a piece of foil.
- Pressure Cook on High for 30 minutes, let the pressure release naturally. Once you open the lid of teh IP, there can be water collected on the surface of the cheesecake, This is ok - just dab it with kitchen paper.
- Set the cheesecake in the fridge for at least 3 hours before serving. Before serving, decorate it with thinly sliced fresh mango pieces.
- Use either freshly blended mango puree, or use tinned mango puree which is easily available on Amazon or at your local Indian grocer. You can also use frozen mangoes, blended into a puree.
- Always use room-temperature eggs. Take the eggs out of the fridge and keep them on the counter an hour before you start to make the mango cheesecake.
- Ensure that you do not overbeat the egg. Overbeating the eggs might cause the cheesecake to crack on the top.
- Before you cook the cheesecake, tap the pan gently on the countertop. This will release the trapped air bubbles in the batter, giving you a smoother, silkier filling.