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


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


Watermelon, lime and berry cheesecake jars
  • 1
    Pulse 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.
  • 2
    Finely 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.
  • 3
    Place 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.
  • 4
    Divide watermelon mixture between jars; top with mint to serve.