Easy Ube Cream Cheese Cups

I still remember the first time I decided to try making these Easy Ube Cream Cheese Cups. My family has always been adventurous with food, but there’s a special place in our hearts (and stomachs!) for desserts that blend familiar comfort with a touch of the exotic. Ube, with its gorgeous violet hue and subtly sweet, earthy flavor, had been on my “to-bake-with” list for ages. When I stumbled upon the idea of combining it with the tangy richness of cream cheese, I knew I had a winner. The day I made them, the kitchen filled with a unique, inviting aroma. My kids, initially curious about the vibrant purple batter, were utterly captivated from their first bite. The creamy texture, the perfect balance of sweet ube and tangy cream cheese, all nestled in a buttery graham cracker crust – it was pure bliss! They vanished from the cooling rack in record time, and the verdict was unanimous: these Easy Ube Cream Cheese Cups were an absolute triumph, a new family favorite that’s both incredibly simple to make and impressively elegant. They’ve since become my go-to for potlucks, special occasions, or just when we crave a uniquely delicious treat. If you’re looking for a dessert that’s sure to wow your guests and delight your taste buds, this recipe is your golden ticket.

Ingredients

Here’s what you’ll need to gather to create these delightful Easy Ube Cream Cheese Cups. Each ingredient plays a crucial role in achieving the perfect texture and flavor profile.

For the Graham Cracker Crust:

• 1 ½ cups Graham Cracker Crumbs (about 10-12 full sheets): These provide the classic, buttery, and slightly sweet base for our cups. Finely crushed crumbs ensure a compact and stable crust.
• ¼ cup Granulated Sugar: Adds a touch of sweetness to the crust, complementing the savory notes of the butter.
• 6 tablespoons Unsalted Butter, melted: This binds the crumbs and sugar together, creating a firm yet tender crust that holds its shape beautifully after baking.

For the Ube Cream Cheese Filling:

• 16 ounces (two 8-ounce packages) Cream Cheese, softened to room temperature: The star of the creamy texture. Using full-fat, good quality cream cheese at room temperature is key to a smooth, lump-free filling.
• ¾ cup Granulated Sugar: Provides the primary sweetness for the ube filling, balancing the tanginess of the cream cheese and the earthiness of the ube.
• 2 large Eggs, room temperature: Eggs add structure and richness to the cheesecake filling. Room temperature eggs incorporate more easily and create a lighter texture.
• 1 cup Ube Halaya (Purple Yam Jam): This is the heart of our ube flavor. Choose a good quality ube halaya for the best taste and color. It adds sweetness, moisture, and that distinct ube character.
• 1 teaspoon Ube Extract: Enhances the ube flavor and deepens the beautiful purple color. A little goes a long way.
• ¼ cup All-Purpose Flour: Helps to stabilize the cheesecake filling, preventing it from being too soft and aids in preventing cracks.
• 1 teaspoon Vanilla Extract: Complements both the ube and cream cheese flavors, adding a warm, aromatic depth.

For the Plain Cream Cheese Swirl/Topping (Optional but Recommended):

• 4 ounces (half of an 8-ounce package) Cream Cheese, softened to room temperature: Used to create a contrasting flavor and visual swirl or dollop on top.
• ¼ cup Granulated Sugar: Sweetens the plain cream cheese topping.
• ½ teaspoon Vanilla Extract: Adds flavor to the topping.
• 1 large Egg Yolk, room temperature: Adds richness and helps the topping set slightly.

Instructions

Follow these step-by-step instructions carefully to achieve perfectly baked, delicious Easy Ube Cream Cheese Cups. Patience and attention to detail, especially with ingredient temperatures, will yield the best results.

1. Prepare the Oven and Muffin Tin:
Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners. If you prefer, you can lightly grease the liners for easier removal, but good quality paper liners usually work fine on their own. This preparation ensures even baking and easy cleanup.

