No-Bake Melon Cheesecake Bars

Steps

1. 1

   Prepare the crust. Place the graham crackers in a resealable plastic bag. Close the bag and crush the crackers with a rolling pin, heavy can, or other blunt object until they form coarse crumbs.

2. 2

   Add the melted butter, 2 tablespoons sugar, and ½ teaspoon kosher salt to the bag. Seal and mix thoroughly until the crumbs are evenly coated.

3. 3

   Transfer the crumb mixture to an 8- or 9-inch square baking pan. Press it firmly into the bottom with your hands to form a thick, sturdy base.

4. 4

   Place the pan in the freezer to set while you prepare the filling.

5. 5

   Bloom the gelatin. In a small bowl or measuring cup, stir together the cold water and powdered gelatin. Let the mixture sit to bloom.

6. 6

   Meanwhile, place the diced cantaloupe, room-temperature cream cheese, ½ cup sugar, and ¼ teaspoon kosher salt in a blender. Purée until smooth.

7. 7

   Heat the heavy cream in a small saucepan over medium heat until it is simmering at the edges. Alternatively, heat it in a microwave-safe bowl on high until hot to the touch, 45 to 60 seconds.

   Start 1-minute timer
8. 8

   Add the bloomed gelatin to the hot cream and stir vigorously until completely smooth.

9. 9

   Transfer the hot cream mixture to the blender. Blend with the cantaloupe mixture until smooth.

10. 10

    Remove the pan from the freezer and pour the melon filling over the graham cracker crust.

11. 11

    Cover the pan and refrigerate until the filling is set, at least 6 hours or up to overnight.

    Start 6-hour timer
12. 12

    Cut the cheesecake into 16 bars. Serve drizzled with honey, if desired.