Elderflower and Lychee Cheesecake

A refreshing no-bake cheesecake layered in tumblers with ginger biscuit base, elderflower-infused mascarpone, lychees, and a lime marmalade glaze.

Vegetarian Dessert Cheesecake No-Bake Elderflower Lychee

Estimated Nutrition

Calories

708.8

kcal / serving

4252.8 kcal total

Carbs

63.7g

per serving

382.4 g total

Fat

48.1g

per serving

288.5 g total

Protein

5.2g

per serving

31.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

CondimentsSauces

125

Lime Marmalade

Dairy

Butter

melted

225

Mascarpone

225

Whipping Cream

whipped to soft peaks

Fruits

200

Lychee

canned, drained, quartered

Liquids

400

Elderflower Pressé

Elderflower Liqueur

Water

boiling

NutsSeeds

piece

Vanilla Pod

seeds scraped out

Other

150

Ginger Biscuit

crushed

piece

Edible Flowers

to garnish

Method

Serve on small plates decorated with edible flowers.

Chill the cheesecakes in the fridge for two hours.

Dissolve the lime marmalade in boiling water, cool slightly, and spread over the cheesecakes.

Spoon the cheesecake mixture into the tumblers.

Fold the whipped cream and lychees into the mascarpone mixture.

Beat the mascarpone, vanilla, liqueur, and cooled elderflower syrup together.

Boil the elderflower pressé and sugar in a pan until reduced by half and let cool for 10 minutes.

Mix crushed biscuits and melted butter and press into the bottom of six glass tumblers.