No-Bake Melon Cheesecake Bars Recipe (2024)

From Nik Sharma's No-Bake Mango Lime Cheesecake, which also relies on gelatin for the set, description: "Avoid using fresh mango pulp here: An enzyme in raw mango can prevent the gelatin from setting. (Canned mangoes don’t have that enzyme; it’s destroyed when they’re heated to high temperatures to be preserved.) If you must use fresh mangoes, purée the pulp, then bring it to a boil over medium heat, stirring constantly, and cool before using."

Could I use any melon (watermelon or honeydew or other) or is there a chemical ratio thing that I might not get a good set?

Make the crust in your food processor. No need to waste a plastic bag.

Can't believe that everyone's talking about what fruits to sub, or whether agar works, etc. etc., and nobody's commented about how incredible this dessert is. Used just-off-the-vine Rocky Ford cantaloupe, and it was amazing. Subtle but delightful pervasive melon flavor, great contrast with the graham cracker crust (I used gluten free, and used a bag to mix - super easy to mix and clean up). Definitely drizzle the honey, but boy oh boy- you'll get lots of great reactions to this one...

ooh - can someone who makes this talk about subbing in different fruits?

The crucial factor here is water content and texture (which are linked). Any melon with a texture roughly similar to cantaloupe will work well: honeydew, other musk melons, canary, piel de sapo, etc. Watermelon, hami, and other melons with a watery, crisp texture won't be good substitutes.

Made this exactly as described. Heavenly. DO measure cantaloupe using a scale - this gets the cantaloupe-to-gelatin ratio just right, creating a lusciously soft-set filling. Drizzled honey takes this to a new level, but delicious without it. Filling is so wonderful, I can see it poured into a serving bowl to set up, and scooping it into individual bowls for a crustless version. All this talk about how to make the crust, i.e. bag vs. bowl, is just silly. Do whatever you like.

Husband is vegetarian. Would agar agar work?

Finally got around to making this dessert, and it was fantastic!! Made it exactly as written (with the exception of using honey graham crackers instead of regular) and had zero problems with the crust or the setup of the filling. Sweetness was right on, so no honey needed. The time the crust was in the freezer while I prepared the filling was just right it seems (15 min. +/-). Definitely a keeper. Thanks, Eric!

A quick Google search turned up several vegan alternatives to gelatin, some of which I, a meat eater, already knew about. I bet you could easily have found that information too.

This is DELICIOUS exactly as written. I don't know why everyone is talking about graham cracker crumbs instead of how refreshing and tasty this is! I did not use honey, it wasn't needed.

I had to adapt this in a Bulgarian kitchen by virtue of me being there at the minute. The only sub I did was using digestive biscuits instead of graham crackers because those are way too exclusive to the US. The flavour of this cheesecake is INSANE. And I’m not usually too keen on cheesecakes, particularly no bake ones because I feel like they’re a bit of a baking cop out but this one HAD to remain unbaked. The melon comes through so well and I was so happy with the end result!

These are so delicious that my first thought when I tasted the first one was “I love myself so much for making these.” That’s gotta be worth something!

someone else suggested agar agar, though i've never worked with that myself. i wonder if you could leave out the gelatin, and instead of heating the cream, keep it very, very cold and whip it as stiff as it will go without turning it to butter. then gently stir in a little of it to the fruit mix to lighten, then gently fold in the rest. i recently made a no bake pie like that and it was amazing. unfortunately i couldn't say 100% whether these particular ingredients/proportions would support it.

When I think of Korean ice cream bars, I think of the green ones (specifically, Melona brand). Would honeydew work better if that's the flavor one is trying to achieve?

As a big fan of the melon ice cream bars in Korea, and also a big fan of Eric Kim, I had to try this one and WHOA! Possibly the best dessert I have ever made. Crushed it, Eric!

The crust was way too dry - it was like sand when served - but the filling was nice. I'll make again but use more butter to help bind the crust.

