No Bake Savoury Melon Cheesecake
Try this fresh and savoury cheesecake showcasing melon in the cheesecake mix, melon balls on the top along with mint and a touch of garlic. Perfect for the hottest summer days.
Prep time: 20 minutes
Cook time: 0 minute
Total time: 20 minutes
200 g Cream cheese
1 Garlic clove (chopped)
10 Mint leaves (chopped)
For the base:
140 g savoury biscuits (or crackers)
80 g Unsalted butter
- Make the biscuit base: Place the crackers in a food processor and blend into powder. Melt and pour the butter over the crackers, mix until fully combined. The base is a little hiden with the cake tin I am using but you can use smaller rings or double the base quantities to make it thicker.
- Prepare the melon: Cut the melon in half and make balls with a parisienne scoop (or use a tea spoon). Set the melon balls aside, and cut the melon in wedges. Peel and finely chop the melon flesh.
- Make the cheesecake mix: Place the cream cheese and double cream in a mixing bowl, along with the chopped garlic, and chopped mint. Whisk until thick and smooth. Fold in the chopped melon flesh, reserving the melon balls for the topping.
- Finish: Line some small rings or a small 15-18 cm cake tin with baking paper. Put a layer of cracker base in the bottom, and press until compact and flat. Cover with the cheesecake mix, and place in the freezer for at least 6 hours or overnight (less for smaller cheesecake). Serve with the fresh melon balls on top.
How to store
Store your cheesecake in the freezer until ready to eat.
Serve the savoury cheesecake as a starter to share with a side of green salad.