No-Bake Ube Cheesecake (Easy Recipe)

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No-Bake Ube Cheesecake (Easy Recipe)

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!

Prep Time20

chilling6

Total Time6 20

Course: Dessert

Cuisine: Filipino, Greek

Keyword: No-Bake Ube Cheesecake, Ube Cheesecake

Servings:

Calories: 300kcal

Author: Maricel

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.

Video

Notes

Although straining the Ube cheesecake filling is optional, this will ensure a smooth consistency of the cheesecake.

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.

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.

Nutrition