Watermelon No Bake Cheesecake
Cling onto the last days of summer with me! This creamy, no-bake cheesecake recipe looks JUST like watermelons! This is so smooth and creamy - you NEED to try this! For an extra touch, you can add some Watermelon Extract! Get it here: https://amzn.to/2ZGFIys Use only a TINY bit! 1-2 drops max!
Ingredients
Cheesecake Base:
- 300 g shortbread cookies
- 100 g unsalted butter melted
- several drops green food coloring
- 2 tbsp white food coloring
Cheesecake Filling:
- 24 oz 680g cream cheese, room temperature
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- ½ cup whipping cream
- pink food coloring
- ¼ cup chocolate chips
Instructions
Make the base:
- Place the shortbread cookies in a food processor and pulse until finely ground.
- Combine the cookies with the melted butter and divide the mixture evenly into 2 bowls.
- Dye the cookie base green and white with food coloring.
- Press the green cookie base into 4 small juice glasses or 2 large wine glasses. Repeat with the white cookie base, then place the glasses into the fridge to chill.
Make the filling:
- Place the cream cheese in a large bowl and beat with an electric mixer until smooth. Add the sugar and vanilla extract and combine.
- Add the whipping cream and several drops of pink food coloring and whip until stiff peaks form.
- Spoon the cheesecake into the glasses and fill them halfway. Place the remaining cheesecake filling into a piping bag fitted with a large, star-shaped piping tip.
- Pipe the cheesecake into the glasses, sprinkling in chocolate chips as you go. When the glasses are full, chill the cheesecake in the fridge for 30 minutes. Enjoy!