Instant Pot Mango Cheesecake Recipe
Description
This Instant Pot Mango Cheesecake Recipe is the perfect way to enjoy a creamy and delicious cheesecake without the hassle of baking. This no-bake cheesecake is made with a graham cracker crust, cream cheese, and a mango puree. The mango puree adds a sweet and tangy flavor to the cheesecake, making it a great summer treat. The Instant Pot makes it easy to prepare and cook the cheesecake in no time at all, so you can enjoy it in just a few minutes.
This Instant Pot Mango Cheesecake Recipe is incredibly easy to make, and is sure to be the perfect addition to any summer gathering. The creamy cheesecake is topped with a sweet mango puree and a crunchy graham cracker crust. The combination of the sweet mango puree and the tangy cream cheese create a delicious flavor that will have your guests begging for more. This no-bake recipe is perfect for those who don’t have much time to spend in the kitchen, and will be sure to be a hit at any summer gathering.
Prep Time
This Instant Pot Mango Cheesecake Recipe takes about 15 minutes to prepare. You will need to prepare the graham cracker crust, the cream cheese filling, and the mango puree. Once all of the ingredients are prepared, it takes only 5 minutes to cook in the Instant Pot. The total time to prepare and cook this delicious cheesecake is about 20 minutes.
Cook Time
The cook time for this Instant Pot Mango Cheesecake Recipe is about 5 minutes. Once all of the ingredients are prepared, place the cheesecake in the Instant Pot and set the timer for 5 minutes. The cheesecake will be cooked to perfection in just a few minutes.
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- 2 8-ounce packages of cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup mango puree
Instructions
1. Start by preparing the graham cracker crust. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the ingredients are well combined. Press the mixture into the bottom of an 8-inch springform pan.
2. In a large bowl, combine the cream cheese, sugar, and vanilla extract. Beat until the ingredients are well blended and smooth. Add in the eggs, one at a time, and mix until combined.
3. Pour the cream cheese mixture into the prepared crust. Place the springform pan in the Instant Pot and set the timer for 5 minutes. When the time is up, remove the cheesecake from the Instant Pot and let cool.
4. Once the cheesecake has cooled, spread the mango puree over the top. Refrigerate for at least 2 hours before serving.
Equipment
- Instant Pot
- 8-inch springform pan
- Medium bowl
- Large bowl
Notes
This Instant Pot Mango Cheesecake recipe can be easily adapted to suit your tastes. For a sweeter cheesecake, you can add more mango puree or substitute the cream cheese for a sweeter cream cheese such as mascarpone or ricotta. You can also add fresh fruit to the top of the cheesecake for added sweetness and flavor.
Nutrition: Per Serving
Calories: 340 | Fat: 20g | Protein: 7g | Carbs: 33g | Fiber: 1g | Sugar: 24g | Sodium: 270mg
Recipe Tips
- Make sure the cream cheese is softened before adding it to the mixture.
- If you don’t have an Instant Pot, you can bake the cheesecake in the oven for about 30 minutes at 350 degrees Fahrenheit.
- For a more intense mango flavor, you can use fresh mango instead of the mango puree.
- You can also add other fruits to the top of the cheesecake for added sweetness and flavor.
- If you don’t have a springform pan, you can use a 9-inch pie plate instead.
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