No-Bake Ube Cheesecake

Name: No-Bake Ube Cheesecake
Prep time: 30 min
Cook time: 6 min
Yield: 12
Cuisine: American,Asian Other,
Ingredients: 3 tbsps cold water; 1 envelope (1/4 ounce) unflavored gelatin; 1 pound ube; 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 coconut milk; 2 packages (8 ounces each) cream cheese softened and cut into cubes; 1 tbsp pure vanilla extract

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 an... Read More Read Less

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 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

KEY PRODUCTS

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.