Mini No-Bake Ube Cheesecakes

Mini No-Bake Ube Cheesecakes

4.1(87)

Cook Time
-
Total Time
-
Yield
12 servings

Ingredients

  • ¾ cup butter (170 g), divided in 3
  • 2 ½ cups coconut milk (600 mL)
  • 14 oz condensed milk (400 g), 1 can
  • 1 lb purple yam (455 g), grated
  • 8 oz cream cheese (225 g)
  • ¼ cup sugar (50 g)
  • 8 oz whipped cream (225 g)
  • 1 cup graham cracker (85 g), into crumbs

Nutrition Info

  • Calories 478
  • Fat 34g
  • Carbs 39g
  • Fiber 1g
  • Sugar 27g
  • Protein 6g

How to Make It

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

Tags

Zipper Storage BagsSpatulaMixing BowlSpecial OccasionKid-FriendlyFreezerDate NightCasual PartyMashupAmericanFusionStove TopThaiDessertsEasyNo Bake Desserts

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