No-Bake Savoury Melon Cheesecake
This fresh and savoury cheesecake showcases melon in the cheesecake mix, melon balls on the top along with mint and a touch of garlic. Perfect for the hottest of summer days.
Prep time: 20 minutes
Cook time: 0 minute
Total time: 20 minutes
Servings: 5
Ingredients:
1 Cantaloupe
200 g Cream cheese
200 g Double cream / Vegan cream
1 Garlic clove (chopped)
Black pepper
10 Mint leaves (chopped)
For the base:
140 g savoury biscuits (or crackers)
80 g Unsalted butter
Recipe:
- Blend the crackers into a power using a food processor. Melt the butter and pour it into the crackers, then mix until fully combined.
- Cut the melon in half and scoop out small balls with a teaspoon (or a melon baller, if you have one). Set the melon balls aside, then peel and finely chop the rest of the melon.
- Add the cream cheese and double cream to a mixing bowl, along with the chopped garlic and chopped mint. Whisk until thick and smooth, then fold in the chopped melon (keep the melon balls for the topping).
- Line a small 15-18 cm cake tin with baking paper. Put a layer of cracker base in the bottom, and press with the back of a spoon to flatten. Cover with the cheesecake mix, and place in the freezer for at least 6 hours. Serve with the fresh melon balls on top.
How to store
Store your cheesecake in the freezer until ready to eat.
Leftovers
Serve the savoury cheesecake as a starter with a side of green salad.
