Description
This easy ube cheesecake recipe features a creamy ube filling and a coconut graham cracker crust. It’s a no-bake dessert that’s perfect for gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup shredded coconut
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup ube halaya (purple yam jam)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- Optional: Whipped cream and toasted coconut for topping
Instructions
- In a medium bowl, combine graham cracker crumbs and shredded coconut. Pour in melted butter and stir until crumbs are moistened. Press mixture evenly into the bottom of a 9-inch springform pan.
- In a large bowl, beat softened cream cheese until smooth.
- Add ube halaya, granulated sugar, and vanilla extract. Beat until well combined and smooth.
- Gradually beat in heavy cream until the filling is creamy and well incorporated.
- Spoon the ube cheesecake filling over the crust and spread evenly.
- Cover the cheesecake and refrigerate for at least 4 hours, or until firm.
- Before serving, you can top with whipped cream and toasted coconut if desired.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Ube halaya can be found in Asian grocery stores.
- For a firmer cheesecake, you can add 1 teaspoon of gelatin dissolved in 2 tablespoons of water to the filling mixture.
- This no-bake ube cheesecake is best served chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
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