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Watermelon Cheesecake

A delicious and refreshing dessert


For crust

  • 250 g Paulides digestive biscuits  (available at Foodsaver)
  • 80 g almonds, finely ground
  • 100 g butter Lurpak, stick butter not soft, melted (available at Foodsaver)

For filling

  • 400 g cream cheese Arla from Foodsaver (available at Foodsaver)
  • 80 g caster sugar Foodsaver 
  • 300 g heavy cream 35% fat, beaten in a mixer until it reaches a yogurt-like consistency
  • grated zest of 1 lemon

For watermelon sauce

  • 250 g pureed watermelon, use the heart of a ripe watermelon which is the sweetest part, at room temperature
  • 10 g caster sugar Foodsaver
  • 2 gelatin sheets (about 3.5 g)
  • ½ teaspoon vanilla extract or 1 packet vanilla powder
  • 3-4 drops red food coloring, optional
  • 400 g ripe watermelon, cut into very small cubes (do not use the heart but the part below that has seeds)
  • 40-50 g almond slivers, toasted, for sprinkling


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 caster 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 caster 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.

   166 G. Kranidiotis Ave.
          2235, Nicosia, Cyprus
7000 3663


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