Kabocha Cream Cheese Tart

Kabocha Cream Cheese Tart

Kabocha and cream cheese are the perfect combination.
If you bake it in a ramekin, it's like a sweet potato. I've also included a version good for dogs!

Ingredients: 2 10cm tarts plus 1 ramekin

Strained kabocha pumpkin
150 g
Cream cheese
4 (72 g)
Sugar (cane sugar)
45 g
Heavy cream
45 ml
A pinch
Tart Crust


1. Soften the kabocha in a microwave and strain. Mix the cream cheese, kabocha, and sugar together.
2. Once mixed, add the cream and thoroughly mix. Pour into the tart crust.
3. Bake at 180 degrees Celsius for about 25 minutes until the tops brown. While baking, top with pumpkin seeds.
4. This is a sugar-free, salt-free, cheese, and cream (halved) version for dogs... however, thanks to the kabocha's sweetness, it's tasty.

Story Behind this Recipe

I wanted to make a cheese cake using kabocha and cream cheese. If you omit the sugar, you can also give it to your dog.