Indulge in the vibrant flavors of the Philippines with this No-Bake Ube Cheesecake (Purple Yam) recipe. It’s a delightful dessert that’s easy to prepare and sure to impress your guests with its unique color and taste. This cheesecake is perfect for those warm days when you want something sweet without turning on the oven.
Imagine a creamy, rich cheesecake that melts in your mouth, infused with the subtle sweetness and earthy tones of ube. This No-Bake Ube Cheesecake (Purple Yam) is not just a treat for your taste buds, but also a feast for the eyes, making it an ideal dessert for celebrations or simply to satisfy your sweet tooth.
Whether you’re a fan of traditional cheesecakes or looking for a new twist, this recipe will have you dreaming about that perfect slice of purple goodness.
A Delightful No-Bake Ube Cheesecake
This No-Bake Ube Cheesecake (Purple Yam) features a buttery graham cracker crust paired with a smooth, velvety filling. It’s a delightful combination of flavors that results in a dessert that’s both light and rich, offering a sweet yet slightly nutty taste that will leave you wanting more.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup ube puree (cooked purple yam)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon gelatin (optional, for firmness)
- 1/4 cup water (if using gelatin)
- Shredded coconut or ube halaya for topping (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Make the Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the ube puree and vanilla extract, mixing until fully combined.
- Whip the Cream: In another bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the ube mixture until just combined.
- Optional Gelatin Step: If using gelatin, dissolve it in warm water and let it cool slightly. Fold it into the ube filling for added firmness.
- Assemble the Cheesecake: Pour the ube filling over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Top with shredded coconut or ube halaya if desired. Slice and enjoy your No-Bake Ube Cheesecake!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 30g
