Looking for a dessert that screams summer? This No-Bake Watermelon Cheesecake is just the thing you need! It’s not only visually stunning but also incredibly easy to whip up. Perfect for hot days, backyard barbecues, or any occasion where you want to impress your guests without turning on the oven.
Imagine creamy cheesecake filling resting on a delicious crust, all infused with the sweet, juicy essence of watermelon. This dessert is a delightful combination of flavors that will transport you to a sunny afternoon by the pool.
With just a handful of ingredients and minimal effort, you can create a dessert that looks as good as it tastes. Plus, it’s a great way to use fresh watermelon when it’s in season!
The Ultimate No-Bake Watermelon Cheesecake Recipe
This No-Bake Watermelon Cheesecake features a smooth and creamy filling that is perfectly balanced with the sweetness of watermelon. The buttery graham cracker crust adds a delightful crunch, making every bite a delightful experience.
The taste is refreshing, creamy, and subtly sweet, making it a perfect treat for hot weather. Each slice is like a slice of summer, guaranteed to bring smiles to everyone who tries it.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 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)
- Fresh watermelon slices for garnish
- Mint leaves for garnish (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- 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.
- 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.
- Assemble the Cheesecake: Pour the filling onto the chilled crust, spreading it evenly. Smooth the top with a spatula and refrigerate for at least 4 hours or until set.
- 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.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 280kcal
- Fat: 18g
- Protein: 3g
- Carbohydrates: 28g
