Ingredients:

• 1 pack Nice biscuits (or use Kea Cookies to make your base gluten-free)

  2 tbsp Nuttelex Buttery (melted)

• 480g Angel Food Cream Cheese

• 1 packet strawberry aeroplane glitter jelly

• 1 tbsp lemon juice

• 1 tbsp aquafaba (the brine from your can of chickpeas!)

• 1 pack freeze dried lychees by Fresh As (50g)

• 1 packet vegan jelly of choice - enough to make 600ml of jelly (pick a light colour so the eyeballs show through well!)

• 10 whole lychees (we got ours canned from a local Chinese supermarket)

• 10-20 frozen blueberries

• 600ml boiling water

Method:

1. Line a medium-sized cake tin with grease-proof paper.

2. Blend biscuits and Nuttelex together to form a fine biscuit crumb. Press into the base of the cake tin and freeze for twenty minutes.

3. Combine cream cheese, lemon juice and aquafaba until smooth. Add whole freeze-dried lychees and aeroplane glitter jelly and blend until combined.

4. Spoon into cake tin and smooth the top as this is where the jelly will go! Refrigerate cake for 1 hour.

5. Place 1-2 blueberries in each lychee - the colour will leech out of the blueberry - this is great as it adds an extra effect to the “eyeball”

6. Place lychee eyeballs gently on top of the cheese cake. Combine jelly crystals + boiling water, combine until crystals dissolve. Carefully pour into the cake tin, this will set the “eyeballs” in place. Refrigerate overnight.

7. Serve cold with coconut ice cream, vegan whipped cream or fresh fruit!