Cool Watermelon Cheesecake
Ingredients
Crust:
- 1-1/4 cups roasted salted pistachios 16 ounces roasted
- 2 cups sweetened flaked coconut
- 1/4 cup granulated sugar
- 4 tablespoons butter 1/2 stick, melted
- Leaf green icing color
Filling:
- 3 packages cream cheese 8 ounces each, softened
- 2/3 cup granulated sugar
- 1 teaspoon imitation clear
- vanilla
- 1 cup heavy whipping cream
- 1 package frozen whole strawberries thawed, pureed and strained (about 1-1/2 cups)
- 1 envelope 1/4 ounce
- unflavored gelatin
- No-taste red icing color
- 1/2 cup mini chocolate chips divided
Instructions
- In food processor, pulse pistachios until coarsely ground. Add coconut, sugar, butter and icing color; pulse until well combined. Press into bottom and 3/4 up side of 9-inch springform pan. Refrigerate while making filling.
- In large bowl, beat cream cheese, sugar and vanilla until light and creamy. Add heavy cream and beat until combined.
- In small saucepan, bring strawberry juice just to boiling, stirring constantly. Remove from heat. Sprinkle gelatin evenly over top and whisk vigorously to dissolve completely, about 3 minutes. Pour into cream cheese mixture. Add icing color and beat until well combined. Beat in 1/3 cup mini chocolate chips. Pour into chilled crust. Sprinkle top with remaining chocolate chips. Refrigerate until set, about 3 hours.