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ube desserts

🍰 Ube Cheesecake Bars

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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 16 squares
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Graham Crust:
  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Ube Cheesecake Filling:
  • 2 8 oz blocks cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup ube halaya purple yam jam
  • 2 tbsp ube extract
  • ½ cup sour cream or heavy cream
  • Pinch of salt

Method
 

  1. Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
  2. Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well coated. Press firmly into the bottom of the pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat cream cheese until smooth and fluffy (2–3 minutes). Add sugar and mix well.
  4. Add eggs one at a time, mixing on low speed. Stir in vanilla, salt, ube halaya, and ube extract until fully combined.
  5. Fold in sour cream. Pour the mixture over the pre-baked crust and smooth the top.
  6. Bake for 35–40 minutes, or until the edges are set and the center jiggles slightly. Let cool completely at room temperature, then chill in the fridge for at least 4 hours or overnight.
  7. Slice into 16 squares and serve chilled. Optional: Top with whipped cream or coconut flakes.

Notes

For a firmer bar, use heavy cream instead of sour cream.
Want it extra purple? Add a drop of food-grade violet coloring for a bolder look.
Ube halaya and ube extract can be found at most Asian grocery stores or online.
Store in the fridge up to 5 days, or freeze (unfrosted) for longer storage.