This Ube Cheesecake Recipe is ultra-creamy, packed with ube jam, cream cheese, and a buttery graham cracker crust, topped with a rich ube ganache.
The first time I had ube cheesecake, it felt like I had been missing out on something magical my whole life. I mean, I love cheesecake, but add ube’s nutty, vanilla-like flavor and that gorgeous purple color? Instant obsession.
Ube has always been a big part of my childhood. I remember my grandma making ube halaya (ube jam) from scratch—slowly stirring it over the stove for what felt like forever, but the moment she let me lick the spoon, totally worth the wait. We’d spread it on bread, mix it into ice cream, or—if I was lucky—she’d make her famous ube cake.
So naturally, when I got into baking, ube cheesecake was at the top of my list. And let me tell you—it did not disappoint. The combination of creamy cheesecake, rich ube jam, and that melt-in-your-mouth graham cracker crust is next level. Plus, top it off with a silky ube ganache, and you’ve got a dessert that’s as stunning as it is delicious.
Trust me, once you try this, you’ll be hooked. Ready to make the dreamiest cheesecake of your life? Let’s do it!
Why You’ll Love This Ube Cheesecake Recipe?
- It’s a showstopper. That deep purple hue? Gorgeous. This dessert is guaranteed to turn heads.
- Unbelievably creamy. With full-fat cream cheese and heavy whipping cream, every bite is pure silk.
- Packed with ube flavor. The mix of ube halaya and ube extract brings out that signature nutty, slightly vanilla taste.
- Perfect make-ahead dessert. Cheesecake tastes even better after chilling overnight, making it ideal for parties.
Ingredient Notes:
A great cheesecake starts with great ingredients. Here’s what you’ll need:
- Ube Jam (Ube Halaya) – The heart and soul of this recipe! It gives that deep ube flavor and creamy texture.
- Ube Extract – Enhances the flavor and gives that bold purple color. (Don’t skip this!)
- Cream Cheese – Use full-fat for the best texture. No cutting corners here!
- Heavy Whipping Cream – Keeps the cheesecake rich and velvety.
- Eggs – Essential for binding everything together.
- Graham Cracker Crust – A buttery, crunchy contrast to the creamy filling.
- White Chocolate Ganache – The finishing touch that adds silkiness and extra decadence.
How To Make Ube Cheesecake?
Step 1: Prepare the Crust
Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and wrap the outside with heavy-duty foil to prevent water from leaking in.
Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press it firmly into the bottom of the pan and bake for 15 minutes. Let it cool while you make the filling.
Step 2: Make the Cheesecake Filling
In a stand mixer, beat cream cheese on medium speed until smooth and creamy. Add sugar, then mix in ube jam and heavy cream, scraping the sides as needed.
Next, add eggs one at a time, mixing just until combined—overmixing can cause cracks! Stir in ube extract, vanilla extract, and salt. Pour the filling over the crust.
Step 3: Bake the Cheesecake
Place the springform pan in a large roasting pan and pour hot water around it (this water bath helps the cheesecake bake evenly).
Bake for 55-60 minutes, or until the center is set but still slightly wobbly. Turn off the oven and leave the cheesecake inside with the door ajar for one hour.
Step 4: Chill the Cheesecake
Want To Save This Recipe?
Let the cheesecake cool at room temperature for one more hour, then cover and refrigerate for at least 8 hours (or overnight).
Step 5: Make the Ube Ganache
Heat heavy cream until steaming, then pour it over white chocolate chips. Let it sit for a minute, then stir until smooth. Add ube extract for that signature color and flavor.
Cool for 15 minutes, then pour over the chilled cheesecake, letting it drip down the sides. Refrigerate for another 20 minutes to set.
Step 6: Serve & Enjoy!
Slice into this dreamy, nutty, ultra-creamy cheesecake and enjoy every bite!
Storage Options:
- Refrigerate: Keep it in an airtight container for up to 5 days.
- Freeze: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
Variations and Substitutions:
Want to put your own spin on this cheesecake? Try these ideas:
- Crust swap: Use crushed Oreos instead of graham crackers for a chocolatey twist.
- Make mini cheesecakes: Use a muffin tin with cupcake liners for individual portions.
- Dairy-free option: Swap heavy cream for full-fat coconut milk for a tropical vibe.
