Watermelon and Blueberry Cheesecake

Watermelon and Blueberry Cheesecake

This recipe has been provided to AEB as is by the National Watermelon Promotion Board


Now you can have your cake and eat it too without the guilt. This almost fat-free cheesecake tastes totally decadent, yet won’t sacrifice your waistline and is loaded with potassium, lycopene from the watermelon, and vitamin C.

Yield: 12 servings



  • Cooking spray
  • 1/3 cup graham cracker crumbs
  • 24 ounces fat-free cream cheese, room temperature
  • 8 ounces low-fat cream cheese, room temperature
  • 1 cup white sugar
  • 3/4 cup Splenda
  • 3/4 cup fat-free half & half
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon peel, finely grated
  • 2 teaspoon vanilla extract
  • 6 eggs


  • 3 cups liquefied watermelon
  • 6 teaspoons cornstarch
  • 6 Tablespoons lemon juice
  • 3 Tablespoons sugar
  • 3 Tablespoons Splenda
  • 1 to 1 1/2 teaspoons lemon extract
  • 2 cups diced watermelon
  • 3 cups blueberries


  1. Spray the bottom and sides of a 9" diameter springform pan. Sprinkle graham crumbs in pan and tilt pan to spread evenly over bottom and sides, leaving extra crumbs on bottom.
  2. Beat cream cheese, sugar and Splenda with an electric beater until creamy and well-blended. Slowly add half & half, lemon juice, lemon peel and vanilla and continue to beat. Add egg substitute until mixture is thoroughly blended and creamy. Pour into crumb-lined pan.
  3. Place springform pan in large roasting pan. Pour enough water into roasting pan to come halfway up sides of springform pan (no higher or water will bubble into cheesecake during baking). Bake cheesecake until firm, slightly golden and top is cracked, about 1 hour 25 minutes. Remove springform pan from water and refrigerate uncovered until cold, about 3 hours or overnight.
  4. To prepare watermelon-blueberry sauce: Place liquified watermelon, cornstarch, lemon juice, sugar and Splenda in a blender and whip until smooth. Pour into a small saucepan over medium-high heat and bring to gentle boil (topping should begin to thicken). Remove from heat and place in refrigerator to cool. Just before serving, add lemon extract, diced watermelon and blueberries and stir to thoroughly blend.
  5. To serve: Run knife around sides of cheesecake and remove springform pan sides. Top each slice with a generous helping of the watermelon-blueberry sauce.
  6. Nutritional Analysis per serving: 297 Calories; 16 percent fat (5 grams); 2.4 grams saturated fat; 22 percent protein; 62 percent carbohydrate; 20 milligrams vitamin C; 60 milligrams calcium; 290 milligrams potassium; 476 milligrams sodium; 1.4 grams fiber.

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