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No‑Bake Watermelon Cheesecake Recipe

No‑Bake Watermelon Cheesecake Recipe

4.8 from 16 reviews

A refreshing summertime treat featuring creamy no-bake cheesecake with vibrant watermelon purée, nestled in a buttery graham cracker crust and topped with juicy watermelon slices. Cool, fruity, and perfect for hot days!

Ingredients

Scale

For the Crust:

  • 1½ cups graham cracker crumbs
  • ⅓ cup melted butter
  • 2 tablespoons granulated sugar

For the Watermelon Cheesecake Filling:

  • 16 oz cream cheese, softened
  • ⅔ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ cups fresh watermelon purée (seedless, blended and strained)
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream

For the Topping:

  • 12 watermelon slices (to float on top)
  • Whipped cream and fresh mint, for garnish

Instructions

  1. Prepare the Crust: In a bowl, combine graham crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Chill for 15 minutes.
  2. Make the Watermelon Cheesecake Filling: In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Mix in watermelon purée and lemon juice until evenly colored.
  3. Whip the Cream: In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cheesecake mixture.
  4. Assemble the Cheesecake: Pour filling into the crust, smooth the top, and refrigerate for 4 hours (or overnight) until set.
  5. Final Touches: Before serving, top with thin watermelon slices, dollops of whipped cream, and mint.

Nutrition

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