No Bake Ube Purple Yam Cheesecake Recipes

NO-BAKE UBE (PURPLE YAM) CHEESECAKE

Steps:

• Melt the butter in a pan over medium heat.
• Once melted, stir in the ground Grahams and mix well. Turn off the heat and let it cool.
• Once cooled, press into the bottom of an 8-inch springform pan or mousse ring. If using the mousse ring, do not forget to put the cake board at the bottom. Chill in the freezer for 10 minutes to set.
• Add gelatin over water and 1/2 cup whipping cream in a small saucepan. Stir until granules of gelatin are dissolved. Turn on the stove to low heat and continue stirring until gelatin is completely melted. Remove from heat, cool it down and set aside.
• Combine cream cheese, ube jam, and sugar in a food processor. Process until smooth.
• Pour in the 3/4 cup whipping cream, and the gelatin mixture. Process until everything is well combined and creamy.
• Pour the cheesecake mixture into the prepared cake pan and smooth the top.
• Chill in the freezer for 1-2 hours to set.
• Release the cake from the pan if using a springform pan. If using a mousse ring use a blow torch and run around the edge of the ring to loosen the mousse and remove the ring.

MINI NO-BAKE UBE CHEESECAKES RECIPE BY TASTY

Steps:

• In a saucepan, melt ¼ cup (55g) of butter and stir in the coconut milk and condensed milk.
• Add the grated yam (ube) to the mixture and break it down until the mixture is smooth. Be careful not to burn the ube.
• Remove from the heat, set aside and let the mixture cool.
• In a medium bowl, mix the cream cheese, ¼ cup (55g) of butter, and sugar. Add the whipped cream and mix until creamy.
• Add two cups of the ube mixture and stir until all the ingredients are mixed.
• In a small bowl, mix the crushed graham crackers and ¼ cup (55g) melted butter.
• Line a muffin tin with liners, pack the crust on the bottom of each liner.
• Top with cheesecake mixture. Freeze for at least an hour.
• Remove from the muffin tins, remove the liner, and serve.
• Enjoy!