Cream Cheese Stuffed Lychee
Make an easy lychee dessert (or appetizer) with just two (or three) ingredients.
Equipment
- 1 medium bowl
- 1 Large bowl
- 1 Colander or stainless steel mesh strainer
- 1 spoon or spatula
- 1 plastic zip seal bag snack or sandwich size
- 1 scissors
Ingredients
- 1 8-ounce package strawberry cream cheese or other fruit flavor
- 3 tbsp macadamia nuts toasted and chopped (optional)
- 2 20-ounce cans lychee peeled and pitted
Instructions
- Take the cream cheese out of fridge to soften for at least 15 minutes.
- Drain the canned lychee by pouring the lychee from the can into the colander or mesh strainer. (Optional: save the syrup to use as simple syrup in drinks.) Remove the lychee from the colander/mesh strainer turning them upside down to allow more liquid to come out while the cream cheese is softening.
- Optional: add the macadamia nuts to the cream cheese and mix until smooth.
- Put the cream cheese in a Ziploc style bag and seal it, removing as much air as possible. Cut a small hole at the bottom corner of the bag.
- Stuff the lychees with the cream cheese mixture by squeezing the mixture out of the bag into the lychees. Chill for 30 minutes after stuffing so the cream cheese firms up.
Video
Notes
Tips and Tricks
I can’t find strawberry cream cheese. What do I do?
You can use any fruit flavor of cream cheese that you prefer. Mixed berry is another tasty flavor, or you can try plain cream cheese with the sherry mixed in for an adult version of this appetizer/dessert.
If you want to make your own strawberry cream cheese, use 6 ounces of Neufchatel (light cream cheese) and ¾ cup of fresh strawberries. Frozen strawberries that are defrosted might make the cream cheese too watery.
Alternatives for macadamia nuts?
Macadamia nuts are expensive, especially now with inflation being so high. You can use toasted chopped hazelnuts, cashews, walnuts, or pecans. If you’re in Hawaii or you have access to it, roasted chopped kukui nuts would taste great as well!
Can I make this ahead of time?
This dish is best served the day it’s prepared. Stuff your lychee 30 minutes before you plan to serve up to ½ a day before you plan to serve. As the canned lychee sits in the refrigerator, it continues to slowly leak juices. This liquid makes the cream cheese look less appetizing.