No-Bake Mango Cheesecake Recipe

Cheesecake Base:

1. Place your cookies in a ziplock bag and close the bag. Smash the cookies into tiny crumbles by rolling with a rolling pin over the cookies.
2. Pour the crumbled cookies into your spring form shape and spread out.
3. Pour the melted butter into the crumbled cookies and start mixing everything. Do that until the cookie crumbles and the butter has become a crumble dough like base.
4. Flatten the crushed cookie butter mix so that it's evenly covering, to form the base.
5. Place the spring form with the cookie base into the fridge for at least 30 minutes so that the base hardens.

For the Cheesecake Filling:

1. Blend the mango to a smooth pulp/ purée if you are using fresh mangoes.
2. Whip the heavy cream until it's stiff (stiff peaks).
3. Stir in sugar, cream cheese, and mango pulp and mix it all well into the mass.
4. Add your gelatin into the water and let soak until soft. Take to the heat and allow the gelatin to melt.
5. Once the gelatin is completely dissolved, take your cream cheese mango mass and add a small quantity of it into the still hot gelatin to temper the gelatin. Mix well.
6. Pour the gelatin mixture into the mango cheesecake mass and mix the whole content.
7. Get your spring form with the cookie base and pour the mango cheesecake filling into the spring form.
8. Place in the fridge and let cool and set for 12 hours.
9. Take out after it has set and carefully remove from spring form. Cut into slices and serve cold.
10. You can use some mango bits to decorate your cheesecake.