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 510kcal


  • 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


  • Select a cheese cake pan according to the size of instant pot
  • Put together coconut macaroon cookies, butter and crackers in a food processor and blend the ingredients so that it becomes a crumbled mixture.
  • Take a spring foam pan and Grease it with butter.
  • Place the mixture in the pan and press it so that the crust is 1 inch high from all sides
  • Beat well cream cheese, vanilla extract, Malibu and sugar in a stand mixer.
  • Add the remaining contents and make a creamy and smooth mixture.
  • Pour the mixture carefully and evenly on the crust.
  • Adjust the trivet in an instant pot and add 2 to 3 cups of water
  • Cover the pan with foil so that there is no condensation in the middle
  • Adjust the pressure on manual “high” and cook for 15 minutes.
  • Release the pressure naturally.
  • Serve with whipped cream. 


Calories: 510kcal