Easy Kabocha Squash and Okara Cheesecake

Easy Kabocha Squash and Okara Cheesecake

This recipe doesn't use oil or flour, but it's very rich and healthy with okara (soy pulp). It's also beginner-friendly since it's made in a microwave.

Ingredients: 14 to 16-cm round cake pan

Fresh okara
100 g
Kabocha squash
100 g (peeled and softened)
Philadelphia cream cheese
50 g
35 g
Condensed milk
1 tablespoon
Vanilla essence (optional)
3 to 4 drops


1. Peel the kabocha squash and soften by boiling or microwaving.
2. Put all ingredients into a food processor and blend. Or, combine everything into a bowl and mix well. You could also mash the kabocha squash and then mix everything with your hands.
3. With vegetable oil, thinly grease a microwave-safe dish. Put the mixed ingredients into the plate and cover with plastic wrap. Microwave for 5 minutes at 500 W. The center might feel slightly soft, but will harden later.
4. Remove the wrap and let sit until it's cooled off (when it's just warm to the touch). Cover with plastic wrap again, and chill well in the fridge to finish.
5. I recommend you slice into small pieces since it tastes so rich. You could also heat them in silicone cups (in that case, heat for 3 minutes with a plastic wrap covering).
6. Somehow this cake became richer when microwaved and chilled. This might be because microwaving makes it thicker and harder compared to baking it in the oven.
7. You could also use a soft cheese, like Camembert instead of cream cheese.

Story Behind this Recipe

I came up with this simple cake that makes the most of the delicious combination of kabocha squash and cream cheese. Thanks to these two ingredients, the okara feels less flaky, and the cake comes out very moist and rich even though it's actually healthy.