no bake ube graham dessert cups — No-Bake Ube Graham Dessert Cups are my go to fix when I want something sweet but I do not want to turn on the oven. You know those days when guests are coming, the kitchen is already messy, and you still promised dessert? This is the kind of recipe that saves you. It is creamy, purple, a little nostalgic, and honestly just fun to layer in cute little cups. If you love quick Filipino style desserts, you are going to be obsessed with how easy this is. Let me walk you through it like I would if you were hanging out in my kitchen with me. 
What Is Ube Cheesecake?
Ube cheesecake is basically a creamy dessert made with ube flavor mixed into a cheesecake style filling. Ube is purple yam, and it has that sweet, slightly nutty, vanilla like taste that feels cozy and familiar. In these cups, we are not baking anything, so we lean on chilling time to help the layers set.
For this post, I am turning that ube cheesecake vibe into no bake ube graham dessert cups — No-Bake Ube Graham Dessert Cups. Think crushed graham layers, fluffy ube cream cheese filling, and a chilled finish that tastes even better the next day.
If you are into other no bake cup desserts, I also love making this creamy cousin recipe when I want a more cheesecake forward version: Deliciously Creamy No-Bake Ube Cheesecake Cups.
What You Need To Make Ube Cheesecake
Here is what I usually grab. Nothing fancy, and you can find most of these at regular grocery stores or an Asian market. The key is using ingredients that taste good on their own because there is no baking to hide weird flavors.
Ingredients and simple swaps
- Graham crackers crushed, plus a bit extra for topping
- Melted butter to bind the graham crumbs
- Cream cheese softened so it mixes smoothly
- Ube halaya or ube jam for flavor and that pretty purple color
- Sweetened condensed milk for sweetness and a creamy texture
- All purpose cream or heavy cream, chilled, then whipped
- Optional: vanilla or a tiny pinch of salt to balance sweetness
Swap notes from my own trial and error: If you cannot find ube halaya, you can use ube extract plus a little extra sweetener, but the flavor is better with the real jam. If you only have whipping cream, that works great too, just make sure it is cold so it whips up nicely.
Also, cup desserts are my party hack. When I am making a dessert table, I like mixing flavors, like adding mango cups for a bright contrast. These are great reads for that: Mango Graham Cups Easy Filipino Dessert for Parties.
How To Make Ube Cheesecake ;
This is the part where you will feel like, wait, that is it? Yep. It is mostly mixing, layering, and chilling. I usually make these at night, then I wake up to dessert that tastes like it came from a bakery fridge.
Step by step, the way I actually do it
- Crush the grahams: Put crackers in a zip bag and crush with a rolling pin. Mix crumbs with melted butter until it looks like wet sand.
- Make the ube filling: Beat softened cream cheese until smooth. Add condensed milk and ube halaya, then mix until evenly purple and creamy.
- Whip the cream: In a separate bowl, whip chilled cream until it looks fluffy and holds soft peaks.
- Fold and lighten: Fold the whipped cream into the ube mixture gently. Do not rush this. Folding keeps it airy.
- Layer the cups: Graham crumbs at the bottom, ube filling, repeat. I like ending with ube filling on top.
- Chill: Cover and refrigerate at least 4 hours, but overnight is best for clean layers.
For toppings, I keep it simple: crushed grahams, a small swirl of whipped cream, or a tiny spoon of ube halaya on top. If you want something more extra, a little toasted coconut is surprisingly good with ube.
I brought these to a family lunch and everyone kept sneaking back to the fridge for another cup. My aunt literally asked if I bought them. They set perfectly and the ube flavor was spot on.
By the way, if you like ube desserts that feel a bit more elegant, these are gorgeous too: Ube Mousse Cups Elegant Filipino Dessert.
Expert Baking Tips
I know this is no bake, but the same idea applies: small details matter. These tips come from making no bake ube graham dessert cups — No-Bake Ube Graham Dessert Cups for birthdays, potlucks, and random cravings when I should probably be doing laundry.
Little tips that make a big difference
Chill your cream and bowl: Cold tools whip faster and give you better volume. If your cream is warm, it gets sad and runny.
