No-Bake Mango Cheesecake

Begin by preparing the crust. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. I usually do this step first; it gives the crust ample time to set

Press the mixture into the bottom of a 9-inch springform pan, ensuring that it is tightly packed and leveled. Place it in the fridge to set while we work on the cheesecake filling.

Puree 2 mangoes and set them aside. Chopping the mangoes into smaller pieces makes it easier to puree. Reserve the remaining mango for topping.

In a large bowl, beat together the cream cheese, 1/2 cup granulated sugar, and vanilla extract until smooth. Remember that the cream cheese should be softened to room temperature to ensure a luscious, lump-free filling.

Stir the dissolved gelatin into the cream cheese mixture, followed by the mango puree, and beat until well combined.

In a separate chilled bowl, whip up the heavy cream until soft peaks form. Fold this into your mango-cream cheese mixture until everything is well incorporated.

Pour the cream cheese filling over the set crust in the springform pan. Smooth it out using a spatula, then place the pan back into the fridge. Allow it to chill for at least 3 hours, or overnight if feasible.

When ready to serve, remove cheesecake from the pan and garnish with diced mangoes on top. Cut into slices and enjoy.