Eggless No-Bake Mango Cheesecake Recipe

Cream cheese - 1 block (I used 250gm Philadelphia Cream Cheese)

Cream - 170 gm (I used Nestle)

Sugar - Half

Mango puree - ¾ of a cup

Gelatine - 1 Tbsp (vegetarians see notes)

Hot Water -

Graham cracker crumbs - 1.5 to 2 cups (Depending on how thick you want the base to be)

Unsalted butter, melted - 75 gm (about ⅓ of a cup)