Creamy Ube Cheesecake Recipe (with Gluten-Free Crust)

a slice of ube cheesecake on a white plate with a silver fork

Creamy Ube Cheesecake Recipe (with Gluten-Free Crust)

This flavorful ube cheesecake has a crunchy graham-cracker-like crust and a creamy, vibrant purple cheesecake filling. It's easy to make, delicious to eat, and absolutely beautiful!

Prep Time15

Cook Time1 30

Chilling Time4

Total Time5 45

Course: Dessert

Cuisine: Filipino

Keyword: purple cheesecake, ube cheesecake

Servings: servings

Ingredients

Crust

2½ cups almond flour
1/2 cup powdered sugar
1 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup butter or coconut oil, melted

Cheesecake Filling

2 8 oz packages cream cheese softened and cut in to chunks
1 cup ube halaya or ube jam
3/4 cup plain Greek yogurt or sour cream
1/3 cup granulated sugar
1/4 cup maple syrup
1½ tsp ube extract
1/4 tsp sea salt
3 eggs at room temperature

Instructions

Preheat oven to 350 degrees F. Wrap the outside bottom half of a 9 inch springform pan with an aluminum foil to anticipate any leaks, and grease the inside all over.
Heat a large dry skillet over medium heat and add almond flour. Stir toasting until lightly browned all over and fragrant, about 3-4 minutes. Remove from heat.
Combine toasted almond flour with the rest of the crust ingredients until a dough forms. Press into the bottom of the springform pan evenly with your hands, and slightly up the sides.
Bake for 15 minutes until golden. Let cool while you prepare the filling.
Reduce the oven temperature to 325 degrees F.
Place cream cheese in a large mixing bowl and use an electric mixer or a stand mixer to whip until smooth.
Add ube halaya, yogurt, sugar, maple syrup, ube extract, and sea salt. Whip until combined and creamy.
Add the eggs and whip until just combined without any clumps.
Pour the filling over the crust and bake for 1 hour 15-30 minutes until the filling is set and doesn't jiggle in the center.
Cool completely at room temperature. Use a knife to gently loosen the crust from the inside of the pan. Refrigerate for at least 4 hours to fully chill.
Remove from the pan, then slice to serve.

Video

Notes

Expert Tips

Equipment: You’ll need a springform pan, a stand mixer or hand mixer, and a large bowl.
Almond Flour: Toasting the almond flour gives the crust that graham-cracker-like flavor, so don't skip this step.
Dairy-Free: If dairy-free, you can substitute butter with coconut oil, cream cheese with dairy-free cream cheese, and yogurt with plant-based yogurt.
Avoiding Leaks: Wrap the outside bottom half of a 9-inch springform pan with aluminum foil to anticipate any leaks, and grease the inside all over.
Room temperature ingredients: One trick to ensure the ube cheesecake filling is smooth and creamy is to bring the cream cheese and eggs to room temperature before making the filling.

Serving Tips

Serve sliced by itself. You can also serve it with whipped coconut cream or regular whipped topping if desired.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 5 days.
You can also freeze this ube cheesecake for up to 1 month. Wrap individual slices in plastic wrap and store them in a freezer-safe, airtight container in the freezer. Thaw in the fridge when ready to serve.

Nutrition