Let’s create this beautiful No-Bake Mango Cheesecake step-by-step. Remember, patience during chilling is key! First, prepare the crust. In a small bowl, mix the 1 1/4 cups graham cracker crumbs, 1/3 cup melted butter, and 1/4 cup sugar until well combined and moistened.

Press this crumb mixture firmly and evenly onto the bottom of a lightly greased 8-inch springform pan. Use the bottom of a flat glass or measuring cup to get a compact layer. Set aside.

Prepare the Filling Gelatin: In a small microwave-safe bowl, sprinkle 1 envelope of unflavored gelatin over 3 tablespoons of cold water. Let it stand for 1 minute to bloom (absorb the water). Microwave on high for just 10-20 seconds, until the water is warm (not hot!) and the gelatin can be stirred until fully dissolved. Let it stand for about 1 minute to ensure dissolution, then let it cool slightly while you prepare the filling base.

Make the Filling: In a large bowl, beat the two packages (16 oz total) of softened cream cheese with the 1 1/3 cups sugar using an electric mixer until completely smooth and free of lumps. Gradually beat in the 1 cup of heavy whipping cream and 2 teaspoons vanilla extract until blended and smooth.

With the mixer on low speed, gradually beat in the slightly cooled, dissolved gelatin mixture until just combined. Be careful not to splash.

Gently fold in the 3/4 cup of cubed mango and the 4 chopped fresh strawberries using a spatula. Pour this creamy filling mixture evenly over the prepared graham cracker crust in the springform pan. Refrigerate this base layer while you quickly prepare the glaze.

Prepare the Glaze Gelatin: In another small microwave-safe bowl, sprinkle the second envelope of unflavored gelatin over 3 tablespoons of cold water. Let stand 1 minute to bloom. Microwave on high for 10-20 seconds, just until warm. Stir until fully dissolved and let stand 1 minute. Let cool slightly.

Make the Glaze: Meanwhile, place the remaining 1/2 large mango (about 3/4 cup cubed) and the remaining 1/2 cup of cold water into a food processor or blender. Process until completely smooth and pureed.

Stir the slightly cooled, dissolved glaze gelatin mixture into the mango puree until well combined.

Assemble and Chill: Carefully pour the mango glaze mixture evenly over the chilled cheesecake filling in the springform pan. Tilt the pan gently if needed to ensure the glaze covers the entire surface.

Loosely cover the cheesecake (plastic wrap shouldn’t touch the glaze) and refrigerate overnight, or for at least 8 hours, until the filling and glaze are completely firm and set. This extended chilling time is crucial!

Serve: Once fully set, carefully run a thin knife around the inside edge of the springform pan to loosen the cheesecake. Gently release and remove the outer ring of the pan. If desired, garnish the top with swirls of whipped cream, fresh mango pieces, and/or strawberry slices before serving. Slice and serve chilled.