Watermelon Cheesecake Bars with Zesty Lime Crust
A refreshing summer dessert that combines creamy cheesecake with hydrating watermelon, all in a zesty lime-infused crust.
Ingredients
For the Lime Crust
- 1.5 cups crushed graham crackers
- 0.5 cups melted butter
- 2 tablespoons sugar
- 1 tablespoon lime juice
- 1 pieces zest of lime
For the Watermelon Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups watermelon puree freshly blended from watermelon chunks
- 2 teaspoons gelatin (optional) for firmness
- 2 tablespoons lime juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the crushed graham crackers, melted butter, sugar, lime zest, and lime juice. Mix until the crumbs are evenly coated.
- Press this mixture firmly into the bottom of a greased 9x9 inch baking dish.
- Bake for 10 minutes; then set aside to cool.
Making the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, continuing to mix until well combined.
- Add the watermelon puree and lime juice to the cream cheese mixture. If you are using gelatin, dissolve it in 2 tablespoons of warm water and then mix it in as well. Beat until everything is combined and the filling is creamy.
Final Steps
- Spread the watermelon cheesecake filling evenly over the cooled lime crust.
- Cover the dish and refrigerate for at least 4 hours, or until the filling is firm.
- Once set, cut into bars and serve chilled. Garnish with whipped cream or fresh mint for an extra pop of flavor!
Notes
Choose a ripe watermelon for the sweetest puree. Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy cold or use leftover filling as a delightful dip for fresh fruit.