2. Make the Graham Cracker Crust:
In a medium bowl, combine the graham cracker crumbs and ¼ cup of granulated sugar. Stir well to ensure the sugar is evenly distributed. Pour in the 6 tablespoons of melted unsalted butter. Mix with a fork until all the crumbs are moistened and the mixture resembles wet sand. This consistency is crucial for a crust that holds together.
Divide the crumb mixture evenly among the 12 paper liners in the muffin tin. This usually amounts to about 1.5 to 2 tablespoons per cup. Use the bottom of a small glass or a spoon to press the crumbs firmly into an even layer at the base of each liner. A compact crust prevents it from crumbling when you bite into the cups.
Bake the crusts for 5-7 minutes, just until set and lightly fragrant. Remove from the oven and set aside to cool slightly while you prepare the filling. Pre-baking the crust gives it a delightful crispness.

3. Prepare the Ube Cream Cheese Filling:
In a large mixing bowl, place the 16 ounces of softened cream cheese. Using an electric mixer on low to medium speed, beat the cream cheese until it is completely smooth and creamy, with no lumps remaining. This might take about 2-3 minutes. Scrape down the sides and bottom of the bowl frequently to ensure everything is incorporated. Starting with truly softened cream cheese is paramount here.
Gradually add the ¾ cup of granulated sugar to the cream cheese, beating on low speed until just combined and smooth. Avoid overmixing, as this can incorporate too much air, leading to cracks.
Add the 2 large room temperature eggs, one at a time, beating on low speed just until each egg is incorporated. Again, do not overmix. Scrape the bowl after adding each egg.
Gently fold in the 1 cup of ube halaya, 1 teaspoon of ube extract, and 1 teaspoon of vanilla extract using a spatula. Mix until evenly combined and the batter is a beautiful, uniform purple color. Be gentle to maintain a creamy texture.
Finally, sift in the ¼ cup of all-purpose flour and mix on low speed or fold in with a spatula until just combined. The flour helps to bind the filling.

4. Prepare the Plain Cream Cheese Topping (Optional):
If you’re making the optional topping, in a separate small bowl, beat the 4 ounces of softened cream cheese with an electric mixer until smooth.
Add the ¼ cup of granulated sugar and ½ teaspoon of vanilla extract, and beat until combined.
Add the 1 large egg yolk and beat on low speed until just incorporated and the mixture is smooth. Set aside. This mixture should be thick but pipeable or spoonable.

5. Assemble the Ube Cream Cheese Cups:
Divide the ube cream cheese filling evenly among the 12 prepared crusts in the muffin tin. Fill each liner about two-thirds to three-quarters full. You can use an ice cream scoop for uniform portions.
If using the plain cream cheese topping, dollop about 1-2 teaspoons of the plain mixture on top of the ube filling in each cup. You can then use a toothpick or a skewer to gently swirl the plain cream cheese into the ube filling for a marbled effect. Be careful not to over-swirl, as you want distinct colors. Alternatively, you can simply leave it as a dollop.

6. Bake the Ube Cream Cheese Cups:
Carefully place the muffin tin into the preheated 325°F (160°C) oven. Bake for 18-22 minutes. The cheesecakes are done when the edges are set, and the centers are still slightly soft but not wet. They will look a little jiggly in the very center if you gently nudge the pan. They will continue to set as they cool. Overbaking is a common cause of dry or cracked cheesecakes.

7. Cool the Cheesecakes:
Once baked, turn off the oven and, if possible, prop the oven door open slightly with a wooden spoon. Let the cheesecakes cool in the turned-off oven for about 30 minutes. This gradual cooling process helps prevent cracking.
After 30 minutes, remove the muffin tin from the oven and let the ube cream cheese cups cool completely on a wire rack at room temperature. This will take about 1-2 hours.

8. Chill Thoroughly:
Once the cups are at room temperature, cover the muffin tin loosely with plastic wrap (be careful not to let the plastic touch the tops of the cheesecakes) and transfer it to the refrigerator. Chill for at least 4 hours, or preferably overnight. Chilling is essential for the cheesecakes to fully set and for the flavors to meld and develop. They taste significantly better when thoroughly chilled.

9. Serve and Enjoy:
Once fully chilled, gently remove the ube cream cheese cups from the muffin tin. They are now ready to be served! You can garnish them if desired (see “How to Serve” section for ideas).

Nutrition Facts

Understanding the nutritional aspect of your treats can be helpful. Please note these are estimates and can vary based on specific ingredients and brands used.

