If you love mangoes and also happen to love cheesecake, this dessert will blow your mind! Sweet mango blended with a custard-like cream cheese filling, baked in a crushed pistachio & cardamom crust, this gluten-free Instant Pot Mango Cheesecake is crazy delicious! It’s a nice fruity twist on my original cheesecake recipe for a New York style cheesecake.
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!
Crustless Cheesecake Recipe
If you want to make this Instant Pot Mango Cheesecake nut-free, or simply don’t care for the pistachio crust, skip step #1.
It’s that simple to customize.
It doesn’t affect the cook time or the rest of the instructions for this easy baked cheesecake recipe. Skip the pistachios and enjoy a crustless mango cheesecake!
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 1/2 tablespoon of cornstarch, which makes it a total of 1.5 tablespoons of cornstarch for this recipe.
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!
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Sweet mango blended with a custard-like cream cheese filling, baked in a crushed pistachio & cardamom crust, this gluten-free Instant Pot Mango Cheesecake is crazy delicious!
- 1/2 cup mango puree
- 1/4 cup confectioners sugar (powdered sugar)
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.
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 3/4 cup of mango puree.
In large bowl, beat cream cheese on low speed, until fluffy (about 45 seconds). Gradually mix in sugar, 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.
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.
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.
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Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.