No-Bake Mango Cheesecake
This mango cheesecake recipe is easy to make with mango puree. Best if refrigerated and served chilled for a scrumptious summer dessert. 
graham cracker cookies, or more as needed
20
unknown
butter, melted
⅓
cup
ground allspice
½
teaspoon
cream cheese, softened
1
(8 ounce) package
heavy whipping cream
¾
cup
brown sugar
½
cup
hot water
½
cup
unflavored gelatin
1
tablespoon
mango puree
1
cup
 Line a springform pan with foil. Place cookies in a food processor and grind into fine crumbs; blend in butter and allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze cookie layer until stiff, about 1 hour.
  Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
  Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the cookie layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
  Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.
