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No-Bake White Chocolate Cheesecake with Mango Jelly

This refreshing summer dessert combines a creamy white chocolate cheesecake with a fruity mango jelly topping — all without needing an oven!

Ingredients
    For the Mango Jelly Topping:
  • 300 grams mango (fresh or canned)
  • 50 grams sugar
  • 2 tablespoons lemon juice
  • 5 grams gelatin
  • 3 tablespoons water (for hydrating gelatin)
    • For the Crust:
  • 150 grams digestive biscuits (or graham crackers)
  • 40 grams melted butter
    • For the Cheesecake Filling:
  • 320 grams cream cheese (room temperature)
  • 300 grams white chocolate (melted and cooled)
  • 300 milliliters heavy whipping cream
  • 15 grams gelatin
  • 3 tablespoons water (for hydrating gelatin)
Instructions
  1. Prepare the Mango Layer
    1. In a saucepan over medium heat, combine:
      • 300g mango (cut into chunks),
      • 50g sugar,
      • 2 tablespoons lemon juice.
    2. Cook until the mixture comes to a gentle boil and the sugar dissolves.
    3. Blend the mango mixture until smooth. Let it cool completely.
  2. Make the Crust
    1. Crush 150g of biscuits until fine (in a food processor or using a rolling pin).
    2. Mix the crumbs with 40g of melted butter until you get a wet-sand texture.
    3. Press the mixture into the bottom of a 20 cm springform pan, forming an even layer. Chill while you prepare the filling.
  3. Prepare the Cheesecake Filling
    1. In a small bowl, mix 15g gelatin with 3 tablespoons of water. Let sit for 5 minutes to bloom.
    2. In a large bowl, combine:
      • 320g cream cheese,
      • 300g melted and cooled white chocolate.
    3. Gradually add in 300ml heavy cream, mixing until smooth and fluffy.
    4. Melt the bloomed gelatin in the microwave for 10–15 seconds, then pour it into the cheesecake mixture and mix well.
    5. Pour the cheesecake filling over the biscuit crust and smooth the top.
    6. Refrigerate for 30 minutes to set slightly.
  4. Prepare the Mango Jelly
    1. Mix 5g gelatin with 2–3 tablespoons water and let sit for 5 minutes.
    2. Melt the gelatin in the microwave for 10–15 seconds.
    3. Stir it into the blended mango puree.
    4. Pour the mango jelly gently over the cheesecake layer.
    5. Refrigerate for at least 2 hours (preferably overnight) until fully set.
Read it online: https://yummy.expert/recipe/no-bake-white-chocolate-cheesecake-with-mango-jelly/