Go Back
As the days grow longer and the sun shines brighter, summer beckons us to indulge in delightful, refreshing desserts. The season inspires a culinary wave of bright flavors and fresh ingredients, making it the perfect time to explore innovative sweet treats that can cool us down while satisfying our cravings. Among these summer delights, the Watermelon Cheesecake stands out as a vibrant and refreshing option that combines the creamy richness of traditional cheesecake with the juicy, hydrating essence of watermelon.

Watermelon Cheesecake is the Summer Cheesecake of Your Dreams

Beat the heat this summer with a refreshing Watermelon Cheesecake that's perfect for any gathering! This vibrant dessert combines creamy cheesecake with juicy watermelon, making it a satisfying and hydrating treat. With a delicious graham cracker crust and a light filling, it's an ideal choice for picnics and BBQs. Discover how to create this stunning cheesecake that showcases the essence of summer. Perfect for impressing guests! #WatermelonCheesecake #SummerDesserts #NoBakeCheesecake #HealthyTreats #DessertRecipes
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup sugar

4 (8 oz) packages cream cheese, softened

1 cup powdered sugar

2 teaspoons vanilla extract

1 cup fresh watermelon juice (from about ¼ of a medium watermelon)

1 tablespoon lemon juice

1 tablespoon gelatin powder

3 tablespoons cold water

1 cup heavy whipping cream

Watermelon slices and mint leaves for garnish

Instructions
 

Prepare the Crust:

    - Preheat the oven to 350°F (175°C).

      - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.

          - Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool.

            Make the Filling:

              - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

                - Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

                  - In a separate small bowl, combine the watermelon juice and lemon juice.

                    - Sprinkle gelatin powder over the cold water and let it bloom for about 5 minutes. Then, heat it gently in the microwave for about 10-15 seconds until completely dissolved.

                      - Stir the dissolved gelatin into the watermelon juice mixture until combined.

                        Combine Filling:

                          - Slowly add the watermelon juice mixture into the cream cheese mixture, blending well until completely smooth.

                            - In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until fully incorporated.

                              Assemble the Cheesecake:

                                - Pour the watermelon cream cheese filling over the cooled crust, smoothing the top with a spatula.

                                  - Cover and refrigerate for at least 4 hours or preferably overnight to allow it to set thoroughly.

                                    Serve:

                                      - Carefully remove the cheesecake from the springform pan.

                                        - Garnish with fresh watermelon slices and mint leaves.

                                          - Slice and serve chilled for a refreshing summer treat!

                                            Prep Time: 30 minutes | Total Time: 4 hours (including chilling) | Servings: 12 slices