Watermelon Lime Cheesecake Bites Recipes

Steps:

• Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
• Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
• Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.

Steps:

• Make the lime cheesecake filling:
• To a bowl of an electric mixer fitted with a whisk attachment (hand mixer works here as well), add cream cheese, lime zest, lime juice, and vanilla extract. Whisk on medium/high speed until combined. Turn off the mixer and add the powdered sugar. Whisk on the lowest speed until sugar is fully incorporated into the cream cheese mixture. Increase the speed to medium/high and mix until fluffy, about 40 seconds. Add the heavy cream in 3 parts, allowing the heavy cream to thicken after each addition before adding more heavy cream. Mix until thickened, about 30 seconds. Transfer the lime cheesecake to a large piping bag fitted with a round or star tip and place in the freezer while you prepare the watermelon rounds.
• Prepare the watermelon rounds:
• Cut the watermelon into disks about 2 inches thick. Using a 2 inch round cookie or biscuit cutter, cut about 5-6 cylinders out of each watermelon disk. Remove any seeds (seedless watermelons aren't exactly seedless) with tweezers. With a small cookie scoop (or the small end of a melon baller), hollow out the center of each watermelon round a bit, but not all the way through. Place the watermelon rounds (hollow side down) onto paper towels to drain any excess watermelon juice, about 15 minutes.
• To assemble:
• Remove piping bag containing lime cheesecake from the freezer. Pipe the lime cheesecake filling inside each watermelon indentation until you reach the very top. Garnish with lime slices and serve immediately.

Steps:

• Pour all ingredients into a blender and blend until smooth.
• Garnish with a slice of lime.
• Enjoy!

Steps:

• In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
• In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
• Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
• Freeze for 10 minutes.
• In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
• Spread the cream cheese mixture evenly on top of the graham cracker crust.
• Freeze for one hour.
• Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
• In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
• Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
• Freeze for 15 minutes, then serve!
• Enjoy!