Watermelon Jello Cake with Cheesecake Cream and Cookie Crust
Layered no-bake cake featuring a red and green cookie crust base, pink cheesecake cream filling, bright watermelon jello center, and dark chocolate seed garnish. Assembly involves multiple chilling stages and requires a 9-inch springform pan. Impressive dessert combining textures and bright summer flavors.
Ingredients
- 14 oz graham crackers
- 1 ¾ sticks butter, melted
- 1 cup cream cheese
- ¼ cup sugar
- ¼ cup milk
- 2 tsp unflavored gelatin powder
- 2 gelatin sheets
- 2 tbsp warm water
- 2 cups watermelon, chopped
- 3 tbsp watermelon jello powder
- ¾ cup warm water
- 4 oz dark chocolate
- green food coloring(optional)
- red food coloring(optional)
- pink food coloring(optional)
Instructions
- 1
Crush graham crackers in a sealable bag with a rolling pin until crumbed. Divide crumbs evenly between 2 bowls. Divide melted butter between 2 small bowls.
- 2
Add green food coloring to 1 bowl of butter and red to the other. Whisk each until combined.
- 3
Stir red butter into 1 bowl of crumbs and green butter into the other until thoroughly mixed.
- 4
Press red cookie crumbs firmly into the bottom of a 9-inch springform pan. Refrigerate until set.
- 5
Remove red crust from around the pan edge to create a 1/2 inch gap around the perimeter.
- 6
Press green cookie crumbs between your palms and line the interior edge of the pan with them. Press with a spoon to secure. Refrigerate until set.
- 7
Whisk together cream cheese, sugar, and milk. Dissolve gelatin powder in warm water, then stir into cream cheese mixture until combined.
- 8
Transfer 1/3 of cheesecake cream to a small bowl and stir in a few drops of pink food coloring.
- 9
Pour pink cream into the springform pan. Refrigerate until set.
- 10
Cover a medium bowl with plastic wrap and place it upside down on the pink cream in the center of the pan.
- 11
Transfer remaining cheesecake cream to a piping bag and pipe around the exterior of the bowl. Refrigerate until set.
- 12
For watermelon jello: use an immersion blender to puree chopped watermelon until smooth. Pour through a sieve into a large bowl.
- 13
In a separate bowl, stir together sugar, watermelon jello powder, and warm water until dissolved. Pour into watermelon juice.
- 14
Remove springform pan from refrigerator and carefully pull out the inverted bowl.
- 15
Spoon watermelon jello mixture into the opening using a ladle. Pop any air bubbles. Refrigerate until set.
- 16
Melt dark chocolate and transfer to a piping bag. Pipe small drops onto parchment paper in watermelon seed shapes. Let set.
- 17
Remove cake from refrigerator. Carefully remove chocolate seeds from parchment with a knife tip and place on jello center.
Tips
Chill each layer fully before proceeding to prevent layers from mixing.
Use a sieve to strain watermelon puree for smooth jello with no pulp.
Keep piping bag with cheesecake cream cold so it maintains shape when piped.
Good to Know
Refrigerate in covered springform pan for up to 3 days.
Assemble up to 1 day ahead. Add chocolate seed garnish just before serving.
Serve chilled. Run a thin knife around edges before releasing springform pan.
Common Mistakes
Do not skip chilling stages to avoid layers mixing and collapsing.
Do not remove the bowl from cheesecake cream before it fully sets to avoid structural failure.
Do not use warm jello mixture when pouring into opening to avoid melting cheesecake layer.