This No-bake Ube Cheesecake is delicious, decadent, and creamy-smooth. The velvety texture is crossed between my no-bake cheesecake and Ube ice cream. An easy dessert to satisfy your Ube Cheesecake craving!
This No-bake cheesecake recipe is easy to make compared to baked Ube cheesecake. Made of Ube jam, cream cheese, whipped cream, sour cream, condensed milk, Ube flavor, and white chocolate ganache on a buttery graham cracker crust. It also freezes well and you can make it ahead and store it in the freezer.
No-Bake Ube Cheesecake Ingredients and Substitutions
For the Crust– Ground (Honey) Graham Crackers or ground Biscoff cookies. For a tropical flavor, add toasted desiccated coconut (1:1 ratio) if desired. Add sugar to taste and it’s optional.
3 Main Ingredients for No-bake Ube Cheesecake Filling
Ube Jam– I used store-bought Ube Jam in a jar (Purple Yam Jam) which has 10g of sugar per tablespoon. You can buy this in Asian stores or online. Otherwise, make or use your homemade Ube Jam and adjust the sugar to taste. However, the consistency may be different compared to the store-bought Ube jam I used. You may need to adjust the amount if using your homemade Ube jam.
Cream Cheese– bring the cream cheese to room temperature to soften or you can microwave it for a few seconds to easily mix it into a smooth consistency.
Cream– I used heavy cream and whipped it into medium-stiff peaks. You can substitute this cream with all-purpose cream or coconut cream.
Other Ingredients
Condensed Milk– Substitute with granulated or powdered sugar. To intensify the Ube flavor and color, use Ube condensed milk. You can find this in most Asian stores and it’s available online.
Sour Cream– it adds creaminess and a tangy taste. It can be substituted with yogurt or coconut cream for this recipe.
Ube Flavor– to enhance the flavor and purple color of the Ube.
White Chocolate ganache– add this to ensure this no-bake Ube cheesecake will be set without using gelatine.
Violet (paste or powder) icing color– optional, for a darker Ube cheesecake color.
How to Make No-Bake Ube Cheesecake
Step 1. Make the crust.
Grind the crackers or cookies in a food processor or place them in a zip lock, then use a rolling pin to crush them. Add the melted butter and mix until well combined. Use a measuring cup to pack it tightly in a spring-form pan with an acetate cake collar or (good quality) parchment paper. Refrigerate to let it set while making the Ube Cheesecake filling.
Step 2. Make the No-Bake Ube Cheesecake Filling.
Add the milk or heavy cream to the white chocolate and microwave for a few seconds until it melts. Set it aside to cool.
In a small bowl, whip the cream until medium-stiff peaks and set aside. In another bowl, cream the softened cream cheese until smooth. Add the Ube jam, sour cream, condensed milk, white chocolate ganache, and Ube flavoring. Mix until well blended. Add more Ube flavor or violet icing color for a darker Ube cheesecake if desired.
Step 3. (Optional) Strain the Ube Cheesecake filling
Pass it through in a strainer. Although this method is optional. However, this will ensure a smooth consistency of the Ube cheesecake filling.
Gently fold in the whipped cream until blended. Pour the Ube mixture into the prepared pan. Use a cake tester or skewer and swirl the Ube cheesecake filling to remove air pockets. Gently shake the pan sideways to level and even out the top.
Step 4. Refrigerate for at least 6 hours or overnight to let it set. Freeze for about an hour before removing the acetate or parchment paper and before slicing. To ensure a perfect clean slice, soak the knife in hot water then wipe it with a paper towel for each slice.
How to serve the No-Bake Ube Cheesecake? It’s delicious as it is. I like to serve it with Ube jam on the side or you can add this for topping. Add whipped cream if desired.
Storing the No-Bake Ube Cheesecake
Keep it refrigerated. Refrigerate for up to 3 days in an airtight container. You can freeze this No-Bake Ube Cheesecake for up to 2 months (at its best quality) in an airtight container. After that, the quality will gradually decline.
More No-Bake Cheesecake Recipes
No-bake Cheesecake (No-Gelatine)
No-bake Strawberry Swirl Cheesecake
Ube Recipes you may also like
No-Bake Ube Cheesecake (Easy Recipe)
Watch How to Make It
Equipment
- 1 springform pan 6"x2"
- acetate cake collar or parchment paper
- electric hand mixer
Ingredients
For the Crust
- 50 g Honey Graham Crackers ground
- 1½ tbsp butter salted or unsalted, melted
For the Ube Cheesecake Filling
- 250 g cream cheese or a block, softened
- ¼ cup heavy cream sub with all-purpose cream or coconut cream
- 2 tbsp Ube Jam Purple yam jam or Ube Halaya
- 2 tbsp condensed milk or Ube condensed milk
- 2 tbsp sour cream sub with yogurt or coconut cream
- 1 tsp Ube Flavoring add violet icing color if desired
For the white chocolate ganache
- 25 g semi-sweet white chocolate chopped
- 1½ tbsp milk or heavy cream
Optional toppings
- Ube Jam
- Whipped cream
Instructions
- Make the crust. Grind the crackers or cookies in a food processor or place them in a zip lock, then use a rolling pin to crush them. Add the melted butter and mix until well combined. Use a measuring cup to pack it tightly in a spring-form pan with an acetate cake collar or (good quality) parchment paper. Refrigerate to let it set while making the Ube Cheesecake filling.
- Make the No-Bake Ube Cheesecake Filling. Add the milk or heavy cream to the white chocolate and microwave for a few seconds until it melts. Set it aside to cool. In a small bowl, whip the cream until medium-stiff peaks and set aside. In another bowl, cream the softened cream cheese until smooth. Add the Ube jam, sour cream, condensed milk, white chocolate ganache, and Ube flavoring. Mix until well blended.
- Strain the Ube Cheesecake filling (optional) for a smooth consistency. Gently fold the whipped cream until blended. Pour the Ube mixture into the prepared pan. Use a cake tester or skewer and swirl the Ube cheesecake filling to remove air pockets. Gently shake the pan sideways to level and even out the top.
- Refrigerate for at least 6 hours or overnight to let it set. Freeze for about an hour before removing the acetate or parchment paper and before slicing. To ensure a perfect clean slice.
- Serve it with Ube jam on the side or you can add this for topping. Add whipped cream if desired.
