This is the best Vegan Baked Ube Cheesecake recipe ever! It features a buttery Oreo cookie base, with a baked Ube Cheesecake filling, topped with whipped cream and desiccated coconut. Vegan, easy to make and natural colour (from the Ube).
This dessert has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Baked Ube Cheesecake
This baked ube cheesecake combines the flavours of the Philippines with a delicious and colourful dessert. Real ube gives this cheesecake it’s unique flavour and eye-catching colour. The base is a simple 2 ingredient oreo cookie base, which i topped with a easy baked vegan cheesecake, flavoured with ube condensed milk, which gives the dessert a vibrant purple colour (all natural)!.
Looking for more baked desserts? Check out my:
- Vegan Tiramisu Brownies
- Easy Vegan Golden Oreo Cake
- Baked Vegan Cinnamon Roll Cheesecake
- Vegan Soft Baked Pretzels
- Viral Vegan Apple Pie Cookies
- Classic Vegan Coffee Cinnamon Rolls
What is ube?
Ube is a vibrant purple yam native to the Philippines, known for its naturally bright and vibrant purple colour and subtle sweet flavour. It has a unique taste that’s similar to lavender with a gentle earthiness. Ube is commonly used in Filipino desserts such as cakes, ice cream, and pastries, where its rich purple colour and comforting flavour really shine. Alongside its colour, be is also naturally rich in antioxidants, making it as nourishing as it is delicious! For this dessert, I use the Natures Charm Ube Condensed Milk which is absolutely delicious! It’s the same as the much loved coconut condensed milk with a purple sweet yam flavour! It has a great flavour and also a vibrant colour that’s magical for all your delicious creations! I used it in both cheesecake filling and cream topping!
Why you’ll love this cheesecake
- 100% vegan and dairy-free, made with ONLY plant-based ingredients.
- Rich and super creamy baked cheesecake texture which is delicious!
- This recipe is surprisingly easy to make!
- Naturally vibrant purple ube flavour that’s subtly sweet and earthy.
- Whipped ube flavoured cream topping for an extra layer of indulgence (and more flavour & natural colour).
- Sprinkle of desiccated coconut on top which adds warmth and balance to the ube.
- Baked to perfection for a smooth and creamy cheesecake.
- Not overly sweet, letting the ube flavour shine.
- Unique, eye-catching dessert that stands out from classic cheesecakes ( I mean, just look at that natural purple colour!!).
- A taste of this Philippines, in a delicious cheesecake!
Layers of an ube cheesecake
This eye-catching cheesecake is simple enough to make, i kept it stripped back with a classic base, cheesecake and cream topping. Below is a quick overview, find the full recipe in the recipe card at the bottom of the page.
- Base
The base of this cheesecake is my to-to 2 ingredient Oreo cookie crust, which is melted dairy-free butter combined with ground up Oreo cookies and pressed into a lined cake tin ready for holding the cheesecake filling. It’s sweet, flavoursome and adds a tasty flavour to this dessert.
- Ube cheesecake filling
This cheesecake is thick, delicious, naturally coloured with ube! It is also a baked cheesecake so contains ingredients such as soaked cashew nuts, dairy-free cream cheese and silken tofu for the ultimate creamy cheesecake!
- Cream toppings
The crown of the cheesecake is a cloud of dairy-free whipped cream, with ube for the natural purple hue. I use The Coconut Collaborative Double Cream as it whips up to a thick peak and doesn’t loose it’s shape!
- Optional additions
To decorate the cheesecake, i added on some desiccated coconut for added flavour and texture along with a drizzle of the ube condensed milk for extra oomph! It tastes heavenly and looks gorgeous!!
Recipe FAQ
- Is this cheesecake vegan? Yes! This cheesecake is 100% vegan and made with 100% plant-based ingredients -no dairy, eggs, or animal products.
- Is it baked or no-bake? This is a baked cheesecake, giving it a smooth and cream texture and rich flavour, similar to classic cheesecake.
