Picture this – a creamy, dreamy cheesecake infused with the tropical goodness of juicy mango. And did I mention it’s so easy to make? I present to you my Lightened up Instant Pot Mango Cheesecake Recipe!
As a chef specializing in Vietnamese and Asian cuisine, I can tell you that mango is one of the most beloved fruits in Southeast Asia. It is a symbol of happiness and prosperity, and its sweet, tangy flavor can transport you right to a tropical paradise. Now imagine all that goodness in a creamy light cheesecake recipe!
Using an Instant Pot makes this dessert even easier and faster to prepare. With just a few simple steps, you can achieve a perfectly baked mango cheesecake in no time. And the best part? This lightened-up version uses reduced-fat cream cheese and less sugar without compromising on flavor. It’s a guilt-free treat that won’t leave you feeling weighed down.
Whether you’re a fan of cheesecake, mango, or just looking for a new dessert to try, this recipe is sure to impress. So let’s get baking!
Why You’ll Love This Recipe
Are you ready for the ultimate dessert indulgence that won’t leave you feeling guilty? Look no further than this lightened up Instant Pot mango cheesecake recipe. Let me tell you why you’ll love this cheesecake recipe.
First of all, it’s incredibly easy to make. With just a few simple ingredients and an Instant Pot, you’ll have a decadent dessert in no time. Plus, the step-by-step instructions make it foolproof, even if you’re new to baking.
But perhaps the best thing about this recipe is the use of fresh mango puree. Not only does it add a burst of tropical flavor, but it also adds natural sweetness, allowing us to cut back on the sugar in the recipe. And let’s not forget about the health benefits of mango – high in vitamins and antioxidants, it’s a guilt-free ingredient that makes this cheesecake a healthier option.
Additionally, this mango cheesecake is lightened up by using reduced-fat cream cheese instead of regular cream cheese. Don’t worry though; there’s still plenty of creamy texture and tangy flavor to satisfy your cravings.
Finally, the versatility of this recipe is another reason to love it. Whether you want to switch out graham cracker crumbs for a different type of crust or top it with sliced fresh mango and pistachios instead of whipped cream – this recipe can be easily adapted to suit your preferences.
In short, this lightened up Instant Pot mango cheesecake recipe has everything you want in a dessert: easy to make, healthy ingredients, and delicious flavors with unlimited variations. So go ahead and treat yourself; I guarantee this will become one of your go-to desserts!
Let’s take a look at the ingredients you’ll need for this Lightened up Instant Pot Mango Cheesecake Recipe:
For the crust:
- Graham cracker crumbs: 1 and ½ cups
- Unsalted butter (melted): 2 tbsp
- Granulated sugar: 1 tablespoon
For the cheesecake:
- Reduced-fat cream cheese (at room temperature): 8 ounces
- Cream cheese (at room temperature): 8 ounces
- Granulated sugar: ¾ cup
- Eggs: 2
- Vanilla extract: 1 teaspoon
- Mango puree: 1 and ½ cups
- Mango pulp or chunks: ½ cup
- Fresh mango chunks
You can find most of these ingredients at your local grocery store. Don’t worry if you can’t find fresh mangoes, as you can use frozen mango chunks or mango pulp instead.
The Recipe How-To
Now, let’s get down to the fun part: making the lightened up Instant Pot Mango Cheesecake!
Preparing Your Instant Pot
Before beginning the cheesecake, make sure your Instant Pot is ready for cooking. First, add 1-2 cups of water to the pot and place the trivet inside. Then, turn on the “saute” function and let it heat up for a few minutes.
Making the Crust
While your Instant Pot heats up, you can start preparing the crust. In a food processor or blender, pulse together 1 ½ cups of graham cracker crumbs, 4 tablespoons of unsalted butter, and 1 tablespoon of granulated sugar until you have a smooth and cohesive mixture.
Next, pour the mixture into your cake pan and press firmly down with your hands or the back of a spoon to create an even layer. Place this in the freezer and continue with preparing the cheesecake filling.
Making The Cheesecake Filling
To make our mango cheesecake filling, we will need to blend 16 oz of light reduced-fat cream cheese with ¾ cup granulated sugar and 1 tsp vanilla extract in a bowl until it becomes creamy and smooth.
