Eddie Matney's-style Watermelon Cheesecake with Watermelon Fresca


  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 2 Tbsp watermelon juice
  • 2 Tbsp Torani watermelon syrup or 1 tablespoon watermelon extract
  • 1 drop red food color
  • 1 cup heavy cream
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 cup butter, melted


Using a stand mixer, cream together the sugar and cream cheese until smooth. Mix in watermelon juice, watermelon flavoring and food color; set aside.

Whip heavy cream to stiff peaks; gently fold into the cream cheese mixture. Make crust out of remaining ingredients; press into individual pans or a springform pan. Fill pan cheesecake mixture; freeze 2 hours, then transfer to the refrigerator. Top with watermelon Fresca.

Watermelon Fresca Ingredients:

  • 2 cups watermelon, diced
  • 1 Tbsp mint, chopped
  • 3 Tbsp lime juice
  • 1 tsp watermelon flavoring
  • 1 Tbsp sugar


Combine ingredients; refrigerate until ready to use.

Makes 4

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