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


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


  1. Blend the crackers into a power using a food processor. Melt the butter and pour it into the crackers, then mix until fully combined. 
  2. 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.
  3. 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).
  4. 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.
savoury melon cheesecake

How to store

Store your cheesecake in the freezer until ready to eat. 


Serve the savoury cheesecake as a starter with a side of green salad.