Introduction To No Bake Pandan Cheesecake

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.

Ingredients List 

Crust 

peppermint sandwich cookies: since its the holidays, I'm using this flavor but you can use other types of sandwich cookies such as Oreo flavors. 

melted butter: helps bring the crust together 

Pandan Water

pandan leaves: usually found in the frozen section of Southeast Asian markets or else use more pandan flavoring.

gelatin powder: to help give the cheesecake structure without infusing other flavors into it.

Filling 

whole cream cheese: its not a cheesecake without it.

firm tofu: adds a slighty nutty flavor and extra protein

coconut milk: gives its a creamy flavor

condensed milk: I love the taste of it for the sweetener but feel free to use other sweeteners

pandan color: adds color and flavor  

Step By Step Instructions With Video

I’m using peppermint sandwich cookies to bring a festive touch to the holidays, and they also make a fantastic chocolate mint-flavored crust. You can also use graham crackers. This recipe uses 18 cookies, and the filling needs to be separated from the cookies. Scrape the filling into one bowl and place the cookies in another. Once all the filling is removed, blend the chocolate cookies in a Vitamix, starting at level 2 and gradually increasing the speed until the cookies turn into fine crumbs. Pour the crumbs into a bowl and ensure they are well-processed into a powder-like texture, as this helps create a smooth crust. For the filling, add 4 tablespoons of butter to the bowl of scraped cookie filling and microwave for 30 seconds. Stir to combine. If lumps remain, microwave for an additional 30 seconds and mix until smooth. Combine this mixture with the crushed cookie crumbs, mixing gently until fully incorporated. The mixture should be slightly wet but cohesive.

Prepare the springform pan by folding a large sheet of parchment paper into quarters, then fold it diagonally to form a pointed end. Trim the paper to fit the size of the pan, adjusting as needed. Unfold the paper and press it flat into the pan. Remove the paper, spray the pan with oil, and then press the parchment back into place, ensuring it sticks. Spray the parchment as well, then spread the crust mixture evenly into the pan. Use your hands to press it down gently and a glass to smooth the edges and middle. Set the crust aside while you prepare the pandan water.

To make pandan water, cut 26 grams of pandan leaves into small pieces and blend them with 1 cup of water in a Vitamix, starting at level 1 and increasing to level 10. The mixture will turn bright green and slightly foamy. Strain the liquid through a sieve into a bowl, pressing the pulp with a spoon to extract as much liquid as possible. Dissolve 3 packets of unflavored gelatin in the pandan water, stirring until fully combined. Set this aside.

For the cheesecake filling, use firm tofu to minimize water content. Pat the tofu dry with paper towels, repeating as necessary to remove excess moisture. Crumble the tofu into a clean blender. Add chunks of full-fat cream cheese, ½ cup of coconut milk, and a can of condensed milk. Blend at level 1, gradually increasing speed until the mixture is smooth and creamy. Heat the pandan gelatin mixture in the microwave for 30 seconds to fully melt, then carefully add it to the blender. Blend until fully incorporated. Add a few drops of pandan coloring to achieve a soft green color, then taste and adjust the sweetness as desired. Reserve 1 cup of the filling and add additional pandan coloring to brighten it for decoration.

Pour the main filling over the prepared crust and smooth it with a spatula. Tap the pan gently on the table to release air bubbles. Drizzle the reserved colored filling over the top in random patterns, then use a chopstick to swirl it into decorative shapes. Tap the pan again to remove remaining bubbles. Chill the cheesecake in the fridge overnight until it sets.

Once the cheesecake is firm, carefully remove the sides of the pan. Dab any excess water from the edges with a paper towel. Use a sharp knife to loosen the bottom and slide the cake onto a serving plate. Slice the cheesecake, ensuring the knife cuts through the crust, and serve your beautifully festive dessert!

Tips For Making The Perfect No Bake Cheesecake

Make sure to use a high quality blender like the Vitmamix as its strong enough to pulverize the pandan leaves and makes the creamy mixture extra smooth. 

Make sure you let the cheesecake sit so the gelatin can do its work to give it structure. Its best to let it sit overnight but it can be ready in 4 hours as well. 

Serving And Presentation Suggestions

I love showing guest the whole cheesecake as its a great visual so put it on a cake stand. With every slice, wipe off your blade so you get a clean cut. You can serve it with some fresh fruit jam like tropical fruits or fresh berries. It also goes well with fresh strawberries on top. 

Variations And Substitutions

Feel free to use the recipe to explore other variations like flavoring it with ube. I hope this encourages you to try other cheesecakes as well like the classic bake cheesecake recipes with the graham cracker crust.

Recent Recipes