If you love mangoes and cheesecake, this gluten-free Instant Pot Mango Cheesecake will blow your mind! Sweet mango blended with a custard-like cream cheese filling and baked in a crushed pistachio & cardamom crust. YUM!
Gluten-Free Crust with Pistachios & Cardamom
A classic cheesecake crust is made with crushed graham crackers. In this recipe, I replaced the crackers with crushed pistachios and made this cheesecake gluten-free.
Another easy way is to simply skip the crust altogether, but I really like the contrast of the crumbly crust and the creamy cheesecake.
By making the crust with pistachios, I was able to achieve the same textural balance, minus the gluten!
Eggless Recipe for Instant Pot Mango Cheesecake
For my friends and readers who don't eat eggs, I've got you covered.
Skip the egg, AND add another ½ tablespoon of cornstarch, which makes it a total of 1.5 tablespoons of cornstarch for this recipe.
How to Make Instant Pot Mango Cheesecake
Make the Crust:
- Pulse together shelled pistachio and cardamom in a small food processor till it's ground to your preferred consistency. I like it medium-fine, so about 8-10 pulses work for me.
- Combine pistachio crumbs, sugar and butter. Grease a 7 inch springform pan, optionally, line it with a parchment round.
- Pour the pistachio mix 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.
Prepare the Filling:
- Mango Puree: If using canned mango puree, skip this step. Take 1 cup frozen mango chunks and thaw it. Puree it and you'll end up with about ¾ cup of mango puree.
- In large bowl, beat cream cheese on low speed, until fluffy (about 45 seconds). Gradually mix in sugar, cornstarch, saffron water (no strands) and mango pulp. Blend 30-45 seconds.
- Add egg and blend another 30-40 seconds , till incorporated. Pour into prepared pan.
- Spread the filling evenly, using a spoon or an offset spatula. If you see bubbles in the filling, break them with the knife or a fork and even out the filling. Cover the pan with aluminum foil.
Pressure Cook Cheesecake:
- Turn on the Instant Pot/Pressure Cooker. Pour in 1 cup water (or more for a larger cooker).
- Place the cake pan on the trivet and lower it down in the Instant Pot. Close lid. Press Manual/Pressure Cook for 30 mins (high).
- Allow for 20 minutes of natural release after cooking is done (NPR).
- Release remaining pressure and open lid after pin drops. Remove the pan and take off the aluminum foil.
- Let the cheesecake rest on the counter for about 30 minutes.
- After that, using a butter knife or offset spatula, go around the edges of the cheesecake, releasing the cheesecake from the pan.
- Carefully, open the springform hook. Remove the ring and let the cheesecake cool down for another hour.
Topping: This is an optional step by HIGHLY recommended
- Whisk together remaining mango puree and confectioners sugar.
- Pour over the cheesecake and spread evenly using an offset spatula.
- Refrigerate overnight or at least 8 hours before serving.
Oven-Baked Mango Cheesecake Recipe
If you don't have an Instant Pot or simply want to bake this cheesecake in the oven, here are the detailed instructions.
The important thing to remember when baking a cheesecake in the oven, is to bake it in a hot water-bath. That helps in cooking the cheesecake evenly, and prevents it from cracking.
- Preheat oven to 350°F. Assemble the cheesecake following the directions above. Wrap the bottom half of the pan with aluminum foil to prevent the water from getting in the cake pan. If needed, double wrap it.
- Place the prepared cheesecake pan inside a large baking dish (like a lasagna pan). Carefully pour 2 cups of hot water in the dish (around the cheesecake). 'Loosely' tent the cheesecake with aluminum foil to prevent over browning.
- Place the roasting pan in the middle rack of the oven. Bake for 45 min to an hour, until the cake edges have set and the center of the cake is a bit jiggly.
- Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven for 1 hour. After that, remove it and cool it completely for another hour.
- Cover and refrigerate it for 4 hours to overnight.
Pro-Tips for a Making a Smooth & Crack-less Cheesecake
1. Room temperature ingredients: This easy cheesecake recipe turns out awesome if all ingredients are at room temperature. It may take a bit of a planning ahead, but believe me, it’s worth it.
2. Don't over-mix the batter: In the video and instructions, you’ll notice that my blending times are kinda precise. The purpose of that is to ensure that we don’t over mix the batter.
Over-mixing will create more air bubbles in the batter, which will result in an uneven cheesecake filling.
3. Don't overcook it: An ideal cheesecake is one where the outer edges come out firmer than the center. The outer edges should look set and the center should have a slight jelly like jiggle to it.
