Filipino Ube Cheesecake Bars (Filipino/Desserts)

My fascination with ube began at a Filipino friend’s family gathering, where a striking purple dessert caught my eye. After one bite of her aunt’s ube cake, I was hooked on the subtle, vanilla-like flavor of this purple yam that’s beloved in Filipino cuisine.

These cheesecake bars offer an accessible introduction to ube, combining the familiar comfort of cheesecake with the distinctive color and flavor of this Filipino staple. The vibrant purple creates a showstopping dessert while the coconut cookie crust adds a complementary tropical note that honors Filipino flavor traditions.

Ingredients:

For the crust:

• 1 1/2 cups coconut cookie crumbs (from about 24 cookies)
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt

For the filling:

• 16 ounces cream cheese, room temperature
• 2/3 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup ube halaya (purple yam jam) or 3 tablespoons ube extract
• 1 tablespoon purple food coloring (if using ube extract)
• 1/4 teaspoon coconut extract (optional)

For topping:

• 1/2 cup whipped cream
• 2 tablespoons powdered sugar
• 1/4 cup coconut flakes, toasted
• Fresh berries for garnish

Instructions:

1. Preheat oven to 325°F (165°C) and line an 8×8 inch baking pan with parchment paper
2. Mix cookie crumbs, melted butter, sugar, and salt until combined
3. Press mixture firmly into the bottom of the prepared pan
4. Bake crust for 10 minutes, then cool while preparing filling
5. In a large bowl, beat cream cheese and sugar until smooth and fluffy
6. Add eggs one at a time, beating well after each addition
7. Mix in sour cream and vanilla extract
8. Add ube halaya (or ube extract and food coloring) and coconut extract if using
9. Beat until mixture is smooth and evenly purple
10. Pour filling over cooled crust and smooth the top
11. Bake for 35-40 minutes until center is just set but still slightly jiggly
12. Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour
13. Refrigerate for at least 4 hours, preferably overnight
14. Before serving, whip cream with powdered sugar and spread over cheesecake
15. Sprinkle with toasted coconut flakes
16. Cut into bars and garnish with fresh berries

Note: Ube halaya (purple yam jam) can be found in Filipino or Asian markets, or made from scratch using purple yam powder. If using ube extract, you’ll need food coloring to achieve the signature purple color. These bars freeze well for up to a month – perfect for preparing ahead for special occasions. For an authentic Filipino twist, substitute macapuno (young coconut strings) for the coconut flakes.