No-Bake Watermelon Cheesecake Recipe

Name: No-Bake Watermelon Cheesecake
Prep time: 70 min
Total time: 70 min
Yield: 8
Cuisine: Korean
Ingredients: 120g Watermelon; 10g Sugar; 3g Gelatin; 65g Digestive cookies; 30g Melted unsalted butter; Green food coloring; 100g Cream cheese; 25g Sugar; 50g Plain yogurt; 2g Vanilla extract; 2g Lemon juice; 3g Gelatin; 80g Whipped cream (whipped up 50%); 40g Crushed watermelon; 1g Gelatin; Red food coloring; Chocolate chip

by Cooking Tree 2023-02-18

written by Cooking Tree 2023-02-18

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In Cooking Tree, No-Bake Watermelon Cheesecake is on the menu, and we’ll show you how to make it from scratch.

I made a cute and refreshing mini cheesecake in the shape of a watermelon~
I grind a watermelon, freeze it, and put it in the middle.

This cake tastes much better frozen in the freezer than in the refrigerator.
I mixed the green food coloring with the Daize cookie and laid it on the bottom like a watermelon peel.

The hardened cheesecake is finished with chocolate chips, so it’s really watermelon-like and cute~~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Watermelon Cheesecake
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Rating: 5.0/5
( 48 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

120g Watermelon
10g Sugar
3g Gelatin
65g Digestive cookies
30g Melted unsalted butter
Green food coloring
100g Cream cheese
25g Sugar
50g Plain yogurt
2g Vanilla extract
2g Lemon juice
3g Gelatin
80g Whipped cream (whipped up 50%)
40g Crushed watermelon
1g Gelatin
Red food coloring
Chocolate chip

Instructions

Finely grind watermelon and sugar in a blender, add melted gelatin, mix, pour into a hemispherical mold, and harden in the freezer for 2 hours.
Add melted unsalted butter and green food coloring to the crushed Daije cookies, mix, press firmly on the bottom of a 7cm mold, and place in the refrigerator.
Soften the cream cheese, add sugar and mix, then add plain yogurt, vanilla extract, and lemon juice and mix.
Add melted gelatin and mix, then add whipped cream diluted 50% and mix.
Pour a little into the mold, let it harden in the freezer for about 10 minutes. Add a little watermelon, gelatin, and red food coloring to the remaining cheesecake batter and mix.
Pour a little pink cheesecake batter and harden in the freezer for about 10 minutes.
Place the frozen watermelon on the hemisphere in the center of the mold, pour a little dough, turn over one more watermelon, fill the mold with the batter, pour it all, and harden in the freezer for 1 hour.
Remove the mold and complete with chocolate chips.

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