Watermelon, lime and berry cheesecake jars
Refreshing watermelon, lime and berry cheesecake jars make the ultimate dessert this summer!
- 15 mins preparation
- Serves 4
Print
Ingredients
Watermelon, lime and berry cheesecake jars
- 200 gram gingernut biscuits
- 50 gram butter
- 1 lime (90g)
- 250 gram mascarpone cheese
- 250 gram cream cheese
- 1/3 centimetre (55g) icing sugar
- 125 gram raspberries
- 2 teaspoon icing sugar, extra
- 125 gram watermelon, seeds removed, diced into 1cm pieces
- 1 tablespoon small sprigs fresh mint
Method
Watermelon, lime and berry cheesecake jars
- 1Pulse biscuits in a food processor until crumbs. Add butter; pulse until just combined. Divide biscuit mixture into the bases of four 1½-cup (375ml) jars.
- 2Finely grate rind of lime then juice; you will need 2 tablespoons juice. Process rind and juice, cheeses and sifted icing sugar until smooth. Divide cheese mixture into jars; tap gently on a work surface to level mixture.
- 3Place raspberries and extra icing sugar in a bowl. Using the back of a fork, lightly crush the berries, stirring until sugar dissolves. Stir in watermelon.
- 4Divide watermelon mixture between jars; top with mint to serve.
