Instant Pot Mango Cheesecake (Gluten Free Cheesecake)

September 15, 2018 (Updated: June 18, 2019) By Aneesha |

This post may contain affiliate links. Please see disclosures.

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!

mango cheesecake garnished with crushed pistachio

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!

Top shot of Indian Instant Pot Mango cheesecake with sunflowers on the side

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.

A slice of Instant Pot Mango Cheesecake

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.
Ground pistachio for mango cheesecake crust
Pulse pistachios and cardamom in food processor
Pistachio crust set in a springform pan for Mango cheesecake
Press down the pistachio filling in a spring form pan

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 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.
Mango cheesecake filling on a pistachio crumb crust
Pour cheesecake filling and spread evenly in pan
Evening the surface of the cheesecake using an offset spatula
Smooth the top with an offset spatula or butter knife

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.  
Lowering the cheesecake into the Instant Pot for cooking
Place cheesecake pan on a trivet and pressure cook
Removing the springform pan ring from Mango cheesecake
Rest for 10 mins and detach the ring

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.
Spreading mango topping on Mango cheesecake
Make a mango topping and spread on top of the cheesecake

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!

Side view of mango topping dripping on the sides of a Instant Pot mango cheesecake with pistachio crust

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

Sliced Indian cheesecake with Mango flavor, bakes in an Instant Pot

Mango Cheesecake in Instant Pot (Gluten-Free Cheesecake)

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!
4.64 from 19 votes
Print Pin Rate Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Overnight Chilling: 8 hours
Total Time: 8 hours 50 minutes
Servings: 8
Calories: 272kcal

Ingredients

Crust (gluten-free) (For the classic height, simply double up the ingredients)

Cheesecake Filling (For the classic height, simply double up the ingredients)

Topping

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 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.

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
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 272kcal | Carbohydrates: 23g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 130mg | Potassium: 205mg | Fiber: 1g | Sugar: 19g | Vitamin A: 805IU | Vitamin C: 9.3mg | Calcium: 47mg | Iron: 0.7mg
Course: Dessert
Cuisine: American, Indian
Keyword: flourless cheesecake, gluten-free cheesecake, indian cheesecake, Instant Pot Cheesecake recipe, Instant Pot Mango Cheesecake, mango cheesecake
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

Never miss a recipe

You Might Also Like

13 Comments

  • Reply
    What To Cook In Your Instant Pot In August - Instant Pot Eats
    November 7, 2019 at 4:15 am

    […] Mango Chicken from Boulder Locavore How to Make Instant Pot Watermelon Rind Pickles from My Recipes Instant Pot Mango Cheesecake (Gluten-Free Cheesecake) from Spice […]

  • Reply
    Rali
    November 4, 2019 at 10:50 am

    Would like to try this recipe but not a fan of pistachio and I dont mind gluten…is there an alternate crust recipe?

    • Reply
      Aneesha
      November 4, 2019 at 1:09 pm

      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!

  • Reply
    Shri D.
    November 2, 2019 at 7:58 pm

    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.

    • Reply
      Aneesha
      November 3, 2019 at 11:47 am

      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.

  • Reply
    Meeti
    October 24, 2019 at 12:00 pm

    Hi Aneesha,
    your recipe looks wonderful! If I’m doubling up the ingredients, how long should I cook for in the instant pot?

    • Reply
      Aneesha
      October 24, 2019 at 1:32 pm

      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!

  • Reply
    Sanju
    October 22, 2019 at 6:21 pm

    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.

    • Reply
      Aneesha
      October 22, 2019 at 7:08 pm

      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!

  • Reply
    S V
    October 21, 2019 at 7:09 am

    5 stars
    Quick and easy and is a big hit with the guests

    • Reply
      Aneesha
      October 21, 2019 at 9:36 pm

      Yay! Thanks for sharing that SV, so glad you and your guests enjoyed it!

  • Reply
    shalini mukherjee
    September 16, 2019 at 6:09 am

    5 stars
    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!

    • Reply
      Aneesha
      September 16, 2019 at 9:51 am

      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!

    Leave a Reply