Summer desserts don't get much easier or more refreshing than this No-Bake Watermelon Cake. Made with a buttery cookie dough crust, a light and creamy mascarpone filling, and topped with juicy slices of fresh watermelon, this dessert is the perfect centerpiece for warm-weather gatherings. It's sweet, creamy, and bursting with fresh fruit flavor without ever turning on the oven.
Whether you're hosting a backyard barbecue, celebrating a birthday, or simply looking for a fun dessert to enjoy on a hot day, this no-bake watermelon cake is guaranteed to impress. With just a few simple ingredients and minimal preparation, you will have a beautiful, refreshing treat that's as delicious as it is eye-catching.
Ingredients:
For the springform pan (Ø 22 cm)
Cookie Base
- 200 g (7.05 oz) Wholewheat Cookies
- 100 g (3.52 oz) Butter
Mascarpone Cream
- 500 g (17.64 oz) Cold Whipping Cream
- 3 packets Dr. Oetker Whip It (Cream stabilizer)
- 250 g (8.81 oz) Mascarpone
- 75 g (2.65 oz) Sugar
- A few drops Vanilla Extract
- 500 to 750 g (17.64 - 26.5 oz) Fresh Watermelon, cut into even squares
For decoration
- 1 packet Dr. Oetker Red Cake Glaze
- 250 ml (8.82 oz) Fresh Watermelon Juice
- A few Chocolate chips, optional
Method
Line a springform pan with a sheet of parchment paper.
Place the cookies in a freezer bag, seal it well, and crush them finely with a rolling pin. Melt the butter in a saucepan, and stir in the cookie crumbs until fully combined. Spread the mixture evenly in the springform pan and press it down to form a base. Refrigerate the base until ready to use.
Whip the cream with the cream stabilizer until stiff using an electric mixer (whisk attachment). Stir the mascarpone with the sugar and vanilla extract until smooth, then fold in the whipped cream. Spread half of the mascarpone cream evenly over the cookie base and refrigerate for at least 30 min. Once chilled, place the watermelon chunks evenly on top of the cream and cover the layer with the remaining mascarpone cream. Add the second layer of watermelon on top and place the cake back in the refrigerator.
Mix the glaze powder and sugar in a small saucepan and gradually stir in the fresh watermelon juice with a whisk until smooth. Bring the mixture to a boil, stirring constantly, and then boil again briefly. Immediately spread the glaze over the watermelon with a tablespoon. Allow the cake to set overnight in the refrigerator.
Loosen and remove the springform pan rim with a table knife. Slowly remove the parchment paper. Sprinkle chocolate chips on top (optional) and serve to your guests.
If you loved this recipe, be sure to save it for later and share it with friends and family. It's one of those recipes that's sure to become a seasonal favorite. Enjoy every refreshing bite.
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