Place the digestive biscuits in a food processor and blend until they turn into fine crumbs.

Transfer the biscuit crumbs to a mixing bowl, then add the melted butter and sugar.

Mix with a spatula until well combined, then pour the mixture into a springform pan.

Press down firmly using the back of a spoon or a flat glass to create an even base.

Refrigerate the biscuit layer for 15 minutes to set.

Peel and cut mangoes into small chunks and blend them in a food processor until smooth.

Set aside 1 cup of puree for the cheesecake filling and ¾ cup separately for the mango glaze.

In a small bowl, add gelatin powder to cold water and stir until completely dissolved. Set it aside for 5 minutes.

In a large mixing bowl, add the cream cheese, sugar, and vanilla essence.

Beat the mixture with an electric mixer until creamy and smooth.

Add cold heavy cream and beat to make the mixture light and fluffy.

Mix in mango puree and lemon juice and beat again until combined.

Place the gelatin mixture you prepared earlier in the microwave and heat in two 15-second intervals(total 30 seconds). Stir and let the gelatin cool for 5 minutes.

Add the cooled gelatin mixture to the mixing bowl and beat again until smooth.

Pour the mango cheesecake mixture over the prepared biscuit base.

Tap the tin gently on the counter to remove air bubbles.

Refrigerate the cheesecake for at least 3-4 hours or until the top is set.

In a small bowl, combine gelatin powder and cold water. Stir to dissolve the powder and keep it aside for 15 minutes.

Microwave the gelatin mixture in two 15-second bursts(total 30 seconds). Let the mixture cool for 5 minutes.

In another bowl, combine the reserved mango puree, sugar, and lemon juice.

Add gelatin mixture to the mango puree and whisk until smooth.

Pour the mango glaze over the set cheesecake layer and refrigerate overnight.

Once fully set, remove the cheesecake from the springform cake tin.

Serve slices of this creamy, no-bake mango cheesecake and enjoy every bite!