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    Home » Recipes » Ube Recipes

    The Best Ube Cheesecake Recipe

    by Jolina | Published: October 19, 2018 | Last Updated: March 28, 2025 | 160 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Jump to Recipe Jump to Video
    Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video)
    Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video)
    Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video)
    Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video)
    Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video)

    This is the best and the original ube cheesecake recipe. The recipe that’s inspired so many copycats; it just goes to show how outstanding this recipe is. And it does have everything you’ve ever wanted in an ube dessert. Luxurious ube cheesecake filling on a bed of crunchy coconut cookie crust then topped with creamy coconut whipped cream. So good.

    (Love ube cheesecakes? Try this ube Basque cheesecake recipe for a creamy, dreamy variation. Or ube cheesecake bars, a fantastic 2-in-1 ube dessert.)

    A slice of ube cheesecake with coconut cookie crust topped with coconut whipped cream.
    Jump To hide
    Why you’ll love ube halaya cheesecake
    How to make
    Expert baking tips
    Cheesecake troubleshooting guide
    Recipe FAQs
    More traditional ube desserts
    More Filipino desserts
    The Best Ube Cheesecake

    I love all things ube, especially ube cakes:

    • For the best ube cake try my recipe for ube cake (Filipino purple yam cake) — it’s one of the most popular recipes on TUB.
    • If you’re looking for a simple ube cake recipe, this ube chiffon cake is exactly what you need.
    • Want a no bake ube cake? Try ube tiramisu.

    Now ube cheesecake, this one is an all-time reader-favorite. And for good reason. 

    It’s just so good! Dangerously good. You won’t be able to stop eating it good.

    And with that gorgeous purple color, it has that wow factor too that’s sure to impress family and friends.

    Find out why so many people have tried to copy, but never perfectly replicate, this wonderfully creamy, mouthwatering, purple cheesecake recipe.

    Why you’ll love ube halaya cheesecake

    A close up shot of ube cheesecake showing creamy texture.

    If ube sounds foreign and unfamiliar to you, see FAQs below. 

    The quick and simple explanation is it’s Filipino purple yam and used mostly for desserts, the most common of which is ube halaya or ube jam.

    If you’re already a fan of ube, ube cheesecake will become a staple in your baking arsenal for sure:

    • Easy to make. Cheesecakes have a reputation for being fussy to make but I break down these steps for you into manageable parts so making it is a breeze! We also don’t need a water bath so that’s one less thing we need to worry about. It’s a no-fail recipe and even novice bakers can do it.
    • Coconut cookie crust. Instead of the usual graham cracker crust, we have a coconut cookie crust, one of my favourite crusts to make. It’s so simple but so good. It’s the same crust I use for Meyer lemon pie, creamy lime bars and the best lemon cheesecake ever.
    • Coconut whipped cream. We also top our cheesecake with coconut whipped cream, which always takes desserts over the top. Simply take a can of coconut cream (cream not milk) and chill it overnight. The next day, open the can and scoop out the solid parts, add sugar and vanilla extract and beat until stiff. It’s delicious!
    • Feeds a crowd. This recipe serves 8-12 people so it’s the perfect cake to share with family and friends. Warning: people will go for seconds!
    • Wonderfully purple. And seriously, who can resist that vibrant purple color? It brightens everyone’s day.


    How to make

    Ingredients for coconut cookie crust with text overlay.
    Crust Ingredients
    Ingredients for ube cheesecake filling with text overlay.
    Cheesecake Filling Ingredients

    This pinoy cheesecake recipe is unique and familiar at the same time.

    Ingredients

    Ube cheesecake has the same basic ingredients as the classic New York cheesecake — cream cheese, eggs, sour cream — but the addition of ube jam and ube extract makes it that much more scrumptious.

    You can find the full ingredient list in the recipe card below.

    A few things to note:

    • Cream cheese — for best results, use full-fat cream cheese. And use the ones available in blocks, not in tubs.
    • Ube jam — I make my own ube halaya but if you’re buying a jar from the store, know that not all jams are created equal. The important thing to remember is to use jam that you enjoy eating on its own.
    • Sour cream — again, best to use full-fat sour cream.
    • Ube extract — this is what gives our cheesecake that bright pop of ube flavor. Unfortunately, I haven’t yet found a good substitute. You can find ube extract or ube flavoring in Asian supermarkets and Amazon.
    • Coconut cream — I use canned coconut cream but if you have access to fresh kakang-gata go for it. Just make sure you’re using cream and not coconut milk or even coconut water.  

    Baking tools

    You’ll need a 9-inch round springform pan, as well as a roasting pan (or a 9×13 inch baking pan).

    I also like using my stand mixer when making ube cheesecake but a handheld electric will work as well.

    Step-by-step photos

    Preheat oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.

    Crust ingredients in a bowl.

