Ube Cheesecake with a Graham cracker crust.

Hi Bold Bakers!

I’m sure once you’ve had my Ube Halaya Jam and are officially hooked, you’ll be scouring the net to find out other ways to use the delicious-but-not-too-sweet ingredient! 

The good news, my No-Bake Ube Cheesecake isn’t just easy — it’s irresistible. And it’s the perfect way to put that purple yam jam to good use! 

This no-bake cheesecake made with ube jam has an amazingly creamy, sweet, soft filling, all surrounded with a cookie crust. Thanks to the coconut milk in the jam, it tastes almost tropical! And that beautiful purple hue is all-natural.

[ Have you tried my 3-Ingredient Ube Ice Cream yet? ]

What Is Ube Cheesecake?

Ube is a purple yam from Southeast Asia, and it is very popular in Filipino desserts, where it is a major crop. If you’ve never had it before, you can somewhat compare it to its cousin, the sweet potato. 

However, ube isn’t as sweet. Ube tastes like a mellow combination of pistachio and vanilla. It’s a hard thing to describe, but once you try it, you’ll be obsessed. 

Ube cheesecake is a recipe I came up with to showcase my ube jam, and it’s perfect! For my crust, I use graham crackers, but feel free to use your favorite cookie. The filling is a beautiful twist on a traditional cheesecake! 

My no-bake ube cheesecake with a piece missing.

What You Need To Make Ube Cheesecake

  • Measuring cups and spoons
  • 9-inch pie pan
  • Cling wrap
  • Food processor or a bag and a rolling pin to crush the cookies
  • Mixing bowls
  • Stand mixer or hand mixer

How To Make Ube Cheesecake

Making this flavorful purple cheesecake is so easy, and the best part? No baking! Here’s how you do it (and don’t forget to get the full recipe with measurements, on the page down below):

  1. To make the cookie crust, crush the cookies into a fine consistency using either a food processor or a bag and a rolling pin.
  2. Add the crumbs and melted butter into a bowl and stir.
  3. Press the cookie crust into a buttered and lined 9-inch pie pan, with 3 layers of cling wrap, trying to get an even thickness on the base and up the sides.
  4. Place the crust in the fridge and let it set for 15 minutes before using it.
  5. To make the ube cheesecake filling, whip the cream cheese and sugar in a stand mixer or with a hand mixer until it is smooth and there are no lumps.
  6. Add the cream and whip on high until the mixture is thickened and stiff.
  7. Stir in your ube jam and extracts and marble the ingredients together.
  8. Fill the pie shell with the cheesecake filling. It may seem like a lot of filling, but you want a nice thick pie.
  9. Cover and chill for at least 6 hours, but preferably overnight, for it to get firm.

A slice of purple no-bake ube cheesecake with whipped cream on top.

Gemma’s Pro Chef Tips For Making Ube Cheesecake

  • Have you made cheesecake before, and it was too soft and never set? Be sure to use BLOCK cream cheese for cheesecake, not from the plastic tubs. Block cream cheese is better for cheesecakes.
  • Be sure to use my recipe for Homemade Ube Jam!
  • You can use your favorite cookie for the curst, like Graham crackers, digestives, or Oreos. 
  • Heavy whipping cream is key for this recipe. Read the carton. You want to make sure that fat content is somewhere around 36%
  • Slice and freeze for an easy go-to dessert in the future!

How Do I Store Ube Cheesecake?

Store leftover ube cheesecake in the refrigerator, covered, for up to 4 days. You can also slice individual slices of cheesecake and freeze them for an easy to grab dessert in the future! 

Make More Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

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