Once this is done, add 2 tablespoons of mango pulp and continue blending. Then add in 2 eggs, one at a time, until both are fully mixed in. Finally, mix in ½ cup of mango puree (which can be made by blending fresh or frozen mango chunks in a food processor).
Pouring The Cheesecake Filling Into Your Cake Pan
Now that your filling is ready, take out your pre-prepared crust from the freezer and carefully pour over it your cheesecake filling. Smooth it out with a spatula or knife if needed.
Baking Your Cheesecake
Carefully cover your cake pan with aluminum foil or a lid and place it onto your Instant Pot trivet. Turn off the “saute” function and secure the lid of the Instant Pot, ensuring the vent is set to “sealing”. Cook for 35-40 minutes on high pressure. Once finished, let it release steam naturally and remove the cheesecake from your Instant Pot.
Letting Your Cheesecake Chill
Your mango cheesecake may look done, but don’t forget that it still needs to fully cool down before serving! Allow it to reach room temperature before placing it into the fridge for at least 1 hour. If you’re making it ahead of time, it can be stored in the fridge for up to 3 days.
Now that you’ve got the step-by-step recipe down pat, go ahead and test out your culinary skills with this lightened up Instant Pot Mango Cheesecake recipe!
Substitutions and Variations
Don’t shy away from making slight substitutions and variations to the Instant Pot Mango Cheesecake Recipe to suit your taste buds perfectly. Here are some ideas:
– Graham Cracker Crumbs: You can substitute graham cracker crumbs with any other cookie or biscuit of your choice or a pre-made cookie crust.
– Reduced-Fat Cream Cheese: If you prefer a richer cheesecake, use full-fat cream cheese. You could also use 8 ounces of Greek Yogurt instead.
– Mango Puree: Fresh mango chunks or canned mango pulp can be used instead of the mango puree. For a stronger flavor, add more mango chunks to the mixture or swirl a few pieces into the cheesecake batter.
– Sweeteners: Although granulated sugar is used in this recipe, you can use any sweetener of your choice like honey, maple syrup, or stevia.
– Toppings: A cheesecake isn’t complete without its toppings! Drizzle mango glaze over the top, add slices of fresh mango, whip cream or chopped pistachio nuts for an extra crunchiness.
With these substitution and variation ideas, you’ll have endless opportunities to create variations on this lightened-up Instant Pot Mango Cheesecake Recipe that fit your cravings perfectly.
Serving and Pairing
Now that your Instant Pot Mango Cheesecake is all set, it’s time to enjoy this delectable dessert. The cheesecake’s rich and creamy texture combined with the sweet and tangy flavour of the mango is a match made in heaven.
You can serve this lightened-up instant pot mango cheesecake on its own or garnish it with additional fresh mango chunks, whipped cream or even some crushed pistachios to add a little crunch. A sprinkle of cinnamon or nutmeg will also take the flavours to another level.
Pairing this dessert with a hot cup of coffee or tea can nicely balance out the sweetness of the dish. Alternatively, you can also try serving it with a refreshing glass of tropical fruit juice like pineapple or passion fruit for an exotic twist to your dessert experience.
This lightened-up instant pot mango cheesecake is perfect for any occasion, whether it’s a family get-together, birthday party, or even as an after-dinner treat. It’s a versatile dessert that anyone can enjoy regardless of their preferences.
So go ahead and indulge in a slice (or two) of this heavenly dessert!
Make-Ahead, Storing and Reheating
One of the best things about this Lightened up Instant Pot Mango Cheesecake Recipe is that it can be made ahead of time and stored for an effortless dessert. Once the cheesecake has been cooked and cooled to room temperature, simply cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days.
When you’re ready to serve the cheesecake, remove it from the refrigerator and let it sit out for 30 minutes to an hour to allow it to come to room temperature. This will make it easier to slice and will enhance the flavors.
If you have any leftovers (doubtful!), they can also be stored in the refrigerator for a delightful snack throughout the week. When it’s time to reheat, you can do so in an oven preheated at 350°F or in the microwave, but low heat and short intervals are recommended to prevent overcooking or burning.
