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Recipe Category / Sweets / Desserts

Watermelon cheesecake

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Watermelon cheesecake


Special thanks to our member Panagiotis Theodoritsis for this delicious and refreshing dessert!

For the crust

  • Melt the butter in a saucepan over medium heat for 2-3 minutes or in the microwave at 800 Watt for 1 minute, in a bowl covered with plastic wrap.
  • In a food processor, process the cookies until they are powdered.
  • Add the butter and the cookie “powder” into a bowl and mix well with a spatula.
  • Spread the mixture into a 24 cm springform pan and press it well with the bottom of a glass.
  • Do not press it up the sides, just leave the crust flat.
  • Refrigerate the pan for 20-30 minutes, until you prepare the cheesecake filling.

For the cheesecake filling

  • In a mixer’s bowl add the ice-cold heavy cream and beat it with the whisk attachment, firstly at low speed for 1 minute, and then at high speed until the cream has a yogurt-like texture. Do not overbeat it as it will split! The time needed for that process depends on how chilled the cream is and on how strong your mixer is.
  • In a bowl, whisk the cream cheese with the icing sugar well, until they are homogenized.
  • Add the lemon zest and juice to the bowl, by mixing well.
  • Add the whipped cream in batches and mix well with a spatula for 1 minute, until incorporated.
  • Pour the cream over the crust, smooth its surface with a spatula, and refrigerate it for 3 hours so that the cream chills and thickens or in the freezer for 1 hour and 30 minutes.

For the watermelon sauce

  • Add the gelatin sheets into cold water to soak.
  • In a saucepan add the watermelon puree along with the sugar, and stir for 1-2 minutes on medium heat until the sugar melts.
  • Remove from the heat, drain the gelatin sheets well and add them to the hot mixture.
  • Stir well until they melt, and add the vanilla extract and the red food coloring paste. 
  • Let the mixture cool completely at room temperature, for about 10-15 minutes.

To assemble

  • As soon as the cream thickens, spread the watermelon cubes over the whole surface (carefully drain them a little, so that there won’t be any liquid on the cream).
  • With a spoon pour over the watermelon sauce, carefully, so that it covers the whole surface.
  • Refrigerate the dessert again, until the sauce chills, stabilizes, and becomes a thick jelly, for 1-2 hours.
  • Remove the cheesecake from the refrigerator, carefully take it out of the springform pan, and serve with mint leaves.
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Nutrition information per portion

Calories (kcal)
28 %


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)
130 %

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)
15 %


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)
33 %


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)
12 %


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)
4 %


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)
9 %


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

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