Description

This No-Bake Watermelon Cheesecake is creamy, dreamy, and full of summer vibes. The velvety watermelon-infused filling pairs perfectly with a crisp, buttery graham cracker crust, giving you a refreshing dessert that’s light yet indulgent.

Each bite is smooth, subtly sweet, and cool—like summer on a fork. It’s the kind of treat that will instantly brighten any barbecue, picnic, or hot afternoon.

Ingredients

Scale

2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup white sugar
16 oz cream cheese, room temperature
1 cup powdered sugar
1 cup heavy whipping cream
2 cups fresh watermelon puree
1 tablespoon gelatin (optional, for extra firmness)
Fresh watermelon wedges, for topping
Mint sprigs, for garnish (optional)

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Instructions

Make the crust
- Mix together graham cracker crumbs, melted butter, and sugar until everything looks like wet sand. Press the mixture into the bottom of a 9-inch springform pan, smoothing it out evenly. Pop it into the fridge to firm up while you move on to the filling.
Prepare the filling
- In a large bowl, beat cream cheese and powdered sugar until silky smooth. Slowly blend in the watermelon puree until it’s fully combined and luscious.
Whip the cream
- In another bowl, whip the heavy cream until it forms stiff peaks. Gently fold it into the watermelon cream cheese mixture. (If using gelatin, dissolve it first and mix it in here for a sturdier cheesecake.)
Put it all together
- Pour the filling over the chilled crust, spreading it evenly. Smooth out the top, then let it set in the fridge for at least 4 hours—or overnight if you can wait.
Serve & enjoy
- Once firm, release the cheesecake from the pan. Decorate with fresh watermelon slices and a few mint leaves if you’re feeling fancy. Slice, serve, and enjoy chilled.

Notes

✨ Pro Tip: The longer it chills, the better the texture—so plan ahead for the cleanest, creamiest slices!

Nutrition

Calories: 280 kcal
Fat: 18 g
Carbohydrates: 28 g
Protein: 3 g