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Recipe Category / Sweets / Desserts

Watermelon cheesecake


Special thanks to our member Panagiotis Theodoritsis for sending us the recipe of this delicious and refreshing dessert! 

For the crust

  • Melt the butter in a saucepan over low heat or in a microwave placed in a bowl covered with plastic wrap.
  • Beat the graham crackers and almonds in a food processor until they are very finely ground.
  • Combine the butter and graham cracker mixture in a bowl with a spatula, until it comes together.
  • Spread it on the bottom of a 23 cm spring form pan and press it down with a spoon or the bottom of a glass to make it compact.
  • Do not press the mixture up the sides, you just want a flat base.
  • Refrigerate for 20-30 minutes until you prepare the filling.

For the filling

  • Use a whisk to beat the cream cheese and icing sugar together.
  • Add the lemon zest and lemon juice and mix.
  • Add the thickened heavy cream (whipped cream) and fold into mixture with a spatula.
  • Pour the filling over the curst and smooth surface with a spatula.
  • Refrigerate for 3 hours to chill or in the freezer for 1 ½ hours.

For the watermelon sauce

  • Soak the gelatin sheets in cold water.
  • Combine the pureed watermelon and icing sugar in a saucepan over medium heat. Stir until the sugar melts.
  • Remove from heat. Remove gelatin from water and squeeze to release excess water and add them to the warm mixture.
  • Stir until combined and the gelatin dissolves completely. Add the vanilla and the food coloring for a deeper color.
  • Allow to cool completely at room temperature.

To complete

  • When the cheesecake chills and the cream becomes firm, spread the watermelon cubes over the surface. (They should be strained so no liquid falls on the top of the cheesecake.)
  • Pour spoonfuls of the watermelon sauce over the top, carefully covering all of the pieces of watermelon and the whole surface of the cheesecake.
  • Refrigerate again until the sauce chills and thickens. It will not turn into a thick jelly but quite a thick sauce.
  • Use a kitchen torch to heat a thin knife or dip the knife in very hot water. Dry it off and run it between the cheesecake and sides of pan. Remove from spring form.
  • Sprinkle with toasted almond slivers.
  • Cut into pieces and always serve cold.
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Nutrition information per portion

Calories (kcal)
27 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
59 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
105 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
12 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
22 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
17 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
11 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
12 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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