No-Bake Coconut Ube Cheesecake Cups
Velvety no-bake cheesecake layered with vibrant ube purple yam and a crunchy coconut crust, perfect for a refreshing summer dessert. This filipino-inspired desserts ready in about 20 minutes layers graham cracker crumbs, shredded sweetened coconut, melted 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does No-Bake Coconut Ube Cheesecake Cups take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Coconut Ube Cheesecake Cups?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Coconut Ube Cheesecake Cups?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Coconut Ube Cheesecake Cups for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Coconut Ube Cheesecake Cups?
Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
