Made with our single-ingredient ube powder from Ube Nolia
March 5, 2026 · Recipe
Ube Cheesecake Recipe: The Showstopping Purple Dessert
A creamy, tangy cheesecake with a naturally purple ube top - the dessert that stops every dinner party.
Ube cheesecake combines the rich, tangy creaminess of a classic New York cheesecake with the sweet, aromatic vanilla-hazelnut flavor of ube. The result is a dessert that looks like it came from a high-end bakery but is surprisingly easy to make at home.
This guide covers two methods (baked and no-bake), a vegan variation, and all the tips you need for a perfect result every time.
Quick answer
Key facts
- Two methods: baked (dense) and no-bake (silky).
- 100% natural purple from real ube powder.
- Graham-cracker crust pairs perfectly with ube's flavor.
- Vegan version with cashew cream cheese.
- 30 min active prep, makes 12 generous slices.
Why Ube Cheesecake Works So Well
Cheesecake and ube are a natural match. The tangy, rich cream cheese base provides a perfect canvas for ube's sweet, aromatic flavor. Where regular cheesecake can feel one-note (sweet and tangy), ube adds layers of complexity: vanilla warmth, hazelnut depth, and a gentle white chocolate finish.
The color is the other showstopper. A perfectly made ube cheesecake has a smooth, even purple top that's completely natural - no food coloring needed. The purple comes from anthocyanins in the ube, the same powerful antioxidants found in blueberries. So your dessert is beautiful, delicious, AND nutritious.
The graham cracker crust adds a buttery, slightly salty crunch that contrasts beautifully with the creamy ube filling. Some bakers use crushed Biscoff cookies or coconut shortbread for variations - both work wonderfully.
Baked Ube Cheesecake: Ingredients
🍰 Baked Ube Cheesecake - 12 Slices
Crust:
- • 200g graham crackers, finely crushed
- • 80g (⅓ cup) unsalted butter, melted
- • 2 tablespoons sugar
- • Pinch of salt
Filling:
- • 500g (2 blocks) cream cheese, softened
- • 200g (1 cup) granulated sugar
- • 3 large eggs, room temperature
- • 200ml (¾ cup) sour cream
- • 4 tbsp ube powder
- • 3 tbsp warm water
- • 1 tsp vanilla extract
Baked Method: Step-by-Step
- Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in two layers of aluminum foil (for the water bath).
- Make the crust: Mix crushed graham crackers, melted butter, sugar, and salt. Press firmly into the bottom and ½ inch up the sides of the pan. Bake for 10 minutes, then let cool.
- Make the ube paste: Dissolve 4 tablespoons ube powder in 3 tablespoons warm water. Stir until completely smooth.
- Beat the filling: Using a stand mixer or hand mixer on medium speed, beat cream cheese and sugar until smooth (about 3 minutes). Don't over-beat - you want minimal air bubbles.
- Add eggs: Add eggs one at a time, mixing on low speed just until each is incorporated.
- Add ube: Mix in sour cream, ube paste, and vanilla extract on low speed until evenly combined. The batter should be a uniform purple.
- Pour and bake: Pour filling over the cooled crust. Place pan in a larger roasting pan and pour hot water halfway up the sides. Bake for 55-60 minutes until the edges are set but the center still jiggles slightly.
- Cool slowly: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This prevents cracking.
- Refrigerate: Cover and chill for at least 4 hours (overnight is best) before unmolding and slicing.
💡 Pro Tip: Run a knife around the edge of the pan right after removing from the oven. This releases tension and helps prevent cracks as the cake contracts while cooling.
No-Bake Ube Cheesecake
Prefer not to turn on the oven? The no-bake version is lighter, silkier, and equally stunning. Perfect for summer or when you want a foolproof result.
Additional ingredients for no-bake:
- • 300ml (1¼ cups) heavy cream, cold
- • 2 teaspoons gelatin powder (or 1 tsp agar-agar for vegan)
- • 3 tablespoons cold water (to bloom gelatin)
- Make crust as above and press into pan. Refrigerate while making filling.
- Bloom gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit 5 minutes, then microwave 15 seconds until dissolved.
- Beat filling: Beat cream cheese, sugar, ube paste, and vanilla until smooth.
- Add gelatin: Stream the dissolved gelatin into the cream cheese mixture while mixing on low.
- Whip and fold: Whip heavy cream to soft peaks, then fold into the ube mixture.
- Set: Pour over crust and refrigerate at least 4 hours (overnight recommended).
Vegan Ube Cheesecake
A fully plant-based version that's just as creamy and beautiful:
- Cream cheese → Raw cashews (soaked 4 hours) blended with coconut cream, or store-bought vegan cream cheese
- Sour cream → Coconut yogurt
- Eggs → Not needed (use the no-bake method with agar-agar)
- Butter in crust → Coconut oil
- Graham crackers → Check for vegan options, or use dates + almond flour
The cashew-based version has a particularly beautiful texture - silky, dense, and it holds a clean slice perfectly.
Topping & Decoration Ideas
🎨 Elegant
- Ube whipped cream rosettes
- Edible flowers (pansies, violas)
- Gold leaf flakes
- Fresh berries (raspberries, blueberries)
🍪 Indulgent
- White chocolate ganache drizzle
- Crushed Oreos or graham crumble
- Toasted coconut flakes
- Condensed milk drizzle
Storage Tips
- Refrigerator: Up to 5 days, tightly covered or in an airtight container
- Freezer: Up to 1 month. Freeze whole or in individual slices wrapped in plastic wrap. Thaw overnight in the fridge.
- Cutting tip: Use a thin, sharp knife dipped in hot water between each slice for clean cuts
- Transporting: Keep the cheesecake on the springform base and transport cold. The ube color is stable and won't bleed.
