A few days ago, I was at confectioner´s and I was surprised how many cheesecakes they had. I was also glad, because you can be sure that there ´s no disgusting greasy vegetable whipped cream in them, which is in majority of confectioner´s cakes. It tasted so good, that I´m definitely in mood for more cheesecakes. So stay tuned for more cheesecake recipes or recipes with cream cheese. The first one is no-bake mango cheesecake, it´s for days when you´re lazy to turn on an oven 
Recipe
Crust:
2 cups crushed sweet butter biscuits
6 tbsp melted butter
Filling:
3 mangoes
3-4 tbsp water
1 packet of powder gelatin (20 g)
250 g cream cheese/mascarpone
¾ cup icing sugar
1 tsp vanilla extract
250 g whipping cream
Directions:
1. Mix biscuits with butter, add the mixture to the bottom of a baking pan. Spread and press down the biscuit mixture over the bottom of pan using a spoon.
2. Peel mangoes and smash them in a mixer. Prepare a gelatin according to directions – add the contents of packet to 3-4 tbsp of water. Heat it, until the gelatin melts down, then incorporate 1-2 tbsp of smashed mango. Pour the gelatin mixture into the rest of smashed mango. Mix it.
3. In the second bowl, mix cream cheese (I used sour cream, I let it drain through gauze, it tastes almost same, you can get 250 g cream cheese from 400 g 16% or 18% sour cream) or mascarpone, icing sugar and vanilla extract.
4. Beat whipping cream in the next bowl.
5. Incorporate the whipped cream to the cream cheese mixture using a spatula. Pour into it mango and mix it about 2 times, so mango and cheese can be still visible and separated. Do not over mix so you do not have mango mixed entirely with cream cheese.
6. Pour the mixture over the crust, leave it in the refrigerator over the night.
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