Cheesecakes

The Creamiest No-Bake Ube Cheesecake

4.86 from 7 votes
My No-Bake Ube Cheesecake is otherworldly — from the color, to the flavor, to the velvety texture. Plus not having to preheat your oven is a plus!
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!

No-Bake Ube Cheesecake Recipe

4.86 from 7 votes
My No-Bake Ube Cheesecake recipe is otherworldly — from the color, to the flavor, to the velvety texture. Plus not having to preheat your oven is a plus!
Author: Gemma Stafford
Servings: 8 people
Prep Time 30 mins
chill 6 hrs
My No-Bake Ube Cheesecake recipe is otherworldly — from the color, to the flavor, to the velvety texture. Plus not having to preheat your oven is a plus!
Author: Gemma Stafford
Servings: 8 people

Ingredients

Cookie Crust

  • 2 sleeves  (9oz/252g) Graham crackers (or any cookie)
  • 1/2 cup (4oz/115g) butter, melted

Ube Cheesecake Filling

  • 3 cups (1lb 8oz) firm cream cheese
  • ¼ cup (2oz/57g) granulated sugar
  • 1 cup (8floz/240ml) heavy whipping cream
  • 1 cup (8oz/225g) ube jam (store-bought or homemade)
  • 4-5 drops of Ube extract, optional
  • 1 1/2 teaspoon vanilla extract

Instructions

Making the Cookie Crust

  • Butter and line a 9-inch pie pan with 3 layers of cling wrap. Set aside.
  • Crush the cookies to a fine consistency using a food processor OR a bag and a rolling pin.
  • Add the cookie crumbs and melted butter into a bowl and stir.
  • Using your hands, press the cookie crust into your prepared pan getting it an even thickness on the base and up the side.
  • Place the crust in the fridge to set for 15 minutes before using it.

Making the Ube Cheesecake Filling

  • Using a stand mixer or a hand mixer whip the cream cheese and sugar until smooth and there are no lumps.
  • Add the cream and whip on high until thickened and stiff.
  • Stir in the ube jam, and extracts and marble the ingredients together.
  • Fill your pie shell high with the creamy ube filling. There will be a lot of filling but you want a nice thick pie.
  • Cover and chill for a minimum of 6 hours but preferably overnight to really get it to set firm.
  • Serve with whipped cream. Store the leftovers in the fridge, covered for up to 4 days.

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Kitty
Kitty
7 days ago

What is Ube?

Charleen Galway-Bennett

I just love the idea of making desserts using fruit & veg – guilt-free.
Please tell me what ‘use extract’ is?

Shar from N. California

Is their a video for this?

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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