This vegan ube cheesecake is a delicious dessert that blends Filipino flavors with a rich and creamy cheesecake. Luscious ube cheesecake filling, Oreo crust, and topped with ube flavored whipped cream. What more could you ask for? This is the ultimate ube dessert!
This recipe is based on a ube cheesecake that I used to have when I lived in Guam, which is my hometown. Whenever my family ate at Proa, I always looked forward to this dessert. It was their signature dish, and for good reason - the cheesecake was delicious, especially with the Oreo crust. Although they called it a taro cheesecake, I knew for a fact that the flavors were ube. Thus the vegan ube cheesecake was born!
What is ube?
If you're not familiar with ube, it's a type of purple yam that originated in the Philippines. Ube is usually boiled, mashed, and used in many Filipino desserts, such as ube halaya. It has a sweet and mild flavor that some describe as a combination of vanilla and pistachio.
However, do not confuse ube with taro. Ube originated in the Philippines, while Taro is a root vegetable that is native to Southeast Asia. They are often confused with each other because they are usually a rich purple in many desserts, but taro is naturally white.
✨Why You’ll Love This Recipe
- This vegan ube cheesecake is rich, creamy, and so delicious!
- It may look like a complicated recipe, but it’s really easy. The hardest part is waiting for it to cool and set in the refrigerator.
- Who can deny an Oreo crust? Oreo and ube go so well together in my opinion, and it works well in this recipe.
✏️Ingredient Notes
- Oreos - This will be used as the base for the crust, unlike graham crackers, Oreos go especially well with ube.
- Vegan cream cheese - This recipe doesn’t use any other ingredients such as cashews or silken tofu. Making this recipe a pure vegan cheesecake.
- Ube halaya - I didn’t want to rely on using ube extract for this recipe. So adding ube halaya will help increase that ube flavor.
- Ube extract - With the addition of extract, it will amplify the ube flavor and also give it’s rich purple color.
- Dairy-free Heavy Whipping Cream - We’ll whip this up and use it as a topper for the cheesecake. My favorite brand to use is Silk.
- Powdered sugar - Used to help stabilize and sweeten the whipped cream.
See the recipe card below for a full list of ingredients and measurements.
🍴How to Make Vegan Ube Cheesecake
Top Tip: Use a food scale to weigh out the ingredients. That way, you'll only need one or two bowls, and you won't have to wash a bunch of measuring cups!
Step 1: Blitz the Oreos into fine crumbs using a food processor. Pour the crumbs along with the vegan melted butter into a separate bowl. Mix thoroughly until well combined.
Step 2: Pour the crust mixture into the prepared springform pan. Use the bottom of a flat cup or measuring cup to press the crumbs into the bottom and sides of the pan. Bake the crust for 10-12 minutes. Let it cool completely while you prepare the cheesecake.
Step 3: In a small separate bowl, mix a ⅓ cup of the Dairy-free heavy whipping cream with the cornstarch, stirring completely until the cornstarch is dissolved.
Step 4: Lower the oven temperature to 325° Fahrenheit. In a large bowl, beat the vegan cream cheese until smooth and creamy.
Step 5: Add the sugar, cornstarch mixture, the rest of the dairy-free heavy whipping cream, ube halaya, and ube extract. Mix on low speed until well combined.
Step 6: Pour the batter over the crust and smooth out the top with a spatula.
Step 7: Fill a baking pan with 1-inch of boiling water and place it on the bottom rack of the oven. Then place the cheesecake on the middle rack. Bake for 60-65 minutes or until the cheesecake's outer edges, about 2-3 inches, is set, but the center half is wobbly.
Step 8: Turn off the oven, and let the cheesecake rest inside for 10 minutes with the oven door cracked. Then run an offset spatula or thin knife around the edges of the cake. Let the cheesecake cool completely at room temperature. Then cover with plastic wrap and allow it to chill in the fridge overnight.
Step 9: Right before you serve the cheesecake, make the ube whipped cream. To a bowl, add the dairy-free heavy whipping cream, powdered sugar, and ube extract. Whip on high until you get stiff peaks, about 2-3 minutes.
Step 10: Release the cheesecake from the pan and place it on your desired serving plate. Gently spread the whipped cream on top.
⭐Expert Baking Tips
- Using room-temperature vegan cream cheese, dairy-free heavy cream, and ube halaya will allow you to make a smooth and creamy batter.
- Scrape the sides and bottom of the bowl with a spatula to ensure that all the ingredients are incorporated evenly.
- Chill the cheesecake overnight. You MUST chill the cheesecake in the refrigerator for a minimum of 6 hours for it to completely set. If you try to cut open it before it is ready, it may be soupy and soft.
- Plan accordingly. Because the cheesecake needs to for 6-8 hours, I suggest making this recipe a day or two ahead of whatever event you are making this for.
💭Common Questions
Cracks will naturally happen, mine had it. If it does happen, it’s no big deal, that’s why I made an option to make an ube whipped cream to cover it. But if you want to try and prevent it you can do two things. One, try not to open the oven until you hit the 60-minute mark. You want to keep the humidity in the oven for as long as possible. And two, do not overbake, once you see that the center of the cheesecake is wobbly and the edges are set. Turn off the oven and let it cool inside with the door open. This will help the cheesecake gradually cool down.
The vegan ube cheesecake is done baking when the outer edges, about 2-3 inches, are set, but the center half is wobbly.
Vegan cream cheese is tricky as they are all formulated differently. I used Kite Hill, it’s what I’ve always used in baking, and it has never failed me. I’ve heard good things about Miyoko’s cream cheese! The one I would avoid is Violife, according to a reader, it completely melted out of their baked goods and did not set.
