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-biscuit 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.
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Key Takeaways
- Two methods: baked (rich, dense) and no-bake (light, silky)
- 100% natural purple color from real ube powder
- Graham cracker crust pairs perfectly with ube's flavor
- Vegan version works beautifully with cashew cream cheese
- 30 minutes active prep, makes 12 generous slices
- Prep time
- 30 min
- Cook time
- 1 h
- Total time
- 6 h
- Servings
- 12 slices
- Difficulty
- Intermediate
- Dietary
- Vegan option
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, biscuit 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 (80ml) unsalted butter, melted
- • 2 tablespoons sugar
- • Pinch of salt
Filling:
- • 500g (2 blocks) cream cheese, softened
- • 200g (240ml) granulated sugar
- • 3 large eggs, room temperature
- • 200ml (180ml) sour cream
- • 4 tbsp ube powder
- • 3 tbsp warm water
- • 1 tsp vanilla extract
Baked Method: Step-by-Step
- Preheat oven to 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 and1.3cm 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 (300ml) 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.
🎨 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.
More Ube Recipes
Ube Cheesecake: A Filipino-Inspired Dessert
Ube (pronounced 'OO-beh') is the Filipino name for purple yam, botanically known as Dioscorea alata. This vibrant tuber, a staple in Philippine cuisine, is also referred to as igname, Yamswurzel, or ñame in other regions. Its distinctive purple hue comes from naturally occurring anthocyanins, powerful antioxidants found in many purple plants. Ube offers a unique flavour profile often described as a delicate blend of biscuit and vanilla, making it a versatile ingredient for both sweet and savoury dishes.
The integration of ube into desserts like this cheesecake reflects a rich culinary history. While ube has been consumed in the Philippines for centuries, its preparation evolved significantly with Spanish colonization, introducing methods like 'jalea' (jam) making. The 20th century saw the widespread availability of evaporated and condensed milk, further popularizing creamy ube desserts. Today, ube is globally recognized, appearing in traditional Filipino treats like halo-halo and sapin-sapin, and inspiring modern creations like this Ube Cheesecake, showcasing its journey from local staple to international culinary trend.
Botanical Name
Dioscorea alata
Origin
Philippines (Dagupan, Urdaneta)
Key Pigment
Anthocyanins
Flavour Profile
Biscuit & Vanilla
Common Ube Cheesecake Issues
| Problem | Cause | Fix |
|---|---|---|
| Cheesecake cracks on top | Sudden temperature changes or overbaking. | Use a water bath, don't overbake, and cool slowly in the oven with the door cracked. |
| Crust is soggy | Insufficient chilling time or butter seeping into the crust. | Ensure crust is well-chilled before adding filling; press firmly to compact. |
| Ube flavour is too subtle | Not enough ube powder or uneven distribution. | Ensure ube powder is fully dissolved into a paste before mixing into batter. |
| Cheesecake is grainy or lumpy | Cream cheese not softened or overmixing after adding eggs. | Use room temperature cream cheese and beat until smooth. Mix eggs just until combined. |
15+ Ways to Use UBE NOLIA Ube Powder
Baking & Desserts
- Vibrant Ube Crinkles with a biscuit & vanilla flavour.
- Creamy Ube Mousse for an elegant dessert.
- Ube Swirl Bread for a unique breakfast treat.
- Ube Ice Cream for a refreshing, naturally coloured scoop.
Beverages & Smoothies
- Ube Latte for a visually stunning and flavourful drink.
- Nutrient-rich Ube Smoothie with banana and milk.
- Ube Milkshake, a creamy and indulgent blend.
- Ube Bubble Tea for a fun, chewy beverage.
Breakfast & Snacks
- Ube Pancakes or Waffles for a colourful start to the day.
- Ube Oatmeal or Porridge for a fibre-rich meal.
- Ube Energy Balls for a quick, wholesome snack.
- Ube Yogurt Parfait with granola and fruit.
Filipino Delicacies
- Homemade Ube Halaya (Ube Jam) with its distinct biscuit & vanilla notes.
- Ube Puto (steamed rice cakes) for a traditional treat.
- Ube Biko (sticky rice cake) for festive occasions.
- Ube Sapin-Sapin, a layered glutinous rice cake.
What is Ube Cheesecake?
Ube cheesecake is a vibrant dessert that reimagines the classic cheesecake with the distinct flavour and colour of ube, a purple yam (Dioscorea alata) native to the Philippines. This dessert is a modern twist on traditional Filipino ube preparations, which include jams, ice creams, and pastries. Its unique appeal lies in its striking natural purple hue and its nuanced taste profile.
The flavour of ube cheesecake is characterized by a delicate balance of biscuit and vanilla notes, offering a mild sweetness that harmonizes with the creamy tang of cream cheese. This creates a sophisticated dessert experience that is both familiar and exotic. The rich purple colour of the cheesecake is entirely natural, derived from anthocyanins present in the ube itself, requiring no artificial food colouring.
Authentic ube cheesecake, particularly when made with a pure ube powder like Ube Nolia, delivers a genuine ube flavour and a deep, natural purple. This contrasts sharply with cheesecakes made using ube extract or artificial dyes, which often lack the true flavour complexity and vibrant, natural colour. Pure ube powder ensures the dessert's integrity, providing both its characteristic taste and visual appeal without artificial additives.
Ube Cheesecake vs. Other Desserts
Understanding the unique qualities of ube cheesecake involves comparing it with similar-looking or similarly named desserts. Here is a breakdown of how ube cheesecake stands apart.
| Dessert | Flavour | Colour Source | How it Differs | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Ube Cheesecake | Biscuit and vanilla, mild sweetness, creamy tang | Natural anthocyanins from ube (Dioscorea alata) | Distinct ube flavour and natural purple colour from a true yam. | Taro Cheesecake | Nutty, earthy, slightly sweet | Natural pigments from taro root | Different flavour profile and texture; taro is a starchy root, not a yam. | Sweet Potato / Purple Sweet Potato Cheesecake | Sweet, earthy, sometimes caramel notes | Natural pigments from sweet potato (Ipomoea batatas) | Sweet potatoes are botanically distinct from yams; flavour and texture differ. | Artificially Coloured "Purple Cheesecake" | Varies (often vanilla or plain) | Artificial food dyes | Lacks authentic ube flavour; colour is synthetic, not from natural yam pigments. | Basque Burnt Ube Cheesecake | Biscuit and vanilla, creamy, caramelized top | Natural anthocyanins from ube (Dioscorea alata) | A specific style of cheesecake with a intentionally burnt exterior, using ube for flavour and colour. |
FAQs: Ube Cheesecake
Less than a coffee. Better than a matcha.
With the 5-pack you get 165 ube lattes at home. Cheaper than a café, delivered to your door.
This recipe is made with ube powder from Ube Nolia, the #1 natural ube brand from the Philippines. Discover our buy ube powder, 100% pure: no coloring, no additives, no added sugar. One 100 g pouch makes 33 ube lattes.
Looking for ube powder? Ube Nolia sells 100% pure ube from the Philippines, with no coloring, no additives and no added sugar.
New to purple yam? Read our complete guide: What is ube? - origin, taste, benefits and how to use Ube Nolia ube powder.
