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Ube cheesecake bars combine fudgy ube brownies with a creamy cream cheese topping, swirled together for a Filipino-inspired dessert that balances chewy brownie texture with tangy cream cheese in every bite.
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Preheat oven to 350F. Grease a 9x13 inch baking pan then line with parchment paper with a slight overhang on each side. Set aside.
Beat 1 block of cream cheese and ½ cup granulated sugar until smooth and creamy.
Add 1 egg and 1 tsp vanilla extract and continue beating until incorporated. Set aside.
In a large bowl, combine melted butter, 1 cup granulated sugar and ¼ cup packed brown sugar until smooth and incorporated.
Add the egg, ube jam and 2 tbsp ube extract and stir until combined.
Sift 2½ cups flour, 1 tsp baking powder and 1 tsp salt into your ube mixture and gently stir until no significant streaks of flour remain (do not over mix). The batter will be thick.
Transfer into prepared pan and spread around evenly with a spatula.
Top with your cream cheese mixture and try to spread around.
Run a knife through the batter to create swirls and help further even out the cream cheese throughout the pan.
Bake the ube cheesecake bars for 30-40 minutes or until a toothpick inserted in the middle comes out with minimal dry crumbs.
Remove from oven, allow to cool completely in the pan on the counter, then chill in the fridge for 2-3 hours or overnight until set.
Remove from pan then cut into bars and serve. You can serve ube cream cheese bars slightly chilled or at room temperature.
Written automatically by CookOS, not by the creator.
Store cooled bars in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months; thaw in the fridge before serving.
9x13 inch baking pan · Parchment paper · Stand mixer or hand mixer
Written automatically by CookOS, not by the creator.
Ube extract alone won't work as a substitute because it lacks the density needed for structure. Use the full amount of ube halaya or ube jam specified; the 2 tbsp ube extract is an addition for intensified flavor, not a replacement.
Bake for 30–40 minutes until a toothpick inserted in the middle comes out with minimal dry crumbs. The bars should still look slightly underdone; they set as they cool.
Chilling for 2–3 hours or overnight ensures the cream cheese layer sets properly. You can serve them slightly chilled or at room temperature, but chilling makes them easier to cut and slice cleanly.
Yes. Store cooled bars in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months; thaw in the fridge before serving.
Bring the cream cheese to room temperature before beating so it mixes smoothly and evenly. Cold cream cheese will be lumpy and harder to spread over the brownie layer.
