Purple ube cheesecake bars with graham cracker crust on a white plate, showing creamy texture and vibrant purple color

Desserts

Ube Cheesecake Bars (No-Bake)

Name: Ube Cheesecake Bars (No-Bake)
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 9 servings
Cuisine: Filipino
Ingredients: 2 cups (250 g) Graham cracker crumbs (about 16 full sheets); 1/3 cup (65 g) brown sugar; 1 tsp vanilla extract; 1/4 tsp kosher salt; 1 stick (115 g) butter, unsalted and melted; 1 1/2 cups (360 ml) heavy cream; 1/2 cup (100 g) powdered sugar; Pinch of salt; 3 bricks (8 oz/225 g each) cream cheese, at room temperature; 1/2 cup (100 g) granulated sugar; 1/4 cup (60 ml) sour cream, at room temperature; 2 tsp lemon juice; 1 tsp vanilla extract; 1/2 cup (120 ml) ube jam; 5 to 6 tsp (25–30 ml) ube extract

Wow we really like this! Ube has a very mild flavour, so by all accounts this is just a regular extra creamy smooth cheesecake, but prettier thanks to the beautiful purple colour provided by ube. In addition, its floral, nutty, and vanilla-like notes erase any of the typical sourness you get with regular cheesecake.

5.0 (6)

Prep

25 min

Cook

3hr

Total

3hr 25min

Serves

Style

🍽 Elevated

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Wow, we really like this! Ube has a very mild flavour, so by all accounts this is just a regular extra creamy smooth cheesecake, but prettier thanks to the beautiful purple colour provided by ube. In addition, its floral, nutty, and vanilla-like notes erase any of the typical sourness you get with regular cheesecake. Final result—ultra creamy, pleasant, and exceptionally beautiful dessert!

Ube is a purple yam native to Southeast Asia and predominantly used in Filipino cuisine. It's often used in desserts to provide sweetness and colour.

From now on, this is how I make my no-bake cheesecake!

Ingredients

Servings:

2 cups (250 g) Graham cracker crumbs (about 16 full sheets)
1/3 cup (65 g) brown sugar
1 tsp vanilla extract
1/4 tsp kosher salt
1 stick (115 g) butter, unsalted and melted
1 1/2 cups (360 ml) heavy cream
1/2 cup (100 g) powdered sugar
Pinch of salt
3 bricks (8 oz/225 g each) cream cheese, at room temperature
1/2 cup (100 g) granulated sugar
1/4 cup (60 ml) sour cream, at room temperature
2 tsp lemon juice
1 tsp vanilla extract
1/2 cup (120 ml) ube jam
5 to 6 tsp (25–30 ml) ube extract

Instructions

1
Line an 8x8-inch (20x20cm) square pan with parchment, making sure it overhangs so it's easier to lift the cheesecake out later.
2
Melt the butter in a medium pot, stir in 1/3 cup (65g) brown sugar, followed by the Graham cracker crumbs. I do this step in a food processor (process the crumbs and sugar and pour in the melted butter with the food processor running). Press it really well into the prepared pan—maybe use a measuring cup to really press it down. Place it in the freezer for 15-20 minutes while you work on the cheesecake filling.
3
Whip the cold heavy cream with 1/2 cup (60g) powdered sugar and a pinch of salt to stiff peaks with a whisk attachment. Transfer it to a clean bowl and set aside.
4
In the same mixing bowl (no need to clean it), beat the cream cheese with a paddle attachment. Stop the mixer at least once and be sure to scrape up the sides and the bottom of the bowl to avoid lumps in the cheesecake. Add 1/2 cup (100g) granulated sugar and beat for 5-6 minutes until light and fluffy, ensuring there are absolutely no lumps. Lower the speed and beat in the lemon juice, sour cream, vanilla, ube jam, and ube extract. Stop the mixer at least once to scrape down the sides.
5
Fold 1/3 of the whipped cream into the cream cheese with a whisk to lighten it. Then switch to a rubber spatula and gently fold in the rest of the whipped cream. Pour the cheesecake over your prepared crust. Smooth out the top with the back of a spoon. Cover with plastic wrap. Refrigerate for at least 8 hours until set.

📝 Ellen's Notes

I reserved some plain cream cheese mixture (just a few spoonfuls), separately folded a bit of whipped cream into it, and dolloped it on top of the cheesecake to make those beautiful white and purple floral swirls on top. This is a valuable tip for the visual presentation that makes these bars absolutely stunning!

FAQ

Can you make ube cheesecake bars ahead of time?+

Yes! These no-bake bars are perfect for make-ahead—refrigerate them for at least 4 hours or overnight for best results, and they'll keep in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 2 months and thaw in the fridge before serving.

What can I substitute for ube extract if I can't find it?+

You can use purple food coloring combined with vanilla extract or almond extract for a similar flavor profile, though the authentic ube taste will be slightly different. Alternatively, try purple sweet potato puree if you want to stay closer to the original ingredient—just reduce the other liquids slightly to maintain the right texture.

Why is my cheesecake layer not setting properly?+

Make sure your cream cheese and sour cream are truly at room temperature before mixing, as cold ingredients won't blend smoothly and can create a grainy texture. Also, don't skip chilling—the bars need at least 4 hours in the fridge (or overnight) for the filling to set firmly.

How do I get the bars out of the pan cleanly?+

Use the parchment paper overhangs to lift the entire slab out of the pan, then cut into squares with a sharp knife dipped in hot water between cuts for clean edges. If the bars are too soft, pop them in the freezer for 30 minutes before cutting.