Watermelon Lime Cheesecake Bites

1. 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.

2. 2

   Whisk on medium/high speed until combined.

3. 3

   Turn off the mixer and add the powdered sugar.

4. 4

   Whisk on the lowest speed until sugar is fully incorporated into the cream cheese mixture.

5. 5

   Increase the speed to medium/high and mix until fluffy, about 40 seconds.

6. 6

   Add the heavy cream in 3 parts, allowing the heavy cream to thicken after each addition before adding more heavy cream.

7. 7

   Mix until thickened, about 30 seconds.

8. 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.

9. 9

   Prepare the watermelon rounds: Cut the watermelon into disks about 2 inches thick.

10. 10

    Using a 2 inch round cookie or biscuit cutter, cut about 5-6 cylinders out of each watermelon disk.

11. 11

    Remove any seeds (seedless watermelons arent exactly seedless) with tweezers.

12. 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.

13. 13

    Place the watermelon rounds (hollow side down) onto paper towels to drain any excess watermelon juice, about 15 minutes.

14. 14

    To assemble: Remove piping bag containing lime cheesecake from the freezer.

15. 15

    Pipe the lime cheesecake filling inside each watermelon indentation until you reach the very top.

16. 16

    Garnish with lime slices and serve immediately.

* Per serving · 4 servings · Values may vary.