Instant Pot Eggless Cheesecake | Mango Swirl and Coconut

Mango and Coconut New York Style Cheesecake is so easy to make in the Instant Pot. This Eggless Instant Pot Mango Cheesecake is creamy, light, and perfectly set. It may look daunting but is, in fact, one of the easiest cheesecake recipes to whip up!


Cheesecake is one of those desserts that is just so easy to adapt to suit your tastebuds. You can play with the base/crust, the filling AND the topping, creating an endless variety of flavours.

Using coconut biscuits simply TRANSFORMS this dessert because it blends so well with the subtle hint of mango.

The filling is gorgeous plain vanilla, allowing the mango and coconut to shine through!

Cooked cheesecake without eggs

You will not miss eggs at all in this recipe, the filling is just as good as using eggs and I think you can easily fool a lot of people!

In order to get eggless cheesecake, we have substituted the eggs for sour cream and cornstarch. The cornstarch stops the cake cracking and makes it easier to cut.

And don't worry, you do not get a floury taste from adding the cornstarch - you'll still have a deliciously smooth and silky filling.

Mango and coconut cheesecake served in a white plate and that is placed on a chopping board.

🎂Ingredients for Eggless Cheesecake in Instant Pot

All ingredients mentioned are all so easy to pick up from a single trip to the grocery store - no specialist ingredients required for this cheesecake!


Digestive Biscuits

Coconut Biscuits

Unsalted butter


Soft cheese - use full-fat variety

Double cream - or heavy cream

Sour cream

Condensed milk - as we have used condensed milk, we do not need a large quantity of sugar

Sugar - use white granulated sugar



Mango Swirl - use either homemade mango pulp or tinned mango pulp so you can make this cheesecake all year round.

Alternatively, top with fresh mango pieces before serving.

To achieve the swirl design, drop little blobs of mango pulp about an inch apart. Use a pointed tool (we used a skewer) and connect the dots in one direction. Do not press too deeply, try to stick to swirling the mango pulp only. (See video)

Alternative biscuit base flavours:

If you do not have digestive biscuits, here are some further options that will still go wonderfully with mango.

  • Use Parle G biscuits if in India
  • Lotus Biscoff
  • Nice biscuits (for coconut flavour)
  • Graham Crackers if in America
We also love Nan Khatai Cheesecake with Saffron and Dark Chocolate - this cheesecake is made with crumbly and melt in the mouth homemade Indian biscuits

Gluten-free Eggless Cheesecake

For Gluten-free cheesecake, swap the biscuit base for gluten-free digestives (easily available in the UK)

Cornstarch is naturally gluten-free as it is made from corn. However, it can be manufactured on the same belt as wheat products so double-check the packaging!

Springform Tin size for Instant Pot Cheesecake

The recipe that we have provided is for a 5-inch springform tin. A 5-inch springform fits perfectly in the trivet and will be easy to both lower in and take out.

We have also adjusted the Pressure Cook time by decreasing it to 25 minutes.

The Instant Pot Duo 7-in-1 5.7 L Multicooker can take up to a 7-inch springform. In which case, you will have to increase the cooking time to 40 minutes.

It will be harder to lower the tin into the pot and take out again. In which case, make a sling using tin foil.

For a 7-inch tin - double the ingredients that we have used in the recipe below.

Bain Marie Technique for baked cheesecakes

This is a technique that I was taught in Food Tech classes in secondary school - that day, we were making profiteroles and practising a choux pastry.

Bain Marie, or a water bath as it is also known, uses moist heat to cook delicate food. In the oven, the container with our food would be placed in a larger shallow container (such as a baking tray) that is filled with water. This surrounds the food with a gentle heat.

This technique is used for both sweet and savoury dishes without breaking or curdling them.

In the case of this cheesecake, the filling is treated like a custard and so by using the Instant Pot, we are achieving a configuration similar, but not the same, to a bain-marie. This way, the cheesecake can cook evenly from the edges all the way into the centre.

This helps avoid a sunken centre, cracks in the top layer or a dry cheesecake.

The springform tin is well wrapped in double layer of tin foil to prevent moisture from entering into the cheesecake and making it soggy.

However - do not add more water than what is needed for the recipe. You don't want it touching the bottom of your springform pan - we just need a little steam to be created. However, too little water will also cause the inner pot to burn.

How to get the perfect crust or biscuit base for your cheesecake

Crush your desired biscuits in a food processor until they are all evenly and finely ground.

Mix in the melted unsalted butter. I have always found that adding too much butter to the crust makes it hard when cutting and I prefer mine a little more delicate and crumbly. Our recipe uses a little less butter for this reason.

