No-Bake Melon Cheesecake Bars
Updated Jan. 25, 2022
- Total Time
- 20 minutes, plus 6 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- 9½ounces/269 grams graham crackers (about 18 whole crackers)
- ½cup/115 grams unsalted butter, melted
- 2tablespoons granulated sugar
- ½teaspoon kosher salt (Diamond Crystal)
- 2(¼-ounce/7-gram) packets powdered gelatin (about 5 teaspoons)
- 1¼pounds/566 grams peeled cantaloupe, diced (about 3 cups)
- 1(8-ounce/226-gram) package cream cheese, at room temperature
- ½cup/100 grams granulated sugar
- ¼teaspoon kosher salt (Diamond Crystal)
- ½cup/120 milliliters heavy whipping cream
- Honey, for drizzling (optional)
For the Crust
For the Filling
Nutritional analysis per serving (16 servings)
242 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 3 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the crust: Place the graham crackers in a resealable plastic bag. Close the bag and, using a rolling pin, heavy can or other blunt object, crush the graham crackers into a coarse rubble. To the bag, add the melted butter, sugar and salt, and mix thoroughly.
- Step 2
Transfer the crumbs to an 8- or 9-inch square baking pan and press into the bottom of the pan with your hands, forming a thick, sturdy base. Place in the freezer to set while you make the filling.
- Step 3
Make the filling: In a small bowl or measuring cup, stir together ¼ cup cold tap water and the gelatin. Let sit to bloom. Meanwhile, use a blender to purée the cantaloupe, cream cheese, sugar and salt until smooth.
- Step 4
Heat the cream in a small saucepan on the stovetop over medium until simmering at the edges or in a small bowl in the microwave until hot to the touch, 45 to 60 seconds on high. Add the bloomed gelatin to the hot cream and stir vigorously until smooth. Transfer the cream to the blender and blend with the cantaloupe until smooth.
- Step 5
Take the pan out of the freezer and pour the filling over the graham cracker crust. Cover and refrigerate until set, at least 6 hours or up to overnight. Cut into bars and serve, drizzled with honey, if you like.
Private Notes
Comments
From Nik Sharma's No-Bake Mango Lime Cheesecake, which also relies on gelatin for the set, description: "Avoid using fresh mango pulp here: An enzyme in raw mango can prevent the gelatin from setting. (Canned mangoes don’t have that enzyme; it’s destroyed when they’re heated to high temperatures to be preserved.) If you must use fresh mangoes, purée the pulp, then bring it to a boil over medium heat, stirring constantly, and cool before using."
Could I use any melon (watermelon or honeydew or other) or is there a chemical ratio thing that I might not get a good set?
Make the crust in your food processor. No need to waste a plastic bag.
The filling was great - subbed one box of vegan unflavored jel with no issues. The crust was a mushy mess though. I couldn’t freeze it (no room) so that may have been the problem. I think a basic baked crust would have greatly improved the whole thing.
I think a 9 inch pan would give better results than the 8 inch option.
I didn’t love this recipe as it felt like the taste profile was all melon and no cheese. Easy enough to do even using a store bought graham Cracker crust but the flavor and texture disappointed