Name: No Bake Melon Cheesecake Recipe
Prep time: 1 h 30 min
Cook time: 5 min
Total time: 1 h 35 min
Cuisine: France
Ingredients: 200g whole wheat cookies; 125g unsalted butter, melted; 200g cream cheese (room temperature); 40g granulated sugar; 160ml whipping cream; 6 g gelatin; 60ml whipping cream; 2 teaspoons (6g) granulated sugar; 1 melon; Blueberries

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This is a recipe for a melon tart made with lots of seasonal melons. This recipe is easy to make, no oven required, just mix and chill.

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Recipe Video
A tart made with plenty of seasonal melons!
Ingredients
Instructions
Storage
Equipment
No Bake Melon Cheesecake Recipe

Recipe Video

A tart made with plenty of seasonal melons!

Ah, the season of fresh melons has arrived!

In Japan, green-fleshed melons are the predominant variety, except for certain regional types. However, in Italy and France, the orange-fleshed melons are more common, and they are quite affordable compared to Japan. During the season, you can even find them for less than 2 euros per melon.

One recommended way to enjoy melon is by pairing it with prosciutto and serving it as an appetizer. The combination of the salty prosciutto and the sweetness of the melon creates a perfect balance of flavors. Even on hot days when you don't have much appetite, this combination can be quite refreshing and satisfying.

...Although we were discussing a recipe for melon tart, I couldn't help but highlight the melon and prosciutto pairing. But now, let's get back to the recipe for a tart using a whole melon!

Ingredients

Whole wheat cookies - These are used for the tart base. Whole wheat biscuits are easier to crush into fine crumbs compared to regular biscuits. They also retain a crunchy texture even after mixing with butter. I used McVitie's Digestive Biscuits.
Unsalted butter (melted) - his is mixed with the biscuits to create the tart base. Since we are creating both the bottom and sides of the tart, I used a slightly larger amount of butter to ensure it sets firmly.
Cream cheese (room temperature) - I used Philadelphia cream cheese.
Granulated sugar - can be made with any sugar of your choice.
Heavy cream - I used heavy cream with a fat content of 35%.
Sheet Gelatin - Gelatin was made from sheet gelatin. Powdered gelatin can be substituted.
Melons -Melons - The best available melons in season in Europe are the ones with orange flesh.
Blueberries - I only put a small amount on top for decoration, You don't need to have any.

Instructions

Biscuit Base

Put the cookies in a zipper bag, beat them with a rolling pin to break them into small pieces, pour in the melted butter, and rub in to blend well

Place the biscuits in a zipper bag and crush them finely using a rolling pin. Pour in the melted butter and knead it into the crushed biscuits until well combined.

Place in a mold and press down tightly with the back of a spoon or the bottom of a glass. Refrigerate until ready to use.

Cheesecake Batter

Soak the gelatin sheets in cold water to soften. If using powdered gelatin, combine the powdered gelatin with 1 ½ tablespoons water.

Combine the softened cream cheese and granulated sugar at room temperature and mix well

Combine the cream cheese and granulated sugar and mix well.

Heat half of the cream, drain well the softened gelatin (or the water combined with the gelatin if using powdered gelatin) and add it to the cream to dissolve Add the remaining cream to the batter and mix until incorporated

Warm half of the heavy cream and add the softened gelatin. (or the water combined with the gelatin if using powdered gelatin.) Stir until the gelatin is completely dissolved in the cream. Add the remaining cream to the batter and mix until incorporated.

Pour into molds and refrigerate.

Assembly

Remove the tart from the refrigerator, warm the outside and bottom well, and unmold the tart. Transfer to a plate.

Cut the melon in half and remove the seeds with a spoon Hollow out the melon roundly with a fruit hollowing spoon

Cut the melon in half and remove the seeds with a spoon. Hollow out the melon roundly with a fruit scoop.

Whip the cream and place in a squeeze bag fitted with a round tip. Squeeze out a round shape along the outer edge of the tart, all the way around.

Place the melon inside the whipped cream. Garnish with blueberries and it is ready to serve!

Cut with a warm knife and serve.

Storage

Please consume the tart on the same day it is made, if possible. If there are any leftovers, make sure to finish them by the following day.

The tart and cheesecake can last for 2-3 days, so you can prepare them the day before and then add the melon and whipped cream on the day you plan to serve it. This way, you can easily create a delicious and convenient dessert.

Equipment

I've always wanted to make a tart with lots of round melon balls, so I finally got my hands on a fruit scoop!

The problem was that even when I used a whole melon, I couldn't get as much as I had imagined. I was planning to have a mountain of melon balls, but I could only get around 15 nicely-shaped rounds (using a baller with a diameter of about 2.8cm / 1.1-inch).

When I tried arranging them in an 18cm / 7-inch tart pan, it wasn't enough, so I quickly decided to make whipped cream and use it as decoration. If you're using a 15cm / 6-inch tart pan, I think it would be just right to arrange the melon balls without the need for whipped cream.

Having a fruit baller spoon with different sizes on both ends allows for versatile use in various sizes of cakes.

No Bake Melon Cheesecake Recipe

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5 from 1 review

Author: Chicca Food
Total Time: 1 hour 35 minutes
Yield: 8 servings (18cm / 7-inch tart pan) 1x

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Description

This is a recipe for a melon tart made with lots of seasonal melons. This recipe is easy to make, no oven required, just mix and chill.