No-Bake Ube Cheesecake Bars

Ingredients

• 2 cups Graham Cracker Crumbs
• 0.5 cup Unsalted Butter, Melted, for the crust
• 2 tbsp Granulated Sugar, For the crust
• 16 oz Cream Cheese, Softened, full-fat block-style
• 1 cup Powdered Sugar, Sifted
• 0.5 cup Ube Halaya (Purple Yam Jam)
• 1.5 tsp Pure Ube Extract, Butterfly brand recommended for vivid color
• 1 tsp Vanilla Extract
• 1 tbsp Lemon Juice, Freshly squeezed — helps the filling set and balances the sweetness
• 1 cup Heavy Whipping Cream, Cold
• 0.25 cup Toasted Coconut Flakes, Optional, for garnish

Instructions

1. Build the Crust Line an 8x8-inch pan with parchment paper, leaving overhang on two sides. Stir together graham cracker crumbs, melted butter, and sugar until it looks like wet sand, then press firmly and evenly into the bottom of the pan. Chill while you make the filling.
2. Beat the Cream Cheese In a large bowl, beat the softened cream cheese on medium speed until completely smooth with no lumps, about 2 minutes.
3. Add the Ube Beat in the powdered sugar, ube halaya, ube extract, vanilla, and lemon juice until fully combined and evenly purple. Scrape down the bowl to catch any streaks.
4. Whip the Cream In a separate chilled bowl, whip the heavy cream to stiff peaks, about 3-4 minutes with a hand mixer.
5. Fold Together Gently fold the whipped cream into the ube-cream cheese mixture in two additions, folding just until no white streaks remain. Overmixing will deflate the filling.
6. Fill & Smooth Pour the filling over the chilled crust and smooth the top with an offset spatula.
7. Chill to Set Cover and refrigerate for at least 4 hours, or ideally overnight, until firm to the touch.
8. Slice & Garnish Lift the set cheesecake out using the parchment overhang, slice into 16 bars with a warm, dry knife, and top with toasted coconut flakes before serving.

Pro Tips

• Use full-fat block cream cheese, not the spreadable tub kind — tub cream cheese has extra water and won't set as firmly.
• Whip the cream to stiff (not soft) peaks so the folded filling holds its shape once sliced.
• A warm knife wiped clean between cuts gives the cleanest bar edges.

Variations

• Ube Cheesecake Pie: Press the same crust into a 9-inch pie dish instead of a square pan for a scooped, spoonable version.
• Mini Cheesecake Cups: Divide the crust and filling among a lined 12-cup muffin tin for individual no-bake servings.

Nutrition (estimated, per serving)

245 calories · 22g carbs · 3g protein · 17g fat · 16g sugar · 0.5g fiber

Frequently Asked Questions

Can I use gelatin instead of whipped cream to set this?

Yes. Bloom 1.5 teaspoons of unflavored gelatin in 2 tablespoons of cold water, melt gently, and beat it into the cream cheese mixture before chilling. This gives firmer bars that hold up longer outside the fridge, which is useful for potlucks.

How long do these keep?

Covered and refrigerated, the bars keep well for up to 5 days. For longer storage, wrap individual bars tightly and freeze for up to 2 months — thaw in the fridge for a few hours before serving.

Recommended Ingredient

Butterfly Ube Flavored Paste & Extract (2 oz) — read our review.

More Desserts Recipes

• Authentic Homemade Ube Halaya (Purple Yam Jam)
• Fudgy Ube Crinkle Cookies with Powdered Sugar
• Ube Cupcakes with Ube Cream Cheese Frosting
• Ube Tres Leches Cake with Whipped Cream