A refreshing no-bake mango cheesecake with a tropical twist, perfect for any occasion.
Mix the graham cracker crumbs with melted butter until well combined.
Ensure the butter is fully melted for even mixing.
Press the mixture firmly into the bottom of a springform pan to form the crust.
Use the back of a spoon to press the crumbs evenly.
In a bowl, beat the cream cheese and sugar until smooth.
Ensure the cream cheese is at room temperature for easier mixing.
Dissolve the gelatin in hot water and mix until fully dissolved.
Stir continuously to avoid lumps.
Combine the gelatin mixture with the mango puree.
Mix quickly to prevent the gelatin from setting prematurely.
Fold half of the mango mixture into the cream cheese mixture.
Fold gently to maintain a smooth texture.
Pour the mixture over the crust and smooth the top.
Tap the pan gently to remove air bubbles.
Refrigerate for 30 minutes to set the first layer.
Ensure the layer is firm before adding the next.
Pour the remaining mango mixture over the set layer and smooth.
Spread evenly for a neat finish.
Refrigerate overnight to fully set.
Cover the pan to prevent the cheesecake from absorbing fridge odors.
Garnish with sliced mango before serving.
Add a sprig of mint for a fresh touch.
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