Watermelon Pie: a beautiful dessert with an incredible flavor

This pie isn’t actually made with watermelon – it just looks like one!

A cookie crust is covered in a creamy cheesecake filling, then decorated with strawberries and kiwi fruit slices to look like the green skin and red center of a watermelon.

This dish is so striking, yet so easy to make, it’s sure to have people asking you for the recipe. This is also a dessert that kids like, probably because it looks fun as well as being delicious.

Instructions

To make the cookie base:

Preheat oven to 350F/160C fan/gas mark 4.

Grease two 9 inch springform pans with butter or cooking spray, then line bottoms with a circle of parchment paper or non-stick tin foil.

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Step 1

To make the cookie base:

Combine cookie mix, flour, and butter in a large bowl, and mix until the butter breaks up into small pieces.

Add the egg and mix until it creates a dough.

Divide dough in half, then put each ball of dough in a separate prepared pan. Spread and pat it down.

Bake for 14-18 minutes until golden brown, then cool in the pan for 10 minutes.

Remove and set on a cooling rack until each disc has cooled completely.

To make the cheesecake filling:

Beat cream cheese until light and fluffy, then add marshmallow and whipped topping or whipped cream. Beat until well combined.

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Step 4

Preheat oven to 350F/160C fan/gas mark 4.

Equally divide the mixture and spread over top of cookies.

For the toppings:

Peel and cut kiwi into thin slices, and then cut slices in half.

Arrange overlapping slices of kiwi all along the curved outer edge of each cookie.

Wash and dry the strawberries.

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Step 7

Grease two 9 inch springform pans with butter or cooking spray, then line bottoms with a circle of parchment paper or non-stick tin foil.

Cut the strawberries into small pieces and sprinkle over the cheesecake topped cookies.

Arrange some chocolate chips on each cookie to look like watermelon seeds.

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Step 10

Combine cookie mix, flour, and butter in a large bowl, and mix until the butter breaks up into small pieces.

Refrigerate until you are ready to serve.