no bake ube cheesecake cups — No-Bake Ube Cheesecake Cups are my go to dessert when I want something cute, creamy, and very low effort. You know those days when you want to bring a sweet treat to a party, but you also do not want to turn on the oven or babysit a water bath? Yep, this is that recipe. These little cups taste like a bakery dessert, but they are honestly so simple you can pull them off even on a busy weeknight. If you have ube halaya and a fridge, you are basically halfway there. 
Why you’ll love ube halaya cheesecake
First, let us talk about why this flavor combo is so addictive. Ube halaya has that cozy, sweet, slightly nutty vibe, and when you mix it with cream cheese, it turns into the kind of creamy dessert you keep sneaking spoonfuls of straight from the bowl.
Here is why I think you will love making this at home:
- No oven needed, which means no heat in the kitchen and no stress.
- Perfect portions since each cup is already served and ready.
- Party friendly because you can make them the night before.
- Kid approved since the purple color is just fun and cheerful.
- Easy to customize with toppings like whipped cream, coconut, or toasted crumbs.
I also love that these cups feel like a special Filipino inspired dessert without being fussy. If you are in a no bake dessert mood, you might also like these creamy cups too: Mango Float Cups (No Bake Filipino Dessert). They are another lifesaver when you want something fast and crowd pleasing.
What Is Ube Cheesecake?
Ube cheesecake is basically cheesecake flavored with ube, the purple yam that is super popular in Filipino sweets. The taste is gently sweet with a light vanilla and nutty vibe. It is not loud or overpowering, which is why it works so well with rich cream cheese.
In this recipe, we are using ube halaya, which is already cooked and sweetened. That means we are not starting from scratch with raw yams. It gives the cheesecake that real ube flavor plus a thicker, more spoonable texture that sets up beautifully in the fridge.
If you are new to ube halaya and want to try making it at home, this guide is honestly a great helper: Ube Halaya From Frozen Yam (No Fuss Needed). Once you have a jar in the fridge, a whole world of ube desserts opens up.
One more thing I want to mention: this is a chilled cheesecake style. So do not expect a tall baked cheesecake slice vibe. Think creamy layers, soft bite, and that satisfying cookie crust at the bottom.
“I made these for a family dinner and everyone kept saying they tasted like something from a cafe. The texture was smooth, not too sweet, and that ube flavor was perfect.”
How To Make Ube Cheesecake
This part is where you will feel like, wait that is it? Because yes, it really is that simple. The basic idea is crust, creamy ube filling, chill, then top it how you like. I usually use small clear cups so you can see the layers, but any little jars or dessert glasses work.
What you will need
- Crumbs for the crust: graham crackers are classic, but vanilla cookies also work.
- Melted butter: helps the crumbs hold together.
- Cream cheese: softened so it mixes smoothly.
- Ube halaya: the star of the show.
- Powdered sugar: for gentle sweetness without grittiness.
- Vanilla extract: optional, but it makes the flavor feel rounder.
- Heavy cream or whipped topping: for that fluffy, creamy body.
- Pinch of salt: tiny detail, big difference.
Step by step directions
1) Make the crust. Mix cookie crumbs with melted butter until it looks like wet sand. Spoon into cups and press it down lightly with the back of a spoon. Pop the cups in the fridge while you make the filling.
2) Whip the cream. If using heavy cream, whip it until it forms soft peaks. This helps make the filling light. If you are using whipped topping, you can skip whipping and just fold it in later.
3) Mix the base. In a bowl, beat softened cream cheese until smooth. Add powdered sugar, a pinch of salt, and vanilla if using.
4) Add the ube halaya. Mix in ube halaya until the color is evenly purple and everything looks silky. If your ube halaya is thick, let it sit at room temp a bit so it blends easier.
5) Fold in the whipped cream. Use a gentle hand. Folding keeps the filling airy and creamy, not dense.
6) Assemble. Spoon or pipe the filling over the crust. Smooth the tops. I like to tap the cups lightly on the counter to settle the filling and remove air pockets.
7) Chill. Refrigerate at least 4 hours, but overnight is even better for the best set and flavor.
8) Decorate and serve. Top with whipped cream, extra crumbs, toasted coconut, or even little cubes of leche flan if you are feeling fancy.
This is also why I keep calling these no bake ube cheesecake cups, because the method is basically mix, layer, chill, enjoy. If you love ube desserts in general, you might want to check out these fun kid friendly treats too: Ube Ice Cream Sandwich. Same playful vibe, different form.
Expert baking tips
Even though we are not baking, little details still matter if you want that smooth, creamy finish. These are the tips I learned after making this a bunch of times for birthdays and potlucks.
