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.)
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
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
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 its 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.
In a medium bowl, combine all crust ingredients (graham cracker crumbs, shredded coconut, melted unsalted butter and salt).
Stir until evenly moist.
Transfer to your prepared pan.
Use the back of a spoon or measuring cup to pack it tightly to the bottom. Set aside.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on med/high speed until fluffy.
About 2-3 minutes.
Add sugar.
Continue beating for another 2 minutes.
Add ube jam and sour cream.
Beat until smooth and incorporated. Make sure to break apart any chunks of ube jam (some brands are chunkier than others).
Add vanilla extract and 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.
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.
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.
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
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 too. Wait until it’s completely set before cutting into it.
Cheesecake troubleshooting guide
| Problem | Possible Cause/s | Best Solution/s |
| Cheesecake is runny | Used low-fat ingredients | Use full-fat ingredients as the fat content is what gives the cheesecake its creamy texture |
| Under-baked | Learn how to check for doneness (see FAQs) | |
| Not chilled enough | Make sure to chill your cheesecake overnight to give it enough time to set and firm up | |
| Cheesecake sunk in the middle | Batter was over-mixed | Use room temperature ingredients to help you avoid over-mixing |
| Cheesecake cracked | Cheesecake was over-baked | Learn how to check for doneness (see FAQs) |
| Cheesecake was cooled too quickly | Leave the baked cheesecake in the oven with the door open slightly |
Recipe FAQs
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!
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.
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 centre 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.
Yes, you can make ube cheesecake up to 2 days ahead of when you’re planning to serve it. Keep it chilled.
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!
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!
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.
The Best Ube Cheesecake
Equipment
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
- Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Set aside.
- 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
- Add ½ cup sugar and continue beating for another 2 minutes.½ cup granulated sugar
- 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
- 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
- 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
- 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.
- 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.
- 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
- I use prepared graham cracker crumbs which are very finely crushed.
- 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 so you can adjust accordingly.
- 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.
- See post for more baking tips, a troubleshooting guide, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Antonette San jose
has anyone made this in indiviual mini pans? what is the cooking temp and time?
Pati
I make this every Thanksgiving and Christmas. Everyone absolutely loves them! No left overs at all.
Jolina
Glad to hear that Pati! Hope you had a happy Thanksgiving 🙂
Maria
Super love this recipe. I make them in mini cupcake size bites…. I was wondering have you tried using / substitute for Ube condensed milk with this recipe?
Jolina
Hi Maria, thanks! I’ve heard of ube condensed milk but have not seen it in our supermarkets yet. Maybe others readers have and can hopefully chime in.
Karen
I made this for fun and brought some to work and gave some to my family. My husband and sister both said that it is literally the best cheesecake they have ever had! Everyone at work LOVED it and asked for the recipe. Thank you for this amazing recipe! I whipped up the coconut whipped cream and topped the whole cheesecake with a layer of it, instead of using a dollop. I used the Island Pacific brand of ube jam (sweet purple yam spread) and the sweetness level is perfect, no added sugar needed.
Jolina
Hi Karen! So happy to hear you guys liked it 🙂 I haven’t seen Island Pacific here, will watch out for it.
Randy
Thank you so much for the ube cheesecake recipe. I 1st made one this January. My whole family loved it! When my daughter needed to do a fundraising, I decided to do ube cheesecake. I had friends do a taste test 1st before going full speed with the idea. They all loved it! We launched the fundraising less than 2 weeks ago and have close to 60 orders so far! I am using the 6″ springform and triple the ingredients to make 5 cakes at a time; just the perfect size I wanted. I tried the 7″ but it’s too flat. I also decreased the sugar and haved received good compliments about the sweetness. Thanks again for the recipe.
Jolina
That’s awesome Randy! 60 cakes is a LOT wooohooo 🙂
nik
I’d like a taller cheesecake. Can I bake this in a 7 inch spring form pan and bake using the same measurements and time as the recipe?
