Instant Pot Mango Chilli Cheesecake

An appealing desert with an amazing combination of mango and chili filled in crust is clearly a treat to the taste buds.

4.6 from 5 votes

Instant Pot Mango Chilli Cheesecake

Course Dessert
Cuisine American
Keyword coconut macaroon cookies, cream cheese, graham cracker sheets, Mango Chilli Cheesecake
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 510 kcal


  • 4-5 graham cracker sheets
  • 2 tbsp butter
  • 1 cup coconut macaroon cookies
  • 450 g cream cheese
  • 1 tsp Malibu
  • 1 tsp red chili powder
  • 2 eggs
  • 1/4 tsp cinnamon powdered
  • 1 tsp vanilla extract
  • 1/2 cup sugar
  • 1/4 tsp powdered nutmeg
  • 3/4 cup mango pulp


  1. Select a cheese cake pan according to the size of instant pot

  2. Put together coconut macaroon cookies, butter and crackers in a food processor and blend the ingredients so that it becomes a crumbled mixture.

  3. Take a spring foam pan and Grease it with butter.

  4. Place the mixture in the pan and press it so that the crust is 1 inch high from all sides

  5. Beat well cream cheese, vanilla extract, Malibu and sugar in a stand mixer.

  6. Add the remaining contents and make a creamy and smooth mixture.

  7. Pour the mixture carefully and evenly on the crust.

  8. Adjust the trivet in an instant pot and add 2 to 3 cups of water

  9. Cover the pan with foil so that there is no condensation in the middle

  10. Adjust the pressure on manual “high” and cook for 15 minutes.

  11. Release the pressure naturally.

  12. Serve with whipped cream. 

This recipe is part of the biggest FREE Instant Pot Recipe Index (More than 813 recipes).
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