    In a medium bowl, combine all crust ingredients (graham cracker crumbs, shredded coconut, melted unsalted butter and salt).

    Graham cracker crumbs with melted butter.

    Stir until evenly moist.

    Graham crackers and shredded coconut.

    Transfer to your prepared pan.

    Coconut cookie crust in a springform pan.

    Use the back of a spoon or measuring cup to pack it tightly to the bottom. Set aside.

    Cream cheese in a bowl.

    Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on med/high speed until fluffy.

    Beaten cream cheese in a bowl.

    About 2-3 minutes.

    Sugar added to cream cheese.

    Add sugar.

    Whipped sugar and cream cheese in a bowl.

    Continue beating for another 2 minutes.

    Sour cream and ube jam added to cream cheese.

    Add ube jam and sour cream.

    Ube halaya mixture in a bowl.

    Beat until smooth and incorporated. Make sure to break apart any chunks of ube jam (some brands are chunkier than others).

    Ube extract added to cream cheese mixture.

    Add vanilla extract and ube extract and stir until combined.

    Purple cheesecake batter in a bowl.

    Taste your batter and decide if you’re OK with the sweetness. Add sugar 1 tbsp at a time, if necessary.

    Eggs added to batter.

    Add eggs one a time, beating each one just until combined.

    Ube halaya cheesecake batter in a bowl.

    Remember to scrape the bottom and sides of your bowl to make sure you’re getting to every last inch of batter.

    Purple cheesecake batter in a pan.

    Pour the batter into your pan and tap gently on your counter. Place the pan on your oven’s middle rack. Place a roasting pan filled with hot water on the bottom rack.

    Freshly baked ube cheesecake in a springform pan.

    Bake for 30 minutes at 325F then lower the oven temperature to 300F and bake for another 30 minutes or until set (see FAQs for tips).

    Turn the oven off, open the oven door slightly but keep the cheesecake inside for another hour so it can gradually cool.

    Take the cheesecake out of the oven, run a thin, sharp knife around the edges to separate the cake from the pan.

    Don’t take the cake out of the pan though. You can place it straight into the fridge to chill 6-8 hours, preferably overnight.

    When you’re ready to serve, prepare your coconut whipped cream by taking the chilled can out of the fridge and scooping out the solid parts into a small bowl. Add 2 tbsp sugar, 1 tsp vanilla extract and beat until stiff.

    To serve the cheesecake, top with a dollop of coconut whipped cream and sprinkle with shredded coconut.

    Expert baking tips

    Overhead shot of ube halaya cheesecake.

    While cheesecakes are admittedly a little more finicky to bake compared to a regular cake, here are little things you can do for a perfectly smooth, creamy, crack-free cheesecake every time:

    • Start with room temperature ingredients. They’re easier to incorporate, ensures a smooth cheesecake batter, and helps prevent the cheesecake from cracking later.
    • Add eggs 1 at a time and beat for about 15 seconds or just until blended. Avoid over beating the batter because you don’t want to incorporate too much air into it.
    • Before putting your cheesecake in the oven, gently tap your pan on the counter a few times to release any air bubbles hiding in the batter.
    • Patience is key! Don’t be tempted to open the oven door to check on your cheesecake.
    • You want your cheesecake to cool gradually too. Once it’s done, turn the oven off but keep the cheesecake in the oven for about an hour with the oven door slightly open.
    • And remember to chill the cheesecake completely. Wait until it’s completely set before cutting into it.

    Cheesecake troubleshooting guide

    A slice of pinoy ube cheesecake.

    ProblemPossible Cause/sBest Solution/s
    Cheesecake is runnyUsed low-fat ingredientsUse full-fat ingredients as the fat content is what gives the cheesecake its creamy texture

    Under-bakedLearn how to check for doneness (see FAQs)

    Not chilled enoughMake sure to chill your cheesecake overnight to give it enough time to set and firm up
    Cheesecake sunk in the middleBatter was over-mixedUse room temperature ingredients to help you avoid over-mixing
    Cheesecake crackedCheesecake was over-bakedLearn how to check for doneness (see FAQs)

    Cheesecake was cooled too quicklyLeave the baked cheesecake in the oven with the door open slightly


    Recipe FAQs

    Ube cheesecake topped with whipped coconut cream.
    What is ube?


    For those of you who aren’t familiar with ube, it’s the Filipino word for purple yam. 

    Ube is common in Asian cooking and has been a staple in Filipino cuisine for generations. It’s most often used in making desserts.

    A lot of people mistake ube for taro, Okinawan sweet potato and purple sweet potato but they’re all different kinds of root vegetables and have different flavor profiles as well.

    Different people describe ube flavor differently — from nutty and earthy to sweet with notes of vanilla.

    Everybody agrees on one thing though — ube is delicious!

