Kabocha Squash Cheese Cake

Kabocha Squash Cheese Cake

It's easy! All you need to do is microwave the kabocha squash, mix the ingredients, and bake!
They are petit and cute kabocha squash cheese cakes. Make them for Halloween.

Ingredients: about 10-12

Cream cheese
200 g
Heavy cream
150 ml
60 g
a pinch
Cake flour
2 tablespoons
Kabocha squash
about 200 g


1. Preheat the oven to 180℃. Bring the cream cheese to room temperature. Put cupcake liners (or aluminum cups) into a cupcake tin.
2. Remove the seeds, fibre, and skin from the kabocha squash, then cut into bite-sized pieces. Arrange in a heatproof dish, and microwave for about 5 minutes at 600W.
3. Mash with a fork while it's still hot.
4. Put all the ingredients into a blender or a food processor. Mix until there is no more cream cheese lumps. *This will be easier if you cut the cream cheese into small pieces.
5. Fill the liners with the batter about 70-80% full. You can also use ramekins!
6. Bake in the oven for 35-40 minutes at 180℃. Insert a toothpick and if it comes out clean, they're done!
7. Remove from the cupcake tin, and let them cool on a rack. Freshly baked ones are hot and fluffy. When you chill them in the fridge over night, they will become moist and thick cheese cake.
8. When you take them out from the oven, the puffed cheesecakes deflate in the middle. It's cute to put whipped cream there as a topping.
9. Some might collapse in the middle as shown in the picture, but it's a sign of being homemade. Please hide it with decoration.
10. For basic mini cheesecakes, see Mini Cheese Cake Recipe ID: 1432390
11. For a variation on the basic recipe, see Tiny Blueberry Cheese Cake Recipe ID: 1432384

Story Behind this Recipe

I added kabocha squash to our family's favourite petit size cheese cake, and arranged them into Halloween style.