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Ube Cheesecake Bars

Creamy and vibrant Ube Cheesecake Bars that are perfect for gatherings, featuring a delicious ube flavor that everyone will adore.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert, Snack
Cuisine: Asian, Filipino
Keyword: Creamy Bars, Dessert Bars, easy dessert, Ube Cheesecake Bars
Servings: 24 bars
Calories: 250kcal

Ingredients

For the crust

  • 2 cups crushed graham crackers or digestive biscuits
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1 pinch salt

For the ube cheesecake filling

  • 24 ounces cream cheese, softened Use room temperature to prevent lumps.
  • 3/4 cup sugar Adjust for sweetness if desired.
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 cup ube halaya or ube jam Alternatively, use plain mashed cooked purple yam.
  • 1 to 2 teaspoons ube extract For color and flavor.
  • 1 pinch salt

Optional topping

  • Light dusting of powdered sugar or dollops of whipped cream
  • Toasted coconut flakes for crunch

Instructions

Preparation

  • Prepare a 9 by 13 inch metal baking pan by lining it with parchment paper, leaving some overhang for easy removal.
  • In a bowl, combine crushed graham crackers, sugar, and salt. Pour in melted butter and mix until it resembles damp sand.
  • Press the crust mixture firmly into the lined pan, ensuring it goes up the edges slightly. Refrigerate while preparing the filling.

Make the ube cheesecake filling

  • In a large mixing bowl, beat the softened cream cheese with sugar until smooth. Add eggs one at a time, mixing until fully incorporated.
  • Stir in sour cream, heavy cream, vanilla, and salt. Mix until well combined.
  • Whisk in ube halaya until smooth. Gradually add ube extract, tasting until desired flavor and color is reached. Avoid overmixing.

Bake

  • Preheat the oven to 325°F (160°C). Pour the ube filling over the chilled crust and smooth the top.
  • Bake for 35 to 40 minutes, until the edges are set and the center jiggles slightly.

Cool and chill

  • When done, turn off the oven, crack the door open and let the bars cool in the oven for 10 minutes.
  • Transfer to a cooling rack to cool completely. Once cool, cover and chill for at least 4 hours or overnight.

Serve

  • Once chilled, lift the bars out of the pan using the parchment sling. Cut into squares using a sharp knife.
  • Serve plain or with optional toppings like whipped cream and toasted coconut.

Notes

Store covered in the fridge up to 5 days, or freeze slices individually for longer storage. Thaw in the fridge before serving.