🥣Storage & Reheating
- You can store this ube cheesecake in an airtight container in the refrigerator for up to one week. I would not freeze this because it changes the texture of the cheesecake.
❤️More Recipes You'll Love
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📖 Recipe
Vegan Ube Cheesecake
Equipment
- Food scale highly recommended
- Mixing bowls
- Food processor
- 9-inch springform pan
- Parchment Paper
- Flat bottom cup or flat bottom measuring cup
- Rimmed baking sheet
- Baking pan to hold the water in
- Spatula
Ingredients
Crust
- 30 Oreos
- 70 grams Vegan butter (melted)
Ube Cheesecake
- 908 grams Kite Hill Plain Cream Cheese (227grams or 8 oz per tub, softened at room temperature)
- 200 grams Granulated sugar
- 125 grams Vegan ube halaya (use my recipe!)
- 2 teaspoons Ube extract
- 40 grams Cornstarch
- 240 grams Dairy-free whipping cream (or coconut cream)
Ube Whipped Cream (Optional)
- 120 grams Dairy-free whipping cream (or coconut cream)
- 30 grams Powdered sugar
- 2 teaspoons Ube extract
Instructions
Crust
- Prep the oven to 350° Fahrenheit and line the bottom of a 9-inch springform pan with parchment paper.
- Blitz the Oreos into fine crumbs using a food processor. Pour the crumbs along with the vegan melted butter into a separate bowl. Mix thoroughly until well combined.
- Pour the crust mixture to the prepared springform pan. Use the bottom of a flat cup or measuring cup to press the crumbs into the bottom and sides of the pan.
- Bake the crust for 10-12 minutes. Let it cool completely while you prepare the cheesecake. Lower the oven temperature to 325° Fahrenheit.
Ube Cheesecake
- In a small separate bowl, mix a ⅓ cup of the Dairy-free heavy whipping cream with the cornstarch, stirring completely until the cornstarch is dissolved. Set aside until ready to use.
- In a large bowl, beat the vegan cream cheese until smooth and creamy. Add the sugar, cornstarch mixture, the rest of the dairy-free heavy whipping cream ube halaya, and ube extract. Mix on low speed until well combined.
- Pour the batter over the crust and smooth out the top with a spatula.
- Fill a baking pan with 1-inch of boiling water and place it on the bottom rack of the oven. Then place the cheesecake on the middle rack. Bake for 60-65 minutes or until the cheesecake's outer edges, about 2-3 inches, is set, but the center half is wobbly.
- Turn off the oven, and let the cheesecake rest inside for 10 minutes with the oven door cracked. Then run an offset spatula or thin knife around the edges of the crust.
- Let the cheesecake cool completely at room temperature. Then cover with plastic wrap and allow it to chill in the fridge overnight.
Ube Whipped Cream
- Right before you serve the cheesecake, make the ube whipped cream. To a bowl, add the dairy-free heavy whipping cream, powdered sugar, and ube extract. Whip on high until you get stiff peaks. Release the cheesecake from the pan and place on your desired serving plate. Gently spread the whipped cream on top.
Notes
- Dairy-free whipping cream substitute:
If you can't find the Silk Dairy-free Heavy Whipping Cream, you can use coconut cream.- For the cheesecake filling, you can substitute it as is.
- But for the whipped cream, you will need to chill a can of coconut cream, upside down, in the fridge overnight. This will help the coconut cream and water separate from each other. The next day, open the can and drain out the water. Scoop out the coconut cream into a mixing bowl and whip it with an electric hand mixer until you get soft peaks. Then add the powdered sugar and ube extract. Continue to whip until everything is well combined. Coconut cream won't whip up to stiff peaks like coconut cream, but it will still do the job.
-
How do I prevent cracks?
Cracks will naturally happen, mine had it. If it does happen, it’s no big deal, that’s why I made an option to make an ube whipped cream to cover it. But if you want to try and prevent it you can do two things. One, try not to open the oven until you hit the 60-minute mark. You want to keep the humidity in the oven for as long as possible. And two, do not overbake, once you see that the center of the cheesecake is wobbly and the edges are set. Turn off the oven and let it cool inside with the door open. This will help the cheesecake gradually cool down. - What kind of vegan cream cheese do I use?
Vegan cream cheese is tricky as they are all formulated differently. I used Kite Hill, it’s what I’ve always used in baking, and it has never failed me. I’ve heard good things about Miyoko’s cream cheese! The one I would avoid is Violife, according to a reader, it completely melted out of their baked goods and did not set. - Storing
You can store this ube cheesecake in an airtight container in the refrigerator for up to one week. I would not freeze this because it changes the texture of the cheesecake.
Stephanie says
What alternative can I use instead of cashew? My kids have nut allergies.
Floured Frame says
Unfortunately for this recipe, cashew is needed. It gives it the fat that mimics real cheesecake.
Jen says
If you double the recipe for a bigger cake will the cooking time change?
Floured Frame says
Yes, the baking time will change. I haven't tested it myself, but I would start by adding an extra 30 minutes and go from there. Just keep an eye on it, as I've mentioned in the recipe card, you'll know when the cheesecake is done when it slightly jiggles in the center.
Jc dela Paz says
Hi I can’t view this recipe for some reason?
Floured Frame says
Hi, I apologize, I’m going through a transition with my website. Some of my recipe cards didn’t update properly, so I’m going through the process of rewriting them one by one. I just added this recipe back! Again, I apologize for the inconvenience!