No-Bake Ube Cheesecake
This no-bake cheesecake is probably the most impressive ube dessert you can make: a crunchy cookie base, a creamy, deep purple filling, and no oven required. Perfect when you want a showstopper dessert without the baking stress.
| Prep time | 30 minutes |
| Chilling time | At least 6 hours (ideally overnight) |
| Serves | 8 to 10 slices |
| Difficulty | Easy |
Ingredients
| For the base | Amount |
|---|---|
| Speculoos cookies or graham crackers, crushed | 250 g |
| Melted butter | 90 g |
| For the ube filling | Amount |
|---|---|
| Cream cheese (such as Philadelphia), at room temperature | 450 g |
| Powdered sugar | 90 g |
| Ube Latte powder | 3 to 4 teaspoons |
| Vanilla extract | 1 teaspoon |
| Heavy cream, well chilled | 250 ml |
Method
- Mix the crushed cookies with the melted butter until the texture resembles wet sand. Press firmly into the bottom of a 20 cm springform pan. Chill in the freezer for 15 minutes.
- Dissolve the Ube Latte powder in a tablespoon of lukewarm water to make a smooth, lump-free paste.
- Beat the cream cheese with the powdered sugar until smooth. Mix in the ube paste and the vanilla.
- In a separate bowl, whip the cold cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese and ube mixture with a spatula to keep it light and airy.
- Pour the filling over the cookie base, smooth the top and refrigerate for at least 6 hours, ideally overnight.
- Carefully release the cheesecake from the pan and top with whipped cream and cookie crumbs before serving.
Tips
How intense the purple is depends on how much powder you use: start with 3 teaspoons, taste, then add one more if you want a deeper color, before folding in the whipped cream. Well wrapped, this cheesecake keeps for 3 to 4 days in the fridge, and it freezes beautifully in individual slices.
Variations
- Chocolate base: swap the speculoos for chocolate cookies for a striking black-and-purple contrast.
- Coconut version: add 2 tablespoons of shredded coconut to the base and sprinkle more over the top.
- In individual glasses: layer the base and filling in small glasses; 3 to 4 hours in the fridge is enough.
Frequently asked questions
Do I need gelatin?
No. The stiffly whipped cream and the cream cheese are what help it set after a night in the fridge. The secret: very cold cream and a gentle hand when folding with the spatula.
Can I make it the day before?
It's actually recommended: a night in the fridge gives the best texture and clean slices.
How do I get clean slices?
Use a knife dipped in hot water and wiped dry between each slice.
The same powder also makes a delicious iced ube latte, ready in 5 minutes.
Ube Latte
