No bake mango cheesecake is a simple and quick dessert you can make without baking. It’s a refrigerator cake that everybody will surely enjoy in any occasion. No bake mango cheesecake is delicious when you use a high quality creamcheese. I always use Pauly creamcheese because of it’s smoothness, aside from the stabilize texture it gives with my no bake cheesecake recipes. If you’re thinking where I buy my ingredients, no worries because it’s available in all SM supermarket store.
1 pack of grahams or tennis biscuit
2 X 250ml cream cheese, 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
Mama’s Guide Instructions:
Take each grahams biscuit and dunk one by one in a little water and layer it neatly next to each other in square deep plastic container.
In a large bowl, using 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.
Add your already whipped cream, lemon juice and beat for e will thicken and become silky smooth. Then, 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 cubed mango pieces.
Make the jelly with a cup of hot water and allow to cool. Then pour over the cheesecake. Place it back in fridge to chill.