Crush the digestive biscuits into fine crumbs using a rolling pin or food processor, then transfer to a mixing bowl.
Melt the butter and stir it into the biscuit crumbs until evenly coated, creating a damp, sandy mixture.
Press this mixture firmly into the bottom of a springform pan, smoothing out the surface with the back of a spoon. Chill in the fridge for 15 minutes to set.
Peel and chop the mangoes, then blend until silky smooth to make about 1 cup of mango puree.
Sprinkle the gelatin over a tablespoon of warm water and let sit for 5 minutes, then microwave for 10 seconds to dissolve completely, ensuring no lumps.
In a large bowl, beat the softened cream cheese until smooth and fluffy, then add honey and lemon juice, mixing well.
Fold in the mango puree gently, followed by the whipped heavy cream, until the mixture is creamy and uniform.
Pour the dissolved gelatin into the cheese and mango mixture, stirring quickly to distribute evenly without deflating the cream.
Pour the filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
Once set, carefully remove the sides of the springform pan, revealing the vibrant, smooth cheesecake surface.
Garnish with fresh mango slices or mint leaves if desired, then slice with a hot knife for clean, beautiful pieces.
Enjoy your refreshing and vibrant no bake mango cheesecake, perfect for a quick summer dessert!
