Monday, October 2, 2017

No-Bake Lychee Mini Cheesecake


150g Marie biscuits
85g butter, melted

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


  1. Mini is always great...easier for portion control and super cute too.

    1. Wish I have a smaller mini pan, so I don't eat so much ;-)


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