Instant Pot Mango Cheesecake Recipe – Easy Indian Fusion Dessert

Last Updated on 2 months by Neha Deshmukh

Instant Pot Mango Cheesecake Recipe – Easy Indian Fusion Dessert

Hey everyone! If you’re anything like me, you love a good cheesecake. But let’s be real, sometimes the thought of baking one feels… daunting. That’s where this Instant Pot Mango Cheesecake comes in! It’s unbelievably easy, requires minimal effort, and delivers a creamy, dreamy dessert with a delightful Indian twist. I first made this when my family was craving something sweet after a spicy dinner, and it was a huge hit. Now, it’s a regular in my rotation, especially during mango season!

Why You’ll Love This Recipe

This isn’t your average cheesecake. It’s a fusion of classic dessert and vibrant Indian flavors. The Instant Pot makes it incredibly simple – no water bath, no cracking worries! Plus, it’s ready in under an hour (including cooking time!), making it perfect for when you need a quick yet impressive treat. It’s creamy, tangy, and bursting with the sweet, tropical goodness of mango. What’s not to love?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 can sweetened condensed milk (14 ounce / approximately 397g)
• 1 cup whole milk Greek yogurt (approximately 245g)
• ?? cup canned mango pulp (approximately 240-280g – see ingredient notes!)
• Optional: Cardamom powder, saffron, nuts (for garnish and extra flavor)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Mango Pulp: This is the star! I prefer canned Alphonso mango pulp for the most authentic flavor, but any good quality canned mango pulp will work. The amount can vary slightly depending on the brand’s consistency – start with 2 cups and adjust to your liking.
• Greek Yogurt: Don’t skip the Greek yogurt! It adds a lovely tang and creates a super creamy texture. The thickness is key. Using regular yogurt will result in a softer cheesecake.
• Condensed Milk: This provides the sweetness and richness. It’s a cheesecake staple for a reason!
• Indian Spices (Optional): This is where you can really personalize it. A pinch of cardamom powder (about ¼ teaspoon) adds a warm, fragrant note. A few strands of saffron soaked in a tablespoon of warm milk will give it a beautiful color and subtle flavor. Chopped pistachios or almonds make a lovely garnish. My dadi (grandmother) always added a tiny pinch of nutmeg too – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease a 6-inch or 7-inch cheesecake pan with a little oil or butter. This will prevent sticking and make it easy to remove the cheesecake later.
2. In a bowl, whisk together the sweetened condensed milk, Greek yogurt, and mango pulp until everything is beautifully smooth and combined. No lumps allowed!
3. Pour the mixture into the prepared pan. Give it a gentle tap on the counter to release any air bubbles.
4. Now, cover the pan tightly with foil. This is important to prevent water from getting in during pressure cooking.
5. Add 2 cups (473ml) of water to the Instant Pot and place the trivet inside.
6. Carefully set the cheesecake pan on the trivet. Seal the lid and set the Instant Pot to cook on high pressure for 30 minutes.
7. Once the cooking time is up, let the pressure release naturally for 20 minutes. Then, carefully quick-release any remaining pressure.
8. To check if it’s done, gently insert a toothpick into the center. If it comes out wet, cook for another 2 minutes on high pressure.
9. Let the cheesecake cool on a wire rack before refrigerating for at least 4-6 hours (or even overnight!). This allows it to set properly.
10. Before serving, top with extra mango pulp, chopped nuts, or a sprinkle of saffron. Enjoy!

Expert Tips

• Don’t overmix: Overmixing can incorporate too much air, which can lead to cracks.
• Tight Foil Seal: Seriously, make sure that foil is secure. No one wants a soggy cheesecake!
• Cooling is Key: Patience is a virtue! Letting the cheesecake cool and set properly is crucial for the perfect texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use coconut yogurt and a vegan condensed milk alternative. It works surprisingly well! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the amount of cardamom and saffron to your taste. If you like a stronger flavor, add a little more.
• Festival Adaptations: This cheesecake is perfect for celebrations! It’s a vibrant addition to Holi, Diwali, or any summer gathering. I often make it for my family during our annual mango party.

Serving Suggestions

This cheesecake is delicious on its own, but here are a few ideas to elevate your serving:

• A dollop of whipped cream.
• A sprinkle of chopped pistachios or almonds.
• A side of fresh mango slices.
• A drizzle of honey or maple syrup.

Storage Instructions

Leftovers? (If there are any!) Store the cheesecake in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• Can I use fresh mango pulp instead of canned? Yes, you can! You’ll need about 2-2.5 cups of pureed fresh mango. Just make sure it’s smooth and doesn’t have any stringy bits.
• What size Instant Pot is best for this recipe? A 6-quart Instant Pot works perfectly.
• How do I prevent cracks from forming on the cheesecake? A tight foil seal, avoiding overmixing, and allowing for a natural pressure release are all key to preventing cracks.
• Can this cheesecake be frozen? Yes, you can freeze it! Wrap it tightly in plastic wrap and then foil. It will keep for up to 2 months. Thaw in the refrigerator overnight.
• What is the role of Greek yogurt in this recipe? Greek yogurt adds tanginess and creates a wonderfully creamy texture.
• Can I add other fruit purees besides mango? Absolutely! Try strawberry, raspberry, or even pineapple puree for a different flavor twist.