Lychee Cheesecake

Name: Lychee Cheesecake
Prep time: 20 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 package cookies, ground whole wheat, for the base; 90 grams butter, melted, for the base; 1/2 cups honey, for the base; 3 packages cups of litchi Vita + ®, 170 g each (lychee only); 3 packages cream cheese, (190 g) for the cheesecake; 1 cup icing sugar, for the filling; 2 cups whipping cream, for the filling; 3 envelopes unflavored gelatin powder, (7 g each) hydrated and melted, for the filling; 1 1/2 cups raspberries, for the mirror; 1 cup cups of litchi Vita + ®, 170 g each (juice only); 3 envelopes unflavored gelatin powder, (7 g each) for mirror; 2 cups cups of litchi Vita + ®, (lychee only) for decoration; 1 cup raspberries, for decoration; peppermint, for decoration

Eva

The cheesecake is a creamy dessert that can be made cold or hot and can be combined with different flavors, for example, this lychee cheesecake recipe. To prepare this no-bake dessert, you need some handy Vita+® lychee cups, so it won't take much time to make. Lychee is a fruit native to China, grown in various states in Mexico and is consumed in the summer season.

Reviewed by Editorial Team of Kiwilimón

Published: 21-10-2019

Preparation

20 mins

Low

For the base, in a bowl mix the cookies, butter, and honey; form the base in a greased mold, refrigerate and set aside. For the filling, blend the Vita+® lychee cups until a puree is formed. Then beat the cream cheese, powdered sugar, and lychee juice. Whip the cream and add the lychee puree along with the cream cheese mixture. Gradually add the gelatin and mix well. Pour into the mold over the base and refrigerate for 2 hours. For the mirror, blend the raspberry with the juice of Vita+® lychee cups, then gradually pour in the gelatin while mixing completely. Set aside. Empty the raspberry and lychee mirror mixture and refrigerate for 2 more hours. Unmold the cheesecake, decorate with raspberries and Vita+® lychee cups, and serve.