A classic Filipino treat, this no-bake purple yam cheesecake is the stuff dessert dreams are made of. Luscious ube cheesecake filling (think a sweet, nutty, vanilla-like flavor) sits atop a base of crunchy pistachios and graham cracker crust – the perfect way to end any meal.
30m
PREP TIME
6m
COOK TIME
385
CALORIES
11
INGREDIENTS
A classic Filipino treat, this no-bake purple yam cheesecake is the stuff dessert dreams are made of. Luscious ube cheesecake filling (think a sweet, nutty, vanilla-like flavor) sits atop a base of crunchy pistachios and graham cracker crust – the perfect way to end any meal.
30m
PREP TIME
6m
COOK TIME
385
CALORIES
11
INGREDIENTS
Ingredients 12 Servings
- 3 tablespoons cold water
- 1 envelope (1/4 ounce) unflavored gelatin
-
1
pound
ube
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Substitutions available
- purple sweet potatoes
- 1 cup graham crackers
- 1/2 cup pistachios, finely chopped
- 1/2 cup shredded coconut
- 3/4 cups sugar, divided
- 1/4 cup butter, melted
- 1 cup Thai Kitchen® Gluten Free Unsweetened Coconut Milk
- 2 packages (8 ounces each) cream cheese, softened and cut into cubes
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
INSTRUCTIONS
- 1 Place water in small microwave-safe bowl. Sprinkle gelatin mixture over water; set aside.
- 2 Pierce potatoes with a fork and place on microwave-safe plate. Microwave on HIGH 6 minutes until tender. Let stand 5 minutes or until cool enough to handle. Remove skin and cut into chunks. Allow to cool completely, about 15 minutes.
- 3 Meanwhile, mix graham cracker crumbs, pistachios, coconut and 1/4 cup of the sugar in a large bowl. Stir in melted butter until well mixed. Press mixture firmly into bottom of parchment lined 9-inch springform pan. Set aside.
- 4 Microwave gelatin mixture on HIGH for 30 seconds. Stir until gelatin is completely dissolved.
- 5 Place cooled sweet potatoes and coconut milk in food processor; cover. Pulse until smooth. Add cream cheese, remaining 1/2 cup sugar, vanilla and gelatin mixture; puree until well-mixed and completely smooth, scraping down sides as necessary
- 6 Pour mixture evenly over prepared crust. Cover and refrigerate at least 4 hours or until set. Run small knife around sides of pan to loosen crust; remove sides of pan. Cut into slices to serve. Store leftover cheesecake in refrigerator.
- 7 Test Kitchen Tip: Ube, a bright purple sweet potato or yam, is a staple ingredient in Filipino cuisine. Ube are often used in sweet dishes and desserts and have a smooth texture and flavor similar to a typical sweet potato, but slightly sweeter with a bit of a nutty, vanilla taste.
NUTRITION INFORMATION
(per Serving)
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