Ube Cheesecake Bars are that kind of dessert that pulls you straight back into the kitchen for “just one more bite.” Ever tried to convince a troop of picky eaters (aka my wild bunch of nieces and nephews) to give something purple a try? Yeah, right. But with these creamy, sweet bars? It’s not even a challenge. You get that bright Filipino flavor without complicated steps or extra mess. Kiddos love it (and honestly, adults keep sneaking slices too). Basically, if your family craves something sweet, fun, and a little bit different—look no further. 
Ingredients
Let me tell you, the best part of these Ube Cheesecake Bars is you don’t need fancy stuff or a million bowls. Here’s what I always grab:
- 1 1/2 cups graham cracker crumbs (use digestive biscuits if that’s what you have—nobody’s judging)
- 1/3 cup melted butter
- 16 oz cream cheese, softened (like, leave it out on the counter until it’s squishy)
- 1 cup white sugar
- 3 eggs (room temp, please)
- 1 cup ube halaya (purple yam jam—find it in Asian stores, or make your own)
- 1/2 cup sour cream
- 1 tsp vanilla extract
- Pinch of salt
- Optional: Pinch of lemon zest for zing or a shake of cinnamon if you’re feeling wild
That’s it. No weird secret ingredients hiding in the back of your fridge. When you get everything ready, the rest is basically a piece of cake. 
Mix crust and ube filling
First, smash up those graham crackers until they’re like sandy playground dirt. Add the melted butter. Stir with a fork or your hands (kids find this extra fun, if you want kitchen helpers). Press hard into a pan. Not too thick, not too thin—just like Goldilocks.
Now, grab the cream cheese. Use a mixer if you’ve got one, or really strong arms if not. Whip it until it’s super smooth—clumps aren’t fun here. Drizzle in the sugar and vanilla. Add those eggs one by one, mixing gently. Plop in the ube halaya and sour cream. It’ll turn this dreamy lavender color (honestly, cutest dessert ever).
Pour all that magic over the crust. Wiggle the pan a little so it spreads out nice and even. Bet you’re already smelling that sweet ube.
I know some folks get fancy with lemon zests or a bit of cinnamon here—honestly, sometimes I forget. Nobody’s perfect. It’ll still taste dreamy, no fuss. 
Bake
Honestly, this is the section where I have to physically stop myself from checking the oven every ten minutes.
Pop the pan in a preheated oven at 325°F (160°C). And, you wait. For about 35–40 minutes. You’ll know it’s done when the edges look set but the center is just the teeniest bit wobbly. Don’t overbake or it’ll go dry and lose that silky, cheesecake magic.
Here’s a trick I learned from my cousin in Quezon City: crack the oven open a little for 10 minutes when the timer dings so the cheesecake cools slow. Less cracks. More bragging rights. Head over and check out Crockpot Leche Flan Cheesecake if you wanna get adventurous with cheesecake ideas.
Then, take it out—careful, hot pan!—and let it cool to room temp. Don’t skip this. Warm cheesecake is just…confusing.
Chill and serve
The hardest part of making Ube Cheesecake Bars, to be painfully honest, is waiting. Stick your pan in the fridge for at least three hours. Five stars for overnight chilling (if you can resist).
Here’s how I like to serve these up (especially if kids are circling like snack-loving sharks):
- Cut into squares or little rectangles (the portion control is a total joke, but it looks cute)
- Top with extra ube halaya, whipped cream, or even sprinkles—get wild, it’s a party
- Sneak a bar into a lunchbox (best school treat)
- Pair with Ube Ice Cream Sandwich for a wild double-ube dessert explosion
My family swears this dessert tastes best once it’s fully chilled, so resist diving in early. The bars are creamy, the crust is just the right amount of crumbly, and that vibrant ube color? Major bonus points.
“I brought these Ube Cheesecake Bars to my kid’s birthday party, and every single guest (even the ones who swore ‘purple food is weird’) went back for seconds. That’s how good they are!” — Carla C.
Common Questions
What even is “ube”? Where do I find it?
It’s a purple yam! Filipino stores almost always have ube halaya (the jam). Sometimes Asian groceries keep frozen grated ube too. Don’t swap for taro, it’s not the same.
Can I use something besides graham crackers for the crust?
Absolutely! Try digestive biscuits, or even vanilla wafers. I used chocolate cookies once and—shocker—it worked just fine.
Do these freeze well?
Yep! Slice the bars first, wrap them up tight, and freeze. Thaw overnight in the fridge when you’re ready for some purple magic again.
Is there a way to make these bars extra fluffy?
Don’t overmix the filling and use room temp cream cheese and eggs. If you want something fluffier for breakfast, check out Fluffy Ube Pancakes.
My bars cracked during chilling! Help?
It happens. Usually from cooling too fast. No big deal. Just cover with a bit more ube halaya or whipped cream—nobody will ever notice.
Why You’ll Brag About These Bars
Ube Cheesecake Bars really are the five-star restaurant dessert you can pull off in your own kitchen (with sticky counters and nosy kids included). They take simple supermarket stuff, plus that unbeatable Filipino flair. Kids love the color, adults get sentimental, and everybody ends up talking about it for days.
If you wanna see another awesome take, scope out this Ube Cheesecake Bars Recipe for extra tips. Or, dive into more ube dessert fun at Crispy Ube Waffles for breakfast dreams that are pure magic.
Bottom line: don’t let the color scare you. Give these a shot, and let your kitchen be the place where kids discover something new and wildly tasty. 
Ube Cheesecake Bars
Ingredients
Crust
- 1.5 cups graham cracker crumbs Use digestive biscuits if that's what you have.
- 1/3 cup melted butter
Filling
- 16 oz cream cheese Softened (leave it out on the counter until it’s squishy).
- 1 cup white sugar
- 3 pieces eggs Room temperature.
- 1 cup ube halaya Purple yam jam—can find it in Asian stores or make your own.
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 pinch salt
- 1 pinch lemon zest Optional for zing.
- 1 pinch cinnamon Optional for flavor.
Instructions
Preparation
- Smash the graham crackers until they’re like sandy playground dirt. Add the melted butter and stir it together.
- Press the mixture into a pan evenly, not too thick or too thin.
- In a mixing bowl, whip the cream cheese until super smooth, then drizzle in the sugar and vanilla.
- Add the eggs one by one, mixing gently after each addition.
- Stir in the ube halaya and sour cream until fully combined. The mixture will turn a dreamy lavender color.
- Pour the filling over the crust and spread evenly.
Baking
- Preheat your oven to 325°F (160°C).
- Bake for 35-40 minutes until the edges look set but the center is slightly wobbly.
- Crack the oven open for 10 minutes when the timer dings to cool the cheesecake slowly to reduce cracks.
- Take out of the oven and allow to cool to room temperature.
Chilling and Serving
- Refrigerate the pan for at least three hours, preferably overnight.
- Cut into squares or rectangles. Top with extra ube halaya, whipped cream, or sprinkles if desired.
- Enjoy with Ube Ice Cream Sandwich for a double dessert treat.