No-Bake Cheesecake with Kabocha Skin

No-Bake Cheesecake with Kabocha Skin

A cake with kabocha skin, soy milk, cream cheese, and Oreo cookies. You could also bake this with sweet potatoes.

Ingredients: 21 cm cake mold

■ Kabocha squash skin
340 g
soy milk or milk
350 g
100 g
Vanilla extract
6 droplets
Heavy cream
200 ml
Cream cheese
200 ml
■ Powdered gelatin
10 g
2 tablespoons
■ Oreo cookies
14 cookies (1 package)
30 g


1. Soften the kabocha squash skin in the microwave. Soak the powdered gelatin in 2 tablespoons of water.
2. Put the Oreo cookies in a plastic bag and crush into pieces with a rolling pin. Add microwaved margarine to the bag and mix. Spread out the crust mixture on a mold lined with plastic wrap.
3. Blend the kabocha skin, soy milk, and sugar in a blender until smooth.
4. Add the cream cheese, heavy cream, and vanilla extract and blend.
5. Pour half of the blended mixture into a pot and once it's heated (do not let it boil), add the soaked gelatin from Step 1 and simmer until it's completely dissolved.
6. Once dissolved, pour in the rest of the blended mixture and mix well. Carefully pour into the mold from Step 2 and tap twice gently on the countertop to get rid of any air pockets.
7. It's done after it has chilled in the fridge for over 3 hours. Be careful when flipping the cake to remove the pan.

Story Behind this Recipe

When I made a kabocha cake, I wondered if I could make something with the leftover skin, and came up with this no-bake cheesecake. The richness of the cake and Oreo cookies go really well together!!
It can be made without the skin, and with sweet potatoes.