No Bake Lychee & Passionfruit Cheesecake Recipe


No Bake Lychee & Passionfruit Cheesecake Recipe

By Alla’s Yummy Food

This Lychee and Passionfruit cheesecake recipe is out of this world! It's so creamy, light and tropical. I love lychees and passionfruit together, its so amazing! The sweetness of the lychees mixed with the tropical tartness of the passion fruit makes you dream of tropical islands. I wanted it to be really light, almost like a mousse rather than heavy & creamy like a baked cheesecake. I hope you will try this and enjoy ! Perfect for the summer!

lychee and passionfruit cheesecake recipe FoodMann Recipes
Yields1 Serving
Total Time10 hrs 40 mins

Ingredients
For the base:
 300 g biscuits (I used digestives)
 110 g melted butter
For the lychee filling:
 500 g cream cheese
 300 ml whipping cream
 12 cans of lychees (depends on the size of the can)
 200 ml lychee canned juice
 8 g gelatine + 50ml hot water
 1 tbsp lemon juice
 24 tbsp cing sugar
Passionfruit Layer:
 68 passion fruits
 200 ml strained passion fruit juice + pulp
 50 g caster sugar
 14 g gelatine + 100ml of hot water

Directions
1

To make the crust, pulse your biscuits in a food processor and add butter. Mix well and place into your cake tin. Place in a fridge to chill for 20 min.

2

Into a large bowl, add your softened cream cheese, vanilla extract, lemon juice and lychee juice. Mix it well and then add sugar and add some canned lychees ( feel free to chop them into bite size pieces) and mix again.

3

In a different bowl whisk your double cream and then fold into the cheesecake mixture. Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.

4

Pour the cheesecake mixture over the biscuits. Place the cheesecake into the freezer or fridge to set a little.

5

To make your passionfruit layer. Cut all your passion fruits in half, and deseed them. Get all the juice out of them ( use a siv to make this process easier) Keep about 1-2 tbsp of the pulp.

6

Heat the passion fruit juice and sugar in a saucepan, stirring, until the sugar has completely dissolved. Dissolve gelatine in hot water and add to the passionfruit juice and then stir in the passion fruit seeds.

7

Top your cheesecake with lychees and then the Passionfruit Sauce. Refrigerate for at least 6 hours before serving.Enjoy!


Ingredients

Ingredients
For the base:
 300 g biscuits (I used digestives)
 110 g melted butter
For the lychee filling:
 500 g cream cheese
 300 ml whipping cream
 12 cans of lychees (depends on the size of the can)
 200 ml lychee canned juice
 8 g gelatine + 50ml hot water
 1 tbsp lemon juice
 24 tbsp cing sugar
Passionfruit Layer:
 68 passion fruits
 200 ml strained passion fruit juice + pulp
 50 g caster sugar
 14 g gelatine + 100ml of hot water

Directions

Directions
1

To make the crust, pulse your biscuits in a food processor and add butter. Mix well and place into your cake tin. Place in a fridge to chill for 20 min.

2

Into a large bowl, add your softened cream cheese, vanilla extract, lemon juice and lychee juice. Mix it well and then add sugar and add some canned lychees ( feel free to chop them into bite size pieces) and mix again.

3

In a different bowl whisk your double cream and then fold into the cheesecake mixture. Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.

4

Pour the cheesecake mixture over the biscuits. Place the cheesecake into the freezer or fridge to set a little.

5

To make your passionfruit layer. Cut all your passion fruits in half, and deseed them. Get all the juice out of them ( use a siv to make this process easier) Keep about 1-2 tbsp of the pulp.

6

Heat the passion fruit juice and sugar in a saucepan, stirring, until the sugar has completely dissolved. Dissolve gelatine in hot water and add to the passionfruit juice and then stir in the passion fruit seeds.

7

Top your cheesecake with lychees and then the Passionfruit Sauce. Refrigerate for at least 6 hours before serving.Enjoy!

No Bake Lychee and Passionfruit Cheesecake Recipe

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