Mango Cheesecake in 30 min (Instant Pot version)

Cheesecake is my all-time favorite dessert! I can probbaly live off of it (only if I didn’t have to worry about those extra pounds haha)! Being a working momma, it’s all about quick meals and quick desserts. This cheesecake is mouthwaterning and you won’t believe the ingredients that are needed to make this! You literally just need 3-ingredients.


  • Greek yogurt (plain and whole milk) – 1 cup (I highly recommend this over regular yogurt; consistency of the final product is richer and thicker with greek yogurt)
  • Condensed milk (sweetened) – 1 can (14 oz)
  • Mango pulp – 1/4 cup (home made or store bought) for cheesecake and additional 2-3 tablespoons for drizzling/glazing on top
  • Garnish: pistachios (or any other nuts of your choice)


  • Add condensed milk, greek yogurt and mango puree to a bowl and mix well
  • Grease 6 or 7 inch cheesecake pan (with a removable bottom) with butter
  • Pour mixture into the cheesecake pan
  • Add 2 cups of water into the steel inner pot of the instant pot. Place trivet into the pot. Place the cheesecake pan on the trivet. Cover the pan with aluminum foil.
  • Cook for 30 min at high pressure. NRP for 20 min
    • Insert toothpick to ensure cheesecake doesn’t stick to it and it comes out clean. If wet, pressure cook for 2 additional minutes
  • Unmold cheesecake (do this while it’s slightly warm; not too hot though )
  • Place in refrigerator for 6 hours
  • Glaze with 2-3 tablespoon of mango puree right before serving.

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