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: 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.
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.
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!
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! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
