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Makes 1 cake
Preparation time: 30 minutes


Cookie Base:
1 cup coconut butter biscuits, crushed
1/4 cup desiccated coconut
1/2 cup crushed graham crackers
1/3 cup caster sugar
250 grams butter, melted

Cream Cheese Mixture:
250 grams cream cheese, softened
1 cup whipped cream
1/3 cup icing sugar
1/2 cup sweetened coconut cream
1/2 cup ube

1 cup ube
1/2 cup condensed milk
1/2 cup coconut cream, chilled and whipped


Cookie Base:

  1. 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.
  2. Tightly pack and press the crumb mixture into the base of a baking pan and freeze for 20 to 30 minutes.

Cream Cheese Mixture:

  1. In another bowl, cream together cream cheese, whipped cream, and icing sugar. Divide the mixture into two
  2. Blend ube with coconut cream until it becomes a paste. Mix in half of the cream cream cheese mixture. Pour over the cookie base crust.
  3. Pour in the rest of the cheesecake. Chill for four hours before serving.


  1. 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.
  2. Mix in the ube mixture with the whipped coconut cream. Use this to top the cheesecake.

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