No-Bake Ube Cheesecake Cups

Rooted in Filipino kitchens, ube is the purple yam prized for its earthy-sweet flavor and brilliant hue. These no-bake cheesecake cups swirl ube halaya into a creamy filling over graham crumbs, finished with toasted coconut.

Serves 6 · 25 min prep

Estimate for one serving

• 410 cal
• 5g protein
• 38g carbs
• 27g fat
• 2g fiber

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Ingredients

• 1 1/4 cups graham cracker crumbs
• 5 tbsp unsalted butter, melted
• 2 tbsp + 1/3 cup, divided granulated sugar
• 12 oz cream cheese, room temperature
• 3/4 cup ube halaya (purple yam jam)
• 1 tsp ube extract
• 1/2 cup powdered sugar
• 1 cup heavy whipping cream, cold
• 1/4 cup toasted coconut flakes, for topping

Instructions

1. 1In a medium bowl stir graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand and holds together when pinched.
2. 2Divide the crumb mixture among six 8-oz jars or glasses (about 3 tablespoons each) and press firmly into an even base layer using the back of a spoon or a small glass. Chill while you make the filling.
3. 3Beat the room-temperature cream cheese with a hand mixer on medium speed for 1 minute until completely smooth and free of lumps. Add the remaining granulated sugar and powdered sugar; beat another minute until fluffy.
4. 4Add the ube halaya and ube extract; beat on low just until the purple color is uniform and no white streaks remain. Scrape the bowl thoroughly so every bit is mixed.
5. 5In a separate cold bowl whip the heavy cream to stiff peaks, about 2–3 minutes. Gently fold one-third of the whipped cream into the ube mixture to lighten it, then fold in the rest until no white streaks show and the filling is airy.
6. 6Spoon or pipe the ube cheesecake filling over the chilled crusts, dividing evenly and smoothing the tops. Tap each jar lightly on the counter to settle.
7. 7Cover and refrigerate at least 4 hours or overnight so the filling firms up to a sliceable cheesecake texture.
8. 8Just before serving, sprinkle toasted coconut flakes over each cup for crunch and aroma. Serve cold straight from the fridge.