• Servings: This recipe makes 12 individual Ube Cream Cheese Cups.
• Calories per serving (1 cup): Approximately 350-400 kcal. This can vary based on the fat content of your cream cheese and the sugar content of your ube halaya.

Key Nutrition Highlights (per serving estimate):

1. Total Fat: Approximately 25-30g. Primarily from the cream cheese and butter. This contributes to the rich, satisfying mouthfeel.
2. Saturated Fat: Approximately 15-18g. A significant portion of the total fat, mainly from dairy ingredients.
3. Carbohydrates: Approximately 28-33g. Derived from the graham cracker crumbs, sugar, and ube halaya.
4. Sugars: Approximately 20-25g. Includes added sugars from the recipe and natural sugars present in some ingredients.
5. Protein: Approximately 5-7g. Contributed by the eggs and cream cheese, playing a role in the structure of the cheesecake.

It’s important to enjoy these Ube Cream Cheese Cups as part of a balanced diet. They are a delightful indulgence, perfect for special occasions or when you’re craving something uniquely sweet and creamy.

Preparation Time

Knowing how long a recipe takes from start to finish helps in planning your baking adventures. Here’s a breakdown for these Easy Ube Cream Cheese Cups:

• Prep Time: Approximately 30-40 minutes. This includes preparing the crust, mixing both the ube and plain cream cheese fillings, and assembling the cups in the muffin tin. Having ingredients pre-measured (mise en place) can streamline this process.
• Cook Time: Approximately 18-22 minutes for baking, plus an additional 30 minutes for cooling in the turned-off oven. This is the active oven time.
• Chill Time: Minimum 4 hours, but preferably overnight (8+ hours). This is crucial for the cheesecakes to set properly and for the flavors to fully develop. This is inactive time but essential for the final product.
• Total Time: Approximately 5 hours and 20 minutes to 9 hours and 30 minutes (largely dependent on chilling time). While the hands-on time is relatively short, the chilling period means these are best made a day in advance or early on the day you plan to serve them.

Despite the extended chilling period, the actual active work involved is minimal, making this recipe true to its “easy” name. The delicious results are well worth the wait!

How to Serve

Serving these Easy Ube Cream Cheese Cups can be as simple or as elaborate as you like. Their vibrant color and delightful taste make them a standout dessert on any occasion. Here are some ideas to inspire your presentation:

• Simply Chilled:
  • These cups are fantastic served straight from the refrigerator. Their cool, creamy texture is incredibly refreshing.
  • Serve them directly in their paper liners for a casual, easy-to-handle treat, perfect for picnics or potlucks.
• Garnishes for Elegance:
  • Whipped Cream: A dollop of freshly whipped cream on top adds a light, airy contrast to the dense cheesecake. You can sweeten the whipped cream lightly or leave it unsweetened.
  • Toasted Coconut Flakes: Sprinkle toasted coconut flakes over the top for a delightful crunch and a complementary tropical flavor. The nuttiness pairs beautifully with ube.
  • Ube Powder or Dust: A light dusting of ube powder (dehydrated ube) can intensify the ube aroma and add a sophisticated visual touch.
  • Edible Flowers: For a truly stunning presentation, especially for spring gatherings or elegant parties, a few carefully placed small edible flowers (like violas or pansies) can transform these cups into works of art. Ensure they are food-grade.
  • Chocolate Shavings: White chocolate or dark chocolate shavings can add another layer of flavor and visual appeal.
  • Fresh Berries: While not traditional with ube, a single raspberry or a few blueberries can provide a nice color contrast and a touch of tartness if desired.
• Perfect Pairings:
  • Coffee or Tea: These ube cream cheese cups are a wonderful accompaniment to a cup of hot coffee, black tea, or even a traditional Filipino Salabat (ginger tea). The bitterness of the coffee or the warmth of the tea balances the sweetness of the dessert.
  • Ice Cream: For an extra decadent treat, serve a cup alongside a small scoop of vanilla or coconut ice cream.
• Occasions to Shine:
  • Potlucks and Parties: Individual servings make them easy to transport and distribute, eliminating the need for cutting and serving utensils for guests.
  • Holiday Gatherings: Their unique flavor and beautiful color make them a festive addition to holiday dessert tables, be it Christmas, Easter, or Thanksgiving.
  • Filipino Celebrations: A wonderful modern twist on a beloved Filipino flavor, perfect for family gatherings and cultural events.
  • Afternoon Tea: Serve them as a sophisticated sweet treat during an afternoon tea party.
  • Just Because: Sometimes, the best occasion is simply a Tuesday night when you’re craving something special!
• Presentation on a Platter:
  • Arrange the Ube Cream Cheese Cups on a decorative platter or a tiered dessert stand for an impressive display.
  • If you’ve removed the paper liners, place them on small dessert plates for a more formal serving.

