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Lychee Cheesecake

Light, floral and fruity — a no-bake cheesecake crowned with lychee jelly ✨

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 500g cream cheese, room temp
  • 100g powdered sugar
  • 200g lychee purée (from canned lychees)
  • 300ml heavy cream
  • 1 tsp vanilla extract
  • 150ml lychee juice (from the can)
  • 1 tsp gelatin powder
  • 8 whole lychees, to decorate

How to make it

  1. Mix crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
  2. Beat cream cheese, powdered sugar, lychee purée and vanilla until smooth.
  3. Whip the heavy cream to soft peaks, fold into the filling, spread over the crust and chill 4 hours.
  4. Warm the lychee juice, stir in the gelatin until dissolved, cool slightly and pour over the cake.
  5. Arrange the whole lychees on top and chill 2 more hours until the jelly sets. Slice and serve.
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