Easy No-Bake Mango Cheesecake

Ingredients

• Digestive biscuits (or graham crackers or arrowroot biscuits) - 15 whole
• Butter - 1/4 cup
• Sugar - 1/4 cup
• Philadelphia cream cheese (8 oz) - 1 whole
• Sugar - 3/4 cup
• Heavy whipping cream (236 ml) - 1 whole
• Gelatin - 1 tbsp
• Warm water - 1/4 cup
• Mango pulp - 1 cup
• Vanilla essence - 3/4 tsp
• Mango pulp - 1 cup
• Sugar - 1 tbsp
• Gelatin - 1/2 tbsp
• Warm water - 1/2 cup

Instructions

1. 1Crush the 15 digestive biscuits in a food processor or under a rolling pin until they form fine crumbs.
2. 2Stir 1/4 cup melted butter and 1/4 cup sugar into the crumbs until the mixture is evenly moistened.
3. 3Press the biscuit mixture firmly into the base of a 9-inch springform pan and refrigerate for 20 minutes to set.
4. 4Beat the Philadelphia cream cheese in a bowl until smooth and creamy so the filling is lump-free.
5. 5In a small bowl, sprinkle 1 tbsp gelatin over 1/4 cup warm water, stir to dissolve, and set the mixture aside.
6. 6Whip the heavy whipping cream in a separate bowl until fluffy, then gently fold in the cream cheese until combined and airy.
7. 7Fold 1 cup mango pulp, the gelatin mixture, 3/4 cup sugar, and 3/4 tsp vanilla essence into the cream mixture until smooth and well combined.
8. 8Pour the mango cream filling over the chilled biscuit base, smooth the top, cover, and refrigerate for 4 hours so it firms up.
9. 9For the glaze, sprinkle 1/2 tbsp gelatin over 1/2 cup warm water in a small bowl and set aside for 10 minutes to bloom.
10. 10Whisk 1 cup mango pulp with 1 tbsp sugar in another bowl, then stir in the bloomed gelatin until fully incorporated and glossy.
11. 11Carefully pour the mango glaze over the set cheesecake, return it to the refrigerator, and refrigerate overnight.
12. 12Let the cheesecake sit at room temperature for a few minutes before slicing so the cuts are clean, then serve chilled.
13. 13Optional: Serve with fresh mango slices or a dollop of whipped cream for a pretty finish.