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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
minutes
Cook Time
45
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
Calories
416
kcal
Author
Corrie
Ingredients
4-5
graham cracker sheets
2
tablespoon
butter
1
cup
coconut macaroon cookies
450
g
cream cheese
1
teaspoon
Malibu
1
teaspoon
red chili powder
2
eggs
¼
teaspoon
cinnamon
powdered
1
teaspoon
vanilla extract
½
cup
sugar
¼
teaspoon
powdered nutmeg
¾
cup
mango pulp
Instructions
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.
Nutrition
Calories:
416
kcal
|
Carbohydrates:
34
g
|
Protein:
7
g
|
Fat:
28
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
138
mg
|
Sodium:
341
mg
|
Potassium:
155
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
1902
IU
|
Vitamin C:
4
mg
|
Calcium:
100
mg
|
Iron:
5
mg