Name: Ube Cheesecake Bars
Prep time: 20 min
Cook time: 35 min
Total time: PT-488376H58M40S
Cuisine: Filipino
Ingredients: Ube Layer:; 1 ¼ cups all-purpose flour; ½ tsp baking powder; ½ tsp salt; ½ cup unsalted butter, melted and slightly cooled; 1 ½ cups white sugar; 2 large eggs; 1 tbsp ube flavoring; ½ cup ube halaya (ube jam); Cream Cheese Mixture:; 250g cream cheese, room temperature; ¼ cup white sugar; 1 large egg; 1 tsp vanilla extract

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A beautiful fusion of classic Filipino flavor and creamy indulgence, these Ube Cheesecake Bars are the perfect treat for merienda or even a small food business. The velvety ube layer swirled with rich cream cheese gives each bite a delightful balance of sweetness and tang. Whether I’m entertaining guests or just craving something special, I love whipping up this easy and visually stunning dessert.

Ube Cheesecake Bars

Why You’ll Love This Recipe

I love how this recipe combines two things I can’t resist—ube and cheesecake. The chewy, sweet base of ube is complemented by the creamy, slightly tangy layer of cream cheese. The marbled design also makes it look so impressive with minimal effort. It’s a versatile dessert that’s perfect for parties, potlucks, or packaging up for small-scale selling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ube Layer:

1 ¼ cups all-purpose flour
½ tsp baking powder
½ tsp salt
½ cup unsalted butter, melted and slightly cooled
1 ½ cups white sugar
2 large eggs
1 tbsp ube flavoring
½ cup ube halaya (ube jam)

Cream Cheese Mixture:

250g cream cheese (Philadelphia or preferred brand), room temperature
¼ cup white sugar
1 large egg
1 tsp vanilla extract

Directions

I start by lining a 10×12 inch baking pan with parchment paper and preheating the oven to 175°C (350°F).
I melt the butter and allow it to cool for about 10 minutes.
In a mixing bowl, I whisk together the flour, baking powder, and salt, then set that aside.
In a larger bowl, I combine the melted butter, sugar, and ube halaya until smooth.
I beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Next, I stir in the ube flavoring, making sure it’s evenly mixed.
I gradually sift in the dry ingredients and mix just until everything is combined. I avoid overmixing to keep the texture light.
I pour the ube batter into the prepared pan and spread it out evenly.
For the cream cheese layer, I beat the cream cheese, sugar, and vanilla extract until smooth, then add the egg and mix just until combined.
I drop spoonfuls of the cream cheese mixture over the ube layer and use a spatula or knife to swirl it into a beautiful marbled pattern.
I bake it for 30–35 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
I let the bars cool completely in the pan before slicing into squares.

Servings and Timing

This recipe makes about 16 squares, depending on how large I cut them. From start to finish, it takes around 50–60 minutes, including cooling time. Baking alone takes 30–35 minutes.

Variations

I sometimes add shredded coconut on top before baking for a tropical twist.
A handful of crushed graham crackers in the ube batter adds a subtle crunch.
If I don’t have ube halaya, I use more ube flavoring and slightly reduce the sugar.
A chocolate drizzle on top after baking brings another layer of richness.

Storage/Reheating

I store these bars in an airtight container in the fridge for up to 5 days. To reheat, I just pop a slice in the microwave for about 10 seconds if I want it warm. But honestly, I prefer them chilled—firm, creamy, and even more flavorful.

FAQs

What is ube?

Ube is a purple yam native to the Philippines. It’s sweet, nutty, and used in many traditional desserts like halaya, cakes, and ice creams.

Can I use store-bought ube jam?

Yes, I often use store-bought ube halaya for convenience. Just make sure it’s not too watery, or it may affect the batter texture.

Can I freeze these cheesecake bars?

Definitely. I let them cool, cut into squares, and store them in a freezer-safe container with parchment paper between layers. They last up to 2 months.

What size pan can I use if I don’t have 10×12?

I’ve used a 9×13 inch pan, and it works well. The bars come out slightly thinner, so I just reduce the baking time by a few minutes.

Why did my cream cheese layer sink?

That can happen if the ube batter is too thin or overmixed. I make sure to mix just until combined and not to swirl too deeply when creating the marbled effect.

Conclusion

These Ube Cheesecake Bars are one of my favorite go-to desserts when I want something colorful, flavorful, and a little bit fancy without much effort. The ube and cheesecake combination is truly irresistible, and they’re always a hit whether I’m enjoying them at home or sharing them with friends and family.