A delicious decadent No-bake Cheesecake Pandan flavour serve with a jolly Jelly pandan Topping.
Pandan is a popular flavouring use for cooking in the Philippines, mostly use in desserts. Pandan is a herbaceous tropical plant that grows abundantly in Southeast Asia. It is widely used for fragrance and flavour. The leaves have to be bruised or boiled to release their flavour. The leaves have a rose-like, almondy, and milky sweet, vanilla-like flavour.
Most of the time I will put 1 leaf, brew it a bag of tea with 1 cup of boiling water, or add a leaf in cooking rice. According to research, pandan leaves have great health benefits. I for sure enjoy and love the aroma and flavour of pandan.
No-bake Pandan Cheesecake in a Jar with Pandan Jelly topping
A delicious decadent No-bake Cheesecake Pandan flavour serve with a jolly Jelly pandan Topping.
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Servings:
Watch How to Make It
Equipment
- stand mixer
- 8 mason jars 250 ml or 10 mason jars 200 ml
Ingredients
for the graham crackers crust
- 15 sheets graham crackers (sweet) crushed or ground
- ¼ cup salted butter melted
for the cream cheese mixture
- 500 g cream cheese softened
- 1 cup whipping cream or all-purpose cream
- ½ cup powdered sugar
- ½ cup condensed milk
- 1 tsp Pandan paste flavouring
Pandan jelly ingredients:
- 1 packet of Mr. Gulaman green follow the instructions of water measurement
- 1 cup granulated sugar adjust to your preferred sweetness and depends on jelly powder use and water measurement
- 6 Pandan leaves
Instructions
For the graham crust
- Crush or grind 15 pcs full sheets of graham crackers in a bag, use a rolling pin or use a food processor.
- Transfer in a medium-size bowl. Add 1/4 cup melted butter, mix until combined. If using a food processor, pour the melted butter inside the food processor with the ground graham crackers and press pulse to combine. Optional: you can add sugar if you like it sweeter.
- Scoop 2 tbsp of graham mixture in each jar. if using ground graham crackers you can use a shot glass with a flat bottom to press it down. Refrigerate to let it set about 10 minutes.
For the cream cheese mixture
- In a bowl of a stand mixer with the paddle attachment. Beat cream cheese until smooth, add the granulated sugar while beating. Scrape the bowl and add the powdered sugar and condensed milk. Beat until silky smooth.
- In a chilled bowl beat whipping cream until stiff peaks. Fold in with the cream cheese mixture until well combined.
- Transfer half of the cream cheese mixture in a small bowl and add 1 tsp of pandan paste. The other half add vanilla extract.
- For easy and clean transfer of the cheesecake mixture in the jars, use a piping bag and cut the end about half an inch.
- Squeeze the piping bag with the cheesecake mixture into each jar, alternately with the pandan mixture. About 3/4 full. Refrigerate for at least 4 hours until set and firm.
For the jelly topping
- Prepare the pandan jelly. Follow the instructions on the jelly powder water measurement. Adjust the sugar to your preferred sweetness. Add the pandan leaves and bring to a boil for 10 minutes.
- Strain the pandan jelly mixture and transfer it in a square or rectangular glass container for even shape. Let it cool and refrigerate to set.
- If ready to serve, slice the pandan jelly into cubes. Top it with cubed pandan jelly.
Notes
Jelly mixture: You can adjust the sugar measurement to your preferred sweetness and depends on the kind of jelly powder use and instructions on water measurement.
The pandan jelly comes to be watery after a few hours. If not ready to serve it's not recommended to top the cheesecake with pandan jelly. Serve it on the side.
Nutrition Facts
No-bake Pandan Cheesecake in a Jar with Pandan Jelly topping
Amount Per Serving
Calories 533
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 19g119%
Cholesterol 105mg35%
Sodium 368mg16%
Potassium 181mg5%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 41g46%
Protein 6g12%
Vitamin A 1204IU24%
Vitamin C 1mg1%
Calcium 126mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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