Love all things ube? Then you’re in for a treat with this recipe. It’s got a nutty cookie crust, a lusciously light ube cream filling, and an addicting ube topping—you’re welcome!
Mix together the crushed coconut biscuits, desiccated coconut, graham crackers, desiccated coconut, and caster sugar in a medium bowl. Add melted butter and mix well.
Tightly pack and press the crumb mixture into the base of a baking pan and freeze for 20 to 30 minutes.
Blend ube with coconut cream until it becomes a paste.
In another bowl, cream together cream cheese, whipped cream, and icing sugar. Mix in the ube mixture. Pour over the cookie base crust. Chill for four hours before serving.
Mix ube and condensed milk in a small pan over medium heat until dissolved and in a liquid state. Set aside and let it cool.
Mix in the ube mixture with the whipped coconut cream. Use this to top the cheesecake.