Description
A creamy no bake mandarin cheesecake made with just five simple ingredients. Smooth cream cheese filling, a buttery biscuit crust, and bright juicy mandarins come together for a refreshing dessert that feels light yet indulgent.
Ingredients
Scale
- 500 grams cream cheese, softened
- 397 grams sweetened condensed milk
- 60 milliliters freshly squeezed lemon juice
- 200 grams digestive biscuits, crushed
- 300 grams canned mandarin segments, well drained
Instructions
- Prepare a 20 centimeter springform pan by lining the base with parchment paper.
- In a large bowl, beat the softened cream cheese until completely smooth and lump free.
- Add the sweetened condensed milk and mix until fully incorporated and creamy.
- Pour in the lemon juice and continue mixing until the filling thickens slightly.
- Press the crushed digestive biscuits firmly into the bottom of the prepared pan, creating an even and compact crust layer.
- Pour the cream cheese mixture over the crust and smooth the top with a spatula.
- Arrange the well drained mandarin segments evenly across the surface.
- Refrigerate for at least 4 hours, or until fully set and firm to the touch.
- Remove the springform ring carefully, slice with a warm knife, and serve chilled.
Notes
- Make sure the cream cheese is fully softened to avoid lumps.
- Drain the mandarin segments thoroughly to prevent excess moisture on top.
- For cleaner slices, dip the knife in warm water and wipe between each cut.
- The cheesecake can be prepared a day in advance for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 70 mg