No-Bake Coconut Ube Cream Bars

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.

Smooth and vibrant coconut ube cream layered on a crunchy graham cracker crust, perfect for a refreshing no-bake dessert. This Filipino-inspired recipe, ready in about 28 minutes, layers graham cracker crumbs, unsalted butter, cream cheese 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 9, 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 Cook: 8 min Serves 9 Filipino cuisine 320 cal/serving

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Ingredients

1 1/2 cups graham cracker crumbs
6 tbsp, melted unsalted butter
8 oz, softened cream cheese
1 cup sweetened condensed milk
1/2 cup ube halaya (purple yam jam)
1/2 cup unsweetened shredded coconut
1 cup, cold heavy cream
1 tsp vanilla extract
1/4 cup powdered sugar

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Instructions

Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter until evenly moistened. Press the mixture firmly into the bottom of an 8x8-inch baking pan and bake for 8 minutes until lightly golden; allow to cool completely.
Step 2: In a large bowl, beat 8 oz softened cream cheese with 1 cup sweetened condensed milk, 1/2 cup ube halaya, 1/2 cup unsweetened shredded coconut, 1 tsp vanilla extract, and 1/4 cup powdered sugar until smooth and uniform in color.
Step 3: In a separate chilled bowl, whip 1 cup cold heavy cream using a hand mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the ube mixture until fully incorporated and light.
Step 4: Spread the ube coconut cream evenly over the cooled graham cracker crust. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set before slicing into bars.