Sugar Kiss Melon-Ginger No-Bake Cheesecake


This might just be the perfect dessert to serve at your next dinner party.  It's easy to make, can be prepared ahead, and its unique flavor and velvety texture will impress your guests to no end.  


This cheesecake is special because while the creamcheese creates a rich, smooth, creamy consistency, the melon creates a lovely, refreshing 

flavor, which is kicked up a knotch with fresh ginger.  And wait, there's more!  It's all sitting on top of a crust that's essentially a giant cookie!


Sugar Kiss Melon-Ginger No-Bake Cheesecake Recipe


Serves 12

Prep Time: 6 hours, 40 minutes

Active Work Time: 40 minutes


For the crust:

3-1/2 cups Ginger Snap cookies

7 tablespoons unsalted butter, melted

For the cheesecake:

3 (8-ounce) packages cream cheese, softened to room temperature

1 (14-ounce) can sweetened, condensed milk

2 cups Sugar Kiss Melon, cut into large chunks 

2 teaspoons freshly grated ginger pulp

1 teaspoon vanilla extract

Pinch of salt

1/4 cup granulated sugar


For the crust:

1.  Preheat the oven to 350 degrees F, and add the cookies to a food processor fitted with the blade attachment.  Blend the cookies until they are fine crumbs.


2.  Pour the cookie crumbs into a medium-sized mixing bowl and stir in the melted butter.  


3. Add this mixture to a 10-inch springform pan, and using your hands, gently press the mixture to evenly coat the bottom of the pan. 


4.  Place the pan on a baking sheet and then place it in the preheated 350 degree F oven.  Bake just until the crust becomes a bit darker and is very aromatic, 8 to 10 minutes.  Set it aside to cool.


For the cheesecake:

5.  Add the melon to a blender (or food processor fitted with the blade attachment), and blend until it's a smooth, thick juice -- you should have 1-1/4 cups. Remove 1/3 cup of juice, add it to a small bowl and set it aside.  


6.  In a large mixing bowl, mix the larger portion of the melon juice with the cream cheese, sweetened condensed milk, ginger pulp, vanilla and salt to the bowl with the melon juice.  


7.  Use a hand mixer or a whisk, to mix until it's very smooth.  


8.  Pour the mixture into the cooled crust and place it in the refrigerator for at least 6 hours, and ideally overnight.


9.  Add the remaining 1/3 cup of melon juice to a small saucepan, with the sugar.  Place over medium heat and simmer until it reduces by about half, 6 to 8 minutes.  Remove it from the heat and let it cool completely.  Then, pour it into a small pitcher, cover with plastic wrap, and set it aside until you're ready to serve. 


10.  Drizzle the melon glaze over the cheesecake just before serving -- or over each individual slice, as you serve. 

Kiss Melons, LLC © 2020

*All Kiss melon trademarks including, but not limited to Sugar Kiss, Honey Kiss, Summer Kiss, Golden Kiss  are used with permission of Sandstone Melon Company, Inc.*