1. Make the Crust:

In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.

Press the mixture firmly onto the bottom of a greased 8-inch springform pan. This recipe version doesn’t specify baking the crust, making it truly no-bake if you use pre-made crumbs or skip baking. If you prefer a baked crust, bake at 350°F for 8-10 minutes and cool completely.

2. Bloom the Filling Gelatin:

In a small microwave-safe bowl, sprinkle 1 envelope of unflavored gelatin over 3 tablespoons of cold water. Let it stand for 1 minute to “bloom” (absorb the water).

Microwave on high for 10-20 seconds, or just until the water is warm but not hot.

Stir well and let stand until the gelatin is completely dissolved, about 1 minute. Cool slightly until partially set (it shouldn’t be hot, but still liquid).

3. Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth.

Gradually beat in the heavy whipping cream, vanilla extract, and the slightly cooled, dissolved gelatin mixture until blended. Don’t overbeat once the cream is added.

Gently fold in the cubed mango and chopped strawberries.

4. Pour Filling into Crust:

Pour the filling over the prepared crust in the springform pan.

5. Chill While Preparing Glaze:

Refrigerate the cheesecake while you prepare the glaze.

6. Bloom the Glaze Gelatin:

In another small microwave-safe bowl, sprinkle the second envelope of unflavored gelatin over 3 tablespoons of cold water. Let stand 1 minute.

Microwave on high for 10-20 seconds, or just until the water is warm but not hot.

Stir well and let stand until the gelatin is completely dissolved, about 1 minute. Cool until partially set.

7. Make the Mango Puree:

Meanwhile, place the remaining cubed mango and the remaining ½ cup of cold water in a food processor or blender.

Process until completely pureed and smooth.

8. Combine Glaze:

Stir the slightly cooled, dissolved glaze gelatin mixture into the mango puree.

9. Pour Glaze and Chill Overnight:

Pour the mango glaze mixture evenly over the chilled cheesecake filling.

Refrigerate, loosely covered, overnight (or at least 6-8 hours) until the filling and glaze are completely firm.

10. Serve:

Loosen the side of the springform pan with a thin knife. Remove the rim.

If desired, garnish the cheesecake with whipped cream, additional mango pieces, and strawberry slices. Slice and serve chilled!