Description
These no-bake ube cheesecake bars are creamy, vibrant, and irresistibly rich with earthy purple yam flavor. A graham cracker crust supports a velvety cheesecake layer infused with sweet ube halaya, making it the perfect chilled treat for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 3/4 cup ube halaya (ube jam)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Line an 8×8 inch pan with parchment paper and set aside.
- In a bowl, mix graham cracker crumbs and melted butter until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
- In another bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Add ube halaya, vanilla extract, and salt. Mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the ube cream cheese mixture until fully incorporated.
- Spread the filling evenly over the crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Once chilled, lift out using the parchment, slice into bars, and serve.
Notes
- For clean slices, dip your knife in warm water and wipe between cuts.
- Chilling overnight helps set the bars better and enhances flavor.
- You can substitute ube halaya with mashed purple sweet potato mixed with a bit of condensed milk if necessary.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 14g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: ube cheesecake, no-bake bars, Filipino dessert, purple yam, easy no-bake recipe