Transfer into the springform pan and pat down evenly and firmly.

Go over the sides especially with a straight bottom glass or something similar.

Cool the crust before adding the batter on top (we have chilled ours in the freezer)

Tips for perfect cheesecake every time

Use the full-fat version of all of the ingredients.

The cream cheese should be at room temperature before whisking, otherwise, you may end up with lumps. Also, cold cream cheese incorporates more air when it is beaten which may form bubbles at the surface.

Beat cream cheese so it is light and airy first before adding the other ingredients

Look for a smooth and glossy filling batter - this is well mixed and ready to add to your crust

Do not bake the cheesecake until "done". The centre should still jiggle and wobble once you have cooked it.

Allow cheesecake to cool naturally before placing in the fridge. This will prevent it from sinking

The cheesecake needs to chill thoroughly - preferably overnight but at least 8 hours.

Use a clean knife to separate the cheesecake from inside the springform tin - ours was already slightly coming away from the edge of the pan as it had cooled. (use technique described in the next paragraph below)

Freezing your cheesecake

Want to savour your cheesecake another day?

Freeze without a wrapper for an hour to firm it whilst it is still in the springform tin.

Then carefully remove the cheesecake from the tin and cover tightly with clingfilm.

When you want to serve it, allow it to fully thaw in the fridge - preferably overnight.

Baked Eggless Cheesecake

This is the recipe if for you if you do not have an electric pressure cooker or would prefer to bake in the oven

(Recipe still uses a 5 - inch springform tin)

Preheat oven to Gas Mark 4 or 180 C

Follow the steps for Instant Pot Eggless Cheesecake to prepare the fillings and crust

Line the edges and base of the springform with tin foil. Place the springform on a large piece of tinfoil and fold upwards so there are no gaps underneath otherwise the water can seep through

Place the tin in a larger shallow roasting tray and fill with water until halfway up the edge of the springform.

Bake for 25 mins.

The cheesecake should not have browned on top and the filling should still wobble when removed. It will continue to cook on cooling.

Again, allow to cool naturally before placing in the fridge overnight.

How to slice cheesecake perfectly

Use a long thin knife. Place it in hot water for a few seconds before wiping dry.

Cut straight down with no backwards and forwards action.

For each slice that you will do, clean the knife again.

Insuant pot cheesecake sliced served with a fresh mint leaves

đź“ťHow to make Instant Pot Cheesecake - step by step

Follow these step-by-step instructions to make cheesecake, all the measurements are in the recipe card below. 


Place cookies/biscuits in a food processor (pic 1)

Crush the cookies (pic 2)

Add melted butter (pic 3)

Mix (pic 4)

Place the crushed cookie mixture in a prepared 5" round cake tin (pic 5)

Press it and leave it in the freezer for 30 minutes (pic 6)


In a bowl add cream cheese and beat until smooth (pic 1)

Sour cream and sugar, mix for a minute or so (pic 2)

Slowly add condensed milk while mixing (pic 3)

Cornflour, and double cream (pic 4)

Vanilla extract (pic 5)

Corporated everything (pic 6)

Pour the filling on a biscuit base (pic 7)

Pour mango pulp drops (pic 8)


Make a swirly pattern using a toothpick and cover the tin with the foil all over (pic 1)

Add water in inner pot with trivet (pic 2)

Slowly lower the cake tin in the pot (pic 3)

Close the lid and cook the cake on HIGH PRESSURE for 25 minutes (pic 4)

Let the pressure come out naturally, remove the tin (pic 5)

Remove the foil and allow the cake to cool down at room temperature. Then refrigerate the cake for a minimum of 8 hours.

This mango flavoured and swirled cheesecake is served on a white plate

More Eggless Cake and Cheesecake Recipes:

Eggless Chocolate and Orange Cake

Eggless Honey Cake

Lemon, Rose and Pistachio Semolina Cake

Wholewheat Blueberry Bundt Cake

Eggless Strawberry Pastel De Tres Leche Cake

No-Bake Lime, Ginger and White Chocolate Cheesecake

No-Bake Strawberry Cheesecake

Question for our readers

What is your favourite cheesecake layer? For me, it has to be the crust!! Let me know in the comments below

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Instant pot eggless cheese cake | Mango coconut eggless cheesecake easy and delicious Mango coconut cheesecake made in an Instant pot that is eggless and silky.
Yield: 3-4 servings
Instant Pot Eggless Cheesecake Mango and Coconut

Instant Pot Eggless Cheesecake Mango and Coconut

A show-stopping silky Instant Pot Eggless Cheesecake with an exotic Mango and Coconut flavour
Prep time: 15 MCook time: 25 MTotal time: 40 M


