Ube Cheesecake No-Bake (Recipe)
If you’re a fan of rich & creamy desserts with a unique twist, this Ube No-Bake Cheesecake is one that will get your attention. Ube, a purple yam often used in Filipino desserts, lends its sweet & nutty flavor this effortless cheesecake. The best part? There’s no need to turn on the oven!
With a buttery graham cracker crust and a silky filling infused with ube, this cheesecake is the perfect dessert for parties, celebrations, or whenever you're craving something extra special. Need a visual guide? Check out the video right below! We’ll walk you through each step to make this stunning dessert come to life.
Ingredients
For the Crust:
2 cups (260 g) graham cracker crumbs or 16 full-sized graham crackers (8 1/2 to 9 ounces), crushed
8 tbsp (113 g) unsalted butter, melted
2 tbsp (25 g) packed light brown sugar
3/4 tsp kosher salt
For the Filling:
1 1/2 pounds (24 ounces or 680 g) cream cheese, softened to room temperature
2 cups (480 g) cold heavy cream
1/2 cup (100 g) granulated sugar, divided
1/2 cup (60 g) powdered sugar
1/2 cup (120 g) sour cream
1 tsp (5 g) vanilla extract
1/4 tsp kosher salt
1/2 cup (120 g) ube halaya (ube jam)
1 tbsp (15 g) ube extract
Instructions
Preparation:
Room Temperature Ingredients:
Let the cream cheese sit at room temperature until softened to ensure a smooth filling.
Chill Mixing Equipment:
Place the mixing bowl and whisk attachment in the freezer for 10 minutes before whipping the cream.
Make the Crust:
Line a 9-inch springform cheesecake pan with parchment paper at the bottom for easy removal.
If using whole graham crackers, roughly break them up and pulse in a food processor until fine crumbs form. Alternatively, use pre-crushed graham cracker crumbs.
In a medium bowl, mix the graham cracker crumbs, melted butter, brown sugar, and salt until the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared pan, ensuring even coverage and filling the edges. Use the bottom of a measuring cup for a smooth, compact crust.
Place the crust in the freezer while preparing the filling.
Make the Filling:
Whip the Cream:
Place the cold heavy cream and 1/4 cup (50 g) of the granulated sugar in the chilled mixing bowl.
Using the whisk attachment, beat on medium-high speed until stiff peaks form, about 3–4 minutes.
If using a stand mixer, transfer the whipped cream to another bowl and set aside.
Prepare the Cream Cheese Mixture:
In the now-empty mixing bowl (no need to clean), add the cream cheese and the remaining 1/4 cup (50 g) of granulated sugar.
Beat on medium speed until fluffy and creamy, about 4–5 minutes, scraping down the sides and bottom of the bowl as needed.
Add the powdered sugar, sour cream, vanilla extract, and kosher salt. Beat on medium-high speed until combined and smooth, about 2–3 minutes.
Combine the Mixtures:
Add the whipped cream to the cream cheese mixture. Gently fold together by hand using a spatula until fully combined and no streaks remain. Be careful not to overmix, as this will deflate the whipped cream. Set aside 1/2 cup of this mixture in another bowl.
Divide the mixture in half, transferring one portion back to the whipped cream bowl.
Make the Ube Layer:
To the remaining cream cheese mixture in the stand mixer bowl, add the ube halaya and ube extract. Beat on medium speed until evenly combined and smooth, about 1–2 minutes.
Assemble the Cheesecake:
Spread the reserved white cream cheese mixture evenly over the crust.
Spoon the ube cream cheese mixture on top and spread it into an even layer.
Tap the pan gently on the counter a few times to release air bubbles.
Dollop the reserved 1/2 cup of white cream cheese mixture over the top in small spoonfuls.
Use a chopstick or small knife to swirl the white and purple layers together, creating a marbled effect.
Chill and Serve:
Cover the cheesecake tightly with plastic wrap or aluminum foil.
Refrigerate for at least 8 hours, preferably overnight, until firm. For a firmer texture, freeze for an additional hour before serving.
Once set, remove the cheesecake from the pan.
Slice with a warm, dry knife for clean cuts, wiping the knife between slices. Serve and enjoy!
A Taste of Sweet Elegance
This Ube No-Bake Cheesecake isn’t just a dessert—it’s a centerpiece that’s as stunning to look at as it is delicious to eat. Its purple hue and creamy texture make it a standout addition to any dessert table, while the combination of flavors will have your guests swooning.