Melon Creamsicle Bars

Swap out the orange in the classic dessert to create melon creamsicle bars! This no-bake dessert is luscious, creamy, and oh-so-dreamy!

Watch how to make this

Ingredients

• Cantaloupe: Provides the primary melon taste and aroma for the dessert and gives the bars their distinctive light orange hue.
• Gelatin powder: Helps set the melon cream layer, giving it a firm yet creamy consistency.
• Cream cheese: Adds a rich, smooth texture to both the melon cream and cream cheese layers.
• Whipped cream: Incorporates air into the mixture, creating a lighter, fluffier texture while enhancing the smooth, creamy mouthfeel of the dessert.
• Vanilla wafers: Forms the foundation of the dessert, providing a contrasting texture to the creamy layers. If you can't find vanilla wafers you can use graham crackers.

Substitutions and variations

• Fruit: Experiment with other fruits such as honeydew melon or watermelon.
• Gluten-free: Use your favorite gluten-free shortbread cookie or vanilla wafer.

Step-by-step instructions

Step 1: Prepare melon

To begin, line an 8x8-inch baking pan with parchment paper, leaving a few inches overhanging on all sides for easy removal later.

It's important to select a ripe cantaloupe for the best flavor - it should have a sweet aroma and yield slightly to pressure at the stem end. The skin should have a raised, netted texture and be slightly yellow or orange, not green.

Puree enough cantaloupe in a blender to make 6 cups of juice - about 1 large melon. Then, transfer this juice to a large pot and bring it to a boil over high heat. Reduce the heat to medium and continue to simmer until the juice has reduced to 1 cup, which should take about 40-45 minutes. Keep an eye on the pot the closer it gets to 1 cup because if it reduces too much, it will start to burn.

Remove from heat and let it cool slightly.

Step 2: Make melon filling

Next, prepare the gelatin. Combine cold water and gelatin powder, stirring until the powder dissolves completely. It's crucial to let the gelatin "bloom" in cold water before heating to ensure it dissolves properly and sets correctly.

In the bowl of a stand mixer, combine softened cream cheese and powdered sugar for the melon filling. If your melon isn't as sweet, you can add extra powdered sugar.

Beat until well combined, then add the reduced cantaloupe juice, stirring to incorporate. To add the gelatin to the cantaloupe filling, first microwave the gelatin water mixture for 10 seconds or until the gelatin melts. While the mixer is running at low speed, slowly add the melted gelatin mixture, mixing until fully combined. The slower you add the gelatin mixture, the smoother the filling.

Transfer the melon filling to a bowl and let it chill in the fridge for 1 hour, covered. Feel free to make the melon filling the day before too.

To finish the filling, beat the chilled filling in the bowl of a stand mixer to help loosen it. Add ½ cup whipped cream and beat until well combined. Then, gently fold the remaining 1 ½ cups of whipped cream until fully incorporated. This method ensures a light, airy texture.

Step 3: Assemble bars

If you want to multitask, you can prepare the crust while the cantaloupe juice is reducing. Use a food processor to crush the vanilla wafers into fine crumbs. You can also use a mallet and your sheer strength.

Then, combine vanilla wafer crumbs with melted butter until well mixed. Press this crumb mixture into the bottom of the prepared baking dish to create one even layer. Transfer to the freezer and chill for 30 minutes to set.

For the cream cheese layer, beat together cream cheese with powdered sugar and vanilla in the bowl of a stand mixer until smooth. Gently fold in whipped cream until fully incorporated. Remove the chilled crust from the freezer and spread this cream cheese filling in an even layer. Return to the fridge to chill.

By now the melon filling should be ready. Spread the filling on top of the cream cheese in an even layer. I love using an offset spatula to get into those small corners.

Step 4: Chill

Chill the melon creamsicle bars for at least 6 hours or overnight to allow all layers to set properly. When ready to serve, use the overhanging parchment paper to lift the dessert out of the pan for easy slicing.

For clean cuts, run your knife under hot water and wipe it dry between each slice. If you want to go the extra step, decorate the top with whipped cream.

I was concerned about how the melon flavor would play out in these dessert bars. However, I am happy to say that it was a success! The vanilla wafers offer the right sweetness that balances the cream cheese and melon filling. It's almost like a cheesecake but made extra special with the unique flavor!

Make-ahead and storage tips

• Make-ahead: You can make the crust and honeydew filling the day before, assemble the dessert the next day, and let it chill overnight.
• Store: When stored in an airtight container in the refrigerator, these bars should stay fresh for up to 3-4 days.

Frequently asked questions

More no-bake dessert recipes

Looking for more no-bake desserts? Try these:

Recipe

Print Recipe

Melon Creamsicle Bars

Total Time2 hours hrs

Course: Dessert

Cuisine: American

Keyword: dessert bars

Servings: 12

Author: Christine Ma

Ingredients

Melon cream

• 6 cups cantaloupe juice (about 1 large cantaloupe)
• ¼ cup cold water
• 4 teaspoons gelatin powder (12 grams)
• 8 ounces cream cheese, softened at room temperature
• ¾ cup powdered sugar (90 grams)
• 2 cups whipped cream (8 ounces)

Vanilla wafer crust

• 1 ⅓ cups vanilla wafer crumbs (130 grams)
• 5 tablespoons melted butter (71 grams)

Cream cheese layer

• 8 ounces cream cheese, softened at room temperature
• 1 cup powdered sugar (120 grams)
• 1 teaspoon vanilla extract
• 1 cup whipped cream (4 ounces)

Instructions

• Line an 8x8-inch baking pan with parchment paper, leaving few inches to overhang on all sides.
• Puree enough cantaloupe to make 6 cups cantaloupe juice. Transfer juice to a large pot and bring to a boil over high heat. Reduce heat to medium and continue to simmer until juice has reduced to 1 cup, about 40-45 minutes. Remove from heat and let cool slightly.
• While cantaloupe juice is reducing, prepare the crust. Combine vanilla wafer crumbs with melted butter until well combined. Press crumb mixture into the bottom of the prepared baking dish to create one even layer. Transfer to the freezer and chill for 30 minutes.
• Combine cold water and gelatin powder, stirring until the powder dissolves. In the bowl of a stand mixer, combine 8 ounces cream cheese and ¾ cup powdered sugar for the melon filling. Beat until well combined. Add reduced cantaloupe juice, stirring to combine.
• Microwave the gelatin water mixture for 10 seconds or until the gelatin melts. While the mixer is running on low speed, slowly add the gelatin mixture, mixing until fully combined. Transfer melon filling to a bowl and let chill in the fridge for 1 hour, covered.
• Make cream cheese filling. Beat together cream cheese with powdered sugar and vanilla in the bowl of a stand mixer until smooth. Fold in whipped cream until fully incorporated. Remove crust from the freezer and spread cream cheese filling an even layer. Return to the fridge to chill.
• Finish the melon filling. Beat the filling in the bowl of a stand mixer to loosen. Add ½ cup whipped cream and beat until well combined. Fold in the remaining 1 ½ cups whipped cream until fully incorporated. Spread melon filling on top of cream cheese filling in an even layer. Chill melon creamsicle bars for at least 6 hours or overnight. Slice and serve.

Notes

To make cantaloupe juice, puree fresh cantaloupe in a blender.

The melon filling can be prepared the day before.