Description
A delightful treat that combines the creamy texture of cheesecake with the refreshing taste of watermelon, perfect for summer gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 2 cups watermelon sherbet, slightly softened
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 cup whipped cream (for topping)
- Fresh mint leaves (for garnish, optional)
Instructions
- In a medium bowl, combine the graham cracker crumbs and sugar. Mix well. Add melted butter (about 4 tablespoons) to the mixture and stir until the crumbs are evenly coated. Divide the mixture evenly among serving cups or small glasses, pressing it down firmly to form a crust at the bottom.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the watermelon sherbet and lemon juice, mixing until well combined and fluffy.
- Spoon the cheesecake filling over the graham cracker crust in each cup, filling them about three-quarters full. Smooth the top with a spatula or the back of a spoon.
- Place the assembled cups in the freezer for about 1-2 hours, or until the filling is firm but not completely frozen.
Notes
- Store any leftover cups in the refrigerator, covered with plastic wrap. They can last for up to three days, but they are best enjoyed fresh.
- These cups are best served cold and do not require reheating.
- For the best results, chill the cups for longer if possible.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Watermelon, Sherbet, Cheesecake, Cups, Dessert, Summer