Creamy Mango Delight Instant Pot Cheesecake
Indulge in a creamy, tropical escape with this lightened-up mango cheesecake made conveniently in your Instant Pot. This delectable dessert is a guilt-free version of the classic cheesecake, incorporating luscious fresh mango puree and reduced-fat cream cheese. With a perfectly buttery graham cracker crust that balances the sweetness of the filling, this cheesecake is not only a visual masterpiece but also a delightful treat that captures the essence of summer in every slice. Perfect for gatherings or a sweet personal indulgence, this cheesecake is sure to impress friends and family alike while keeping your health goals intact.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Unsalted butter
3 tablespoons (melted)
Graham cracker crumbs
1 cup (from about 9 sheets)
Granulated sugar
1 tablespoon (for crust)
Cream cheese
8 ounces (at room temperature)
Reduced-fat cream cheese
8 ounces (at room temperature)
Granulated sugar
2/3 cup (for filling)
Large eggs
2 (room temperature)
Mango
1 (peeled, chopped, and pureed)
Vanilla extract
2 teaspoons
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Mango Delight Instant Pot Cheesecake?
It is a tropical, lightened-up cheesecake made with fresh mango puree and a combination of regular and reduced-fat cream cheese, prepared efficiently in an Instant Pot.
How is this recipe considered lightened-up?
The recipe utilizes reduced-fat cream cheese and fresh mango puree to reduce overall calories and fat compared to traditional full-fat cheesecakes.
Can I use only regular cream cheese?
Yes, you can substitute the reduced-fat cream cheese for regular cream cheese if you prefer a richer, more traditional texture.
What type of mango should I use?
Ataulfo or Alphonso mangoes are recommended for their sweet flavor and smooth, non-fibrous texture, though any ripe mango will work.
How do I prepare the mango for the filling?
You should peel and chop the mango, then process it in a blender or food processor until it becomes a smooth puree.
What size Instant Pot is needed for this cheesecake?
A 6-quart or 8-quart Instant Pot is typically used to fit a standard 6-inch or 7-inch springform pan.
What is the crust made of?
The crust is a buttery blend of one cup of graham cracker crumbs, three tablespoons of melted unsalted butter, and one tablespoon of sugar.
Should the cream cheese be at room temperature?
Yes, having both the regular and reduced-fat cream cheese at room temperature is essential for achieving a smooth, lump-free batter.
Can I use frozen mango?
Yes, you can use frozen mango; just ensure it is fully thawed and drained before pureeing to avoid adding excess liquid to the batter.
How many eggs are in this recipe?
The recipe calls for two large eggs, which should be at room temperature before mixing.
Why is vanilla extract used?
Two teaspoons of vanilla extract are added to enhance the sweetness and provide a balanced aromatic profile to the tropical mango flavor.
Is this cheesecake recipe gluten-free?
As written, it contains graham crackers which have gluten. However, it can be made gluten-free by using gluten-free graham cracker crumbs.
Do I need a special pan for the Instant Pot?
You will need a pressure-cooker-safe springform pan or push pan that fits comfortably inside your Instant Pot liner.
How much sugar is in the filling?
The filling uses 2/3 cup of granulated sugar to sweeten the cream cheese and mango mixture.
How do I avoid cracks in the cheesecake?
Avoid over-mixing the eggs and allow the cheesecake to cool gradually inside the Instant Pot with the lid ajar after the pressure is released.
Can I use salted butter for the crust?
You can use salted butter, but the recipe specifies unsalted butter to better control the sodium levels and sweetness of the crust.
How long does it take to prep the ingredients?
Prep time involves pureeing the mango and mixing the crust and filling, which generally takes about 15 to 20 minutes.
Is a trivet required?
Yes, you must place the cheesecake pan on a trivet above the water in the Instant Pot to ensure even cooking and prevent the bottom from burning.
Can I make this cheesecake ahead of time?
Yes, it is recommended to make it at least a day in advance as it needs several hours in the refrigerator to set properly.
How do I store the leftovers?
Store any remaining cheesecake in an airtight container in the refrigerator for up to 5 days.
Can I freeze mango cheesecake?
Yes, you can freeze it for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.
What should I serve with this cheesecake?
It pairs beautifully with whipped cream, fresh mango slices, or a tropical fruit coulis.
Can I use a different fruit?
While this recipe is optimized for mango, you could substitute other fruit purees like peach or strawberry using the same proportions.
How do I ensure the crust stays together?
Press the graham cracker and butter mixture firmly into the bottom of the pan and chill it before adding the filling.
Is this dessert kid-friendly?
Yes, the sweet mango flavor and creamy texture make it a very popular choice for children.
Do I need to cover the pan with foil while cooking?
It is often recommended to cover the pan loosely with foil to prevent condensation from the Instant Pot lid from dripping onto the cheesecake.
Can I use a sugar substitute?
You can use a 1:1 granulated sugar substitute, though the texture and moisture levels may vary slightly.
What is the serving size?
A standard serving is typically one slice, and a 7-inch cheesecake usually provides 8 servings.
Can I use bottled mango pulp?
Yes, you can use canned or bottled mango pulp, but ensure it is unsweetened to avoid making the cheesecake overly sugary.
How do I know when the cheesecake is done?
The edges should be set, but the center should still have a slight jiggle when you gently shake the pan.