### For the mango topping:
* 1 to 1.5 cups mango puree (fresh or canned)
* 1 tsp gelatin
* 1 tbsp water
* Fresh mango slices for garnish (optional)
## Instructions
### Step 1: Make the crust
1. Mix the crushed biscuits with melted butter until it resembles wet sand.
2. Press the mixture firmly into the base of a springform pan (8 or 9 inches).
3. Refrigerate for at least 30 minutes to set.
### Step 2: Prepare the filling
1. In a small bowl, dissolve the gelatin in 2 tbsp water. Let it sit for 5 minutes to bloom, then microwave for 10–15 seconds until melted (or use a stovetop).
2. In a large bowl, beat the cream cheese until smooth.
3. Add powdered sugar, lemon juice, and vanilla. Mix well.
4. In a separate bowl, whip the cream to soft peaks.
5. Gently fold the whipped cream into the cream cheese mixture.
6. Add the cooled gelatin and mix until well combined.
7. Pour the filling over the prepared crust and smooth the top.
8. Refrigerate for at least 4–6 hours or until set (overnight is best).
### Step 3: Mango topping
1. Bloom the gelatin in 1 tbsp water. Microwave or heat until dissolved.
2. Mix with the mango puree until smooth.
3. Gently pour the mango layer over the set cheesecake.
4. Chill again for 1–2 hours or until the topping is firm.
### Step 4: Serve and enjoy
Once fully set, remove the cheesecake from the springform pan. Garnish with fresh mango slices or mint leaves if desired. Slice, serve, and let the tropical flavors whisk you away!
## Tips for Success
* **Use ripe mangoes** for the best flavor and natural sweetness.
* **Let each layer set fully** before adding the next for clean layers and professional results.
* **Cream cheese should be room temperature** for easier mixing and a smoother filling.
## Final Thoughts
This No-Bake Mango Cheesecake is a fuss-free dessert that looks fancy but is easy enough for beginners. It’s the perfect way to showcase the king of fruits—mango—and cool off in the most delicious way possible. Try it once, and it’s bound to become a go-to favorite every summer!
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