No matter how you choose to serve them, these Easy Ube Cream Cheese Cups are sure to be a conversation starter and a crowd-pleaser. Their unique charm lies in their simplicity, their vibrant appearance, and their unforgettable taste.

Additional Tips

To ensure your Easy Ube Cream Cheese Cups turn out perfectly every time, here are eight additional tips that can make a significant difference in your baking experience and the final product:

1. Room Temperature Ingredients are Non-Negotiable: This is perhaps the most crucial tip for any cheesecake recipe. Softened cream cheese (not melted, but genuinely soft to the touch) is essential for a smooth, lump-free batter. Room temperature eggs incorporate more easily and create a lighter texture. Cold ingredients can result in a lumpy batter and may affect the baking evenness. Take your cream cheese and eggs out of the fridge at least 1-2 hours before you plan to start.
2. Don’t Overmix the Batter: Once you add the eggs to the cream cheese mixture, mix only until they are just combined. Overmixing incorporates too much air into the batter, which can cause the cheesecakes to puff up excessively during baking and then crack or sink as they cool. Use a low speed on your mixer, or even switch to a spatula for the final additions.
3. Quality of Ube Halaya Matters: The flavor of your ube cream cheese cups will heavily depend on the quality of the ube halaya (purple yam jam) you use. Look for brands that have a good, authentic ube flavor and vibrant color, preferably with minimal artificial additives. Some ube halaya can be sweeter than others, so you might slightly adjust the sugar in the filling if you’re familiar with a particularly sweet brand. You can often find it in Asian supermarkets or online.
4. The Gentle Cooling Process is Key to Preventing Cracks: Drastic temperature changes are the enemy of cheesecakes. The tip about cooling them in the turned-off oven with the door ajar for 30 minutes is vital. This allows the cheesecakes to cool down gradually, reducing the likelihood of surface cracks. Rushing the cooling process can almost guarantee cracks.
5. Proper Storage for Lasting Freshness: Store leftover ube cream cheese cups in an airtight container in the refrigerator. They will keep well for up to 4-5 days. Keeping them covered prevents them from drying out or absorbing other odors from the fridge.
6. Make-Ahead Marvels: These are excellent make-ahead desserts. In fact, they taste even better the day after they are made, as the flavors have more time to meld and deepen, and the texture becomes perfectly set. Prepare them a day or two before your event to save time and reduce stress.
7. Consider a Water Bath (Bain-Marie) for Ultimate Creaminess (Optional for Muffin Tin Size): While not strictly necessary for mini cheesecakes in a muffin tin (as they bake relatively quickly), if you’re prone to cracks or want an even more luxurious, custardy texture, you can improvise a gentle steam environment. Place a pan of hot water on the lower rack of your oven while the cheesecakes bake on the middle rack. This adds moisture to the oven environment.
8. Experiment with Variations: Once you’ve mastered the basic recipe, feel free to experiment!
   • Crust Variations: Try an Oreo cookie crust (omit the sugar in the crust) or a digestive biscuit crust.
   • Spice it Up: A tiny pinch of ground ginger or cardamom in the ube filling can add a warm, aromatic complexity.
   • Chocolate Drizzle: After chilling, drizzle the tops with melted white or dark chocolate for an extra touch of decadence.
   • Nutty Additions: Finely chopped macadamia nuts or cashews could be incorporated into the crust or sprinkled on top.

By keeping these tips in mind, you’ll be well on your way to baking batch after batch of flawless and irresistible Easy Ube Cream Cheese Cups.

