When life brings you lychees…make lychee surprise cheesecake balls.
Soft juicy Australian lychees are in season now. And when it’s too early for a lychee cocktail. The best way to enjoy them. My lychee surprise cheesecake balls. They legit taste like a cocktail – think lychee, lime and coconut – but it’s totally acceptable to eat them before noon. Hooray!
Okay. I know. Lychees. They kind of look like eyeballs. But, don’t be put off. Because fresh lychees are totally awesome and here’s why:
- They may look like eye balls, but they don’t taste like them. They are fresh, sweet and totally delicious. And just to clarify, I’ve never *actually* tasted eyeballs, but I am 100% sure they are not as good as lychees.
- Lychees are a literal super fruit. They are packed with fibre and contain more Vitamin C than oranges. I mean. Who even knew?
- They are grown right here in Australia. And you don’t need to go further than your local Coles and Woolies for your lychee fix.
- Fresh lychees taste sooo much better than the lychees in sugary syrup you buy in a can. Once you eat a real lychee there is no going back. EVER!
And because I never do anything the hard way. This recipe is EASY. Like 10 minutes of actual cook time.
My advice. Grab some lychees before they go out of season and get rolling. And with Chinese New Year coming up next week, it’s the perfect time to make anything lychee. If you give them a try, I’d love to know what you think. Are you a lychee lover?Print
Lychee Surprise Cheesecake Balls
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 balls 1x
- Category: Dessert
- Method: Refrigerator
Think lime and coconut cheesecake with a fresh, sweet burst of lychee inside. Say hello to the ultimate summer snack.
- 12 fresh lychees
- 250g cream cheese
- 2 cups of desicated coconut, plus extra for sprinkling
- 1 lime
- 2 tbs rice malt syrup/honey
- Line a baking tray with baking paper.
- Peel and remove the pip from 12 fresh lychees and chop the cream cheese into cubes. Zest and juice a lime and set aside in a small bowl.
- Place the cream cheese, coconut, lime juice and zest and rice malt syrup/honey into a large mixing bowl and mix using a stick blender until the mixture is smooth and fully combined.
- Take a tablespoon of mixture and divide it in half. Pop a lychee in the middle and roll the mixture in your hand around the lychee to form a ball. Place on your lined baking tray and repeat with the rest of the mixture. You should end up with 12 balls.
- Sprinkle extra coconut over the top of the balls and place in the fridge to set for at least 30 minutes.
- Don’t stress if the lychees breaks in half when you remove the pip. You can roll the cheesecake balls around to halves. No one will know the difference.
- Lychees out of season? You could try this recipe using other fruits, like berries or dates, or maybe throw a nut in the middle. Macadamia cheesecake – YUM!
P.S – Now your snacks are sorted, get dinner sorted too. Grab your FREE quick and easy weeknight dinner plan right here.