Soften the cream cheese properly. If it is still cold, you will get lumps. I leave it out about 30 to 45 minutes.
Do not overmix after adding whipped cream. Folding gently keeps the filling fluffy. If you beat it hard, it can get runny.
Taste your ube halaya first. Some brands are sweeter than others. If yours is very sweet, use less powdered sugar.
Want a stronger ube flavor? Add 1 to 2 teaspoons ube extract, but go slow. A little goes a long way.
Make it look clean. Wipe the inside of the cup with a paper towel if filling smears while you assemble. It makes the layers look neat.
Easy topping ideas: crushed cookies, toasted coconut, a small dollop of whipped cream, or a tiny sprinkle of salt for contrast.
Also, if you are the type who loves ube plus cheesecake in different forms, this one is worth bookmarking for later: Ube Cheesecake Bars (Filipino Dessert for Kids). Bars are great when you want something sliceable, while cups are perfect for grab and go.
How Do I Store Ube Cheesecake?
This is one of my favorite make ahead desserts because it stores really well. In fact, the flavor gets even better after a night in the fridge.
In the fridge: Cover each cup with a lid or plastic wrap and refrigerate for up to 4 days. Keep toppings like cookie crumbs separate if you want them crunchy.
In the freezer: You can freeze the cups for up to 1 month. Wrap them well. Thaw overnight in the fridge. The texture will be slightly more like a frozen mousse, which is honestly still delicious.
For parties: I make the crust and filling the day before, chill overnight, then add whipped cream toppings right before serving. That way everything looks fresh.
Common Questions
Can I make these no bake ube cheesecake cups without ube halaya?
You can, but the flavor will be lighter. If you only have ube extract, use it for flavor and add a bit more powdered sugar and maybe a spoon of mashed sweet potato for body. Ube halaya really gives the best taste and texture.
Why is my filling runny?
Usually it is from warm cream cheese, overmixing after adding whipped cream, or not chilling long enough. Give it more fridge time and make sure your whipped cream has some structure before folding.
Can I use store bought whipped topping?
Yes. It is super convenient and works great. The cups will be slightly sweeter, so you may want to reduce the powdered sugar a bit.
What cups should I use?
Any small clear cups, mason jars, or even wine glasses work. I like 6 to 8 ounce cups because the layers look pretty and the portion feels just right.
How far ahead can I make them?
I think 1 day ahead is perfect, but you can do 2 days ahead with no problem. Just keep them covered so they do not pick up fridge smells.
A sweet little dessert you will want on repeat
If you try these no bake ube cheesecake cups once, you will probably keep them in your regular dessert rotation. They are creamy, easy, and the purple color makes them feel extra special without extra work. I love serving them after dinner or packing them up for a party because everyone gets their own cute cup. If you want more no bake inspiration, you can also look at this helpful guide from The Kitchn, No-Bake Ube Cheesecake Bars Recipe – The Kitchn, since it is another fun way to enjoy the same flavor family. Now go grab your cups, chill them well, and enjoy every creamy bite. 
No-Bake Ube Cheesecake Cups
Ingredients
For the crust
- 1 cup Graham cracker crumbs Classic choice for the base.
- 4 tablespoons Melted butter Helps crumbs hold together.
For the filling
- 8 ounces Cream cheese Softened to mix smoothly.
- 1/2 cup Ube halaya The star of the show.
- 1/2 cup Powdered sugar For gentle sweetness without grittiness.
- 1 teaspoon Vanilla extract Optional, for a rounder flavor.
- 1 cup Heavy cream or whipped topping For a fluffy, creamy texture.
- 1 pinch Salt A tiny detail that makes a big difference.
Instructions
Preparation
- Make the crust: Mix cookie crumbs with melted butter until it looks like wet sand. Spoon into cups and press down lightly. Refrigerate while making the filling.
- Whip the cream: If using heavy cream, whip until soft peaks form. If using whipped topping, skip this step and fold directly into the mixture later.
- Combine cream cheese: In a bowl, beat softened cream cheese until smooth. Add powdered sugar, a pinch of salt, and vanilla if using.
- Mix in ube halaya: Stir ube halaya until the mixture is evenly purple and silky.
- Fold in whipped cream: Gently incorporate the whipped cream to maintain airiness.
- Assemble: Spoon or pipe the filling over the crust. Smooth the tops and tap cups lightly on the counter to settle the filling.
- Chill: Refrigerate for at least 4 hours or overnight for the best set and flavor.
- Serve: Top with whipped cream, toasted coconut, cookie crumbs, or other toppings as desired.