• 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

    By Food & Home Entertaining Serves: 8
    Cooking Time: 45 mins + 4 hrs, to set

    Ingredients

    • Cheesecake base

    • 7 x 40g packets chocolate and caramel stroopwafels (available at select supermarkets)
    • 45g butter, melted
    • Litchi mousse

    • 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
    • Tea jelly

    • 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

    Instructions

    1

    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.

    2

    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.

    3

    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.

    4

    Pour the litchi-mousse mixture over the cheesecake base and return to the fridge to set, 3 hours.

    5

    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.

    6

    Remove the gelatine leaves from the water, squeeze out excess water and add to the tea. Stir until the gelatine has dissolved.

    7

    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.

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