Ingredients (16 small bars)

• Crust

  • 1½ cups Maria-style or graham cracker crumbs

  • 6 tablespoons melted butter

  • 2 tablespoons sugar

• Filling

  • 225 g (8 oz) cream cheese, at room temperature

  • ½ cup heavy whipping cream (well chilled)

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 cup cantaloupe purée

• Garnish (optional)

• • Fresh cantaloupe cubes or thin slices

Instructions

1. Crust: Mix the crushed cookies with the melted butter and sugar. Press firmly into a lined pan and refrigerate for 15 minutes.
2. Filling: Whip the heavy cream until soft peaks form. In another bowl, beat the cream cheese with powdered sugar and vanilla until smooth.
3. Add the melon: Incorporate the cantaloupe purée into the cream cheese mixture and mix well.
4. Combine: Gently fold in the whipped cream.
5. Assemble: Pour the mixture over the crust and smooth the surface.
6. Chill: Refrigerate for at least 4 hours (preferably overnight) until firm.
7. Serve: Cut into bars and garnish with fresh cantaloupe if desired.