NO-BAKE UPSIDE-DOWN MANGO CHEESECAKE

Ingredients

For the Mango Jam:

• 2 cups chopped ripe mango (about 2 medium mangoes)
• ¾ cup granulated sugar
• 1 teaspoon lime juice

For the Crust:

• 24 graham cracker sheets
• ¾ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) blocks cream cheese, softened to room temperature
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold

For the Topping:

• 1 ripe mango, peeled and thinly sliced
• ¼ cup white chocolate chips, melted

Instructions

1. Make the Mango Jam Add the chopped mango and granulated sugar to a 2½-quart nonstick saucepan. Cook over medium heat, stirring often to prevent sticking, until the mango softens and starts breaking down, about 6-7 minutes. Use a fork or potato masher to gently mash the mixture until it's mostly smooth with some small chunks remaining. Stir in the lime juice. Continue cooking, stirring often, until the mixture is thick, jammy, and coats the back of a spoon, another 4-5 minutes. Transfer the jam to a bowl and pop it in the fridge to chill for 30 minutes while you prepare everything else.
2. Make the Graham Cracker Crust While the jam is chilling, add the graham crackers to a food processor and pulse 5-6 times until they're fine crumbs with no large pieces. Pour in the melted butter and pulse another 3-4 times until the mixture looks like wet sand and holds together when you squeeze it. Set aside.
3. Prep the Pans Place 4 (4-inch) nonstick springform pans on a baking sheet for easy transport. Spoon ½ cup of the crust mixture into each pan. Using the bottom of a flat cup or glass, press the crust firmly and evenly into the bottom and up the sides of each pan. Really pack it down so it holds together well. Pop the pans in the fridge while you make the filling.
4. Make the Cheesecake Filling In a large glass bowl (10-12 inches works best), beat the softened cream cheese with an electric mixer on medium speed until it's completely smooth with no lumps, about 1-2 minutes. Scrape down the sides of the bowl. Add the powdered sugar and vanilla extract, then beat again until everything is combined and fluffy, another 1-2 minutes. In a separate clean bowl, beat the cold heavy whipping cream with clean beaters on high speed until soft peaks form (when you lift the beaters, the peaks should hold their shape but the tips should gently fold over), about 2-3 minutes. Don't overbeat or you'll end up with butter! Gently fold the whipped cream into the cream cheese mixture using a spatula, making big sweeping motions from the bottom up until everything is combined and light and fluffy. Be gentle so you don't deflate all that air you just whipped in.
5. Assemble the Cheesecakes Take your chilled pans out of the fridge. Spoon or pipe the cheesecake filling into each pan, filling them about halfway (roughly ¼ cup of filling per pan). Use the back of a spoon to create a small well in the center of each. Add 1½ tablespoons of the chilled mango jam right into the center well of each cheesecake. Top with more cheesecake filling (about another ¼ cup per pan) to completely cover the jam. Use a small offset spatula or the back of a spoon to smooth the tops so they're nice and even. Cover each pan with plastic wrap and refrigerate for at least 4 hours, but overnight is even better if you have the time. The cheesecakes need this time to firm up properly.
6. Unmold the Cheesecakes When you're ready to serve, fill a bowl with warm (not hot) water. Dip each springform pan into the water for about 2 minutes, which will slightly soften the butter in the crust and make it easier to release. Carefully release the springform ring from each pan. Place a serving plate upside down on top of each cheesecake, then flip everything over in one confident motion so the cheesecake is now right-side up on the plate with the crust on top!
7. Create Mango Roses and Finish Peel your ripe mango and slice off the two cheeks. Cut each cheek lengthwise into very thin, even strips (about 1/8 inch thick). Lay several slices in a row with them slightly overlapping each other. Starting from one end, gently roll the mango slices to form a rose shape, adjusting the petals as needed to make it look full and pretty. Place one mango rose on top of each cheesecake. Melt the white chocolate chips in the microwave in 15-second bursts, stirring between each burst until smooth. Drizzle the melted white chocolate over each cheesecake in a pretty pattern.
8. Serve and Enjoy Serve immediately, or keep refrigerated until ready to serve. These are best enjoyed within 24 hours of unmolding!