FAQ Section

Here are answers to some frequently asked questions about making Easy Ube Cream Cheese Cups, which can help you troubleshoot or learn more about this delightful dessert.

1. What exactly is ube, and what does it taste like?

• Ube (pronounced OO-beh) is a species of purple yam native to the Philippines and other parts of Southeast Asia. It’s known for its naturally vibrant deep purple flesh. The flavor of ube is unique – it’s mildly sweet, with earthy and nutty notes, often compared to a combination of white chocolate, vanilla, and pistachio, but with a distinct character of its own. It’s a very popular ingredient in Filipino desserts.

2. Where can I find ube halaya and ube extract?

• Ube halaya (purple yam jam) and ube extract can typically be found in Asian supermarkets, particularly those specializing in Filipino or Southeast Asian products. They are also increasingly available online through various retailers. When buying ube halaya, look for jars or containers; it’s usually a thick, sweet paste. Ube extract comes in small bottles, similar to vanilla extract.

3. Can I make this recipe gluten-free?

• Yes, you can adapt this recipe to be gluten-free. The main source of gluten is the graham cracker crust and the small amount of all-purpose flour in the filling.
  • For the crust: Use gluten-free graham crackers or gluten-free digestive biscuits. Alternatively, you can make a nut-based crust using almond flour.
  • For the filling: Replace the ¼ cup of all-purpose flour with an equal amount of gluten-free all-purpose flour blend or cornstarch. Cornstarch will yield a slightly different, but still pleasant, texture.

4. Can I use low-fat or fat-free cream cheese for this recipe?

• While you can technically use low-fat cream cheese (Neufchâtel), it’s generally not recommended for the best results in cheesecakes. Full-fat cream cheese provides the richness, creaminess, and structure that makes cheesecake so decadent. Low-fat versions have higher water content and can result in a less creamy, sometimes watery, or slightly rubbery texture and may not set as firmly. Fat-free cream cheese is strongly advised against for this type of recipe.

5. How long do these Ube Cream Cheese Cups last in the refrigerator?

• When stored properly in an airtight container in the refrigerator, these Ube Cream Cheese Cups will stay fresh and delicious for up to 4-5 days. Ensure they are fully cooled before storing to prevent condensation.

6. Can I freeze Ube Cream Cheese Cups?

• Yes, these mini cheesecakes freeze relatively well. To freeze, first let them chill completely in the refrigerator. Then, you can either freeze them in the muffin tin until solid, then transfer them to a freezer-safe airtight container or heavy-duty freezer bag, or wrap each individually in plastic wrap and then foil before placing in a container. They can be frozen for up to 1-2 months. To thaw, transfer them to the refrigerator overnight. Note that the texture of the cream cheese might change slightly after freezing and thawing, becoming a little grainier, but they will still be enjoyable. Avoid thawing at room temperature to maintain food safety.

7. Why did my cheesecakes crack on top?

• Cracking is a common cheesecake woe and can be caused by several factors:
  • Overbaking: Baking them for too long dries out the surface.
  • Overmixing: Incorporating too much air into the batter causes it to rise too much and then fall and crack.
  • Ingredients too cold: Using cold cream cheese or eggs can lead to a lumpy batter that doesn’t bake evenly.
  • Drastic temperature changes: Cooling the cheesecakes too quickly. This is why the gradual cooling process (in the oven with the door ajar, then at room temp, then in the fridge) is important.
  • Oven temperature too high: This can cause the outside to cook too quickly and set before the inside, leading to cracks as the inside continues to expand.

8. Can I make this recipe in a different sized pan, like an 8×8 inch square pan?

• Yes, you can adapt this recipe for an 8×8 inch square pan to make ube cream cheese bars instead of individual cups. The crust ingredients would likely be sufficient, or you might increase them slightly for a thicker crust. You would press the crust into the bottom of the lined or greased 8×8 inch pan. Pour the filling over the crust. The baking time will need to be adjusted; it will likely be longer, around 30-40 minutes, or until the edges are set and the center is just slightly jiggly. Use the same oven temperature (325°F/160°C). Ensure it’s thoroughly chilled before cutting into squares. Always check for doneness using the visual cues (set edges, slightly jiggly center).

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