This litchi-mousse no-bake cheesecake is simply heavenly. Sweet, light and deliciously creamy, it’s absolutely perfect for a fun summer afternoon.
Recipe by Nomvuselelo Mncube
Litchi-mousse no-bake cheesecake
- 7 x 40g packets chocolate and caramel stroopwafels (available at select supermarkets)
- 45g butter, melted
- 3 (6g) gelatine leaves
- cold water, to soak
- 400g cream cheese
- 250ml (1 cup) fresh cream, whipped
- 250g litchis, peeled, pitted and puréed
- 60ml (¼ cup) icing sugar
- 3 (6g) gelatine leaves cold water, to soak
- 1 rosehip and hibiscus flower tea bag
- 250ml (1 cup) boiling water
- 30ml (2 tbsp) castor sugar
- fresh raspberries, to serve
- litchis, peeled and pitted to serve
Grease and line a 19cm-round springform cake tin with baking paper. For the base, blitz the stroopwafels to a rough crumb in a blender or food processor. Stir in the melted butter until the mixture comes together. Press the cheesecake base into the prepared tin and refrigerate to set, 30 minutes.
For the litchi mousse, soak the gelatine leaves in cold water, 5 minutes. Remove the leaves from the water, squeeze out excess water and melt them in a bowl in the microwave on high, 20 seconds.
Beat the cream cheese until smooth, about 3 minutes. Fold in the whipped cream and stir in the puréed litchis, icing sugar and melted gelatine.
Pour the litchi-mousse mixture over the cheesecake base and return to the fridge to set, 3 hours.
For the tea jelly, soak the gelatine leaves in cold water, 5 minutes. Place the tea bag in the boiling water and allow to infuse, 5 seconds. Remove the tea bag, add the castor sugar and stir until dissolved. Set the tea aside to cool a little.
Remove the gelatine leaves from the water, squeeze out excess water and add to the tea. Stir until the gelatine has dissolved.
Take the mousse cheesecake out of the fridge and top with a layer of tea jelly. Return to the fridge to set, 1 hour. Serve decorated with fresh raspberries and litchis.