No-Bake Cantaloupe Melon Cheesecake

Name: No-Bake Cantaloupe Melon Cheesecake
Prep time: 70 min
Total time: 70 min
Yield: 8
Cuisine: Korean
Ingredients: 80g Crushed digestive cookies; 40g Unsalted butter; 6g Gelatin sheet; 250g Cream cheese; 50g Sugar; 3g Vanilla extract; 5g Lemon juice; 150g Whipped cream (whipped up 50%); 150g flesh of the Melon

by Cooking Tree 2023-02-13

written by Cooking Tree Published: 2023-02-13Last Updated on 2023-02-10

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No-Bake Cantaloupe Melon Cheesecake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a no-oven cheesecake using orange cantaloupe melons~

It is more nutritious than regular melons and has a unique color, so putting it in cheesecake gives it a fresh feeling~^^

Cut the melon with a flower-shaped cutter, put it on the side, and put a lot of small minced flesh inside.
It has a nice crunchy texture. On top, the melon was shaped into a barrel and made thick, but it has a different visual, so I think it’s good that you can eat a lot of fruit when you eat it.

It’s a simple cheesecake made with melon color alone, but it’s so pretty~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Cantaloupe Melon Cheesecake
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Rating: 5.0/5
( 50 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

80g Crushed digestive cookies
40g Unsalted butter
6g Gelatin sheet
250g Cream cheese
50g Sugar
3g Vanilla extract
5g Lemon juice
150g Whipped cream (whipped up 50%)
150g flesh of the Melon

Instructions

Add melted unsalted butter to the crushed Daije cookies, mix, press firmly on the bottom of a 15cm mold, and place in the refrigerator.
Put the gelatin in cold water and soak it for about 10 minutes.
Soften the cream cheese, add sugar and mix, then add vanilla extract and lemon juice and mix.
Remove the moisture from the gelatin and microwave it for about 10 seconds to completely melt it, then add it to the cheese batter and mix.
Add 50% thinly whipped cream and mix.
Attach the flower-shaped melon to the inside of the mold, pour a little cheese batter, flatten it, and let it harden in the refrigerator for about 20 minutes.
Place 150g of melon flesh cut into small pieces on a kitchen towel to remove water and mix with 120g of cheese batter.
Place (7) in the center of the mold to flatten it, pour all the remaining cheese dough, flatten it, and harden it in the refrigerator for 3 hours.
Remove the mold and put the shaped melon on top.

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