Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom of the prepared springform pan.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.
For the mango cheesecake filling:
In a small saucepan, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to soften.
In a blender or food processor, puree the diced mangoes until smooth. Set aside.
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Mix in the vanilla extract and the pureed mangoes until well combined.
In a separate bowl, whip the heavy cream to stiff peaks.
In a small saucepan, heat the softened gelatin mixture over low heat, stirring constantly, until the gelatin is fully dissolved. Be careful not to boil.
Gradually pour the dissolved gelatin into the mango cream cheese mixture, stirring constantly until fully incorporated.
Gently fold the whipped cream into the mango cheesecake mixture until smooth and well combined.
Assembly:
Pour the mango cheesecake filling over the cooled crust in the springform pan, spreading it out into an even layer.
Refrigerate the cheesecake for at least 4 hours, or until set.
Once set, carefully remove the sides of the springform pan.
Garnish the top of the mango cheesecake with sliced mangoes, dollops of whipped cream, and mint leaves for a fresh and tropical touch.
Slice and serve the mango cheesecake delight chilled.
Enjoy the tropical vibes of this delightful mango cheesecake! It’s a perfect dessert for any occasion or celebration.
