Ube cheesecake is a purple yam cheesecake with a rich vanilla note, a graham cracker and coconut crust, and a light coconut whipped cream. The filling combines ube halaya and ube extract (or powder) for a creamy texture, subtle nutty-marshmallow flavor, and a beautiful purple color.
If you haven’t tried ube before, it’s a purple yam common in Filipino desserts. Fresh ube can be hard to find, so this recipe uses ube halaya (purple yam jam) and ube extract for authentic flavor and color; ube powder works well too.
While some ingredients might be new, the method follows a classic cheesecake process—simple steps produce a distinctive flavor and striking color that make this dessert special.
Why You’ll Love This Recipe
Ube brings a mild nutty, vanilla-marshmallow flavor and an eye-catching purple hue that pairs beautifully with tangy cream cheese and sour cream.
Coconut appears in the crust and in the whipped topping. Unsweetened coconut flakes add texture and balance the sweet ube, while coconut milk integrated with heavy cream makes a light, cloud-like whipped cream.
Make Ahead — This cheesecake benefits from time to chill. It must cool completely before serving and will keep in the refrigerator for up to a week (top with whipped cream just before serving for best results).
What is Ube?
Ube is a purple yam widely used in Filipino and Southeast Asian desserts. It’s often made into ube halaya (a sweet jam) for concentrated flavor. Ube’s vibrant color draws attention, but its mellow, nutty-sweet flavor is equally delightful.
What is the Flavor of Ube?
Expect a gentle nutty, vanilla-like sweetness with marshmallowy notes. Ube’s flavor is pleasant and not overpowering, making it ideal for creamy desserts.
Ingredients
- Graham crackers for a sturdy crust.
- Unsweetened coconut flakes or shredded coconut.
- Ube halaya (purple yam jam) for flavor and texture; available at some Asian groceries or online. Optional if you prefer only extract or powder.
- Ube extract (or ube powder) to deepen color and flavor.
- Cream cheese, full-fat and at room temperature for best texture.
- Full-fat sour cream (or plain Greek yogurt) for tang and creaminess.
- Coconut milk — use the solidified cream from a chilled can to make the coconut whipped cream.
- Heavy whipping cream, very cold, to stabilize the whipped topping.
- Granulated sugar for the filling and powdered sugar for the whipped cream.
See the recipe card below for full quantities and the complete ingredient list.
Substitutions and Variations
- Use crushed Oreos for a chocolate crust instead of graham crackers.
- Substitute ube powder for extract — add a tablespoon at a time (before eggs and sour cream) until you reach the color and taste you want.
- If you can’t find ube halaya, omit it and rely on extract or powder for flavor.
- Swap plain Greek yogurt for sour cream if preferred.
How to Make This Recipe
One: Pulse graham crackers, coconut, sugar, and salt until fine. Add melted butter and pulse until crumbs are evenly moistened.
Two: Press crumbs into a 9″ springform pan, about two-thirds up the sides. Bake, then cool on a rack.
Three: Beat softened cream cheese on low until completely smooth; scrape the bowl as needed.
Four: Add sugar and cornstarch, mix until combined, then add ube halaya and blend until even.
Five: Whisk eggs and vanilla in a separate bowl. With the mixer on low, drizzle the eggs in and mix until incorporated.
Six: Add sour cream and 1–2 teaspoons ube extract (or powder) to deepen color and flavor. Finish mixing gently by hand to remove air.
Seven: Pour batter into the cooled crust and smooth to the edges. Bake in a water bath at a low temperature until the edges are set and the center slightly jiggles.
Eight: After baking, turn off the oven and crack the door for an hour. Cool on a rack, then refrigerate uncovered for at least 8 hours (overnight is best).
Hot tip! Start with 1 teaspoon ube extract, mix, then add more drop by drop until you reach the color and flavor you want — deeper color equals stronger ube taste.
Nine: Once chilled, make the coconut whipped cream: whip the solid coconut cream with powdered sugar and vanilla, then fold in cold heavy cream and whip to soft peaks. Spread or pipe onto the cheesecake.
Ten: Sprinkle with toasted coconut flakes, slice with a wiped knife between cuts, and serve.
Expert Tips
- Use room-temperature ingredients to reduce mixing time and keep the batter smooth.
