Watermelon Lime Cheesecake Bites happen when it’s hot out and you refuse to fire up your oven! Juicy watermelon serves as the edible vessel to hold a silky, citrusy, creamy cheesecake flavored with juicy limes!
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I’m going to keep this short.
Still hot out.
I am digging it.
All day, erryday.
I’m not baking.
What I am doing is enjoying the smack out of no bake treats.
Flow with me, let’s talk about these Watermelon Lime Cheesecake Bites.
Wait, whaaaaa? Watermelon Lime Cheesecakes? How’d you get watermelon in the lime?
I used watermelon as an edible vessel to hold said deliciously silky, tropical lime flavored cheesecake.
But let’s not get ahead of ourselves. The star of this show is the creamy lime cheesecake. It’s a five minute situation, perhaps less. Cold cream cheese is flavored with lime zest and juice, stabilized with confectioners’ sugar, and made fluffy with whipped cream.
Try not to eat it before you make the watermelon cups.
A medium sized watermelon is sliced and cut with a biscuit cutter. I cut 2” thick rounds. In hindsight I should have cut these rounds to about 1” thick. You do you, though. The watermelon rounds are then hollowed out and left to drain. At least enough to hold the cheesecake filling.
I would be doing you a grand disservice if I neglect to mention, watermelons are…
Even after draining they do remain somewhat watery, as evidenced in these super watery photos. It’s the nature of the watermelon. Don’t fight it.
Finally the cheesecake filling is piped in the hollow space you made in each watermelon round.
These Watermelon Lime Cheesecakes are luscious, yet super refreshing and very light. They’re the perfect summer treat.
So… if you’re not baking (like me), and love watermelon (like me) and dig cheesecake flavored with lime (like me)…