What to Serve with Ube Cheesecake?
This cheesecake is already amazing, but these pairings take it to the next level:
- Fresh berries – The tartness balances the sweetness beautifully.
- Toasted coconut flakes – Adds crunch and enhances the ube flavor.
- A drizzle of condensed milk – Extra creamy and oh-so-indulgent.
- Hot coffee or tea – A warm drink is the perfect contrast to the cold, creamy cheesecake.
Frequently Asked Questions:
Can I make this without a water bath?
You can, but I wouldn’t recommend it. The water bath keeps the cheesecake silky smooth and crack-free.
Where can I buy ube jam and ube extract?
Check Asian grocery stores or order online. Look for Ube Halaya for the jam and a high-quality ube extract.
Can I use fresh ube instead of ube jam?
Yes! Just cook and mash fresh ube, then mix it with condensed milk for a similar consistency.
If you’re looking for a dessert that’s rich, unique, and absolutely stunning, this ube cheesecake is a must-try. The nutty, vanilla-like flavor of ube combined with the smooth, creamy texture of cheesecake is pure dessert magic.
Give it a shot, and let me know how it turns out! I’d love to hear if you’re as obsessed as I am!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ube Cheesecake Recipe
Ingredients
For the Crust:
- Cooking spray for greasing
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar
- ⅛ teaspoon kosher salt
For the Cheesecake Filling:
- 3 8-ounce packages cream cheese, softened
- ½ cup granulated sugar
- 1 ¼ cups ube jam Ube Halaya
- ½ cup heavy whipping cream
- 3 large eggs
- 2 teaspoons ube extract
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the Ube Ganache:
- ½ cup white chocolate chips
- ¼ cup heavy whipping cream
- ¼ teaspoon ube extract
Instructions
Prepare the Crust
- Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan with cooking spray. Wrap the outside of the pan with two layers of heavy-duty aluminum foil, ensuring full coverage up the sides to prevent water from seeping in during baking.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared springform pan, forming an even layer.
- Bake for 15 minutes, or until the crust is lightly golden and set. Transfer to a wire rack and allow it to cool for 20 minutes.
Prepare the Cheesecake Filling
- In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed for about 2 minutes, or until smooth and creamy.
- Add the granulated sugar and continue mixing until fully incorporated.
- Reduce the mixer speed to low and gradually add the ube jam and heavy whipping cream, scraping down the sides of the bowl as needed to ensure even mixing.
- Add the eggs one at a time, beating only until just combined after each addition. Overmixing may result in cracks in the cheesecake.
- Finally, mix in the ube extract, vanilla extract, and salt until fully incorporated.
Bake the Cheesecake
- Pour the prepared cheesecake batter into the cooled crust, smoothing the top with a spatula.
- Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan, ensuring that the water level reaches halfway up the sides of the springform pan.
- Transfer to the oven and bake for 55 to 60 minutes, or until the center is set but still slightly wobbly.
- Turn off the oven and allow the cheesecake to rest in the oven with the door ajar for 1 hour.
Cool and Chill
- Remove the cheesecake from the roasting pan and place it on a wire rack. Remove the aluminum foil and allow it to cool completely at room temperature for about 1 hour.
- Cover the cheesecake with plastic wrap and transfer it to the refrigerator to chill for at least 8 hours or overnight.
Prepare the Ube Ganache
- Place the white chocolate chips in a heatproof bowl.
- In a small saucepan over medium heat, warm the heavy whipping cream until steaming (do not boil).
- Pour the heated cream over the white chocolate chips and let it sit for 1 minute.
- Whisk until the chocolate is completely melted and smooth. Stir in the ube extract until fully combined.
- Allow the ganache to cool for about 15 minutes, or until it thickens slightly.
Assemble and Serve
- Remove the cheesecake from the refrigerator and run a knife along the edges to loosen it from the pan. Carefully remove the sides of the springform pan.
- Transfer the cheesecake to a serving plate and pour the ube ganache over the top, allowing it to drip down the sides.
- Refrigerate for an additional 20 minutes to set the ganache.
- Slice and serve chilled.
Notes
- Substitute gluten-free graham crackers for the crust to make this cheesecake completely gluten-free.
- Ensure that the ube jam and white chocolate chips you use are labeled gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
