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    Home » Cheesecakes

    No-Bake Ube Cheesecake

    Published: Dec 15, 2022 · Modified: Dec 26, 2022 by Kachina · This post may contain affiliate links.

    Jump to Recipe
    easy ube cheesecake with a coconut cookie base and a purple ube cream cheese filling topped with shredded coconut.
    easy ube cheesecake with a coconut cookie base and a purple ube cheesecake filling topped with shredded coconut.
    purple ube cheesecake with a coconut cookie base and a purple ube cheesecake filling topped with shredded coconut.
    no-bake ube cheesecake with a coconut cookie base and a purple ube cheesecake filling topped with desiccated coconut.

    This best ever no-bake ube cheesecake is creamy, delicious and super easy to make using ube extract. A cookie base of graham crackers (or digestive biscuits) and shredded coconut is topped with a creamy ube filling.

    purple ube cheesecake with a coconut graham cracker base and shredded coconut topping with ube extract.
    Jump to:
    • ✏️ Recipe creation
    • 🥘 Ingredients
    • ♻️ Substitutions / Variations
    • 📖 Method
    • 💭 Top tips
    • ❔ Recipe FAQs
    • 🧁 Other goodies
    • 📋 Recipe

    ✏️ Recipe creation

    I love ube, it’s such a popular Filipino flavour for desserts and sweet treats! I’ve always wanted to know how to make an ube cheesecake.

    This no-bake purple yam cheesecake makes one of the best ube desserts. It uses ube extract for an easy cheesecake rather than faffing with real ube puree or mashing purple yams yourself. It’s also a gorgeous purple lilac colour and as a no-bake cheesecake, it’s light, soft and creamy too.

    A homemade ube cheesecake is great served after a family dinner, brought to potlucks or served for parties and special occasions. As a no-bake dessert, it saves on oven space and can be made in advance and left in the fridge!

    🥘 Ingredients

    ube cheesecake no-bake recipe ingredients in bowls with labels

    This ube cheesecake recipe calls for the following ingredients:

    1. Base:

    • Graham crackers (or digestive biscuits)
    • Butter: use unsalted for a low-salt and sweeter base.
    • Shredded coconut: use sweetened or unsweetened desiccated coconut.

    2. Cheesecake Filling:

    • Ube extract: this can be found online or from specialist Asian grocery stores.
    • Cream cheese: must be full-fat cream cheese (I like Philadelphia for its low water content too). Use room temperature for ease of mixing.
    • Powdered icing sugar: sieve your confectioners’ sugar for a smooth filling.
    • Heavy cream (e.g. double cream): use cold cream straight from the fridge for whipping success.

    See the recipe card for quantities.

    Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.

    ♻️ Substitutions / Variations

    Ingredient substitutions

    You can use graham crackers or digestive biscuits for your cheesecake base. Alternatively, you can use coconut flavoured cookies (exclude the shredded coconut) or Oreos.

    You can swap the powdered confectioners’ sugar for finely granulated white sugar (e.g. caster sugar).

    Flavour options

    For a stronger purple yam ube flavour, you can add 2 – 3 teaspoon ube powder to your ube cream cheese filling mixture.

    Alternatively, swirl ube halaya (a.k.a. ube jam or halayang ube) into your cheesecake after you’ve poured it into your tin before you refrigerate it to set.

    purple ube no-bake cheesecake with a coconut cookie base and shredded coconut on top with ube extract.

    📖 Method

    Base

    recipe steps for how to make a coconut cookie cheesecake base.

    Step 1: Place the cookies/biscuits into a food processor or blender and whizz until you get fine crumbs.

    Step 2: In a medium heatproof bowl, melt the butter in a microwave.

    Step 3: Stir the crushed cookies and shredded coconut into the melted butter until combined.

    Step 4: Press the cookie mix into a lined tin (see tips), using the back of a spoon, spatula or measuring cup to help firmly press down. Put this in the freezer while making the cheesecake filling.

    Cheesecake filling

    recipe steps 5 to 8 for how to make ube cheesecake filling.

    Steps 5 - 6: In a bowl, beat the cream cheese and ube extract until smooth and fluffy. then sieve in the icing sugar, beating until combined.

    Steps 7 - 8: Sieve in the icing sugar, beating until combined.

    recipe steps 9 to 12 for how to make ube cheesecake filling.

    Step 9: Whip the cold cream for several minutes, using an electric mixer or stand mixer, until it forms soft peaks.

    Step 10: Gently fold the whipped cream into the chocolate mix until smooth (i.e. white streaks have disappeared).

    Step 11: Spread the filling evenly over the chilled base, smoothing gently, then cover with cling film and refrigerate for at least 3hrs or overnight.

    Step 12: After this has set and is firm to the touch, remove your cheesecake from the tin, decorate it with shredded coconut then enjoy!

    💭 Top tips

    • Using a springform tin (or loose-bottom tin) is easier to get your cheesecake out after.
    • Check out these springform pan lining tips to see how best to line your cheesecake tin.
    • Instead of a food processor, you can crush your cookies by placing them into a plastic food bag and bashing them with a rolling pin.
    • To help your cheesecake set, whip cold cream to soft peaks and fold it into your ube filling mixture gently.
    • To prevent a soggy base, check whether your cookie base layer is completely cool before you add the filling. If not, pop it back into the fridge for another 10mins until cold.
    • Where possible, make your ube cheesecake the day before serving. Setting it overnight means you can be sure it’s nice and firm.
    • To remove your ube cheesecake from the springform pan, run a knife or spatula around the edge. Place the cheesecake on top of a mug or cup. Unclip the pan and slowly lower the sides of the pan down.
    • Decorate your ube cheesecake with more shredded coconut like sprinkles, toasted coconut flakes or a generous helping of sweet macapuno.

