The Prettiest No-Bake Ube Cheesecake

No-bake ube cheesecake
Prep Time
30 min
8-10 servings

If you’ve ever wondered what those vibrant, violet desserts seen online or at bakeries are made out of, it is likely ube. Ube is purple yam and is often used in Filipino and Southeast Asian desserts. Ube, pronounced “ooh-beh,” is made into a jam called ube halaya by cooking the starchy vegetable with sugar, coconut milk, condensed milk, and/or evaporated milk until thick and velvety. Ube halaya is then folded into recipes, like this cheesecake, or used to fill pastries.

Yes, the vibrant purple color is all natural! The color lends itself to creating beautiful baked goods and pastries, as does its subtly sweet and mild nutty flavor. Mixed with cream cheese and folded together with whipped cream, this ube cheesecake is smooth and sweet with hints of vanilla. It is similar to adding pumpkin to cheesecake, but with that gorgeous purple color and minus the autumnal spices.

This cheesecake recipe calls for prepared ube halaya. It is available online or found at some asian grocery stores. You can also make ube halaya from scratch. Steam fresh purple yams or look in the frozen section for grated ube. Cook 16 ounces mashed or grated ube with ¾ cup sugar, 1 cup coconut milk, and ½ cup water. Simmer until thickened. Add 2 tablespoons of butter then blend with an immersion blender. Strain with a mesh sieve to make a smooth, thick jam. Cool before using.

Related: Expert Tips on How to Make Lechon Kawali, Filipino Crispy Fried Pork Belly



Cheesecake Crust

cups digestive biscuit or graham cracker crumbs (from 250g crackers)
Tbsp unsalted butter, melted
Tbsp granulated sugar

Ube Cheesecake Filling

oz brick-style cream cheese, softened
cup plus 3 Tbsp sugar, divided
cup ube halaya (purple yam jam)
tsp vanilla extract
cup heavy cream

Whipped Cream Topping and Garnish

cup heavy cream
Tbsp granulated sugar
tsp vanilla extract
Edible flowers



This recipe requires 4 hours chill time.

Ingredients for no-bake ube cheesecake
Step 1

Make the cheesecake crust: Using a food processor, pulse digestive biscuits or graham crackers until they break down into a fine crumb. Measure out 2 cups of crumbs and place in a large mixing bowl.

Graham cracker crumbs in a food processor
Step 2

Add the melted butter and sugar then stir until the crumbs are evenly moistened.

Graham cracker crumbs being mixed with melted butter in a bowl
Step 3

Tip half of the crumb mixture into an 8 or 9-inch springform or loose-bottomed pan. Begin pressing the crumbs against the sides of the pan. Tip the remaining crumbs into the bottom and pat down until even.

Step 4

Use the flat bottom of a measuring cup or small drinking glass to evenly press the crumbs into the sides and bottom of the pan. Chill the crust in the refrigerator as you prepare the filling.

Graham cracker crust in a pan
Step 5

Prepare the ube cheesecake filling: Place the cream cheese and ½ cup sugar in a mixing bowl. Use an electric hand or stand mixer to mix the cream cheese until completely smooth, 3 to 4 minutes. Scrape down the sides and bottom of the bowl and mix to combine.

Whipped cream cheese in a bowl
Step 6

Stop the mixer and add the ube halaya and vanilla extract. Use the mixer again to combine until smooth yet fluffy. Set aside.

Ube cheesecake filling in a bowl
Step 7

In a clean, separate bowl, whip the heavy cream with the remaining 3 tablespoons sugar on medium-high speed until soft peaks form. Stop the mixer and whisk by hand until thickened and the cream holds medium-stiff peaks.

Step 8

Add half of the whipped cream into the ube mixture and mix to incorporate. Add the remaining whipped cream and fold until thoroughly combined.

Whipped cream being combined with ube cheesecake filling
Step 9

Scoop the ube filling into the prepared crust.

Ube filling unevenly spread in a graham cracker crust
Step 10

Use an offset spatula to spread the filling until smooth on top. Refrigerate the cheesecake for at least 4 hours before serving.

A smooth ube cheesecake
Step 11

When ready to serve, whip the remaining heavy cream with sugar and vanilla extra. Again, mix with a stand or hand mixer until soft peaks form. Stop the mixer and finish whisking by hand until medium-stiff peaks form.

Step 12

To create the spiral, fill a piping bag fitted with a fluted star tip with the whipped cream. Hold the piping bag at a 45° angle and pipe continuous corkscrews around the top edge of the cheesecake. Top with edible flowers, if desired.

Ube cheesecake decorated with whipped cream and edible flowers
Step 13

Store the cheesecake in the refrigerator for up to 5 days.

A slice of ube cheesecake with a bite taken out

Rate Recipe

My rating for The Prettiest No-Bake Ube Cheesecake