- What is dairy-free alternatives to use? A blend of plant-based ingredients such as cashew nuts, dairy-free cream cheese, silken tofu, coconut cream for a smooth, luscious consistency.
- What does it taste like? Ube is a yam (savoury) but as it’s in the sweetened condensed milk and paired with the sugars and oreo base, the overall flavour is dessert-like over savoury / vegetable-like.
- Is the purple colour natural? Yes, the colour comes naturally from real ube, which is in the condensed milk.
- Is it gluten-free? This recipe can easily be made gluten-free by switching to gluten-free cookies / biscuits for the base! That is the only switch you’ll need to make! As always, please check ingredient details if you’re gluten-sensitive.
How to store a baked ube cheesecake?
- Refrigerate immediately after adding whipped cream. Store the cheesecake in an airtight / sealed container or loosely tent with plastic wrap (don’t touch the topping).
- Do not freeze with whipped cream on top! It may separate or collapse. Add the whipped cream to the cheesecake close to the serving time!
- If freezing is needed, freeze the cheesecake without whipped cream and add after thawing. This will keep everything fresh, neat and tasting super creamy & delicious!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Baked Ube Cheesecake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
Make this thick and creamy baked vegan ube cheesecake, with an oreo base, baked ube cheesecake filling topped with whipped cream! Natural colour, vegan and easy to make!
Ingredients
Ingredients for the base
- 300g of Oreo cookies
- 100g of dairy-free butter (melted)
Ingredients for the cheesecake filling
- 300g of cashew nuts (see step 1 for details)
- 400g of dairy-free cream cheese (I use Violife Original)
- 500g of silken tofu
- 200g of caster sugar
- 1 teaspoon of vanilla extract
- 3 tablespoons of Natures Charm Ube Condensed Milk
Ingredients for the cream
- 220ml of dairy-free whipping cream
- 1 tablespoon of Natures Charm Ube Condensed Milk
+
- Desiccated coconut (for sprinkling on top)
Instructions
Method (base)
- Preheat oven to 180℃ fan and line an 8” loose base / spring-form round cake tin with grease-proof paper, set aside.
- Add the Oreos into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape.
- Press the mixture into the lined tin, making sure to compact it using clean hands. You want to press it up the sides of the tin as-well as this will help hold the cheesecake. The more compact it is, the less likely it will crumble. Place into the fridge whilst you make the cheesecake filling.
Method (cheesecake filling)
- Wash, then drain the cashew nuts and place them into a high speed blender along with the cream cheese, silken tofu, sugar, vanilla and ube condensed milk. Blend on high until smooth.
- Pour the filling over the base. Tap the tin on the worktop to remove any air bubbles and to level out.
- Bake the cheesecake in the centre of the pre-heated oven for 45-50 minutes, or until the edges of the cheesecake turn slightly golden in colour. To check the cheesecake is ready, using oven mitts, gently jiggle the cheesecake. If the cheesecake looks nearly set and only the middle of the cheesecake jiggles slightly, it’s done. If it jiggles too much / looks wet, it needs more time to bake! If at any time the top looks like its burning, lay some grease proof paper over the top to prevent the burning / browning.
- Once baked, remove from the oven and place the cheesecake (still in the tin) on a wire rack to cool fully.
- When the cheesecake is cool, place into the fridge and allow to sit in the fridge overnight to fully set. Keep the cheesecake in the tin to help retain the shape.
Method (decorate)
- Add the cream into a large bowl and whip to stiff peaks. This can be done in a stand mixer with a balloon whisk attachment, or electric hand whisk. Whip in the ube until thick and creamy.
- Spoon on top of the cooled cheesecake, use a spoon or off-set spatula to spread it out and create some swirls on top of the cheesecake.
- Sprinkle desiccated coconut around the top edge of the cheesecake.
- Use a sharp knife to slice the cheesecake into servings, tuck in and enjoy! You could even serve it with a drizzle of the ube condensed milk for extra flavour, texture and colour!
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: cheesecakes
- Method: Baking
- Cuisine: American
A dessert that’s both beautiful and tempting
Author
Aw thank you so much! x