Watermelon Cheesecake Bars with Lime Crust

Watermelon and lime might just be one of the most refreshing flavor combinations of all time. When paired with a silky no-bake cheesecake filling and buttery graham cracker crust? You get the kind of dessert that makes people pause mid-bite and look up like, Whoa. What is this?

These Watermelon Cheesecake Bars with Lime Crust are exactly that kind of dessert. They’re sweet but tangy, creamy yet light, and the crust has just enough lime zest to wake up all the other layers. Made with real watermelon puree, a bit of lime, and fluffy cream cheese, these are the kind of summer bars that disappear fast from the tray.

this Recipe

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What Are Watermelon Cheesecake Bars?

Watermelon Cheesecake Bars are a no-bake layered dessert made with a graham cracker and lime crust, a whipped cheesecake filling that’s light and airy, and a watermelon puree topping that sets up beautifully in the fridge. Served chilled and topped with lime zest or slices, they’re as gorgeous as they are delicious.

This recipe is ideal for those hot summer months when turning on the oven feels like a crime, but you still want to serve something that says “special.” They’re also endlessly shareable, easy to cut into squares, and a guaranteed conversation starter.

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Why You’ll Love This Recipe

I promised you summer magic, and this recipe delivers:

• No oven required — just a food processor or blender, and a little patience while it chills.
• Real watermelon flavor — no fake flavoring here.
• Easy to customize — make it gluten-free or dairy-free with simple swaps.
• Make-ahead friendly — it actually gets better the next day.
• Crowd-pleasing — kids, adults, picky eaters, cheesecake haters (yes, even them)… these bars convert them all.

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What Do Watermelon Cheesecake Bars Taste Like?

The crust is buttery with a citrusy lift from fresh lime zest. The cheesecake layer is smooth, tangy, and just sweet enough. The watermelon layer on top? Think watermelon granita meets sorbet — fresh and fruity, but still soft and sliceable thanks to the gelatin.

The combination of cold, creamy, crumbly, and juicy in each bite is anything but boring. It’s like summer on a fork.

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Healthier Dessert That Doesn’t Taste Like It

There’s a little more good news tucked into this already feel-good dessert. These bars use real fruit, no heavy cream, and no need for refined white sugar in the filling. They’re lighter than traditional cheesecake but don’t sacrifice flavor or texture.

Want to make them even more virtuous?

• Use a gluten-free graham cracker alternative.
• Swap the cream cheese for a plant-based version.
• Sub honey or agave for sugar in the watermelon topping.

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Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• Zest of 1 lime

For the cheesecake layer:

• 8 oz cream cheese, softened
• ¾ cup Greek yogurt or sour cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• Zest of ½ lime
• 1 tablespoon fresh lime juice

For the watermelon topping:

• 2 cups fresh watermelon, cubed
• 1 tablespoon lime juice
• 2 teaspoons unflavored gelatin
• 1 tablespoon honey or sugar (optional)
• 2 tablespoons cold water

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Tools You’ll Need

• 8×8-inch square baking pan
• Mixing bowls
• Hand mixer or stand mixer
• Food processor or blender
• Saucepan
• Spatula
• Parchment paper

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Optional Additions & Swaps

• Gluten-free graham crackers for a GF crust
• Coconut whipped cream piped on top for an extra tropical vibe
• Chia seeds stirred into the watermelon layer for added texture
• Fresh mint leaves or basil for garnish
• Whipped topping if you don’t want to use cream cheese

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How to Make Watermelon Cheesecake Bars

1. Make the lime graham cracker crust

In a bowl, stir together the graham cracker crumbs, melted butter, sugar, and lime zest until everything resembles wet sand. Press it into a parchment-lined pan and use the bottom of a measuring cup to pack it tightly and evenly.

Chill in the fridge for at least 30 minutes while you make the filling.

2. Whip the cheesecake filling

Using a hand mixer, beat the softened cream cheese with powdered sugar until smooth and fluffy. Add in the Greek yogurt, vanilla, lime zest, and lime juice. Whip again until well combined and airy.

Spread the filling over the chilled crust and smooth out the top. Return the pan to the fridge to firm up.

3. Make the watermelon topping

In a blender or food processor, puree the watermelon until smooth. Pour it through a fine mesh sieve into a saucepan to remove any pulp (this makes the topping silky smooth).

Sprinkle the gelatin over cold water in a small bowl and let it bloom for 5 minutes. Then stir it into the watermelon puree along with lime juice and honey (if using). Gently heat just until the gelatin dissolves — do not boil.

Let the mixture cool slightly before pouring it over the cheesecake layer. Refrigerate for at least 4 hours, or overnight, until fully set.

4. Slice and serve

Use a sharp knife to cut the bars into squares. Wipe the knife clean between cuts for clean edges. Garnish with lime slices, zest, or crushed graham crackers for extra flair.

What to Serve With These Bars

Pair these cheesecake bars with:

• Fresh watermelon wedges
• Mint lemonade or lime agua fresca
• A scoop of sorbet or coconut ice cream
• A crisp white wine or Prosecco for adults

Or just serve them solo. They don’t need much help to shine.

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Tips for Success

• Use seedless watermelon — it saves a ton of time on straining.
• Chill between layers — rushing this part can make the layers blend.
• Let the watermelon puree cool before pouring it over the cheesecake.
• Use full-fat cream cheese for the creamiest results.
• Make ahead — the texture improves overnight.

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How to Store

Refrigerator: Store bars covered in the fridge for up to 5 days.

Freezer: Freeze bars in a single layer, then transfer to a sealed container. Thaw in the fridge before serving. (Note: the texture of the watermelon layer may change slightly.)

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Frequently Asked Questions

Can I use frozen watermelon?

Fresh is best for flavor and consistency, but you can use frozen watermelon that’s been thawed and well-drained. Just note the flavor may be milder.

Can I skip the gelatin?

You can try using agar-agar for a vegetarian version, but the texture will be slightly firmer and more jelly-like. It may also set faster, so work quickly.

Can I make this into a pie instead of bars?

Yes! Press the crust into a round 9-inch pie plate and follow the same layering instructions. You’ll get a stunning watermelon cheesecake pie.

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Conclusion

These Watermelon Cheesecake Bars with Lime Crust are the kind of dessert that feels both nostalgic and new. They’re light, cool, and fruity, but that cheesecake layer makes them feel like a treat you’d find at a fancy summer dinner party. Whether you’re serving a crowd or just treating yourself, they check all the boxes: pretty, easy, make-ahead, and packed with real seasonal flavor.

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Nutrition Information (per bar, approximate)

• Calories: 240
• Fat: 12g
• Carbohydrates: 28g
• Protein: 5g
• Sugar: 18g
• Fiber: 1g

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August 1, 2025 by Melissa