No Bake Mango Cheesecake

This was so easy to make and delicious too. I didn't have an 8" springform pan, so I used a 9" one. I think I could have doubled the cheese mixture and had it still fit nicely in the 9" pan. The larger pan made everything too thin, but it didn't affect the taste. I cut the sugar in half, since I don't like overly sweet desserts, but should have kept it closer to 1/2 cup. It was still good. I topped it with a little strawberry sauce, and it was a company worthy dessert. Here's a hint, mix the cream cheese blend in a food processor. That way the cream cheese gets super smooth. Here's another hint, if the mango gelatin mixture sets up while the cream cheese part is refrigerating (mine did) just microwave it for a couple seconds to make it liquefy.

i need a little help its a cookin without fr whch i hv to ,make dessert with mango so if u cld help?

I am yet to make this but I had 2 questions: 1) Should I refrigerate it or freeze it to set it? and 2) Can I whisk/whip it by hand as I do not have an electric blender, even though it will be more effort and time, but I do not want the taste to suffer! Thanks :)

I made some changes, I use fresh mangos and strawberry. Also, I use strawberry gelatin. Waiting to taste tomorrow for Sunday brunch.

So yummy!!!! I used one cup of fresh mango purée and garnish the topping with thin strips of fresh mango to have more of mango taste. Everyone in the family loved it. Thank you for the recipe.