No-bake Ube Cheesecake

No-bake Ube Cheesecake Recipe

Featuring the beloved Philippine Ube, this vibrant dessert strikes the perfect balance between a velvety cream cheese base and the uniquely sweet, earthy, and vanilla-like notes of ube. Mixed together over a buttery, crunchy graham cracker crust, this creamy ube cheesecake delivers a gorgeously smooth texture and an eye-catching purple hue that makes it as beautiful to look at as it is delicious to eat.

Best of all? Because this is a true no-bake cheesecake recipe, it sets entirely in the fridge—making it the ultimate stress-free, easy dessert recipe that keeps your kitchen perfectly cool.

This no-fuss Ube cheesecake will be the stunning and vibrant showstopper of your dinner party or enjoyed as a sweet afternoon pick-me-up with a cup of coffee or tea. 

 

CRUNCHY GRAHAM CRACKER CRUST

This crunchy Graham cracker crust will be the base of your delicious no-bake Ube Cheesecake. You'll need:

    • 2 cups (240g) graham cracker crumbs
    • 1/3 cup (67g) brown sugar (*alternative: coconut sugar)
    • 1/2 cup (8 tbsp) melted unsalted butter

Mix the three ingredients together in a mixing bowl, then spread the crust mixture into a 9-inch or 10-inch round baking pan, making sure that it is packed tightly, then place it in the freezer for max. 20 minutes to set the crust while you're making the cheesecake filling. 

NO-BAKE UBE CHEESECAKE FILLING

You'll need 3 bowls to create the ube cheesecake filling. The 1st bowl will be for the cream, the 2nd bowl will be for the ube mixture, and the 3rd bowl will be for the remaining ingredients. It's important to follow these 3 steps separately; otherwise, you will be eating a purple cream cheese soup! 

For the ube cheesecake filling, you'll need:

    • 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream 
    • 10 tsp Purple Yam 'Ube' powder (https://5085foodtrading.be/products/ube-powder)
    • 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
    • 1/2 cup (100g) granulated white sugar
    • 2 tbsp (15g) confectioners' sugar
    • 1/4 cup (60g) sour cream, room temperature
    • 2 tsp lemon juice
    • 1 tsp pure vanilla extract

In the 1st bowl, with a hand mixer or stand mixer, whip the heavy cream or heavy whipping cream into stiff peaks for about 4-5 minutes. Make sure that the cream is COLD to be able to whip it into stiff peaks. Once you've achieved the stiff peaks, set the cream aside. 

In the 2nd bowl, rehydrate the purple yam 'ube' powder with lukewarm water to make it bloom and to create a paste-like mixture. Once you've achieved the smooth paste, set it aside. 

In the 3rd bowl, with a hand mixer or stand mixer with a whisk or paddle attachment, whisk the cream cheese and granulated sugar on medium speed until the mixture is smooth and creamy. Add the confectioners' sugar, sour cream, lemon juice and vanilla extract and whisk for 2-3 minutes on medium-high speed until the mixture is smooth. No lumps of cream cheese should appear in your mixture; otherwise, continue whisking until it has a smooth, velvety consistency. 

With a hand mixer or stand mixer on low speed or with a silicone spatula, fold the whipped cream with the cheesecake filling and the ube paste until it is well-combined and has a creamy, purple consistency and colour. Fold the mixture slowly to keep the air in the whipped cream and maintain the light, fluffy consistency. Set the mixture aside. 

Take out the graham cracker crust from the freezer and spread the ube cheesecake filling evenly onto the graham cracker crust. Use a flat spatula to smooth down the top. Optional: Add speculoos crumbs on top or your favourite topping(s). Cover it tightly with aluminium foil or plastic wrap and refrigerate the ube cheesecake for 6-8 hours. You can also leave it chilled overnight before eating, which allows it to settle better.

Voila! Serve the ube cheesecake with your favourite coffee (https://5085foodtrading.be/products/barako-coffee-beans), tea or refreshing Calamansi drink (https://5085foodtrading.be/products/kalamansi-powder). Store it in the refrigerator for a maximum of 5 days. 

 

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*Disclaimer: The original recipe is https://sallysbakingaddiction.com/no-bake-cheesecake/ with some modifications using our Purple Yam 'Ube' powder. 

*Photo credits to Pris Lo

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