If you love creamy desserts but don’t feel like turning on the oven, this one is for you.
This no-bake kinako cheesecake is simple, light and full of that lovely roasted, nutty flavour that makes kinako so special.
Kinako is roasted soybean flour and is a familiar ingredient in Japan, often enjoyed with mochi and traditional sweets. It also works really well in more modern recipes like cakes, lattes, smoothies and desserts.
For this cheesecake, we’ve mixed kinako with vegan cream cheese and silken tofu to make a smooth, creamy filling, then added a simple oat and nut base.
Easy to make, easy to chill and very easy to eat.
Ingredients
Serves 4 to 6.
For the base:
- 100g oats
- 50g walnuts or almonds
- 3 tbsp maple syrup
- 2 tbsp melted coconut oil
For the kinako filling:
- 200g vegan cream cheese or thick coconut yoghurt
- 150g silken tofu, drained
- 4 tbsp SHOJIN MANIA Kinako
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 3 tbsp melted coconut oil
For serving:
- A little extra kinako
- Chopped roasted nuts, if you like
If you would like to make it gluten-free, just use certified gluten-free oats.
How to Make It
Start with the base.
Add the oats and nuts to a food processor and blend until crumbly. Add the maple syrup and coconut oil, then blend again until the mixture starts to hold together.
Press it firmly into a small cake tin, or use individual glasses if you prefer. Pop it in the fridge while you make the filling.
Next, add the vegan cream cheese, silken tofu, kinako, maple syrup, vanilla and coconut oil to the food processor.
Blend until smooth and creamy.
Give it a little taste. If you love a stronger kinako flavour, you can always add another spoonful.
Pour the filling over the chilled base and smooth the top.
Place it in the fridge for at least four hours. Overnight is even better if you have the time.
When you are ready to serve, dust a little extra kinako over the top and add some chopped roasted nuts.
That’s it.
Why We Love Kinako in Cheesecake
Kinako has a warm, roasted flavour that is slightly nutty and naturally mellow.
It pairs really nicely with creamy desserts because it adds flavour without making everything too sweet.
If you have never tried kinako before, this is also a very easy place to start.
And once you have a bag in the kitchen, there are plenty of other ways to use it.
Try adding a spoonful to porridge, yoghurt, smoothies or a latte. You can also sprinkle it over vanilla ice cream or fruit for a very simple dessert.
Sometimes the easiest recipes are the best ones.
Discover SHOJIN MANIA Kinako and bring a little taste of Japan into your everyday kitchen.