The center finishes setting while it cools. That being said, I have tested this recipe many times, so if you follow this recipe, pan size (7 inch springform pan), timing etc. you should be good 🙂
4. Cool it gradually and then chill it: Last, but probably a very important tip is to have patience:) Let the cheesecake sit on the counter for a few hours to cool down gradually.
Then, chill it overnight, or at least 8 hours for best results. Believe me, this patience will be very rewarding when you bite into a slice of this Mango Chilled cheesecake!
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Mango Cheesecake in Instant Pot (Gluten-Free Cheesecake)
Equipment
Ingredients
Crust (gluten-free) (For the classic height, simply double up the ingredients)
- ¾ cup pistachio shelled
- 2 tablespoon butter melted
- 2 tablespoon brown sugar (regular sugar ok too)
- ½ teaspoon ground cardamom 6-8 cardamom pods
Cheesecake Filling (For the classic height, simply double up the ingredients)
- 8 oz cream cheese
- ¼ cup mango puree (I used frozen mango chunks)
- 1 tablespoon cornstarch
- ⅓ cup cane sugar
- 1 pinch salt
- 8-10 saffron strands soaked in 1 tablespoon warm water
- 1 egg (For egg substitute, read content above)
Topping
- ½ cup mango puree
- ¼ cup confectioners sugar (powdered sugar)
Instructions
Crust:
- Pulse together shelled pistachio and cardamom in a small food processor till it's ground to your preferred consistency. I like it medium-fine, so about 8-10 pulses work for me.
- Combine pistachio crumbs, sugar and butter. Grease a 7 inch springform pan, optionally, line it with a parchment round. Pour the pistachio mix 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.
Filling:
- Mango Puree: If using canned mango puree, skip this step. Take 1 cup frozen mango chunks and thaw it. Puree it and you'll end up with about ¾ cup of mango puree.
- In large bowl, beat cream cheese on low speed, until fluffy (about 45 seconds). Gradually mix in sugar, cornstarch, saffron water (no strands) and mango pulp. Blend 30-45 seconds. Add egg and blend another 30-40 seconds , till incorporated. Pour into prepared pan.
- Spread the filling evenly, using a spoon or an offset spatula. If you see bubbles in the filling, break them with the knife or a fork and even out the filling. Cover the pan with aluminum foil.
Baking/Cooking:
- Turn on the Instant Pot/Pressure Cooker. Pour in 1 cup water (or more for a larger cooker). Place the cake pan on the trivet and lower it down in the Instant Pot. Close lid. Press Manual/Pressure Cook for 30 mins (high). Allow for 20 minutes of natural release after cooking is done (NPR).
- Open lid after pin drops, remove the pan and take off the aluminum foil. Let the cheesecake rest on the counter for about 30 minutes. Using a butter knife or offset spatula, go around the edges of the cheesecake, releasing the cheesecake from the pan. Carefully, open the springform hook. Remove the ring and let the cheesecake cool down for another hour.
Topping: This is an optional step by HIGHLY recommended
- Whisk together remaining mango puree and confectioners sugar. Pour over the cheesecake and spread evenly using an offset spatula. Refrigerate overnight or at least 8 hours before serving.
Video
Notes
Pro-Tips for a Making a Smooth & Crack-less Cheesecake
- Room temperature ingredients: This easy cheesecake recipe turns out awesome if all ingredients are at room temperature. It may take a bit of a planning ahead, but believe me, it’s worth it.
- Don't over-mix the batter: In the video and instructions, you’ll notice that my blending times are kinda precise. The purpose of that is to ensure that we don’t over mix the batter. Over-mixing will create more air bubbles in the batter, which will result in an uneven cheesecake filling.
- Don't overcook it: An ideal cheesecake is one where the outer edges come out firmer than the center. The outer edges should look set and the center should have a slight jelly like jiggle to it. The center finishes setting while it cools. That being said, I have tested this recipe many times, so if you follow this recipe, pan size (7 inch springform pan), timing etc. you should be good 🙂
- Cool it gradually and then chill it: Last, but probably a very important tip is to have patience:) Let the cheesecake sit on the counter for a few hours to cool down gradually.
- Then, chill it overnight, or at least 8 hours for best results. Believe me, this patience will be very rewarding when you bite into a slice of this Mango Chilled cheesecake!
- Check out my preferred KITCHEN GADGETS and PANTRY STAPLES on the Spice Cravings Amazon Store
Envy says
I made this cheesecake in the conventional oven today and it looks great, am sure it will taste great when we eat today evening. I used canned mango pulp. Thanks for the recipe, Aneesha!!!
Aneesha says
Hi Envy, You're most welcome, I hope you enjoyed it!
Santoshi says
Can we make this in normal pressure cooker?
Aneesha says
Hi Santoshi, I'm sure you can but since I've never tried it, I'm afraid I can't give you any guidance on time. If you have an oven, you can follow the baking directions in this recipe.
