Eggless Mango Cheesecake with Pistachio Crust (Instant Pot)
Creamy eggless mango cheesecake with a pistachio cardamom crust and saffron, pressure cooked in the Instant Pot. Naturally gluten-free, no oven, no gelatin, with a no-bake variation.
Ingredients
For the pistachio cardamom crust
- 3/4 cup raw shelled unsalted pistachios
- 2 tbsp unsalted butter melted
- 2 tbsp brown sugar light or dark
- 1/2 tsp green cardamom powder about 6 pods, freshly crushed
For the eggless mango filling
- 8 oz full-fat cream cheese 1 block; room temperature
- 1/4 cup smooth mango puree sieve-strained if fibrous
- 1/3 cup granulated sugar adjust to mango sweetness
- 1 1/2 tbsp cornstarch
- 8 to 10 saffron strands soaked in 1 tbsp warm milk or water for 10 minutes
- 1 pinch salt
For the mango glaze topping
- 1/2 cup smooth mango puree
- 1/4 cup confectioner's sugar
- 3 tbsp pistachio meal reserved from crust
- A few extra saffron strands for garnish (optional)
Instructions
Make the pistachio cardamom crust
- Pulse the pistachios with the cardamom powder in a food processor until you have a medium-coarse meal, about 30 seconds. Reserve 3 tablespoons of the pistachio meal for the topping.
- Stir the melted butter and brown sugar into the remaining pistachio meal until it looks like wet sand and clumps when pressed together.
- Line the base of a 7-inch springform pan with parchment. Press the pistachio mixture into the base in an even layer using the bottom of a flat measuring cup. Place the pan in the freezer while you make the filling.
Make the eggless mango filling
- In a stand mixer or with a hand mixer, beat the room-temperature cream cheese on low speed until smooth and fluffy, about 45 seconds. Scrape down the sides of the bowl.
- Add the mango puree, granulated sugar, cornstarch, saffron-soaked milk (with the strands), and a pinch of salt. Beat on low just until smooth, about 20 seconds. Do not overmix or the filling will trap air bubbles.
- Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter twice to release trapped air.
- Cover the pan tightly with a single sheet of aluminum foil, folding the foil under the rim of the pan rather than over the top so condensation cannot drip onto the surface.
Pressure cook in the Instant Pot
- Pour 1 cup of water into the inner pot of a 6-quart Instant Pot (use 1 1/2 cups for an 8-quart). Place the trivet inside and set the foil-covered cheesecake pan on top.
- Close the lid, set the valve to sealing, and pressure cook on high for 30 minutes.
- When the timer ends, let the pressure release naturally for 20 minutes, then carefully release any remaining pressure manually.
- Lift the pan out and remove the foil. The edges should be set with a 2-inch jiggle in the centre. Blot any condensation on the surface with a paper towel.
- Cool the cheesecake on a wire rack for 1 hour at room temperature before topping.
Top and chill
- Whisk the mango puree and confectioner's sugar together in a small bowl until smooth and pourable.
- Pour the glaze over the cooled cheesecake and tilt the pan gently so it spreads to the edges. Refrigerate uncovered for 1 hour, then loosely cover and chill for at least 8 hours, ideally overnight.
- Before serving, run a thin offset spatula around the inner edge of the pan, then release the springform clip. Sprinkle the reserved pistachio meal around the edges and scatter a few saffron strands on top. Slice with a thin knife wiped clean between cuts.
Notes
No-bake variation - skip the cornstarch and pressure cook step. Dissolve 2 teaspoons of agar-agar powder in 3 tablespoons of warm milk, simmer for 2 minutes, then whisk into the prepared filling. Pour over the chilled crust and refrigerate for at least 8 hours.
Mango variety guide - Alphonso (Hapus) gives the deepest gold colour and intensely sweet flavour; Kesar leans tangier and more aromatic. Canned Alphonso pulp works year-round; reduce the filling sugar by 1 tablespoon if it is sweetened.
Cornstarch tip - cornstarch replaces the egg as the binder. Measure level and do not skip the sieve-strain step if your mango puree has any fibre.
Avoid cracks - do not over-mix once the cornstarch goes in. Air bubbles are the most common reason eggless cheesecakes crack on top.
Tight foil cover is non-negotiable - fold the foil under the rim of the springform, not on top, so condensation drips outward instead of onto the cheesecake surface.
Storage - keep the whole cheesecake covered in the refrigerator for up to 4 days. For longer storage, slice and freeze individual portions on a parchment-lined tray, then transfer to an airtight container for up to 1 month. Thaw overnight in the fridge before serving.
Make-ahead - the cheesecake genuinely tastes better on day two; the saffron deepens and the cardamom mellows into the cream cheese.
Vegan swap - use vegan cream cheese (Tofutti or Violife), vegan butter, and the agar-agar no-bake method instead of cornstarch.
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