Grilled Cheesecake in Jars with Watermelon
Grilled cheesecake is an unconventional dessert that transforms a classic indulgence into a warm, smoky summer treat. Baked in individual jars over indirect heat, this version combines creamy fresh cheese with tangy sour cream, brightened by lemon zest and vanilla bean. The buttery biscuit base provides textural contrast to the custardy filling, while charred watermelon slices served alongside add refreshing sweetness and char. This dessert suits adventurous home cooks ready to move beyond traditional indoor baking and those hosting outdoor gatherings. Serve it warm after grilling, ideally during summer months when fresh watermelon peaks. What sets this apart is the grill-cooking method itself—indirect heat creates gentle, even baking while infusing subtle smoke, plus grilled watermelon offers a playful, unexpected pairing that bridges savory grill culture with sweet dessert.
Ingredients
- 11 tbsp butter biscuits, crusheddigestive biscuits1:1biscuits vary regionally; digestive are closest substitutedairy-free
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- 1 ½ tbsp butter, melteddigestive biscuits1:1biscuits vary regionally; digestive are closest substitutedairy-free
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Full guide → - 2 tablespoon cinnamon, ground
- 7 cups fresh cheese, plain
- ¾ cups sour cream
- 1 cups fine sugar
- lemon zest, from 1 lemon
- 4 whole eggs
- ½ cups flour, smooth
- 3 ½ tbsp milk
- 1 whole vanilla bean, seeds scraped
- 1 whole watermelon, quartered and sliced
Instructions
- 1
Place butter biscuits in a plastic bag and crush with a rolling pin until fine crumbs form.
- 2
In a bowl, combine crushed biscuits, cinnamon, sugar, and melted butter; mix thoroughly.
- 3
Butter the interior of jars to prevent sticking.
- 4
Press biscuit mixture firmly into the bottom of each jar.
- 5
In a large bowl, whisk together fresh cheese, sour cream, sugar, and eggs until smooth.
- 6
Fold in lemon zest and vanilla bean seeds.
- 7
Add milk and flour, stirring gently until just combined.
- 8
Divide filling among jars.
- 9
Activate only the outer burners of the grill for indirect heat.
- 10
Place jars on an inverted grill cup and bake at 180 degrees until the surface is lightly browned, approximately 30 to 40 minutes.
- 11
Quarter the watermelon and cut into slices 1 centimeter thick.
- 12
Grill watermelon slices directly for approximately 5 minutes.
- 13
Plate warm cheesecake jar with grilled watermelon, garnish with fresh mint, and serve.
Tips
Crush biscuits to consistent fine crumbs in a sealed bag to ensure even crust texture and prevent mess. A rolling pin works better than hand-crushing for uniform size.
Butter the jars generously before adding crust; even a thin coating prevents sticking and makes unmolding easier if desired. Grease the sides too.
Use an inverted grill cup or small heat-proof stand to elevate jars during indirect grilling, ensuring even heat circulation underneath and preventing the bottom from burning.
Good to Know
Cover jars and refrigerate for up to 3 days. Allow to cool to room temperature before covering to avoid condensation.
Prepare crust mixture up to 1 day ahead. Assemble jars (crust plus filling) and grill same day for best texture; filling may weep if held longer than 2 hours before cooking.
Serve warm from the grill, ideally within 15 minutes of cooking. Pair with cold milk, whipped cream, or additional fresh fruit. Works for summer dinner parties, outdoor entertaining, or as a show-stopping dessert.
Common Mistakes
Skip buttering jars to avoid filling seeping around edges and sticking to glass.
Press crust firmly to avoid soggy, crumbly base that separates from the filling.
Monitor watermelon grill time closely to prevent charring past light color; 5 minutes is approximate depending on grill heat and slice thickness.
Substitutions
Dairy-Free Swaps
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Full guide →General Alternatives
FAQ
Can I bake this cheesecake in a regular oven instead of on a grill?
Yes. Use an oven set to 180 degrees Celsius and bake for 30 to 40 minutes in individual ramekins or a standard springform pan. Skip the jar assembly and inverted grill cup; place directly on a rack or baking sheet. The grill method is optional for flavor and theatrics.
What if I don't have fresh cheese and must substitute?
Cream cheese works as the closest substitute at a 1:1 ratio, though it is tangier and richer. Reduce sour cream by half and increase milk to 75ml to balance texture. Ricotta is drier; add an extra egg yolk to compensate.
Can I make this ahead and freeze the cheesecake?
Freeze cooled cheesecakes in jars for up to 2 months. Thaw in the refrigerator overnight before serving cold, or reheat gently on a low grill for 10 minutes. Grilled watermelon is best fresh, so prepare that on serving day.