for the base
Small dry cookies
• 430 kcal
• 899 kcal
for the stuffing
Fresh whipping cream
• 750 kcal
• 389 kcal
Calories refer to 100 grams of product
The no-bake melon pie it’s a dessert fresh and delicious, perfect for serving on the occasion of a nibble or one summer dinner. It is a kind of cheesecake in which a crumbly case, made of dry biscuits and melted butter, receives inside a cream with an enveloping consistency, enriched with melon pulp. The final decoration, with the slices of fresh fruit arranged in the shape of a rose, will make this cake elegant and scenographic, leaving everyone speechless. Quick and easy, it can also be prepared in advance and kept in the refrigerator until ready to serve. You can top it with mint leaves, chopped nuts or toasted coconut flakes and use any shortbread you have at home, even cocoa or stuffed. You can also add the puffed chocolate when filling, for a truly irresistible end result. Find out how to make melon pie without baking by following our simple recipe step by step.
How to make a no-bake melon pie
Transfer the cookies to a bowl and, using a rolling pin, reduce them to a coarse powder (1). If you prefer a more subtle result, use a kitchen blender.
Melt the butter, add it to the cookies (2) and mix well.
Transfer the dough into a springform pan 20 cm in diameter, lined with a sheet of parchment paper, and compact with the back of a spoon (3). Refrigerate for at least 30 minutes.
Soak the gelatin in cold water, then wring it out and melt in the microwave for a few minutes. Mix the melon pulp, pour in the melted gelatin (4) and mix well.
Whip the crème fraîche with the icing sugar (5) until stiff.
Add the melon puree (6) and mix gently to avoid breaking up the mixture.
Pour the cream on the biscuit base (7) and level well. Leave to harden in the refrigerator for at least 2 hours.
Clean the half melon and cut many thin and fairly long slices. Arrange on the surface of the tart, starting from the outside and reaching the center, until you get a kind of rose (8).
Bring to the table and serve very cold (9).
You can replace the biscuits small with digestives, or with any shortbread you have at home, even with chocolate for a more delicious version.
In case you don’t consume the cake right away, to avoid it fruits may turn black, brush the surface with a little melted gelatin.
You can also avoid adding gelatin to the cream: in this case, whip 150 ml of crème fraîche and stir 250 grams of mascarpone (for a light version, replace it with cream cheese spread).
No-bake melon pie can be stored in the refrigerator, covered on the surface with a sheet of cling film, for 1-2 days. Freezing is not recommended.