Ube Cheesecake Bars
These creamy ube cheesecake bars feature a buttery graham cracker crust and vibrant purple yam flavor in every rich, creamy bite.
*I reference products I use to help you better recreate the recipe. Please note that I may earn commissions from these links.
Looking for more ube recipes? Check out my Ube Coconut Cake or Ube Milk Crinkle Cookies.
Ingredients and Substitutions
• Ube Halaya: This is a purple yam jam from the Philippines. You should be able to find it at Filipino grocery stores. I’ve even seen it at World Market. I usually buy mine from Amazon.
• Ube Extract: I like the Butterfly brand.
• Coconut Extract: This adds a soft tropical flavor to the mix. If you don’t have coconut extract, feel free to swap in vanilla extract.D
• Sour Cream: Just a little bit for extra tang. Feel free to swap in Greek yogurt or regular yogurt.
How Should I Store Ube Cheesecake Bars?
Store in an airtight container in the refrigerator for up to 5 days.
These also freeze well. Place squares on a parchment-lined sheet pan and freeze until solid. Individually wrap each square and transfer to a zip top bag. Unwrap and let thaw in refrigerator overnight.
Ingredients
Method
- Preheat the oven to 350℉ (175℃).
- Spray a 9×9-inch square baking pan with nonstick spray and line with parchment paper so there is overhang on two sides.
- In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Scrape into the prepared pan and press into an even layer.
- Bake until golden and fragrant, about 15 minutes. Set aside to cool.
- Reduce oven temperature to 300℉ (150℃).
- In a large bowl, add the cream cheese, sugar, salt, and coconut extract. Beat with an electric mixture until creamy and combined. Beat in the sour cream on low speed. Beat in the eggs one at a time on low speed. Do not overmix.
- In a medium bowl, combine the ube halaya and ube extract. Add 1/2 cup (110g) of the cheesecake mixture and stir to combine.
- Scrape all but 1/4 cup (55g) of the remaining plain cheesecake mixture over the crust and spread into an even layer.
- Dollop the ube mixture over top. Then dollop on the remaining plain mixture. Swirl with a butter knife. Firmly tap the pan on the counter a few times to level everything out.
- Bake until set but there is the slightest, almost undetectable, wobble (not a jiggle) in the center, about 45 minutes.
- Transfer the pan to a rack and cool for 1 hour to room temperature.
- Cover with foil and refrigerate until fully chilled and firm, at least 6 hours but overnight is best. Slice into 16 squares.
