4th of July Watermelon Pizza (Print Version)

A refreshing watermelon 'pizza' crowned with creamy topping and a trio of berries for bright, patriotic summer slices.

# Ingredient List:

→ Fruit

01 - 1 large round slice seedless watermelon (about 1 inch thick)
02 - ½ cup blueberries
03 - ½ cup strawberries, hulled and sliced
04 - ½ cup raspberries

→ Cream Topping

05 - ¾ cup heavy whipping cream, cold
06 - 4 oz (115g) cream cheese, softened
07 - 2 tbsp powdered sugar
08 - 1 tsp vanilla extract

→ Optional Garnishes

09 - 1 tbsp fresh mint leaves, chopped

# How to Make:

01 - Lay the watermelon slice flat on a large cutting board. Gently pat dry with a paper towel to remove excess moisture.
02 - In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract; mix until combined.
03 - In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
04 - Evenly spread the cream topping over the watermelon slice, leaving a small border around the edge.
05 - Decorate the "pizza" with blueberries, strawberries, and raspberries in a festive pattern.
06 - Sprinkle with fresh mint if desired.
07 - Cut the watermelon "pizza" into 8 wedges and serve immediately.

# Expert Advice:

01 -
  • Making this is like assembling a piece of edible art—the more playful the toppings, the better it looks and tastes.
  • It’s the first dessert gone at every summer potluck because it’s refreshing, light, and secretly a little bit healthy.
02 -
  • If the watermelon is too wet, your cream topping will ooze right off as soon as you slice.
  • I once left the whipped cream out too long and it collapsed—get that pizza built and served fast for the best texture.
03 -
  • Tap the cream cheese container on the counter to bring stubborn bits up from the sides while mixing—no lumps this way.
  • For perfectly uniform slices, use a long chef’s knife wiped clean between each cut—it keeps every wedge photo-worthy.
Go Back