Description
A refreshing and creamy no-bake watermelon cheesecake that captures the essence of summer.
Ingredients
- Watermelon (about 4 cups, pureed)
- Cream Cheese (2 packages or 16 oz total)
- Mascarpone Cheese (1 cup)
- Powdered Sugar (1 cup)
- Graham Cracker Crumbs (1 ½ cups, for the crust)
- Butter (½ cup, melted)
- Lemon Juice (2 tablespoons)
- Gelatin (2 tablespoons, unflavored)
- Vanilla Extract (1 teaspoon)
Instructions
- Prepare Your Watermelon Puree: Slice the watermelon, remove the rind and seeds, and blend until smooth. Strain the puree and set aside.
- Make the Crust: Combine graham cracker crumbs, melted butter, and salt in a bowl. Press into a 9-inch springform pan.
- Prepare the Filling: Beat cream cheese and mascarpone until smooth, add powdered sugar, lemon juice, and vanilla extract.
- Incorporate the Watermelon Puree: Gently fold the watermelon puree into the cream cheese mixture.
- Add Gelatin: Bloom the gelatin in cold water, dissolve, and mix into the watermelon-cheese mixture.
- Pour and Chill: Pour the filling into the crust, cover, and chill for at least 4 hours or overnight.
Notes
Top with fresh mint leaves and serve with whipped cream. This cheesecake freezes well but thaw in the fridge overnight.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: watermelon, cheesecake, no-bake dessert, summer dessert, fruity dessert