Sara says
It turned out amazing. Thank you ANEESHA.
Aneesha says
Hi Sara, I'm so glad you enjoyed it, thanks!!
Sara says
Hi Aneesha,
I have a 9 inch spring foam, will I need to double the recipe?
I am also planning to use the oven, so what will be the best estimate on temperature and time.
Aneesha says
Hi Sara, yes you'll have to double the recipe for that size of a pan. I have added the oven baked instructions in the content, so you can refer to those. Please let me know if you any questions. Enjoy!
Tania says
You didn’t mention when to add the cornstarch! I assume it’s with the sugar.
Aneesha says
Hi Tania, cornstarch is added along with sugar. Thanks for catching that- I've updated the recipe. Hope you enjoy it!
Sonya says
I just received my first instant pot it is the 3 quart Ultra. Is it possible to make this in the 3 quart and how would i alter the recipe for the cheesecake.
Thanks!
Aneesha says
Hi Sonya, I've never made it in a 3 qt but you would probably need a 6-inches or smaller springform pan that fits easily. If using that, increase the pressure cooking time to 35 mins + NPR. After that if the center still looks jiggly, put it back for another 5 mins + NPR. Hope this helps.
Kelli Wirth says
Can you use a dairy free cream cheese?
Aneesha says
Hi Kelli, I've never tried it, but I think it will work. Would love to hear your experience if you try it. Thanks!
Reeta Desai says
How do you avoid eggs in this recipe? Thank you.
Aneesha says
Hi Reeta, I've personally never made it without eggs, but as the recipe mentions, you can add another 1/2 tablespoon of cornstarch, which makes it a total of 1.5 tablespoons of cornstarch for this recipe. If you try it, I would love to know how it turns out. Thanks!
Natalia says
Hi! Should it be “keep warm” during natural release?
Aneesha says
Hi Natalia, you can hit cancel on that. Keep warm is not necessary. I'll clarify that in the recipe. Hope you enjoy the cheesecake, if you get a chance, do rate the recipe!
Sarena says
I’m about to make this and am guessing the pistachios are unsalted? Looks wonderful!
Aneesha says
Yes, they're unsalted. Hope you enjoy it. I'd love to hear your feedback!
Rali says
Would like to try this recipe but not a fan of pistachio and I dont mind gluten...is there an alternate crust recipe?
Aneesha says
Hi Rali, If gluten is ok, then any crumbly cookie crust would be fine. A traditional graham cracker crust, or an almond cookie crust will be delicious in this recipe too. Hope you love it!
Shri D. says
Hi, I would like to know if I use 6 inch pan in instant pot then how long do you bake/cook it? I have smaller Instant pot & 6 inch pan fits into it. Please let me know. Thanks.
Aneesha says
Hi Shri, for a 6 inch pan, I would recommend 35 mins. If after taking it out the center seems runny, put it back for another 5 mins. Would love to hear back how it works.
Shri D says
Thank you so much for the recipe. It turned out perfectly. Great recipe.
Aneesha says
Thank you Shri! I'm so glad you enjoyed it! I'd love it if you can rate the recipe by clicking on the stars!
Meeti says
Hi Aneesha,
your recipe looks wonderful! If I'm doubling up the ingredients, how long should I cook for in the instant pot?
Aneesha says
Thank you Meeti 🙂 Assuming you're using the same size pan (7-inch ), 35 mins should be good. If using a larger pan, same time (30 mins) should work. Hope you love it!
Sanju says
Hi, I would like to make this over the weekend. Did I miss the instructions for the oven preparations? I do have an instapot but I have never used it for such preparations. Little worried abt messing it up so prefer the oven which I use a lot for baking.
Aneesha says
Hi Sanjana, Thanks for pointing that out, will add it tonight. Cheesecake is one dessert that I haven't baked in the oven ever since I got the IP. It comes out really creamy and moist, plus one doesn't have to make a water bath in the oven. I would recommend watching the video, you'll see how simple the process is. That being said, if you still want to use your oven, bake it in a water bath at 350F for 45-55 mins, depending on your oven temp and pan size. Enjoy!
S V says
Quick and easy and is a big hit with the guests
Aneesha says
Yay! Thanks for sharing that SV, so glad you and your guests enjoyed it!
shalini mukherjee says
This recipe is sooo good. I’ve made this over a couple of times and it’s fool proof.
I especially love the fact that there is no gelatin in a cheesecake. Must try!
Aneesha says
Hi Shalini, that's always awesome to hear! I'm glad you enjoy this cheesecake, it's at the top my dessert list too 🙂 Thanks for taking the time to comment and rate the recipe!