Best 4 Cantaloupe Cheesecake Recipes
Indulge in a delightful culinary journey with our collection of cantaloupe cheesecake recipes, a symphony of flavors that will tantalize your taste buds. From the classic baked cheesecake to the refreshing no-bake version, each recipe offers a unique twist on this timeless dessert. Discover the perfect balance of sweet and tangy with our creamy cantaloupe cheesecake, featuring a luscious cantaloupe puree swirled throughout a velvety cheesecake filling. For a lighter option, try our cantaloupe mousse cheesecake, a cloud-like dessert with a graham cracker crust and a delicate cantaloupe mousse filling. If you're looking for a no-bake option, our cantaloupe no-bake cheesecake is the perfect choice, featuring a creamy cheesecake filling topped with a refreshing cantaloupe glaze. And for those who love a fruity twist, our cantaloupe cheesecake with strawberry sauce is a delightful combination of sweet cantaloupe and tangy strawberry. With step-by-step instructions and helpful tips, these recipes are perfect for bakers of all skill levels. Get ready to impress your friends and family with these delectable cantaloupe cheesecakes!
Let's cook with our recipes!
CANTALOUPE CRUNCH
This is a great way to get anyone to eat cantaloupe. It's quick, easy, and delicious.
Provided by DEMMORG
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the cantaloupe, lemon juice, sugar, flour, 2 tablespoons melted butter, cinnamon, nutmeg and vanilla. Transfer to a 9 inch square baking dish, and spread the dry cake mix evenly over the top. Drizzle the remaining melted butter over the cake mix.
- Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Nutrition Facts : Calories 422.9 calories, Carbohydrate 61.4 g, Cholesterol 33.9 mg, Fat 19.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 9.1 g, Sodium 476.5 mg, Sugar 46.2 g
NO-BAKE MELON CHEESECAKE BARS
Reminiscent of creamy, honeydew-scented Korean ice cream bars, this no-bake cheesecake leans into a fruit flavor that hasn't had enough time in the sun: melon. Here, fresh cantaloupe purées into a smooth, fluffy pulp that sets into cheesecake, thanks to gelatin. Where the thick, salty-sweet base layer of buttery crackers will satisfy the crust lovers out there, the creamy, soft-set filling will change minds about what melon can truly do. Though the final drizzle of honey is optional, its floral taste works beautifully with the cantaloupe.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 6h20m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Prepare the crust: Place the graham crackers in a resealable plastic bag. Close the bag and, using a rolling pin, heavy can or other blunt object, crush the graham crackers into a coarse rubble. To the bag, add the melted butter, sugar and salt, and mix thoroughly.
- Transfer the crumbs to an 8- or 9-inch square baking pan and press into the bottom of the pan with your hands, forming a thick, sturdy base. Place in the freezer to set while you make the filling.
- Make the filling: In a small bowl or measuring cup, stir together 1/4 cup cold tap water and the gelatin. Let sit to bloom. Meanwhile, use a blender to purée the cantaloupe, cream cheese, sugar and salt until smooth.
- Heat the cream in a small saucepan on the stovetop over medium until simmering at the edges or in a small bowl in the microwave until hot to the touch, 45 to 60 seconds on high. Add the bloomed gelatin to the hot cream and stir vigorously until smooth. Transfer the cream to the blender and blend with the cantaloupe until smooth.
- Take the pan out of the freezer and pour the filling over the graham cracker crust. Cover and refrigerate until set, at least 6 hours or up to overnight. Cut into bars and serve, drizzled with honey, if you like.
CANTALOUPE CHEESECAKE
Interesting variation of cheesecake. I have not tried this one. It is posted for a request. But I'm always looking for new and interesting cheesecake recipes and this certainly fits the bill.
Provided by Steve P.
Categories Cheesecake
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- Measure out 1-cup dry cake mix; set aside.
- In large mixing bowl, stir together remaining cake mix, one egg and oil.
- Mixture will be crumbly.
- Press crust mixture evenly into the bottom and up the sides of a greased 13x9x2 inch pan.
- In same bowl, beat cream cheese, sugar and salt.
- Add 3 eggs and reserved cake mix.
- Beat 1 minute at medium speed.
- At low speed gradually add cantaloupe, milk, lemon juice and vanilla.
- Beat until smooth.
- Pour into crust.
- Bake for 45 to 55 minutes or until center is firm.
- Cool to room temperature.
- Cover and chill at least 1 hour.
- Store in refrigerator.
- Cut into squares to serve.
CANTALOUPE SHERBET
Cool and refreshing summer treat. The recipe calls for freezing in the freezer overnight. I used my ice cream freezer and the results were wonderful. This recipe comes from an advertising insert.
Provided by PaulaG
Categories Frozen Desserts
Time 12h15m
Yield 9 serving(s)
Number Of Ingredients 3
Steps:
- Cut the cantaloupe in half, scoop out and discard seeds.
- Peel and slice the melon; cut into large pieces.
- Place in a blender container along with milk and honey.
- Cover and blend until smooth.
- Pour into a freezer-proof container and freeze overnight or until firm.
- Or my method, pour into ice-cream freezer and freeze according to manufactuers recommendations.
- My ice-cream maker takes about 30 minutes; however the cooking time given reflects freezing overnight.
Nutrition Facts : Calories 35, Fat 0.1, Sodium 10, Carbohydrate 8.8, Fiber 0.6, Sugar 8.7, Protein 0.5
Tips:
- Prepare the Crust: For a graham cracker crust, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. For a cookie crust, use crushed cookies and butter.
- No-Bake Cheesecake: If you prefer a no-bake cheesecake, omit the baking step. Simply refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Chill Thoroughly: Make sure to chill the cheesecake for at least 4 hours or overnight before serving. This allows the cheesecake to set properly and develop its flavor.
- Perfect Slices: To get perfect slices, chill the cheesecake completely, then use a sharp knife dipped in hot water to cut through the cheesecake.
- Decorate as Desired: Get creative with the decoration. You can top the cheesecake with whipped cream, fresh berries, sliced cantaloupe, or a drizzle of fruit sauce.
Conclusion:
Indulge in the delightful symphony of flavors with this Cantaloupe Cheesecake recipe. The vibrant cantaloupe puree swirled into the creamy cheesecake filling creates a refreshing and alluring taste. Served on a graham cracker or cookie crust, this dessert is a delightful treat for any occasion. Whether you're a cheesecake enthusiast or simply seeking a unique and refreshing dessert, this Cantaloupe Cheesecake will surely impress and satisfy your taste buds. Enjoy the perfect balance of sweet and tangy flavors in every bite.
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