NO BAKE GINGERSNAP CRUST RECIPES

Steps:

• Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of a 9-inch springform pan.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add lemon juice; mix until combined.
• Beat cream in a clean mixing bowl until stiff peaks form. Gently fold the whipped cream with a rubber spatula into cream cheese filling. Pour over crust. Freeze 1 hour. Refrigerate until ready to serve, at least 30 minutes.

Steps:

• Lightly coat an 8-inch springform pan or a 9-inch pie plate with cooking spray; set aside. Place gingersnaps in a food processor. Cover and process until fine crumbs form. With the machine running, add melted butter and 2 tablespoons sugar through the opening in the lid, processing until crumbs are moistened. Transfer crumb mixture to the prepared pan. Press crumb mixture evenly into the bottom and 1 inch up the sides of the pan. Set aside.
• In a small bowl, combine 1/3 cup sugar and gelatin. Add boiling water; stir about 5 minutes or until gelatin is dissolved. In a large bowl, combine cream cheese and vanilla; beat with an electric mixer on medium speed until combined. Gradually add the gelatin mixture, beating until combined. Pour mixture into the crust.
• In a food processor, combine mango and lime juice; cover and process until a smooth puree. Press mango puree through a fine-mesh sieve; discard solids. Drizzle 3 tablespoons of the mango puree on top of the cheesecake filling. Drag a toothpick through the puree and filling to create a marbled effect. Cover and chill the cheesecake and the remaining mango puree about 3 hours or until cheesecake is firm.
• To serve, remove sides of the springform pan and cut cheesecake into wedges. Serve the remaining mango puree with cheesecake wedges.