The Creamiest No-Bake Ube Cheesecake is a dreamy dessert that combines velvety smoothness with a vibrant purple hue. Its rich, creamy texture melts in your mouth, while the subtle nutty sweetness of ube creates a unique flavor profile. Perfect for those who crave indulgence without the fuss, this cheesecake requires just 30 minutes of prep and a few hours to chill. The result? A show-stopping treat that’s as stunning as it is delicious, ideal for impressing guests or treating yourself.
Every bite offers a luscious blend of tangy cream cheese and earthy ube, balanced by a buttery graham cracker crust. The no-bake method ensures a hassle-free experience, letting the flavors shine without the need for an oven. Whether you’re a cheesecake enthusiast or new to ube, this dessert promises a delightful escape into creamy, tropical bliss. It’s the ultimate make-ahead dessert for any occasion, guaranteed to leave everyone asking for seconds.
Ingredients for The Creamiest No-Bake Ube Cheesecake
- Cookie Crust:
- 2 sleeves (9oz/252g) Graham crackers (or any cookie of your choice)
- 1/2 cup (4oz/115g) butter, melted
- Ube Cheesecake Filling:
- 3 cups (1lb 8oz) firm cream cheese
- 1/4 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 Ube extract (optional, for extra flavor)
- 1 1/2 teaspoons vanilla extract
Step-by-Step Instructions
- Prepare 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 by placing them in a bag and using a rolling pin.
- In a bowl, mix the cookie crumbs with the melted butter until well combined.
- Press the mixture evenly into the prepared pan, covering the base and sides. Use your hands to ensure it’s compact and even.
- Place the crust in the fridge to set for 15 minutes.
- Make the Ube Cheesecake Filling:
- In a stand mixer or using a hand mixer, whip the cream cheese and sugar until smooth and lump-free.
- Add the heavy whipping cream and whip on high until the mixture thickens and forms stiff peaks.
- Gently stir in the ube jam, ube extract (if using), and vanilla extract. Marble the ingredients together for a swirled effect.
- Assemble the Cheesecake:
- Fill the chilled pie shell with the ube filling, creating a thick layer.
- Cover the cheesecake and chill in the fridge for a minimum of 6 hours, or preferably overnight, to allow it to set firmly.
- Serve and Store:
- Serve chilled with whipped cream on top. Store any leftovers in the fridge, covered, for up to 4 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your ube cheesecake with a drizzle of coconut cream or a sprinkle of toasted coconut flakes for a tropical twist. For a richer flavor, try a dollop of whipped cream or a dusting of powdered sugar. If you’re feeling adventurous, a caramel or chocolate sauce can add a decadent touch.
Serve It Right: Presentation Tips
Slice your cheesecake with a warm knife for clean, smooth cuts. Garnish each slice with fresh berries or a sprig of mint for a pop of color. Serve on chilled plates to keep the cheesecake firm and creamy. For a festive touch, add a side of ube ice cream or a small cookie.
Keep It Fresh: Storage and Reheating Tips
Store your cheesecake covered in the fridge for up to 4 days. To prevent it from absorbing other odors, wrap it tightly in cling wrap or place it in an airtight container. Avoid freezing, as it can alter the creamy texture. If you prefer a firmer slice, let it sit in the fridge for an extra hour before serving.
Mix It Up: Recipe Variations
Swap the graham crackers for chocolate cookies for a richer crust. If you’re out of ube jam, try using purple sweet potato puree for a similar flavor and color. For a lighter version, substitute half the cream cheese with Greek yogurt and reduce the sugar slightly.
Quick Tips: Time-Saving Hacks
Use a store-bought cookie crust to skip the crust-making step. If you’re short on time, chill the cheesecake in the freezer for 2-3 hours instead of the fridge overnight. Pre-measure your ingredients the night before to streamline the prep process.
The Creamiest No-Bake Ube Cheesecake
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
- 1/4 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 Ube extract optional
- 1 1/2 teaspoon vanilla extract
Instructions
- 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.
- 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.
