No-Bake Cheesecake with Kabocha Skin

1. 1

   Soften the kabocha squash skin in the microwave.

2. 2

   Soak the powdered gelatin in 2 tablespoons of water.

3. 3

   Put the Oreo cookies in a plastic bag and crush into pieces with a rolling pin.

4. 4

   Add microwaved margarine to the bag and mix.

5. 5

   Spread out the crust mixture on a mold lined with plastic wrap.

6. 6

   Blend the kabocha skin, soy milk, and sugar in a blender until smooth.

7. 7

   Add the cream cheese, heavy cream, and vanilla extract and blend.

8. 8

   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.

9. 9

   Once dissolved, pour in the rest of the blended mixture and mix well.

10. 10

    Carefully pour into the mold from Step 2 and tap twice gently on the countertop to get rid of any air pockets.

11. 11

    It's done after it has chilled in the fridge for over 3 hours.

12. 12

    Be careful when flipping the cake to remove the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.