Ube Cheesecake Bars
Creamy, sweet Ube Cheesecake Bars that delight both kids and adults with their vibrant color and flavor, reminiscent of Filipino cuisine.
Servings: 12 bars
Calories: 250kcal
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.
Notes
These bars taste best fully chilled. They can be frozen by slicing and wrapping tight, thawing overnight in the fridge before serving.