Ube Fig Tiramisu Cheesecake is a show-stopping, no-bake dessert that merges the creamy elegance of classic tiramisu with the vibrant charm of Filipino ube and the natural beauty of fresh figs. Layered with soft sponge or ladyfingers, a luscious mascarpone filling, and velvety ube custard, this creation is both indulgent and visually captivating. Finished with a dusting of purple yam powder and delicate fig slices, it’s the perfect treat for dessert lovers, aesthetes, and anyone looking to share a beautiful, modern take on a beloved classic.

Why You’ll Love This Recipe

A unique fusion of Filipino and Italian dessert traditions
No baking required—easy to assemble and chill
Creamy, dreamy layers of mascarpone and ube custard
Aesthetic, Instagram-worthy presentation with figs and microgreens
Soft ladyfingers or sponge provide pillowy texture
Naturally colorful from ube and purple yam powder
Ideal for celebrations, gatherings, or gifting
Easily customizable with other fruits or toppings
Light yet satisfying, with a rich but airy texture
Make-ahead friendly for easy entertaining

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the ube custard layer:
whole milk
ube halaya (purple yam jam)
cornstarch
sugar
vanilla extract
salt

For the cheesecake filling:
heavy whipping cream
mascarpone cheese (or softened cream cheese)
powdered sugar
vanilla extract

For the cake base:
ladyfinger biscuits or sponge cake slices
milk
vanilla extract

Topping:
purple yam powder
fresh figs, quartered
microgreens or edible flowers (optional)

directions

In a medium saucepan over medium heat, whisk together the milk, ube halaya, sugar, cornstarch, vanilla extract, and a pinch of salt. Stir continuously until smooth and thickened into a custard. Remove from heat and let cool slightly.
In a mixing bowl, whip the heavy cream until soft peaks form. Add the mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth, light, and fluffy.
Line a square or rectangular baking dish with parchment paper for easy removal.
Combine milk and vanilla in a shallow bowl. Quickly dip the ladyfingers or sponge cake slices in the mixture and arrange in a single layer at the bottom of the dish.
Spread a layer of mascarpone cream over the sponge layer. Smooth it out gently.
Follow with a layer of the cooled ube custard. Use an offset spatula for clean, even layers.
Repeat the layers—sponge, cream, custard—until all components are used, ending with a final smooth layer of ube custard.
Dust the top with purple yam powder and arrange quartered figs and microgreens or edible flowers decoratively.
Refrigerate for at least 4 hours or overnight to set. Slice into squares and serve chilled.

Servings and timing

Servings: 9 squares
Prep time: 25 minutes
Chill time: 4 hours
Total time: 4 hours 25 minutes
Calories: Approximately 320 kcal per serving

Variations

Tropical Flavor: Add thin layers of mango or coconut between the cream layers.
Coffee Ube Fusion: Lightly soak the ladyfingers in espresso for a traditional tiramisu note.
Nutty Crunch: Sprinkle toasted coconut or chopped pistachios between layers.
Vegan Version: Use plant-based cream, non-dairy milk, and vegan ladyfingers or sponge.
Mini Desserts: Assemble in individual ramekins or glasses for personal servings.
Chocolate Base: Use chocolate sponge or chocolate-dipped ladyfingers for extra depth.
Rosewater Twist: Add a drop of rosewater to the cream for a floral undertone.
Caramel Drizzle: Top with a light swirl of dulce de leche or ube syrup.
Berry Garnish: Add blackberries or blueberries with the figs for a burst of tartness.
Extra Ube Color: Mix a bit of ube extract into the custard for deeper color and flavor.

storage/reheating

Store the Ube Fig Tiramisu Cheesecake covered in the refrigerator for up to 3 days. It is best served cold and does not require reheating. Freezing is not recommended as it may alter the texture of the whipped cream and mascarpone layers.

FAQs

What is ube halaya?

Ube halaya is a Filipino dessert made from mashed purple yam, sugar, and milk. It has a rich, slightly nutty flavor and vibrant purple color.

Can I make this dessert ahead of time?

Yes, it’s ideal for making ahead. Prepare the night before and chill overnight for the best texture and flavor.

What if I don’t have ube halaya?

You can make your own using cooked mashed ube, sugar, and condensed milk, or substitute with purple sweet potato mash and sugar.

Can I use cream cheese instead of mascarpone?

Yes, softened cream cheese works well, though the flavor will be slightly tangier and richer.

What kind of figs are best?

Fresh Black Mission or Brown Turkey figs are ideal for their sweetness and aesthetic appearance.

Can I omit the figs?

Yes, you can substitute with berries, sliced grapes, or even edible flowers.

Is this dessert overly sweet?

No, the sweetness is balanced between the ube custard and mascarpone filling. You can also reduce sugar slightly if preferred.

How do I get clean slices?

Use a sharp knife wiped clean between cuts, and chill the dessert thoroughly before slicing.

What’s the best way to dust purple yam powder?

Use a fine-mesh sieve or tea strainer for even, delicate coverage.

Can I use store-bought sponge cake?

Yes, store-bought sponge cake works well. Just be sure it’s soft enough to layer easily.

Conclusion

Ube Fig Tiramisu Cheesecake is a breathtaking, flavor-forward dessert that effortlessly combines cultural influences into one elegant, no-bake treat. With its luscious layers, vibrant color, and luxurious texture, it’s a modern masterpiece perfect for entertaining, gifting, or capturing that perfect dessert photo. From the earthy sweetness of ube to the delicate fig garnish, every element is crafted to delight both the eye and the palate.