The Creamiest No-Bake Ube Cheesecake
The Creamiest No-Bake Ube Cheesecake is a dreamy dessert that combines velvety smoothness with a vibrant purple hue. Perfect for those who crave indulgence without the fuss, this cheesecake requires just 30 minutes of prep and a few hours to chill.
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.
Tried this recipe?Let us know how it was!