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1
Make the lime cheesecake filling: To a bowl of an electric mixer fitted with a whisk attachment (hand mixer works here as well), add cream cheese, lime zest, lime juice, and vanilla extract.
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2
Whisk on medium/high speed until combined.
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3
Turn off the mixer and add the powdered sugar.
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4
Whisk on the lowest speed until sugar is fully incorporated into the cream cheese mixture.
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5
Increase the speed to medium/high and mix until fluffy, about 40 seconds.
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6
Add the heavy cream in 3 parts, allowing the heavy cream to thicken after each addition before adding more heavy cream.
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7
Mix until thickened, about 30 seconds.
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8
Transfer the lime cheesecake to a large piping bag fitted with a round or star tip and place in the freezer while you prepare the watermelon rounds.
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9
Prepare the watermelon rounds: Cut the watermelon into disks about 2 inches thick.
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10
Using a 2 inch round cookie or biscuit cutter, cut about 5-6 cylinders out of each watermelon disk.
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11
Remove any seeds (seedless watermelons arent exactly seedless) with tweezers.
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12
With a small cookie scoop (or the small end of a melon baller), hollow out the center of each watermelon round a bit, but not all the way through.
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13
Place the watermelon rounds (hollow side down) onto paper towels to drain any excess watermelon juice, about 15 minutes.
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14
To assemble: Remove piping bag containing lime cheesecake from the freezer.
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15
Pipe the lime cheesecake filling inside each watermelon indentation until you reach the very top.
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16
Garnish with lime slices and serve immediately.
