Scale

FOR THE COCONUT CRUST:

1 1/2 cups crushed graham crackers or coconut cookies

1/2 cup shredded coconut (sweetened or unsweetened)

1/3 cup melted butter

2 tablespoons sugar

FOR THE UBE CHEESECAKE FILLING:

16 ounces cream cheese, softened

1 cup cold heavy whipping cream

1/2 cup powdered sugar

1/3 cup ube halaya (ube jam) or ube flavoring to taste

1 teaspoon vanilla extract

Pinch of salt

TOPPING (OPTIONAL):

2 tablespoons toasted coconut flakes

Fresh berries or whipped cream

1. Line an 8×8-inch pan with parchment paper, leaving an overhang for easy lifting.

2. In a bowl, mix crushed cookies, shredded coconut, melted butter, and sugar until evenly moistened.

3. Press the mixture firmly into the bottom of the pan to form an even crust. Chill in the fridge while making the filling.

4. In a large bowl, beat softened cream cheese until smooth and creamy.

5. Add powdered sugar, ube halaya or ube flavoring, vanilla, and salt. Beat until well combined and smooth.

6. In a separate bowl, whip heavy cream to stiff peaks.

7. Gently fold the whipped cream into the ube cream cheese mixture until fully combined and fluffy.

8. Spread the ube cheesecake filling evenly over the chilled crust and smooth the top.

9. Cover and refrigerate for at least 4 hours, or until set (overnight is best).

10. Before serving, sprinkle with toasted coconut and top with berries or whipped cream if desired.

11. Lift out of the pan using the parchment, slice into bars, and serve chilled.

Adjust ube flavoring to taste if not using ube halaya.

For a stronger coconut vibe, use coconut milk whipped cream instead of regular.

Bars keep well covered in the fridge for up to 4 days or can be frozen for longer storage.

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