    Why aren’t we doing a water bath for this recipe?


    Traditionally, cheesecakes are baked in a water bath or a bain-marie — you wrap your springform pan with aluminum foil and place it on a roasting pan halfway filled with water. The idea is to create a gentle and even heat around the cheesecake.

    My problem with this method has always been seeping — water would always get into my cheesecake no matter how well I wrapped it. Happily, I discovered a new way to bake cheesecakes without all this mess and fuss.

    I simply place a roasting pan with hot water on the lower rack of the oven with my cheesecake baking on the middle rack. No cracks, no seeping, just perfect creamy cheesecakes every time!

    Of course you can continue baking cheesecakes using a water bath if you like but I hope you try this new method too. It’s a game changer.

    How do I know when my cheesecake is done baking?


    You can’t really test a cheesecake for doneness by inserting a toothpick in the centre because it would cause the cheesecake to crack.

    So here are other signs to look for:

    – The edges of the cheesecake should be slightly puffy and the centre should be almost set but still slightly wobbly (not soupy though).

    – To be sure, gently shake the pan, the center should jiggle ever so slightly. This centre part will set as the cheesecake cools.

    Not quite there yet? Continue baking but watch your cheesecake like a hawk.

    Can I make ube cheesecake ahead of time?


    Yes, you can make ube cheesecake up to 2 days ahead of when you’re planning to serve it. Keep it chilled.

    How do I store leftovers?


    We almost never have any leftovers lol but if you do, you can store them covered in the fridge. They should keep for about a week.

    More traditional ube desserts

    Love everything ube like I do? Try these!

    • Close up shot of mini ube tarts.
      How to Make Ube Tarts (Easy No-Fail Recipe)
    • Ube Cupcakes Recipe
      Ube Cupcakes Recipe (with video and step-by-step photos)
    • Ube Waffles Recipe
      The Best Ube Waffles
    • Homemade Ube Ice Cream
      Homemade Ube Ice Cream Recipe

    More Filipino desserts

    Filipino food hasn’t gone quite mainstream yet (unlike Chinese or Korean cuisine) which is a shame because it is so unique and delicious. Ube is a great place to start though. Try these too!

    • Photo showing the inside of a pianono roll.
      The Best Pianono Roll Cake (Easy Recipe)
    • Filipino Cassava Cake with Macapuno Recipe
      Filipino Cassava Cake with Macapuno
    • A slice of bibingka cheesecake on a plate.
      The Best Bibingka Cheesecake Recipe
    • Slice of taisan on a plate.
      Taisan (Filipino Chiffon Cake Recipe)

    Ube cheesecake has become a staple in so many households over the years. 

    I’ve received countless feedback from readers saying how they enjoyed it for Christmas or Easter, how they made it for someone’s birthday, and some readers have even made a business out of selling ube cheesecakes out of their home kitchens!

    It really warms my heart that you guys love this recipe as much as we do.

    Happy baking!

    Did you make this Filipino ube cheesecake recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video)

    The Best Ube Cheesecake

    Author: Jolina
    This is the best and the original ube cheesecake recipe. And it has everything you’ve ever wanted in an ube dessert. Luxurious ube cheesecake filling on a bed of crunchy coconut cookie crust then topped with creamy coconut whipped cream. So good!
    5 from 113 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Chill Time 8 hours hrs
    Total Time 9 hours hrs 15 minutes mins
    Course Dessert
    Cuisine Filipino
    Servings 12 people
    Calories 199 kcal

    Equipment

    • Springform Pan
    • Stand Mixer
    • Hand Mixer

    Ingredients
     
     

    Coconut Cookie Crust

    • 1 ½ cups graham cracker crumbs (see notes)
    • ½ cup sweetened shredded coconut
    • 6 tbsp unsalted butter melted and slightly cooled
    • pinch salt

    Ube Cheesecake Filling

    • 2 8-oz block cream cheese room temperature
    • ½ cup granulated sugar may need more (see notes)
    • 5 oz ube jam room temperature
    • ¾ cup sour cream room temperature
    • 1 tsp vanilla extract
    • 3 tsp ube extract
    • 3 pcs large eggs room temperature

    Coconut Whipped Cream

    • 1 14-oz can coconut cream chilled
    • 2 tbsp granulated sugar
    • 1 tsp vanilla extract

