Honeydew melon and matcha no-bake cheesecake

Based on 13 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“Make sure to taste your honeydew melon first. If it’s really ripe and sweet, add the sugar gradually tasting as you do until the desired sweetness is reached—you may not need all of it. Likewise, if it’s not especially ripe, you may need to add more.”

Difficulty

Easy 👌
51
min.
Preparation
0
min.
Baking
180
min.
Resting

Ingredients

Servings:-12+
250 g honeydew melons
1 tbsp matcha powder
200 g cream cheese
250 g mascarpone cheese
150 g butter cookies
70 g unsalted butter
200 g cream
100 g sugar
15 g agar-agar
matcha powder (for dusting)
Metric
Imperial

Utensils

  • resealable freezer bag
  • rolling pin
  • saucepan
  • springform pan (8 in.)
  • stand mixer with whisk
  • bowl (large)
  • whisk
  • pot (small)
  • cooking spoon
  • 2 bowls
  • fine sieve

Nutrition per serving

Cal
332
Protein
5 g
Fat
25 g
Carb
22 g
  • Step 1/4

    To make the base of the cheesecake, place butter cookies in a resealable plastic bag. Beat with a rolling pin until finely crumbled. Melt butter in a saucepan. Remove from heat, add the cookies, and stir well. Add to a springform pan and press into an even layer. Transfer to the fridge to keep cool.
    • 150 g butter cookies
    • 70 g unsalted butter
    • resealable freezer bag
    • rolling pin
    • saucepan
    • springform pan (8 in.)

    To make the base of the cheesecake, place butter cookies in a resealable plastic bag. Beat with a rolling pin until finely crumbled. Melt butter in a saucepan. Remove from heat, add the cookies, and stir well. Add to a springform pan and press into an even layer. Transfer to the fridge to keep cool.

  • Step 2/4

    Halve the melon, remove peel and seeds, and purée until smooth using an immersion blender. Whip cream until stiff in a stand mixer. Transfer to the fridge to chill. Add cream cheese, mascarpone, and sugar to another bowl and beat until fluffy. Divide the cream-cheese mixture evenly between two bowls.
    • 250 g honeydew melons
    • 200 g cream
    • 200 g cream cheese
    • 250 g mascarpone cheese
    • 100 g sugar
    • stand mixer with whisk
    • bowl (large)
    • whisk

    Halve the melon, remove peel and seeds, and purée until smooth using an immersion blender. Whip cream until stiff in a stand mixer. Transfer to the fridge to chill. Add cream cheese, mascarpone, and sugar to another bowl and beat until fluffy. Divide the cream-cheese mixture evenly between two bowls.

  • Step 3/4

    Add puréed melon to a small pot over medium-low heat. Add agar-agar and bring to a boil, whisking continuously. Remove from heat and set aside. Add half of the melon mixture to one of the bowls with the cream-cheese mixture and combine well. Add matcha powder to the remaining melon mixture in the pot and whisk vigorously until incorporated. Add matcha mixture to the other bowl of cream-cheese mixture and combine well.
    • 15 g agar-agar
    • 1 tbsp matcha powder
    • pot (small)
    • cooking spoon
    • 2 bowls

    Add puréed melon to a small pot over medium-low heat. Add agar-agar and bring to a boil, whisking continuously. Remove from heat and set aside. Add half of the melon mixture to one of the bowls with the cream-cheese mixture and combine well. Add matcha powder to the remaining melon mixture in the pot and whisk vigorously until incorporated. Add matcha mixture to the other bowl of cream-cheese mixture and combine well.

  • Step 4/4

    Remove whipped cream and springform pan from the fridge. Divide whipped cream between both cream-cheese mixtures and fold in carefully. Add the white melon cheesecake mixture to the springform first, then carefully pour in the matcha mixture into the center. Transfer to the fridge and let chill approx. 3 hrs. or until firm. Dust generously with matcha powder before serving. Enjoy!
    • matcha powder (for dusting)
    • fine sieve

    Remove whipped cream and springform pan from the fridge. Divide whipped cream between both cream-cheese mixtures and fold in carefully. Add the white melon cheesecake mixture to the springform first, then carefully pour in the matcha mixture into the center. Transfer to the fridge and let chill approx. 3 hrs. or until firm. Dust generously with matcha powder before serving. Enjoy!