- Mix the filling on low speed to limit air incorporation and help prevent cracks.
- Tap the pan on the counter to release air bubbles before baking.
- Use a water bath (pan of hot water on the lower rack) for even baking and fewer cracks.
- Cool the cheesecake slowly: in the oven with the door ajar, then on the counter, then chilled in the fridge.
- Allow toasted coconut flakes to cool completely so they won’t melt the whipped cream.
Recipe FAQs
Mix gently on low speed, bake at a low temperature, use a water bath, and cool the cheesecake slowly to reduce cracking.
Specialty grocery stores and Asian markets may carry them; they are also available from online retailers.
The edges should be set while the center still has a slight jiggle. It will finish setting during cooling.
Storage
Store the cheesecake covered in the refrigerator for up to one week. The whipped cream may weep after 3–4 days; consider keeping the whipped cream separate and adding it before serving.
To freeze, wrap the cooled cheesecake or individual slices (without whipped cream) tightly in plastic wrap, then foil, and store in an airtight container or freezer bag for up to three months. Thaw completely in the refrigerator before serving.
More Cheesecake Recipes You’ll Love
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Chocolate Marble Cheesecake
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Caramel Pecan Cheesecake
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No Bake Mango Cheesecake
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Apple Crumble Cheesecake
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📖Recipe
Ube Cheesecake
Equipment
- 9″ springform pan
- Parchment paper
- Food processor or blender
- Stand mixer with paddle and whisk (or hand mixer)
- Rubber spatula
Ingredients
Coconut Graham Cracker Crust
- 2 cups graham cracker crumbs (about 2 packs, 18 sheets)
- ½ cup unsweetened coconut flakes
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, melted
Cheesecake Batter
- 32 oz full-fat cream cheese, room temperature (4 blocks)
- 1 cup granulated sugar
- ¼ cup cornstarch
- ⅓ cup ube halaya
- 4 large eggs, room temperature, whisked
- 1 tablespoon vanilla
- 1 cup full-fat sour cream, room temperature
- 1–2 teaspoons ube extract (or more to taste)
Coconut Whipped Cream
- 1 can coconut milk, refrigerated (use the solid cream)
- ¼ cup powdered sugar
- ½ teaspoon vanilla
- ⅓ cup heavy whipping cream, cold
- Unsweetened coconut flakes, lightly toasted
Instructions
- Preheat oven to 350°F (177°C). Line and prepare a 9″ springform pan with parchment and spray the sides; add parchment strips up the sides if desired.
- Make the crust: pulse graham crackers, sugar, coconut, and salt until fine. Add melted butter and pulse until moistened. Press into the pan, about ¾ up the sides, and compact firmly. Bake 10 minutes and cool. Reduce oven to 300°F (149°C). Place an empty casserole dish on the bottom rack and have boiling water ready for a water bath.
- For the filling: beat cream cheese in a mixer on low until smooth. Mix sugar and cornstarch together, add to the cream cheese, and blend. Add ube halaya and mix until even.
- Whisk eggs with vanilla, then with the mixer on low drizzle the eggs into the batter until incorporated. Scrape the bowl, add sour cream, and mix on low. Add 1–2 teaspoons ube extract or powder to deepen color; fold by hand with a spatula to remove excess air. Tap the pan to release bubbles and let sit 5 minutes.
- Pour batter into the cooled crust and smooth to the edges. Bake in the center rack in the water-bath setup for about 1 hour 45 minutes, until edges are set and center slightly jiggles.
- Turn off oven and crack the door open for 1 hour. Move cheesecake to a wire rack and cool 30 minutes at room temperature, then chill uncovered in the refrigerator for at least 8 hours.
- Coconut whipped cream: toast coconut flakes in a skillet until lightly browned and cool. Scoop the solidified coconut cream from the chilled can, discard the liquid, and whip the solids with powdered sugar and vanilla until smooth. Add cold heavy cream and whip to soft peaks. Spread or pipe on the chilled cheesecake and top with toasted coconut.
- Wipe the knife between slices for clean cuts. Store covered in the fridge up to one week (whipped cream may weep after a few days) or freeze slices without whipped cream for up to three months.
Notes
Wipe the knife between each slice to avoid pulling the filling. The provided nutrition information is an estimate per serving and may vary.