Quick and Easy Mini Ube Cheesecakes

On By ally bakesIn Recipe

I have a bad (or is it?) habit of making a whole lot of ube halaya whenever I am required to make ube, for any ube recipe. The result is that I try to make as many desserts with ube as possible. Lately, it’s been ube cakes, deep-fried ube hand-pies, and now mini cheesecakes. Since I’ve been busy living at my fiancé’s place for the last month or so, I’ve been coming home about once a week or so, to check on my plants. Because of that, I’ve been trying to come up with some super quick and super easy baking recipes that allow me to still create baking content but in a shorter time period. Take it from me, these cheesecakes are super quick, easy, and packed-full of ube flavour. While my fiancé isn’t a huge ube fan, he definitely is a huge cheesecake fan, and he 100% approves of these cheesecakes.

Here is the recipe below

Mini Ube Cheesecakes

  • Difficulty: Easy
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This recipe makes about 12 mini cheesecakes

Ingredients

For the Base

100g (1 cup) graham crumbs*
30g (2 tbsp) unsalted butter, melted

For the Filling

240g (1 cup) homemade or store-bought ube halaya/purple yam jam, plus more for piping on top.
250g (1 cup) cream cheese, softened
50g (1/4 cup) sugar
6 egg yolks or 2 whole eggs
5 drops purple food colour (optional)
5g (1 tsp) ube extract (optional)

*Can be substituted ground coconut for an ube coconut cheesecake

Method

  1. Line a 12 cavity cupcake tray with cupcake liners and preheat the oven to 350F/180C
  2. Stir together the butter and graham crumbs until it forms a wet sand texture.
  3. Spoon about 1-2 tablespoons of the base into the cupcake liners. Pack it down with the flat bottom of a glass.
  4. Set aside.
  5. In a stand mixer or medium mixing bowl with a hand mixer, cream the cheese and sugar until lump-free and smooth. Add in the ube halaya and stir to combine. Add in an egg at a time while stirring, and scrape down the bowl between each addition. Mix until completely combined. Add in the food colour, and extract, if using.
  6. Spoon about 3 tbsp batter in the cupcake tins, or until filled about 3/4 of the way.
  7. Bake for 15 minutes or until the cheesecake just starts to puff up.
  8. Remove from the oven and allow to cool completely at room temperature, about 1 hour.
  9. Pipe the ube halaya on the tops using a french piping tip or any tip you have on hand.
  10. Move to the fridge and allow to cool completely before serving, another hour.
  11. Enjoy!

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