No-Bake Ube Cheesecake Cups
These adorable No-Bake Ube Cheesecake Cups are creamy, fun, and easy to make, featuring the delightful flavors of ube halaya, perfect for parties or a sweet treat.
Servings: 6 cups
Calories: 300kcal
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.
Notes
Store covered in the fridge for up to 4 days or freeze for a month. Toppings can be added just before serving to keep them fresh.