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Mango Cheesecake (No bake)

Mango Cheesecake (No bake)

Mango Cheesecake (No bake)

Recipe by Fatima SydowCourse: Dessert

It’s so easy to make and so very delicious too. This is my standard no bake cheesecake recipe.


  • For the Biscuit Base
  • 1 pack of tennis biscuits

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

  • For the Cheesecake
  • 2 cans of condensed milk

  • 500 ml fresh cream whipped to soft peaks

  • 1/2 cup of freshly squeezed lemon juice

  • For the topping
  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Carrot Cake

Carrot Cake

Carrot Cake

Recipe by Fatima SydowCourse: Dessert

This cake is so light and moist. Delicious !!!!


  • For the cake:

  • 1 cup brown sugar

  • 1/2 cup castor sugar

  • 3 Large eggs at room temperature

  • 2 cups of sifted Cake flour

  • 2 cups finely grated Carrots

  • 1 teaspoon of Baking soda

  • 2 tsp baking powder

  • 1 cup of chopped toasted Walnuts

  • Small can of crushed Pineapple ( strained from juice)

  • 3/4 cup Oil

  • 1 tablespoon of Vanilla essence

  • 2-3 teaspoons of fine cinnamon

  • 1 teaspoon of mixed spice

  • Keep a few walnuts one side for decorations

  • Fatima’s Cream Cheese frosting

  • 250 grams of butter ( room temperature)

  • 2&3/4 cups of sifted icing sugar

  • 1 tablespoon of vanilla essence

  • 2 tablespoons of fresh lemon juice

  • 250 ml cream cheese (Room temperature)


  • For the cake
  • Beat your eggs and sugars with electric mixer for 2-3 minutes, add the oil and vanilla essence and beat for another minute
  • Now, sift all dry ingredients together and add to mixture. Mix this in with a spatula or spoon
  • Next, add your carrots, pineapple and walnuts – fold these ingredients in with a spoon or spatula till just combined. Don’t over work batter as this will result in a tough dense texture.
  • Spoon the batter In two round standard size greased baking tins and bake for half an hour at 180°C. Or test with a skewer and if it comes out clean your cake is done.
  • Cool cake completely before decorating.
  • For the cream cheese frosting
  • With electric mixer beat your butter until light and creamy – about 3 minutes. Add half of your sifted icing sugar, the vanilla and lemon juice and whisk till well combined.
  • Add the remaining sifted icing sugar and whisk till combined – about 2 minutes.
  • In a separate bowl, add your cream cheese, loosen and stir with a spoon for about a minute.
  • Take 1 cup’s worth of your vanilla frosting and whisk it in with the cream cheese for a few seconds. Add another cup of frosting and whisk till combined.
  • Next take the remaining vanilla frosting and stir in lightly with a spoon with the cream cheese frosting. Place in fridge and chill for 10-15 minutes before using. Decorate your cake .

Recipe Video


  • Tip – roast your walnuts in oven or in a pan on the stove top for 5 minutes on high heat to bring back the oils and adds extra crunch.

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