Go Back
No Bake Ube & Coconut Cheesecake
Prep time: 20 minutes
Total time: 24 hours (best served after chilling overnight)
Yield: 10” diameter cheesecake
Graham Cracker Crust
Ingredients:
- 2 1⁄2 cups of graham cracker crumbs
- 1⁄2 cup of brown sugar
- 2 sticks of unsalted butter (melted)
- 9” springform pan
Instructions:
In a medium bowl stir together melted butter, graham cracker crumbs, and brown sugar until combined. Press into the bottom and sides of a 9” springform pan, and let it rest in the freezer while you prepare the no-bake ube and coconut cream cheese filling.
Ube and Coconut Cream Cheesecake
Ingredients:
In a large mixing bowl combine
- 2 lb. or 4 blocks of cream cheese (room temperature)
- 1 cup of powdered sugar
- 1 pouch of Fila Manila Ube Coconut spread (feel free to add more than one for extra Ube & coconut flavor)
- 1⁄3 cup of sour cream
In a second mixing bowl (chilled):
- 1⁄2 cup of heavy cream (heavy whipping cream)
- 1 T of vanilla or vanilla extract
- 3 T powdered sugar
Instructions:
In a large mixing bowl add cream cheese, powdered sugar, sour cream, and one pouch of Fila Manila Ube Coconut spread ((feel free to add more than one for extra ube & coconut flavor). Use a hand mixer to combine all ingredients and set aside for later.
In a second mixing bowl, add heavy cream, vanilla, and powdered sugar. Use a hand mixer to combine until it has stiff peaks. Use a spatula to fold the contents from the second mixing bowl into the bowl with cream cheese. Once the cream filling is combined, use a clean spatula to spread the filling into the graham cracker crust and let it sit in the refrigerator overnight.
To serve, slowly release the springform pan and use a thin spatula or butter knife to help detach the cheesecake from the pan.
Featured Product:
