Description
This refreshing dessert layers creamy watermelon whip and decadent caramel cheesecake, creating a delightful trifle that’s perfect for summer gatherings.
Ingredients
Scale
For the Watermelon Whip:
- 4 cups seedless watermelon, cubed
- 1/2 cup Greek yogurt
- 2 tablespoons honey
- 1 teaspoon lime juice
For the Caramel Cheesecake Layer:
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Assembly:
- 1 cup granola
- Fresh mint leaves (for garnish)
Instructions
- Make the Watermelon Whip:
- In a blender or food processor, combine watermelon cubes, Greek yogurt, honey, and lime juice. Blend until smooth and creamy. Adjust sweetness with more honey if needed. Set aside.
- Prepare the Caramel Cheesecake Layer:
- In a large bowl, beat softened cream cheese until smooth. Add caramel sauce, powdered sugar, and vanilla extract. Mix until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the caramel cheesecake mixture until well combined.
- Assemble the Trifle:
- In a trifle dish or individual serving glasses, start by layering a portion of watermelon whip.
- Add a layer of caramel cheesecake mixture on top of the watermelon whip.
- Repeat layers until all ingredients are used, finishing with a layer of caramel cheesecake mixture.
- Garnish and Serve:
- Top with granola for a crunchy texture and garnish with fresh mint leaves.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
For an extra touch, drizzle additional caramel sauce over the top just before serving. This trifle can be made a day ahead for easy entertaining.
- Prep Time: 20 minutes
- Cook Time: 1 hour