Mini Ube Cheesecake Cups
Delightful no-bake mini ube cheesecake cups layered with a buttery graham cracker crust and a creamy ube filling, perfect for serving at any occasion.
Servings: 10 cups
Calories: 250kcal
Ingredients
For the crust
- 1 cup Crushed graham crackers Classic base. Can substitute with crushed cookies.
- 4 tablespoons Melted butter Holds the crumbs together.
For the filling
- 8 ounces Cream cheese Full fat, softened for easy mixing.
- 1/2 cup Ube halaya Provides ube flavor and thickness.
- 1/4 cup Sugar Adjust based on the sweetness of ube halaya.
- 1 pinch Salt Balances sweetness.
- 1 cup Heavy cream Whipped to lighten the filling.
- 1 teaspoon Ube extract (optional) Enhances ube color and aroma.
Instructions
Preparation
- 1) Make the crust: Mix crushed graham crackers with melted butter until it resembles wet sand. Press a layer into each cup and refrigerate.
- 2) Whip the cream: In a cold bowl, whip the heavy cream until fluffy. Set aside.
- 3) Mix the cheesecake base: Beat softened cream cheese until smooth. Add ube halaya, sugar, salt, and optional ube extract; mix until creamy.
- 4) Fold cream: Gently fold the whipped cream into the cheesecake mixture until light and airy.
- 5) Fill the cups: Pipe or spoon the filling into the cups over the crust. Tap lightly to settle.
- 6) Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
- 7) Top and serve: Add toppings like whipped cream, graham crumbs, toasted coconut, or ube halaya.
Notes
Use room temperature cream cheese to avoid lumps. Chill your bowl and cream for better whipping. Adjust sweetness based on your ube halaya; test before adding extra sugar. For an even texture, ensure cups are consistently filled.