No-Bake Lychee Mini Cheesecake

Crust:
150g Marie biscuits
85g butter, melted

Filling:
250g cream cheese, softened
145g caster sugar
250g pureed lychee (blend 150g canned lychee + syrup)
1/2 tbsp lime juice
5-1/2 gelatin sheets
40g lychee syrup
250g thickened cream (chilled)
extra lychee, chopped coarsely

• Process biscuits in a food processor.  Add in melted butter and mix to combine.
• Press biscuits into individual dessert mould and using a glass, firmly press down the crust to compact it.  Refrigerate while preparing the filling.
• Beat chilled cream until soft peaks form.  Set aside in the fridge.
• Place gelatin sheets into a bowl of cold water for about 10 minutes to soften them. Meanwhile gently heat up the lychee syrup. Squeeze out excess water from the gelatin sheets; then add into the warmed lychee syrup and stir gently until it dissolves.  Set aside.
• Blend the lychee and enough syrup to get 250g of lychee puree.  Add in lime juice and gelatin mixture and blend to combine.
• Beat softened cream cheese with caster sugar until smooth and creamy.  Gradually add in lychee puree and beat to combine.   
• Lastly fold in whipped cream and chopped lychee.
• Spoon the mixture into crusts and cover with plastic wrap.  Chill for at least 4 hours or overnight.  

Note:  If you are using gelatin powder, dissolve  15g gelatin powder in 40g lychee syrup

Loose base pan