A slow violet light pours through the kitchen window; the scent of coconut and warm biscuit rises like a gentle memory. The purple hue of ube — sweet, earthy, and unexpectedly tender — transforms a simple cheesecake into a small act of reverence.
Why make this recipe
Because baking is an act of translation: flour, nuts, and time into comfort. This Vegan Baked Ube Cheesecake is an invitation to texture — a crisp Oreo sea, a silken, nut-sweet center, and a cloud of whipped topping, all threaded with the floral, yam-like perfume of ube. It’s suitable for gatherings where memory matters, and for quiet evenings when you want to taste patience.
How to make Vegan Baked Ube Cheesecake
Begin with patience: chill the base, blend the filling until impossibly smooth, and allow the oven’s slow warmth to coax the edges to a golden finish. The cheesecake bakes gently, then rests overnight to settle into its velvet presence. Finish with whipped dairy-free cream streaked with ube and a dusting of desiccated coconut to catch the light.
Ingredients:
- 300g of Oreo cookies
- 100g of dairy-free butter (melted)
- 300g of cashew nuts (soaked overnight)
- 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 degrees C fan and line an 8 inch round cake tin with grease-proof paper.
- Blend Oreo cookies in a food processor until fine. Combine with melted butter and press into the base of the tin, then refrigerate.
- Drain soaked cashew nuts and blend with dairy-free cream cheese, silken tofu, sugar, vanilla extract, and ube condensed milk until smooth.
- Pour the filling over the base and bake for 45-50 minutes until edges are golden.
- Let cool and refrigerate overnight to set.
- Whip dairy-free cream to stiff peaks and mix in ube. Spread on top of cooled cheesecake and sprinkle with coconut.
- Slice and serve, optionally drizzling with ube condensed milk.
How to serve Vegan Baked Ube Cheesecake
Serve slices gently chilled. Use a hot, dry knife between cuts for clean edges, wiping the blade each time. Present on a pale plate so the mauve interior reads clearly; a light drizzle of extra ube condensed milk and a few toasted coconut flakes add shine and warm nuttiness. Pair with black coffee or a fragrant jasmine tea to cut through the sweetness.
How to store Vegan Baked Ube Cheesecake
Keep the cake covered in the refrigerator for up to 4–5 days. For longer storage, freeze individual slices wrapped twice — first in parchment, then in foil — for up to one month; thaw slowly in the fridge to preserve texture. Avoid leaving the whipped topping exposed to prevent it from weeping.
Tips to make Vegan Baked Ube Cheesecake
- Soak the cashews overnight (or in very hot water for 2 hours) for an ultra-smooth filling.
- Process the base until very fine before adding butter so it binds evenly and feels like shortbread.
- When blending the filling, scrape the bowl and blend until the mixture is completely silky — any graininess will show after baking.
- Don’t overbake: the centre may still be slightly wobbly when you take it out; it will firm as it cools.
- Chill overnight — this is when the flavors settle and the texture becomes dense and refined.
Variations (if any)
- Coconut and pandan: add a teaspoon of pandan paste to the filling for a floral, green note.
- Swirled: reserve a tablespoon of plain filling, tint with more ube condensed milk and swirl for a marbled effect before baking.
- Nut-free: replace cashews with more silken tofu and an extra 100g of dairy-free cream cheese, but expect a subtly different mouthfeel.
FAQs
Q: Can I make this cheesecake completely nut-free?
A: Yes. Replace the soaked cashews with an extra 200–250g of dairy-free cream cheese and increase silken tofu slightly to maintain the creaminess. The texture will be less buttery but still luscious.
Q: My cheesecake cracked on top — what happened?
A: Cracks usually form from thermal shock or overbaking. To minimize them, avoid rapid temperature changes and remove the cheesecake when the centre still has a slight wobble; it will set as it cools.
Q: Can I use a different brand of ube condensed milk?
A: You can, though brands vary in sweetness and color intensity. Taste and adjust: if your condensed milk is sweeter, consider a very small reduction in caster sugar; if it’s milder, add a touch more to the filling or topping.
Q: Is this recipe suitable for a springform tin?
A: Yes—an 8-inch springform works well. Line the base with parchment and, if concerned about leaks, wrap the outside in foil before placing in the oven.
Q: How can I make the purple color more vibrant?
A: Use a high-quality ube product or a touch more ube condensed milk; natural color can be subtle. A tiny pinch of purple food coloring can intensify the hue without changing flavor.
Conclusion
For a deeper exploration of vegan ube cheesecakes and alternative techniques, see this thoughtful recipe collection at Vegan Ube Cheesecake – Floured Frame. For a contrasting no-bake, dairy-free approach and inspiration on chilling and assembly, visit Ube Cheesecake Recipe (No-Bake, Dairy-Free).
There is a quiet reward in waiting — in the pause between oven and table — where patience turns simple ingredients into something quietly unforgettable.
Vegan Baked Ube Cheesecake
Ingredients
Method
- Preheat oven to 180 degrees C fan and line an 8 inch round cake tin with grease-proof paper.
- Blend Oreo cookies in a food processor until fine. Combine with melted butter and press into the base of the tin, then refrigerate.
- Drain soaked cashew nuts and blend with dairy-free cream cheese, silken tofu, sugar, vanilla extract, and ube condensed milk until smooth.
- Pour the filling over the base and bake for 45-50 minutes until edges are golden.
- Let cool and refrigerate overnight to set.
- Whip dairy-free cream to stiff peaks and mix in ube. Spread on top of cooled cheesecake and sprinkle with coconut.
- Slice and serve, optionally drizzling with ube condensed milk.