Soften the cream cheese: If it is still cold, you will get lumps, and no one wants that in a smooth cup dessert. I leave mine on the counter for about 30 to 45 minutes.
Do not overmix after folding: Once the whipped cream is in, stop mixing as soon as it looks combined. Overmixing knocks the air out.
Use clear cups if you can: The purple and graham layers look so pretty, and people always go for the cute ones first.
If you are serving these at a party, make them in small cups so they chill faster and look neat. If you are making them for yourself, you can absolutely use a bigger container and scoop like an icebox cake. No judgment.
Cheesecake Troubleshooting Guide
If something goes a little off, you can almost always fix it. Here are the common issues I have seen and what I do.
My filling is runny. Usually the cream was not whipped enough, or the mixture got too warm. Pop the bowl in the fridge for 20 minutes, then fold in a bit more whipped cream if you have extra. Also give it enough chill time.
My cream cheese is lumpy. It was probably too cold. Next time soften it more. For now, you can press the mixture through a fine sieve, or beat longer, but try not to overwork it once the whipped cream is added.
My graham layer is too hard. That happens when there is too much butter. Add a little less next time. You want the crumbs to hold together but still feel tender when you scoop.
It tastes too sweet. This can happen depending on your ube halaya brand. Add a tiny pinch of salt and a splash of vanilla. You can also top with plain whipped cream to balance it out.
The purple color is dull. Some ube halaya is more brownish purple. A drop or two of ube extract can boost color, but do not add too much or it starts tasting artificial.
Common Questions
1) How long do these dessert cups last in the fridge?
About 3 to 4 days covered well. The grahams soften over time, which I personally love.
2) Can I freeze no bake ube graham dessert cups — No-Bake Ube Graham Dessert Cups?
Yes. Freeze in freezer safe cups with lids. Thaw in the fridge overnight. The texture becomes more ice cream like, which is not a bad thing.
3) Can I make this without cream cheese?
You can, but it will not taste like cheesecake. If you want a lighter vibe, you could use thick yogurt, but expect it to be tangier and softer.
4) What is the best cup size for parties?
I like 4 oz to 6 oz cups. People can finish one easily and still try other desserts.
5) Can I make it ahead for an event?
Definitely. Make it the day before. The flavor gets better and the layers set nicely.
A sweet little dessert you can always count on
If you need a reliable, crowd pleasing treat, these no bake ube graham dessert cups — No-Bake Ube Graham Dessert Cups are it. They are easy to assemble, they travel well, and they look like you tried way harder than you actually did. Once you get the hang of the layers, you will start making them for every occasion and maybe even for no occasion at all. If you try them, tweak the toppings, and make it your own, I would genuinely love that for you. Now go clear a little fridge space because you are going to want these chilling tonight. 
No-Bake Ube Graham Dessert Cups
Ingredients
For the crust
- 1 cup Graham crackers, crushed Plus a bit extra for topping
- 3 tablespoons Melted butter To bind the graham crumbs
For the filling
- 8 ounces Cream cheese, softened So it mixes smoothly
- 1/2 cup Ube halaya or ube jam For flavor and color
- 1/2 cup Sweetened condensed milk For sweetness and creaminess
- 1 cup All-purpose cream or heavy cream Chilled and whipped
- 1/2 teaspoon Vanilla extract Optional, for flavor enhancement
- a pinch Salt Optional, to balance sweetness
Instructions
Preparation
- Crush the grahams: Put crackers in a zip bag and crush with a rolling pin. Mix crumbs with melted butter until it looks like wet sand.
- Make the ube filling: Beat softened cream cheese until smooth. Add condensed milk and ube halaya, then mix until evenly purple and creamy.
- Whip the cream: In a separate bowl, whip chilled cream until it looks fluffy and holds soft peaks.
- Fold and lighten: Gently fold the whipped cream into the ube mixture. Do not rush this; folding keeps it airy.
- Layer the cups: Start with graham crumbs at the bottom, add ube filling, and repeat. End with ube filling on top.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight for clean layers.