Ube Cheesecake

Looking for something to wow your family and friends? This ube cheesecake recipe is the dessert to try!

Ube cheesecake uses mashed and sweetened ube, also known as purple yams. This gives the dessert a bright purple hue that’s natural and stunning. With its coconut crust, it’s light, sweet, and wonderfully tropical.

Ube Cheesecake Recipe

Some recipes with ube call for ube jam, which is sweetened and often nice and smooth. You can use regular mashed ube if you want, but you may need to increase the sugar in the recipe.

I prefer ube jam because when you add sugar - like in a smoothie - it enhances the flavor.

Also, I always use a coconut base when I make this ube cheesecake. It’s chewy and sweet with a hint of tropical goodness. Of course, any base will work here, except maybe chocolate.

Ingredients in an Ube Cheesecake

  • Sweetened Coconut - instead of adding sugar to the crust, you’ll add sweetened coconut, which adds natural sugar and a chewy texture.
  • Cream cheese - be sure it’s full-fat and at room temperature.
  • Ube jam - it’s super easy to make!

How To Make Ube Cheesecake

This recipe should be made in a 9-inch springform pan.


  • 180 grams of Graham Cracker Crumbs
  • 50 grams of Sweetened Coconut, shredded
  • 85 grams Butter, melted
  • 1/2 teaspoon of Salt

For the Ube Jam

  • 1 can of Evaporated Milk (354 ml)
  • 110 grams of Brown Sugar
  • 1 kg of Ube (purple yams)
  • 300 ml of Condensed Milk
  • 1/2 teaspoon of Salt
  • 60 grams of Butter

Ube Cheesecake Filling

  • 16 ounces of Cream Cheese, room temperature
  • 100 grams of White Sugar
  • 150 grams of Ube Jam
  • 190 grams of Sour Cream
  • 2 teaspoons of Vanilla Paste
  • 3 large Eggs, room temperature
  • 3 teaspoons of Ube Extract (optional)


For the Ube Jam

  1. Peel the ube, cut into cubes, and place in a large pot.
  2. Fill the pot with water bring it to a boil.
  3. Cook the ube for around 30 minutes, until soft and tender. 
  4. Strain the ube and leave it to drain for around 10 minutes.
  5. Mash the ube until there are no lumps left. 
  6. In a large skillet over medium heat, combine the evaporated milk and sugar, stirring until the sugar has dissolved.
  7. Add the condensed milk and salt, stirring to combine. 
  8. Finally, add the mashed ube and stir as the mixture thickens. 
  9. After around 20 minutes, add the butter and stir until it melts.
  10. Pour the jam into a heat-proof container and leave to cool.
  1. Mix the crust ingredients together, coating the crumbs and coconut with the butter until it looks like wet sand.
  2. Grease and line a springform pan with cooking spray and parchment paper. 
  3. Pour the cookie crust mix into the pan and press down, so it’s tightly packed.
  4. Set aside while you make the cheesecake filling.

For the Ube Cheesecake Filling

  1. Preheat the oven to 165°C/325°F.
  2. Put the cream cheese into a large bowl and beat with an electric mixer until it’s smooth and fluffy.
  3. Add the sugar and beat for another 2-3 minutes.
  4. Add the ube jam and sour cream, then beat until it’s smooth. 
  5. Add the vanilla and ube extract (if using) and one egg.
  6. Beat until incorporated, then add the other eggs.
  7. Gently whisk until the eggs are incorporated, then scrape the sides of the bowl and beat for another 30 seconds.
  8. Pour the batter into the springform pan, over the cookie crust.
  9. Bake in a water bath for 30 minutes, then reduce the temperature of the oven (without opening the door) to 150°C/300°F.
  10. Bake for 30 minutes, then turn off the oven and open the door a few inches. 
  11. Leave the cheesecake to cool for an hour, then take it out and leave it to cool completely on the counter. 
  12. Chill in the fridge for at least 6 hours, overnight if possible.

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