No bake Mango Cheesecake

This No-Bake Mango Cheesecake is very light, airy and has a soft texture. The topping is made with fresh, delicious pureed mango and it is the perfect dessert to share with family and friends this holiday season.

Ingredients

For the base

1 cup crushed digestive biscuits/ graham crackers

2 tbsp brown sugar

4 tbsp melted butter

For the Cheesecake

200g cream cheese (room temperature)
200ml heavy whipping cream
1/2 cup icing sugar/ powdered sugar
1 tbsp white sugar
1/2 tsp vanilla extract

For the top layer

1 ripe mango
1 tbsp unflavoured gelatin powder
2 tbsp warm water
2 tsp white sugar

Directions

Prepare the base 

1. Prepare a 6 inch spring form pan.*
2. In a medium bowl combine the crushed digestive biscuits, brown sugar and melted butter. Mix well until you get a sand like texture.
3. Press this mixture firmly down into the base to create an even layer. Chill for 10 minutes in the freezer until set.

Prepare the cheesecake 

1. In a bowl, mix the softened cream cheese with powdered sugar / confectioner's sugar using an electric mixer or with a spatula until very creamy and smooth. 
2. Take another cold bowl* and pour heavy whipping cream, 1 tbsp sugar and vanilla. Beat or whisk  using an electric mixer on a very high speed until stiff peaks form.
3. Fold the whipped cream into the cream cheese mixture using a rubber spatula until it's combined. 
4. Pour the cheesecake mixture into the chilled crust and smooth out the top as much as possible. Cover with plastic wrap and let it chill in the refrigerator for good 2 hours. Meanwhile you can prepare the mango layer.

Prepare the mango topping

1. Slice mango in half and remove flesh from the seed. Cut mango into cubes and cut flesh away from skin. Place mango cubes and 1 tbsp water into blender and puree until thick consistency. Transfer the mango puree to a bowl.
2. Mix gelatin with warm water (not boiling water) and add it to the mango puree and mix well.
3. Now add the sugar and mix well. 
4. Then pour the prepared mango puree mixture over the chilled cheesecake filling.*
5. Finally cover the pan with  plastic wrap again and let the cheesecake set for 4 hours at least or overnight is best since it will help to slice nicely.
6. Enjoy!

Tips:

• Line a parchment paper or baking paper into the base of the spring-form pan. This will help you transfer the cheesecake in to a serving dish easily.
• Before you whip the whipping cream, make sure you refrigerate the whipping cream, the bowl, hands of the electric mixer before you beat. This will help you whip the cream to stiff peaks easily. When you turn the whipped cream bowl, the whipping cream should not fall it should be stiff not runny or watery, that's the consistency. 
• You may decorate your cheesecake as desired with pieces of mango or slices. 
• Before you slice, touch the cheesecake and see whether it has set, if it is not in a state of slicing, then freeze for an hour. Then keep it out for 10 minutes and slice with a sharp knife.