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Watermelon Cheesecake Mousse

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Watermelon is a summer staple at my place and my kids thrive on this refreshing fruit but did you know that we can do more than just make popsicles, summer drinks or just eat this sweet juicy fruit. Well I made a cheesecake mousse from watermelon and Boy I must say the taste was awesome πŸ‘. It was incredibly creamy and refreshing…a perfect summer time dessert for your get togethers or just a light after meal indulgence for your family.

I used ground Oreos to layer the bottom of individual glasses and garnished the mousse with some chocolate chips. Watermelon pulp was used to make the mousse with cream cheese and whipping cream.The tangy cream cheese and the watermelon πŸ‰ is a match made in heaven. If your mousse mix is thin then I would suggest you to use the gelatin or Agar Agar mentioned to help the dessert to set like a mousse consistency.

Sending this heavenly dessert to the Β 88th Foodie Monday Bloghop for the theme Watermelon.


Watermelon Cheesecake Mousse
Print Recipe
A refreshing and incredibly delicious no cook cheesecake mousse perfect for a summer time dessert.
Servings Prep Time
10 servings 10 Minutes
Passive Time
3-4 Hours
Servings Prep Time
10 servings 10 Minutes
Passive Time
3-4 Hours
Watermelon Cheesecake Mousse
Print Recipe
A refreshing and incredibly delicious no cook cheesecake mousse perfect for a summer time dessert.
Servings Prep Time
10 servings 10 Minutes
Passive Time
3-4 Hours
Servings Prep Time
10 servings 10 Minutes
Passive Time
3-4 Hours
Ingredients
For the mousse
For the biscuit layer
For the garnish
Servings: servings
Instructions
  1. Process the deseeded watermelon chunks in the food processor and strain the pulp.
  2. Grind the oreo biscuits in a grinder, add the melted butter and whiz again.
  3. Press 2 tsp each in small glass bowls or small wine glasses to form the bottom layer of the mousse and refrigerate for 10 minutes to let the biscuit layer set.
  4. Beat the chilled whipping cream in a chilled bowl with chilled blades till standing peaks.
  5. Add the soft cream cheese and sugar and beat to mix .
  6. Now add the water melon pulp and mix gently.
  7. If you feel the mousse mix has turned thin add gelatin to hot water and mix well till there are no lumps and add to the mix so that it sets.
  8. Divide the mousse mix and spoon into individual glasses over the biscuit layer.
  9. Cover them with cling film and refrigerate for 3-4 hours or overnight.
  10. Garnish with chocolate chips and enjoy 😊.
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