  • 6-7 digestive and coconut cookies
  • 2 tbsp. melted butter
  • 200g full-fat cream cheese - 7oz - 1 cup
  • 1/8 cup sugar 
  • 1/4 can condensed milk - 100g
  • 1/8 cup sour cream 
  • 1/4 cup double cream
  • 1 tbsp. corn flour/corn starch 
  • 1/4 tsp. vanilla extract
  • 3-4 tbsp. mango puree/pulp
To serve - optional
  • Mango pulp
  • Mango pieces
  • Or any berries
  • Mint leaves
  • Electric mixer 
  • 5" round springform cake tin 
  • Instant pot 


  1. Line the cake tin with greaseproof paper.  
  2. Tightly wrap the tin from outside with aluminium kitchen foil. (check video)
  3. Crush cookies or biscuits using a food processor. 
  4. Add melted butter and mix well.
  5. Place the mixture into a lined cake tin and press evenly using the back of a spoon or your fingers
  6. Leave it in the FREEZER while preparing the filling. 
  1. In a stand mixer, attach the whisker or beater attachment.
  2. Add the cream cheese in a bowl and mix on low speed until soft and creamy. 
  3. Now add sugar and sour cream and beat everything on low speed for a minute or two. 
  4. Then add condensed milk little by little and combine everything.
  5. Add vanilla, cornflour and double cream and beat on HIGH speed until everything is well incorporated. 
  6. Pour the filling on the crust, tap it lightly for an even surface. 
  7. Create the mango swirl on the cream cheese filling
  8. Cover the entire cake tin with foil.
  1. Place the inner pot in the Instant Pot.
  2. Place the trivet in the Inner Pot
  3. Pour 1 1/2 cup (one and a half cup) water into the inner pot.
  4. Slowly place the tin in the cooker.
  5. Close the lid and SELECT HIGH-PRESSURE COOK. Select 25 minutes. 
  6. When the pot beeps, turn off the plug and let the pressure come out naturally. 
  7. Open the lid and take out the tin carefully.
  8. After 10 minutes, remove the foil and let it cool on a wire rack at room temperature. 
  9. Then leave it in the refrigerator overnight or at least 8 hours.
  1. Take a sharp knife and dip it in hot water, then dry with a clean tea towel.
  2. Run the knife around the tin to loosen the sides.
  3. Then carefully remove the cheesecake from the tin
  4. Slice the cake using a sharp knife.
  5. Serve with extra mango sauce or fresh fruits if desired. 


Chilling time: min. 8 hours.

Total: min. 8hrs 40 mins
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
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Created using The Recipes Generator


  1. The bain marie technique is perfect for this cheesecake. I have never made on in my instant pot but I would love to try someday.
    I'll keep an eye out for mango pulp the next time I'm at the store.

  2. Love how easy this recipe is! The combo mango+coconut is just incredible!

  3. Mango is such an amazing seasonal fruit and this Instant Pot Eggless Cheesecake looks super delicious.I love the combination of Mango and coconut too. Best dessert ever.

  4. Jacqueline Debono17 July 2020 at 14:31

    I love the idea of mango and coconut in this eggless cheesecake. What a lovely recipe! The cake looks beautiful ! I really want to give it a try!

  5. Egg less cheesecake look so yummy! Love the texture and color. Combination of mango and coconut goes together in desserts.

  6. The cheesecake looks so amazing. The recipe too sounds very easy and doable. Was looking or a weekend dessert idea . will make this today.

  7. Finally, I found an eggless cheesecake recipe that too in the instant pot. Now, only one thing is left is to gather the courage to bake this because I am not a baker at all but still want to try this. Any tip that you may want share with a non baker.

  8. I've seen so many IP cheesecake recipes and wondered how they work! I love all the step-by-step photos you have here. It all makes sense now. And what a delicious flavor combination!

  9. Your cheesecake looks so good. I love that it does not have eggs and the fact that you make it in the instant pot. Your recipe is so thoughtful with steps and tips. Thanks so much, I am going to make this.

  10. Hey lovely recipe n such a clean finish.
    If I want to do another flavour like blueberry or strawberry

  11. Hi heyley,

    I really liked the recipe and when I was making this cake I realised that in the video it says use 1/4 cup double cream where as in the printed version it says 1/8 cup so I am bit confused. Which measurement is right?

    1. Hello Paras
      Thanks for visiting JCO and glad you like this recipe. Thanks for pointing out an error, now updated correctly. 1/4 cup double cream is the right measurement.

  12. for 6 inch pan is the measure same and how long to cook in instapot

    1. For 6" pan same measurements and same time.


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