Jolina
Hi Nik, a 9×2.5 inch springform pan can hold 10 cups of batter. I’m not very familiar with a 7-inch pan but you can easily determine the volume yourself. This is a great resource: https://sallysbakingaddiction.com/cake-pan-sizes/
Gayle
Can i make mini cheesecake cups with this recipe?
Jolina
Hi Gayle, I haven’t tried but a lot of readers have had much success in making mini cheesecakes. Scroll through the comments and you might get some tips. Enjoy!
Giselle
Hi Jolina, I’ve baked your ube cheesecake many times now and again have reqeuests to make it for this Christmas. It’s really perfect and delicious every time. I tried your ube halaya too and it’s also delicious. Your the ube queen lol! Wanted to drop by and say thank you for your recipes and Merry Christmas!
Jolina
That’s so sweet of you to drop by Giselle! Thanks I really appreciate it 🙂 I’d love to be the ube queen LOL! Merry Christmas to you and your loved ones too!
Jesse
I’ve made this 2x already. First one was a trial. I thought I wouldn’t be successful making it but I was. I loved it. It’s not too sweet and just have enough ube taste to make it delightful. Then I made it last weekend for a very good friend’s birthday and she said everyone in her family loved it. Now she’s asking if I can make it a bit smaller. She’s thinking of giving it as Christmas gifts.
Do you think I can divide the crust and batter into 2 -7” springform pans? And how would be the baking time?
I hope you can help.
Thanks you so much for this recipe!
Jolina
Hi Jesse, glad you liked it! Baking this in 2 7-inch pans would definitely result to a much thinner cheesecake. Not sure how that would affect baking time exactly but check halfway through so you can determine how much longer you need to bake.
Maria
Hi. I’m about to try and bake this but I can only get hold of dessicated coconut. Did you use fresh coconut or dried. Sorry if I miss something . Also can I use natural yogurt instead of sour cream? Thanks
Jolina
Hi Maria, you can use desiccated coconut. I use dried. And I always make this with sour cream so I can’t say for sure but yogurt is a common substitute for it in baking recipes. Let me know how it goes!
Epi
This ube cheesecake we very delicious and creamy. It came out perfect just like in pictures. Everyone love it. I use homemade ube halaya and put macapuno on the side. Special request again for Christmas 🙂
Jolina
Glad to hear that Epi! It’s always a hit in our family too. Happy holidays!
Penny
Hi, I have all the ingredients except ube extract. Can I leave it out? If I do, how will it affect the cheesecake? Thanks!
Jolina
Hi Penny, I always make this recipe with ube extract so not sure how it will affect the cheesecake. I can only guess it might end up lacking in ube flavour. Ube extract gives this cheesecake that boost of ube flavour and the vibrant purple colour. It might still work though; you’ll need to get all the ube magic from your ube jam.
Kris Sev
Thank you so much for this recipe, I made it for a family event and it was finished to the last crumb! I observed that my cheesecake crumbled a lot (not the crust, the actual cheesecake part) and I want not able to get clean cut slices. I am not sure what I did wrong nor how to improve it. Would love to hear from you! Thank You!
Jolina
Hi Kris, glad you and the family liked it! I think you might have over-baked your cheesecake. That’s one of the reasons why cheesecakes get crumbly sometimes. You don’t want to wait until the centre is fully set or firm. Slightly wobbly is what you’re looking for. Hope this helps!
Ceci
I want to make this but wondering if I have to put the sour cream.
Jolina
Hi Ceci. Instead of taking out the sour cream altogether, it’s better to find a substitute, like Greek yogurt. I’ve always made this recipe with sour cream though, so I’m not sure how it will affect the texture or flavour of the cheesecake. If you do decide to make it, I’m curious to hear about how it goes!
Nikkie
This is one of my new favorite desserts to make! It came out amazing and your instructions were easy to follow! I’m not an expert baker so I do have a question if you’re able to answer it for me, if I make them in smaller springform pans (I think they’re 4in), how long should I bake them for?
Jolina
Hi Nikkie! So happy to hear that! I haven’t tried baking these in 4-in pans (I don’t even own them lol) so I can’t say for sure. But definitely quicker. Check halfway to be sure. Enjoy!