No-bake cheesecake is wonderful anytime, but it’s especially perfect when it’s too hot to turn the oven on. This Ube No-Bake Cheesecake is sure to impress with its hint of ube flavor and its beautiful lavender color.

What is ube?

Ube is a root vegetable that is native to southeast Asia. It is distinguished by its purple flesh, which deepens when cooked. It is a common ingredient in Filipino desserts, including a sweet ube jam known as halaya. Ube can be difficult to find, but you might have more luck at an Asian grocery store. If you aren’t able to find ube, another similar root vegetable, such as purple sweet potato or Okinawan sweet potato, can be used instead. This recipe uses a whole ube that gives a subtle flavor and purple color without the need for any additional flavorings or dyes.

Preparation Tips

  • I recommend reading through all the instructions before starting. It is important to have all the components ready to assemble at the end. Once you take the coconut milk off the heat, the agar agar powder will start to set. You’ll want to move quickly to blend and pour the filling over the crust.
  • This recipe uses one can of full-fat coconut milk. Make sure you use coconut milk and not coconut cream.
  • You can substitute agar agar flakes for the powder. Increase to 2 tablespoons of flakes.
  • Creating the feathering pattern on top is optional. If you don’t want to do this step, blend all of the ube into the filling.
  • Unlike many recipes, this no-bake cheesecake does not have to be frozen, thanks to the addition of agar agar powder. It’s best when eaten within a few days. If you don’t plan to eat the cheesecake right away, you can store it in the freezer. Allow the cheesecake to defrost for about 30 minutes before eating.
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Ube No-Bake Cheesecake

Servings 12 slices

Equipment

  • Medium saucepan
  • Food processor
  • 9-inch springform pan
  • Parchment paper
  • High-speed blender
  • Small saucepan
  • Whisk
  • Spatula or large spoon
  • Toothpick or skewer

Ingredients

Crust

  • 1 cup Rolled oats
  • ½ cup Hazelnuts
  • 1½ cup Medjool dates pitted
  • 1 Tbs Coconut oil melted
  • Pinch of salt

Filling

  • 12 oz Ube peeled and cut into 1-inch cubes
  • 1½ cups Cashews soaked at least 4 hours
  • ¼ cup Light agave nectar
  • 13.5 oz Full-fat coconut milk
  • 2 tsp Agar agar powder

Instructions

  • Bring 4 cups of water to a boil in a saucepan. Add the ube cubes and boil gently for about 20 minutes, or until the ube is very soft.
  • Add the ingredients for the crust to a food processor. Pulse until the ingredients come together in a cohesive mass.
  • Line the bottom of a 9-inch springform pan with parchment paper. Press the crust evenly and firmly into the bottom of the pan. Place in the freezer.
  • Reserve ¼ cup of ube and ½ cup of the cooking liquid. Add the rest of the ube, cashews, and agave to a high-speed blender.
  • Add the coconut milk to a small saucepan. Whisk in the agar agar powder. Bring just to a boil, then simmer for 5 minutes, whisking frequently.
  • Add the coconut milk to the blender and start blending the ingredients on the lowest speed. Gradually increase the speed and continue blending until the mixture is very smooth.
  • Remove the crust from the freezer. Pour the filling over the top and smooth as necessary.
  • Add the reserved ube and water to the blender and blend until smooth. Drizzle the mixture in parallel lines over the filling. Drag a toothpick across the top of the cheesecake in the perpendicular direction to create feathering.
  • Place the cheesecake in the fridge for about an hour to set.