    ❔ Recipe FAQs

    How long does homemade no-bake ube cheesecake last?

    Your ube no-bake cheesecake should last for up 4 days stored in an airtight container or wrapped in cling film. Keep in the fridge.

    Can you freeze ube cheesecake?

    Yes! You can freeze your ube cheesecake wrapped in two layers of cling film and a layer of foil for up to 3 months. Defrost in the fridge and enjoy!

    Can you swap the 8-inch cheesecake tin for another size?

    Yes, you can use a 9-inch pan instead of the 8-inch pan this recipe uses. Your layers will be thinner but still tasty. Alternatively, scale up by ¼ for a larger cheesecake.

    What is ube?

    Ube is a purple yam that is popular in Filipino cuisine.

    What does ube taste like?

    Ube tastes like a slightly nutty and vanilla sweet potato. It has a distinctive flavour and a strong purple colour.

    slice of purple ube cheesecake with a coconut cookie base and shredded coconut on top with ube extract.

    🧁 Other goodies

    Looking for some more easy desserts?

    If you love ube, then give this easy ube layer cake with tasty ube buttercream a try!

    If you’re a fan of Asian fusion desserts like this ube cheesecake, you might also like these tasty matcha green tea desserts:

    • Gooey matcha brownies
    • Oreo matcha no-bake cheesecake – another fusion take on an Uncle Tetsu classic!
    • Matcha white chocolate cake
    • Matcha white choc chip cookies
    • Matcha green tea cupcakes - uses this tasty green tea frosting!

    Check out these easy no-bake cheesecake recipes for more delicious dessert ideas for special occasions:

    • White chocolate orange cheesecake
    • Pumpkin pecan praline cheesecake
    • Chocolate orange cheesecake

    For more cheesecakes check out my full collection of the best cheesecake recipes.

    Other Related Recipes:

    • Ube Cake
    • Ube Buttercream Frosting
    • Matcha Green Tea No-Bake Cheesecake
    • Easy Matcha White Chocolate Cake

    Looking forward to some new recipes? Check out my Youtube, Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!

    Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?

    📋 Recipe

    purple ube cheesecake with a coconut graham cracker base and shredded coconut topping with ube extract.

    Ube No-Bake Cheesecake

    Kachina
    A deliciously easy no-bake ube cheesecake made with a coconut and cookie base and creamy ube filling (using ube extract).

    Rate this recipe here:

    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Chill Time 3 hrs
    Total Time 3 hrs 30 mins
    Course Dessert, Snack
    Cuisine Fusion
    Servings 12 servings

    Equipment

    • 8inch (20cm) round tin (preferably springform)

    Ingredients
     

    Base

    • 180 g (¾ cups) cookies e.g. Graham crackers / Digestive biscuits
    • 25 g (5 tablespoon) sweetened desiccated coconut plus extra for topping
    • 80 g (⅓ cups) butter

    Cheesecake filling

    • 500 g (2 ¼ cups) full-fat cream cheese
    • 3 teaspoon ube extract
    • 165 g (1 ⅓ cups) powdered icing sugar
    • 275 ml (1 ¼ cups) heavy cream e.g. double cream

    Instructions
     

    Base

    • Place the cookies into a food processor or blender and whizz until you get fine crumbs.
    • In a medium heatproof bowl, melt the butter in a microwave. Stir the crushed cookies and shredded coconut into the melted butter until combined.
    • Press the cookie mix into a lined tin (see tips), using the back of a spoon, spatula or measuring cup to help firmly press down. Put this in the freezer while making the cheesecake filling.

    Cheesecake filling

    • In a bowl, beat the cream cheese and ube extract until smooth and fluffy, then sieve in the icing sugar, beating until combined.
    • Whip the cream for several minutes, using an electric mixer or stand mixer, until it forms soft peaks.
    • Gently fold the whipped cream into the cream cheese mix until smooth, being careful not to overmix.
    • Spread the filling evenly over the chilled base, then cover the tin with cling film and refrigerate for at least 3hrs or overnight until set. Decorate with more shredded coconut and enjoy!

    Notes

    Storage: Keep cheesecake in an airtight container (or use cling film) in the fridge. It should keep for up to 4 days.
    Freezing: You can cut your cheesecake into pieces and freeze it for up to 3 months. Wrap in cling film and foil first!
    Pan size: You can swap the 8-inch tin for a 9-inch tin and keep the recipe the same. You'll have thinner layers but it will still taste delicious! Alternatively, you can scale up by ¼.
    Top tips:
    • Use full-fat cream cheese and let it come to room temperature before use.
    • Use cold heavy cream so it whips easier.
    • Decorate your ube cheesecake with shredded coconut, toasted coconut flakes, ube halaya jam or macapuno.
    Substitutions:
    • Use graham crackers or digestive biscuits for your cheesecake base. Alternatively, pick your favourite cookie instead!

    Nutrition

    Calories: 416kcal | Carbohydrates: 27g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 192mg | Potassium: 103mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1078IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1mg

    Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

    Tried this recipe?Mention @sweetmouthjoy or tag #sweetmouthjoy!

    More Tasty Cheesecake Recipes

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    • White Chocolate Orange No-Bake Cheesecake

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    Kachina from Sweet Mouth Joy

    Hi there! I'm Kachina, and I'm a smidge obsessed with baking. I love making all things sweet and I hope I can convince you to join in my addiction by sharing some of my favourite dessert recipes with you.

    Happy baking!

    More about me →

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