Vegan Ube Cheesecake
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!
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
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.
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 Silk dairy-free heavy whipping cream (or coconut cream)
Ube Whipped Cream (Optional)
- 120 grams Silk dairy-free heavy 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.
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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.
Tried this recipe?Leave a comment below & tag @flouredframe on social!