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No-Bake Watermelon Cheesecake Recipe

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4 from 5 reviews

This No-Bake Watermelon Cheesecake is a refreshing and creamy dessert perfect for warm weather. It features a buttery graham cracker crust paired with a smooth watermelon-infused cream cheese filling. With its balance of sweet and tangy flavors, this cheesecake is a delightful summer treat that requires no baking and is easy to prepare.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

Filling

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 2 cups watermelon puree (from fresh watermelon)
  • 1 tablespoon gelatin (optional, for firmer cheesecake)

Garnish

  • Fresh watermelon slices
  • Mint leaves (optional)

Instructions

  1. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined, then press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gradually add the watermelon puree and mix until fully incorporated. If using gelatin, dissolve it according to package instructions and mix it in now for a firmer set.
  3. Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the watermelon cream cheese mixture until well combined, being careful not to deflate the airy texture.
  4. Assemble the Cheesecake: Pour the filling onto the chilled crust, spreading it evenly with a spatula. Smooth the top and refrigerate for at least 4 hours or until set.
  5. Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with fresh watermelon slices and mint leaves if desired. Slice and serve chilled for a refreshing dessert experience.

Notes

  • For a firmer cheesecake, the optional gelatin can be added after dissolving it properly in warm water.
  • The watermelon puree should be strained if you prefer a smoother texture without pulp.
  • Make sure the cream cheese is softened to avoid lumps in the filling.
  • This cheesecake is best served chilled and consumed within 2 days for optimal freshness.
  • Use fresh watermelon for the puree to ensure natural sweetness and flavor.

Find it online: https://recipesbyliza.com/no-bake-watermelon-cheesecake-recipe/