    Instructions
     

    • Preheat oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
    • In a medium bowl, combine all crust ingredients and stir until evenly moist.
      1 ½ cups graham cracker crumbs, ½ cup sweetened shredded coconut, 6 tbsp unsalted butter, pinch salt
      Graham cracker crumbs with melted butter.
    • Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Set aside.
      Coconut cookie crust in a springform pan.
    • Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on med/high speed until fluffy (2-3 mins).
      2 8-oz block cream cheese
      Beaten cream cheese in a bowl.
    • Add ½ cup sugar and continue beating for another 2 minutes.
      ½ cup granulated sugar
      Whipped sugar and cream cheese in a bowl.
    • Add 5 oz ube jam and ¾ cup sour cream. Beat until smooth and incorporated. Make sure to break apart any chunks of ube jam (some brands are chunkier than others).
      5 oz ube jam, ¾ cup sour cream
      Sour cream and ube jam added to cream cheese.
    • Add 1 tsp vanilla extract and 3 tsp ube extract and stir until combined. Taste your batter and decide if you’re OK with the sweetness. Add sugar 1 tbsp at a time, if necessary.
      1 tsp vanilla extract, 3 tsp ube extract
      Ube extract added to cream cheese mixture.
    • Add eggs one a time, beating each one just until combined. Remember to scrape the bottom and sides of your bowl to make sure you’re getting to every last inch of batter.
      3 pcs large eggs
      Eggs added to batter.
    • Pour the batter into your pan and tap gently on your counter.
      Purple cheesecake batter in a pan.
    • Place the pan on your oven's middle rack. Place a roasting pan filled with hot water on the bottom rack.
    • Bake for 30 minutes at 325F then lower the oven temperature to 300F and bake for 30 minutes more or until set (see blog post for tips on how you can tell if your cheesecake is done).
    • Turn the oven off, open the oven door slightly but keep the cheesecake inside for another hour so it can gradually cool.
    • Take the cheesecake out of the oven, run a thin, sharp knife around the edges to separate the cake from the pan. Don't take the cake out of the pan though. You can place it straight into the fridge to chill 6-8 hours, preferably overnight.
      Freshly baked ube cheesecake in a springform pan.
    • When you’re ready to serve, prepare your coconut whipped cream by taking the chilled can out of the fridge and scooping out the solid parts into a small bowl (see notes). Add 2 tbsp sugar, 1 tsp vanilla extract and beat until stiff.
      1 14-oz can coconut cream, 2 tbsp granulated sugar, 1 tsp vanilla extract
    • To serve the cheesecake, top with a dollop of coconut whipped cream and sprinkle with shredded coconut.

    Video

    Notes

    1. I use prepared graham cracker crumbs which are very finely crushed.
    2. Every ube jam is different so depending on the kind/brand of jam you use, your cheesecake may need more sugar. Taste your batter before adding the eggs and adjust accordingly. 
    3. For the coconut whipped cream, make sure to only use the solidified parts of the coconut cream otherwise, your cream will be too soupy. It won’t come together. You can use the liquid parts for smoothies and other recipes.
    4. See post for more baking tips, a troubleshooting guide, FAQs and step-by-step photos.

    Nutrition

    Calories: 199kcalCarbohydrates: 24gProtein: 1gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 25mgSodium: 86mgPotassium: 149mgFiber: 1gSugar: 15gVitamin A: 284IUVitamin C: 2mgCalcium: 28mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    More Ube Recipes

    • A slice of ube tres leches cake.
      Ube Tres Leches Cake
    • A slice of ube cake flan on a plate.
      Ube Cake Flan
    • Basque cheesecake showing the vibrant purple ube filling.
      Ube Basque Cheesecake
    • Ube pie with whipped coconut cream topping.
      Ube Pie (Filipino Purple Yam Pie)
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    Reader Interactions

    Comments

    1. Kevin

      April 20, 2025 at 3:06 pm

      Can I make this with store-bought pie crust instead of making my own crust? Can I bake the cheesecake along with the prebaked crust?

      Reply
      • Jolina

        April 22, 2025 at 8:11 am

        Hi Kevin, yes you should be able to. You’ll need at least 2.

        Reply
    2. Renee

      April 04, 2025 at 7:23 am

      Hi, thanks for this recipe! I like ube and cheesecake. May I just know if I can substitute granulated sugar with coconut sugar? Thank you!

      Reply
      • Jolina

        April 07, 2025 at 7:52 am

        Hi! I haven’t tried but it should work. Sounds delicious!

        Reply
    3. Alina

      February 26, 2025 at 8:18 am

      5 stars
      This is the best ube cheesecake talaga!! My family loves it and always request it when there’s a family gathering. Love making it. Thank so much for the recipe!

      Reply
      • Jolina

        February 27, 2025 at 10:45 am

        You’re most welcome Alina! Enjoy!

        Reply
    4. Karina

      February 21, 2025 at 9:20 am

      5 stars
      This is the most delicious cheesecake I’ve baked! Followed your tips and no cracks 🙂 Thanks for the recipe

      Reply
      • Jolina

        February 24, 2025 at 8:04 am

        That’s wonderful to hear Karina! Glad you liked it!

        Reply
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    4.98 from 113 votes (83 ratings without comment)

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