Enjoy a refreshing Cheesecake Watermelon, a no-bake Italian dessert perfect for summer. Easy to make and visually stunning!

Cheesecake Watermelon

Cheesecake Watermelon is a delightful no-bake dessert perfect for summer gatherings. Made with fresh watermelon pulp, cream cheese, and yogurt, this cheesecake combines the refreshing flavors of seasonal fruit with the creamy texture of a classic cheesecake, resulting in a surprising, wholesome, and light treat.

Perfect for finishing off a summer lunch or serving at an elegant outdoor dinner, the Cheesecake Watermelon is also easy to prepare and stands out with its stunning presentation: the contrast between the bright pink jelly and the golden cookie base creates a refined and irresistible visual appeal.

Ingredients

• 3 cups fresh watermelon pulp, blended
• 12 oz cream cheese, softened
• 1 cup yogurt
• 1/2 cup powdered sugar
• 1 packet of gelatin
• 1/4 cup water
• 1 package of digestive biscuits
• 1/2 cup unsalted butter, melted

Instructions

1. Start by preparing the base: crush the digestive biscuits into fine crumbs and mix with melted butter until combined.
2. Press the mixture into the bottom of a springform pan to create a firm layer and chill in the refrigerator.
3. In a mixing bowl, combine the softened cream cheese and yogurt, then blend until smooth.
4. Add in the powdered sugar and the blended watermelon pulp, mixing well.
5. Dissolve the gelatin in warm water, then add it to the cheesecake mixture, stirring thoroughly.
6. Pour the watermelon cheesecake mixture over the chilled biscuit base and smooth the top.
7. Chill in the fridge for at least 4 hours or until firm.
8. For the topping, blend some additional watermelon and pour it over the cheesecake before serving.
9. Remove from the pan, slice, and serve to enjoy this refreshing Italian dessert!

Total Time: 20 min (plus chilling time)
Cuisine: Italian