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Watermelon Cheesecake

A slice of watermelon cheesecake topped with chocolate chips and surrounded by a green frosting border, served on a black plate.
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A light, creamy, and refreshing no-bake cheesecake that combines the sweet, juicy flavor of watermelon with the richness of cream cheese.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: No-Bake
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

  • Watermelon – fresh, sweet, and hydrating
  • Cream Cheese – creamy base for the cheesecake
  • Graham Cracker Crust – crunchy, buttery foundation
  • Sugar – balances tartness and enhances sweetness
  • Gelatin – helps the cheesecake set without baking
  • Whipped Cream – lightens the texture and enhances flavor

Instructions

  1. Prepare the crust by mixing graham cracker crumbs with melted butter and pressing into the base of a springform pan. Chill while preparing the filling.
  2. Blend watermelon chunks until smooth, then strain to remove pulp.
  3. In a large bowl, beat cream cheese and sugar until creamy.
  4. Dissolve gelatin in hot water and mix into the cream cheese mixture.
  5. Fold in the watermelon puree and whipped cream gently.
  6. Pour the mixture over the chilled crust and refrigerate for at least 4 hours to set.
  7. Garnish with fresh watermelon slices or a dollop of whipped cream before serving.

Notes

  • Use seedless watermelon for a smoother texture.
  • Chill the mixing bowl before whipping cream for better results.
  • Let the cheesecake set for at least 4 hours, preferably overnight.

Nutrition

Find it online: https://recipeshots.com/watermelon-cheesecake/