Mango Cheesecake with Condensed Milk (no bake)

Please note no gelatin in cheesecake mixture required. The lemon juice is the setting agent.


1 pack of tennis biscuits 

2 X 250ml smooth cream cheese ( medium or full fat) room temperature

2 cans of condensed milk

500 ml fresh cream whipped to soft peaks

1/2 cup of freshly squeezed lemon juice

1 cup of fresh mango pieces

1 packet of mango jelly or orange, peach, lemon jelly if you can’t find mango, or just simply omit the jelly .


First take your tennis biscuits and dunk one by one in a little water and layer it neatly next to each other in a round or square deep dish.

In a clean bowl, with electric hand mixer, beat the cream cheese for about 30 seconds, next add the condensed milk and beat further for a minute or until well combined and smooth.

Next, add your already whipped cream and lemon juice and beat for about a minute or two until well combined, you’ll see the mixture thicken and become silky smooth.

Pour this mixture over the tennis biscuits and level it with the back of a spoon or spatula.

Cover with cling wrap and place in the fridge to set for 3-4 hours. Remove from the fridge and decorate with the mango pieces.

Make on jelly with a cup of hot water and allow to cool completely and pour over the cheesecake while its in the fridge to avoid spillage.

Cut, and Serve,

Yes its that easy and so very Delicious! This is my standard no bake cheesecake recipe.

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Credits: Cooking with Fatima