Sunset markets, scooter horns, and a midnight sweet stall tucked between neon signs — this cheesecake tastes like a passport stamp. Bold violet swirls of ube meet the streetwise crunch of Oreo in a vegan dessert that begs to be photographed at golden hour.
Why make this recipe
Because dessert should tell a story: creamy, tropical, and a little rebellious. This Vegan Baked Purple Yam Cheesecake fuses Filipino ube vibes with global street-food energy — it’s dairy-free without skimping on decadence, perfect for dinner parties, curious travelers, or anyone craving something vividly different.
How to make Vegan Baked Purple Yam Cheesecake
Ingredients:
- 300g of Oreo cookies
- 100g of dairy-free butter (melted)
- 300g of cashew nuts
- 400g of dairy-free cream cheese
- 500g of silken tofu
- 200g of caster sugar
- 1 teaspoon of vanilla extract
- 3 tablespoons of Natures Charm Ube Condensed Milk
- 220ml of dairy-free whipping cream
- 1 tablespoon of Natures Charm Ube Condensed Milk
- Desiccated coconut (for sprinkling on top)
Directions:
- Preheat oven to 180℃ fan and line an 8” loose base / spring-form round cake tin with grease-proof paper, set aside.
- Blend the Oreos into fine crumbs and mix with melted butter until it resembles wet sand. Press into the lined tin to form the base, covering the sides, and chill in the fridge.
- Drain the soaked cashew nuts and blend with cream cheese, silken tofu, sugar, vanilla, and ube condensed milk until smooth.
- Pour the filling over the base, level it out, and bake for 45-50 minutes or until edges are golden. Allow to cool completely and refrigerate overnight.
- To decorate, whip the dairy-free cream until stiff peaks form and mix in the ube. Spoon on top of the cheesecake and spread into swirls.
- Sprinkle desiccated coconut on the edges, slice, and serve with extra ube condensed milk if desired.
- Store in an airtight container in the fridge for 3-5 days.
How to serve Vegan Baked Purple Yam Cheesecake
Slice like a street vendor handing over your favorite late-night bite: generous, proud, a little messy. Serve chilled with a drizzle of extra ube condensed milk or a scatter of toasted coconut for crunch. Pair with strong coffee, jasmine tea, or a citrusy mocktail to cut through the richness.
How to store Vegan Baked Purple Yam Cheesecake
Keep it chilled and focused: airtight container in the fridge for 3–5 days. For longer life, freeze individual slices wrapped tightly in parchment and foil — defrost overnight in the fridge before serving.
Tips to make Vegan Baked Purple Yam Cheesecake
- Soak your cashews at least 4 hours (or boil 20 minutes) for that silken smooth filling.
- Press the crust firmly into the tin; a thin rim of crumbs up the sides creates the right contrast.
- Don’t rush the chill: overnight refrigeration firms the texture and amplifies the ube flavor.
- For perfect slices, warm a knife under hot water and wipe between cuts.
Variations (if any)
- Make it no-bake: skip the oven, chill the filling until set, and follow the no-bake links below for inspiration.
- Add a citrus twist: fold a teaspoon of yuzu or lime zest into the whipped topping.
- Nut swap: macadamias or almonds work for the filling if you want a different richness.
FAQs
Q: Can I make this nut-free?
A: Yes — replace cashews with silken tofu plus a tablespoon of tahini for body, though the texture will be slightly different. Increase chilling time to help it set.
Q: Is it really baked if it uses silken tofu and cashews?
A: The filling bakes gently to set the edges and meld flavors while staying luxuriously smooth — it’s a hybrid between baked and custardy no-bake styles.
Q: Can I use fresh ube instead of condensed ube milk?
A: Fresh ube purée works! Cook and mash it down, then sweeten to taste. You may need to adjust sweetness and color intensity.
Q: How do I prevent cracks while baking?
A: Bake in a water bath if you’re nervous, or simply avoid overbaking. Let the cake cool slowly in the oven with the door cracked for 15 minutes after switching off.
Q: Can I make this gluten-free?
A: Yes — use gluten-free chocolate sandwich cookies or blitzed gluten-free biscuits for the crust.
Conclusion
If you loved this baked take and are curious about the velvety no-bake world of ube cheesecakes, try this Ube Cheesecake Recipe (No-Bake, Dairy-Free) for a chilled, fuss-free sibling. For another vegan no-bake spin with beautiful purple glory, this No-Bake Ube Cheesecake (Vegan) is a perfect next stop on your flavor journey.
Vegan Baked Purple Yam Cheesecake
Ingredients
Method
- Preheat oven to 180℃ fan and line an 8” loose base / spring-form round cake tin with grease-proof paper, set aside.
- Blend the Oreos into fine crumbs and mix with melted butter until it resembles wet sand.
- Press into the lined tin to form the base, covering the sides, and chill in the fridge.
- Drain the soaked cashew nuts and blend with cream cheese, silken tofu, sugar, vanilla, and ube condensed milk until smooth.
- Pour the filling over the base, level it out, and bake for 45-50 minutes or until edges are golden.
- Allow to cool completely and refrigerate overnight.
- Whip the dairy-free cream until stiff peaks form and mix in the ube.
- Spoon on top of the cheesecake and spread into swirls.
- Sprinkle desiccated coconut on the edges, slice, and serve with extra ube condensed milk if desired.