No‑Bake Watermelon Cheesecake Recipe
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!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
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:
- 1–2 watermelon slices (to float on top)
- Whipped cream and fresh mint, for garnish
Instructions
- 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.
- 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.
- Whip the Cream: In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cheesecake mixture.
- Assemble the Cheesecake: Pour filling into the crust, smooth the top, and refrigerate for 4 hours (or overnight) until set.
- Final Touches: Before serving, top with thin watermelon slices, dollops of whipped cream, and mint.
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
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Find it online: https://swivily.com/nobake-watermelon-cheesecake-recipe/