No Bake Lemon Cheesecake with Mango Sauce

To make the crust: Line a 9-inch springform cake pan with parchment paper. Combine ground graham crackers, butter and sugar in a bowl. It should have the consistency of wet sand. Transfer the mixture to the prepared springform pan and press it down firmly. Set aside.

To make the filling: Add softened cream cheese, condensed milk, lemon juice, and zest to a mixing bowl. Using a hand mixer or stand mixer, beat on high until smooth. This will take 3-4 minutes. Pour batter into the crust. Refrigerate for 1 hour.

To make the mango sauce: Add ¼ cup cold water to a small glass or ceramic bowl. Sprinkle the gelatin powder evenly over the water and set aside for 5 minutes to soften. Microwave the gelatin mixture for 15 seconds to melt (or place bowl inside a bath of hot water, stirring gelatin until melted). Allow to slightly cool. Meanwhile, place diced mango into a food processor with 1 tablespoon water. Process until smooth, adding more water if the mixture is too thick. Combine ½ cup of the mango puree with lemon juice and sugar in a medium bowl. Add the melted gelatin and mix until combined. Set aside.

To finish and serve: After the cheesecake has set up in the refrigerator for an hour, top with mango sauce and using a spatula, smooth evenly over the top of the cheesecake. Refrigerate for at least 30 minutes. Serve cold with optional garnishes.