Soften the kabocha squash skin in the microwave. Soak the powdered gelatin in 2 tablespoons of water.
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.
Blend the kabocha skin, soy milk, and sugar in a blender until smooth.
Add the cream cheese, heavy cream, and vanilla extract and blend.
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.
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.
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.
This makes a lot of batter, so it may be dangerous to mix everything in the blender. At Step 4, if it seems too full after adding cream cheese (so that the heavy cream won't fit), it's okay to add the heavy cream during Step 5. Just be careful not to let it boil.