Cheesecake-Filled Watermelon: the colorful, fun dessert recipe for summer

Total time: 30 Min + Resting time
Difficulty: Low
Serves: 6 people
By Cookist

What’s better than watermelon? A watermelon filled with cheesecake! Yes, we’re taking watermelon desserts to the next level. Watermelons are nutrient bombs, but we’re making them just a tad unhealthier by filling them with cheesecake—everything is good in moderation, right?

In this recipe, a watermelon is cut and then filled with a cheesecake filling and fruits. To make it, you will need your choice of fruits, watermelon, cream cheese, sugar, whipped cream, and gelatin. It’s easy, tasty, and a great no-bake dessert recipe for entertaining in summer. Because of the different fruit layers, it’s colorful and pretty to look at. And did we mention that it’s super tasty?


If you want more texture, you can add a layer of graham cracker crumbs or crushed pecan nuts.

If you want the cheesecake filling to have a fruity flavor, use lemon, strawberry, or grape jello instead of gelatin.

Make sure you pick a sweet, ripe watermelon with no blemished! If you’re using the pulp inside the cream cheese filling, look for a heavy watermelon (the heavier, the riper it is). If it has a yellow spot on the surface, it means the watermelon spent more time ripening, so it will be sweeter. You can also tap it gently while holding it up. If it sounds hollow, it’s ripe and ready to eat. You also want to look out for a watermelon that is slightly dull green, these will be sweeter.

You can also make the cheesecake filling in cantaloupes.

Make the mixture look like a real watermelon by using pink food coloring in the cream cheese, and adding chop chips to make it look like watermelon seeds.

Don’t let the watermelon pulp go to waste! Use it to make a watermelon slushie, granita, sorbet, or even a watermelon gazpacho! The watermelon pulp can be stored in a sealable freezer-safe bag for up to 12 months

How To Store Cheesecake-Filled Watermelon

The cheesecake-filled watermelon is best served immediately after cutting. If you’re making it ahead of time, keep the watermelon whole in the fridge and cut it right before serving. Leftovers can be stored in the fridge for up to 3 days.

Cream Cheese
500 g
Powdered sugar
150 g
Whipped cream
250 ml
1 1/2 tbsp
1 tsp
60 ml (1/4 cup)

How To Make Cheesecake-Filled Watermelon

Working on a flat surface, cut the top end off of the watermelon.

Use a spoon to remove all the pulp.

Mix the gelatin with water and allow it to hydrate.

In a bowl, mix cream cheese, sugar, vanilla, and whipping cream. Put the gelatin in the microwave for a few seconds until melted and pour it into the cream cheese mixture. Beat well.

Pour some of the cream cheese mixtures on the watermelon, and add a few slices of peaches. Then add more cream cheese mixture, a layer of strawberries, and more cream cheese followed by a layer of blueberries. Cover the rest of the watermelon with the mixture.

Refrigerate for 3 hours. Cut into quarters to serve.

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