Description

Ube Swirl No-Bake Cheesecake is a vibrant and indulgent dessert that combines the richness of classic cheesecake with the unique and sweet flavor of ube. This no-bake version is simple to make and creates a beautiful, visually stunning treat with its mesmerizing purple swirl. The combination of a crunchy shortbread coconut crust, a creamy cheesecake filling, and the distinct flavor of ube makes this cheesecake a crowd-pleaser at any gathering or special occasion.

Ingredients

1 1/2 cups shortbread cookie crumbs (about 6 oz. cookies)

1/2 cup unsweetened shredded coconut

1/4 cup butter

2 Tbsp. packed brown sugar

2 1/4 cups heavy cream

1 (0.25-oz.) envelope unflavored gelatin

3 (8-oz.) pkg. cream cheese, softened

1/2 cup granulated sugar

3 Tbsp. whole milk plain Greek yogurt or sour cream

1 1/2 Tbsp. fresh lemon juice

6 Tbsp. powdered sugar

1 1/2 tsp. vanilla

1 cup ube halaya (ube jam)

1/2 tsp. ube extract (optional)

Additional ube halaya and/or fresh berries and toasted coconut for garnish

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Instructions

In a small bowl, stir together shortbread crumbs, coconut, butter, brown sugar, and a pinch of salt. Press very firmly into the bottom of a 9-inch springform pan. Chill until ready to use, up to 1 day.
Place 1/2 cup of the heavy cream in a 1-cup liquid measuring cup. Sprinkle gelatin over top and let stand for 5 minutes. Microwave for 30 seconds and stir. Continue microwaving and stirring in 10-second intervals until gelatin is dissolved. Cool slightly.
In a large bowl, beat cream cheese, granulated sugar, yogurt, and lemon juice with a mixer on medium speed until smooth.
Beat in the gelatin mixture, powdered sugar, vanilla, and the remaining 1 3/4 cups heavy cream.
Divide the cheesecake batter evenly between two medium bowls (about 3 cups per bowl). Add the ube halaya and ube extract (if using) to one of the bowls and beat with a mixer on medium until well combined.
Spoon about 3/4 cup of the purple ube batter onto the prepared crust. Spread it to the edge of the pan using the back of a spoon.
Create concentric circles by spooning alternating colors of batter into the pan, using less of each batter as you go and leaving a 1/2-inch border of the previous color visible.
Tap the pan two or three times on the counter between colors to level out the batter.
Gently drag a skewer or butter knife through the batters from the outside edge toward the center 10 to 12 times to create a flowerlike design. Make sure to avoid scraping the crust, and wipe the skewer between drags.
Cover and chill the cheesecake overnight or for up to 5 days.
If desired, serve the cheesecake with additional ube halaya, fresh berries, and toasted coconut.

Notes

For extra flavor and color, top the cheesecake with fresh berries such as strawberries, blueberries, or raspberries.
If you prefer a stronger ube flavor, increase the amount of ube extract or ube halaya in the filling.
Add crushed pistachios or almonds to the crust for a delightful crunch that complements the creamy filling.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Filipino

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 60 mg