Description
A refreshing treat that combines the creamy goodness of cheesecake with the juicy sweetness of watermelon, perfect for summer.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup heavy cream, whipped to soft peaks
- 1 cup graham cracker crumbs
- 1 cup fresh watermelon puree (about 1 small watermelon)
- 1/4 cup sugar (adjust to taste)
- Mint leaves for garnish (optional)
- 4 tablespoons butter, melted (for crust)
Instructions
- Prepare the watermelon puree by blending watermelon chunks until smooth and straining through a fine mesh sieve.
- Make the graham cracker crust by mixing graham cracker crumbs and melted butter, then pressing into a baking dish.
- Prepare the cheesecake filling by beating cream cheese and sugar until smooth, then folding in whipped cream.
- Assemble the cheesecake bites by pouring the cream cheese mixture over the crust and topping with watermelon puree.
- Chill the mixture in the refrigerator for at least 4 hours until firm.
- Cut into small squares or bites and garnish with mint leaves before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These bites can be frozen for up to a month if well wrapped.
- For a more intense watermelon flavor, reduce the watermelon puree in a saucepan before adding it to the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Watermelon, Cheesecake, Popsicle, Summer Dessert, No-bake