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Watermelon Cheesecake

Fresh, pink, and juicy-sweet — a no-bake watermelon cheesecake with a glossy glaze and chocolate-chip seeds.

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 500g cream cheese, room temp
  • 100g powdered sugar
  • 300ml watermelon juice, simmered down to 150ml and cooled
  • 300ml heavy cream
  • 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
  • 1 tsp vanilla extract
  • For the glaze: 150ml watermelon juice, 1 tbsp sugar, 1 tsp powdered gelatin bloomed in 2 tbsp water
  • Mini dark chocolate chips and a small watermelon wedge, to decorate

How to make it

  1. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
  2. Beat the cream cheese, powdered sugar and vanilla until smooth, then beat in the reduced watermelon juice.
  3. Melt the bloomed gelatin, stir through the filling, then whip the cream to soft peaks and fold in.
  4. Pour over the crust and chill at least 6 hours or overnight until set.
  5. For the glaze, warm the watermelon juice with the sugar, stir in the melted bloomed gelatin, cool slightly and pour over the top. Chill 1 more hour.
  6. Scatter the chocolate chips, add the watermelon wedge, slice and serve.
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