For an extra touch of deliciousness, pair your leftover slices with fresh mango chunks or a drizzle of mango puree on top. This lightened up instant pot mango cheesecake recipe is sure to impress anyone who tries it!
Tips for Perfect Results
As an experienced chef, I know that the key to a delicious dish goes beyond just following the recipe. So here are my top tips to help you make the perfect Instant Pot Mango Cheesecake every time.
1. Use room temperature cream cheese
Take your cream cheese out of the fridge at least 30 minutes before using it. This will ensure that it blends easily and smoothly with the other ingredients, achieving a creamy texture.
2. Make sure your mango puree is smooth
To create a smooth and silky cheesecake, your mango puree should be free from any lumps or pieces of fruit that could affect its texture.
3. Let the eggs come to room temperature
This is especially important when baking. Bring the eggs out of the refrigerator at least 30 minutes before using them in the recipe. Room temperature eggs will whip up more easily, resulting in a smoother texture.
4. Use fresh ingredients
For best results, use fresh ingredients whenever possible, especially when it comes to fruit. Fresh mango chunks or puree will give your cheesecake a much more intense flavor.
5. Don’t overmix
While you want all of your ingredients to be well combined, overmixing can cause air bubbles to form in the batter, which can lead to cracks or an uneven texture in your cheesecake.
6. Allow cheesecake to cool gradually
Once the cheesecake is baked, don’t rush to take it out of the Instant Pot or move it from room temperature directly into the fridge. Allow it to cool gradually at room temperature for 20-30 minutes before refrigerating it to prevent cracking.
Follow these tips and you’ll be sure to impress your guests with this delicious and refreshing Lightened up Instant Pot Mango Cheesecake Recipe!
In conclusion, this Lightened Up Instant Pot Mango Cheesecake Recipe is a delicious and healthy dessert that will leave you craving for more. With its creamy light texture and bursting mango flavor, it is easy to whip up and perfect for any occasion, from family dinners to friendly get-togethers. Plus, with the help of your Instant Pot, you can have your cheesecake ready in no time!
Remember, by substituting some of the traditional cheesecake ingredients with low-fat alternatives such as reduced-fat cream cheese and using granulated sugar instead of powdered sugar, you can indulge in your favorite dessert without feeling guilty. So why not give it a try today? You won’t be disappointed!
Thank you for reading this recipe article, and I hope it has inspired you to embrace the art of Vietnamese and Asian cuisine. Remember to experiment with different substitutions and variations that suit your taste buds. And most importantly, have fun and enjoy the process!
Lightened up Instant Pot Mango Cheesecake Recipe
- 3 tablespoons unsalted butter, melted
- 1 cup graham cracker crumbs (9 sheets)
- 1 tablespoon granulated sugar
- 8 ounces cream cheese, at room temperature
- 8 ounces reduced-fat cream cheese, at room temperature
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 mango, peeled, chopped and pureed
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F.
- Combine melted butter, graham cracker crumbs and 1 tablespoon sugar in a bowl and mix to combine. Pour mixture into a 7-inch spring form pan and press down evenly. Bake for 10 minutes. Remove from oven and set aside to cool.
- In a stand mixer with a paddle attachment mix cream cheeses and 2/3 cup sugar on medium speed until light and fluffy, stopping periodically to scrape down the sides of the bowl.
- Turn the mixed speed down to low and add eggs one at a time, followed mango puree and vanilla.
- Once ingredients are all well mixed pour over cooled crust; cover loosely with aluminum foil.
- Place the metal trivet in the bottom of the inner pot and pour in 1 cup of water. Carefully lower the cake pan onto the trivet.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 35 minutes. When the cook time is done, allow the pressure to release naturally.
- Remove the cheesecake from the inner pot and remove the fool. Allow to cool completely before covering with plastic wrap. Place in the refrigerator to cool for at least 6 hours or up to overnight.
- Nutrition Info Per Serving: Calories: 273; Total Fat: 17 grams; Saturated Fat: 9 grams; Total Carbohydrate: 26 grams; Sugars: 22 grams; Protein: 6 grams; Sodium: 234 milligrams; Cholesterol: 84 milligrams; Fiber: 1 gram.