You've probably never seen a vegetable that was so vibrantly purple before! Ube is so unique, we had to incorporate it into some sort of dessert. We are proud to present this healthy cheesecake with a unique tropical twist!
Prep time: 45 min | Inactive time: 1 hr 30 min | Cook time: 5 min | # of servings: 20 pieces Ingredients
25 graham crackers (ours were 2.5 inch by 2.5 inch), crushed
4 tablespoons butter, melted
3 large purple yams (ube), peeled
2 8 ounces packages 1/3 less fat cream cheese, softened
2 tablespoons white sugar
1/2 cup milk
1 1/2 teaspoons cornstarch
Gather all ingredients.
Preheat oven to 350˚F.
Line a muffin tray with cupcake liners.
In a medium sized bowl, mix together the graham cracker crumbs and butter.
Pack the crumbs into a thin layer at the bottom of the liner. Make sure that the crumbs are very tightly packed.
Place muffin tray in oven and bake for 5 minutes at 350˚F. Let cool for at least 10 minutes.
Chop up the yams into large chunks. Steam the chunks for 20-25 minutes. The yams are ready when they are tender and able to be pierced by a fork.
Puree the yams in a food processor or blender. Set yams aside.
Using a mixer, mix the cream cheese for 1 minute at a low/medium speed. Then add in the sugar and mix for another 2 minutes at the same speed. Mix in the pureed yams and continue mixing until the entire mixture reaches the same consistency and color.
Mix together milk and cornstarch. Gradually incorporate the milk and cornstarch mixture into the purple yam cream cheese filling.
Fill the liners with the crust with completed purple yam cream cheese filling.