I made this with gelatin sheets which required some research and calculations. I am not used to cantaloupe flavor in anything but a cantaloupe, but I like it. I picked some fresh mint and scissor chopped it over the top and that really completed it. I made it 8x8 and probably should have only used 2/3 of the crust.

I am so bummed. I made these and they were an epic fail. I did not see anywhere in the comments about the graham cracker crust turning to concrete, but that's what happened to me. I even buttered the pan, so that wasn't it. I struggled to even get a knife through the "bars"; the "bars" were messy and looked nothing like the photograph in the recipe. The melon goo never set. Just a big disappointing mess.

It tastes fantastic however it did not set for me… I measured the gelatin to total grams. I wonder if I can use more gelatin or use less melon purée next time.

Thanks to those who left their helpful comments, these turned out great for me! Packed the graham cracker crust with a flexible spatula and consistency was just right, held together without being hard. Weighed the melon (this is key I think) and paid extra attention to the gelatin steps and the filling set up fine. Refreshing light flavor and a lovely bite. I agree these arent really cheesecake or bars (too soft) but I cant think what else to call them!

I loved the melon flavor and the cheesecake. I definitely thought the crust was way too thick in my 8-inch pan and kind of overwhelmed the flavor a bit. I want to be left with the taste of cantaloupe in my mouth after a bite. Next time (and there will be, bc, as I said, the cheese cake part was sooo good) I might try a less assertive flavored cookie/cracke or even make a simple shortbread crust (like the one on cooks illustrated lemon bars).The world needs more melon flavored things like this!

These are beautiful and delicious. But-- are they bars? I think of bars as a treat you can pick up and eat but you should have a fork. I found this when searching for perhaps a salad for a bounty of cantaloupe but I'm happy to have found this instead. Ziplock bags-- wash out & reuse.

Since you’ve already added grams for everyone outside of America…A gelatin powder substitute would be helpful as well. Belgian stores only sell gelatin sheets. Had to wing it. Failed. Ended up with thick melon soup!Taste was very good though. Used only 50 gr sugar in the melon mixture because less sugar really is tastier imo. Had to use digestive cookies, which already have less sugar (graham crackers not available here, not even in US import stores) and used only 1 Tablespoon sugar. Perfect

This tastes like heaven. I thought the same of Dreamsicles when I was younger.Next time, I will put it in cups, since the crust distracts me.

Made this with a summer kiss melon and it’s incredible. Can’t wait to try with some other melons.

Made this with a honeydew or green melon (wasn’t sure what it was until I cut it open. Beauty of the CSA). Easy recipe and sets well. I first thought it was bland (perhaps my melon’s fault) but the honey is a necessity for the flavor and added texture. Also added a little salt to the top. I have a creamy dessert adverse crew, so I might not make it again, but I liked it and a great use of so many melons!

I made this as written, using a Rocky Ford canteloupe and standard 8x8x2 Pyrex glass dish (just enough space left at the top). Super delicious, pretty color, no problems. The texture after overnight refrigeration is light, silky—cheesecake is not the first thing that comes to mind Re: flavor or texture. The filling and crumb crust stayed together, did not separate when serving, although my crumb crust crumbled a bit. I cut the first row then lifted first square out with a lasagna server.

I wanted SO much to love these. My issues: The no-bake graham cracker crust was too thick and difficult to cut through, and the kosher salt in the crust left unpleasant pockets of saltiness. And sadly, the melon flavor itself was not strong enough (my melon could have been riper). My tweaks to make this a 5-star dessert: Make crust as directed instead of with a food processor (which maybe contributed to the hardness), use fine sea salt. Strain the mixture before pouring. Use very ripe melon.

This is a PERFECT recipe. Use cantelope, make your crust whatever way you want. Just make this! I’ve been waiting all year for prime cantelope season and it’s finally here so go to your local market and get some juicy melons!