No Bake Cheesecake (Pandan Flavor)
This No-Bake Pandan Cheesecake is a luscious fusion of creamy indulgence and traditional Lao-inspired flavors. Pandan, a beloved ingredient in Lao desserts, lends its aromatic, slightly nutty essence to this vibrant cheesecake. Set on a crumbly biscuit crust, the smooth pandan-infused filling is both refreshing and decadent, offering a modern take on the familiar tastes of Southeast Asia. Perfect for entertaining or simply treating yourself, this easy dessert captures the essence of Lao flavors with a delightful twist.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 18 peppermint sandwich cookies (141g without the cream)
- 4 tablespoons melted butter
- 26g pandan leaves
- 1 cup water
- 24g gelatin powder (3 packets)
- 20 ounces whole cream cheese (3 blocks)
- 400g firm tofu (1 block)
- ½ cup coconut milk
- 400g condensed milk
- 1 tsp pandan color
Instructions
- 1
To make the crust, separate the mint cream from the chocolate cookies and then blend the cookies in a blender until fine, then transfer to a medium bowl. Add butter to the cream bowl and microwave for 30 seconds until its melted and mix well. Line the bottom of a 12-inch cheesecake pan with parchment paper, spray with nonstick oil, and press the cookie mixture firmly into the bottom to form the crust.
- 2
For the pandan water, blend chopped pandan leaves with water in a blender on high until pulverized. Strain the mixture through a sieve, pressing the fibers with a spoon to extract all the liquid. Stir gelatin into the pandan water and set aside.
- 3
To prepare the filling, blend cream cheese, firm tofu, coconut milk, condensed milk, and pandan coloring in a blender on high until smooth. Microwave the pandan gelatin mixture for 10–15 seconds to melt, then add it to the blender and blend until fully combined. Adjust the color by adding more pandan coloring as needed while blending.
- 4
Remove 1 cup of the cream cheese mixture, add a few extra drops of pandan coloring, and mix well; set this portion aside. Pour the remaining pandan mixture into the prepared cake pan, then drizzle the reserved green mixture on top. Use a spoon to create swirls, tap the pan gently on the table to release air bubbles, and refrigerate overnight.