Watermelon Cheesecake Recipe

No-Bake

“Take a moment out of the day to enjoy what's on your plate.”

- Anonymous

Large Radish

Watermelon Cheesecake Recipe

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

COOKING TREE

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Cherry blossom Souffle Cheesecake

8

Catégories

CUISINE

Cheesecake

70 Min

00 Min

Level

Easy

Korean

– 120g Watermelon – 10g Sugar – 3g Gelatin – 65g Digestive cookies – 30g Melted unsalted butter – Green food coloring – 100g Cream cheese – 25g Sugar

INGREDIENTS

– 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

INGREDIENTS

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.

INSTRUCTIONS

Step: 

1

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.

INSTRUCTIONS

2

Step: 

Soften the cream cheese, add sugar and mix, then add plain yogurt, vanilla extract, and lemon juice and mix.

INSTRUCTIONS

3

Step: 

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.

4

Step: 

Pour a little pink cheesecake batter and harden in the freezer for about 10 minutes.

INSTRUCTIONS

6

Step: 

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.

INSTRUCTIONS

7

Step: 

Remove the mold and complete with chocolate chips.

INSTRUCTIONS

8

Step: 

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