Mango Cheesecake (No bake)

Ingredients

• 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

Instructions

1. 1

   Take the 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.

2. 2

   In a clean bowl, with an 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.

3. 3

   Now add your already whipped cream and lemon juice and beat for about a minute or two until well combined. You will 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.

4. 4

   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.

5. 5

   Mix 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.