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Creamy Ube Coconut Milk Cheesecake Recipe

Ube and Coconut Milk Cheesecake

Sara Coleman
This vibrant purple cheesecake features a buttery graham cracker crust and a velvety filling made with creamy ube halaya and rich coconut milk. It is a stunning, fusion-style dessert that perfectly balances earthy yam notes with tropical sweetness.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 415 kcal

Ingredients
  

Ingredients

  • 1.5 cups graham cracker crumbs finely crushed
  • 4 tbsp unsalted butter melted
  • 16 oz cream cheese softened to room temperature
  • 0.5 cup granulated sugar
  • 0.75 cup ube halaya purple yam jam
  • 0.5 cup full-fat coconut milk canned, shaken well
  • 2 large eggs room temperature
  • 1 tsp ube extract for deep purple color and aroma
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For a decorative touch, top with whipped coconut cream or toasted coconut flakes. This recipe can be made 2 days in advance as the flavors deepen over time.