No-Bake Coconut Ube Cheesecake Cups

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Velvety no-bake cheesecake layered with vibrant ube purple yam and a crunchy coconut crust, perfect for a refreshing summer dessert. This Filipino-inspired recipe, ready in about 20 minutes, layers graham cracker crumbs, shredded sweetened coconut, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 6 Filipino cuisine 320 cal/serving

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Ingredients

1 cup graham cracker crumbs
1/2 cup shredded sweetened coconut
4 tbsp, melted unsalted butter
8 oz, softened cream cheese
1/2 cup powdered sugar
1/2 cup heavy cream
1/2 cup ube halaya (purple yam jam)
1 tsp vanilla extract
1/4 cup, for garnish toasted coconut flakes

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Instructions

Step 1: In a medium bowl, combine 1 cup graham cracker crumbs, 1/2 cup shredded sweetened coconut, and 4 tbsp melted unsalted butter; stir until mixture resembles wet sand. Press the mixture evenly into the bottoms of 6 serving cups to form the crust, then chill in the refrigerator for 15 minutes.
Step 2: In a large bowl, beat 8 oz softened cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract until smooth and creamy using an electric mixer on medium speed.
Step 3: In a separate chilled bowl, whip 1/2 cup heavy cream to stiff peaks, then gently fold into the cream cheese mixture until fully combined.
Step 4: Divide half of the cream cheese mixture evenly over the crusts in the cups, then spoon 1/2 cup ube halaya evenly over the cream cheese layer. Top with the remaining cream cheese mixture, smoothing the tops with a spatula.
Step 5: Cover and refrigerate the cheesecake cups for at least 4 hours or overnight until set. Before serving, sprinkle each cup with 1/4 cup toasted coconut flakes for a crunchy finish.