This Christmas Cheesecake is the perfect addition to your holiday celebrations! 

The Christmas Holidays are here once again! 

And boy oh boy am I excited! The holidays mean different things to different people, but I think we can all agree that it’s a time to rest and hopefully relax spending some quality time with those we love. And I hope this cheesecake may just be that one thing that helps with that.

CHRISTMAS CHEESECAKE NO BAKE

This cheesecake here is a no bake cheesecake, just so you know!

That means the only thing that is being cooked is the gram cracker crust, the rest is frozen prior to serving! 

WHY IS IT PURPLE

You may be thinking, how did you get that cheesecake purple? And is it even healthy! The answer to that is yes, it is healthy.

And it is made with purple yams.

If you have never cooked with purple yam before, trust me it is not hard.

It is like cooking any other yam actually. 

HOW TO PURPLE YAMS TASTE

You’re probably wondering if purple yams taste good in a cheesecake right? Well I assure you they do, purple yams are often cooked in cakes in the Philippines. And are a bit sweet and make for an excellent addition in a cheesecake. 

In the Philippines this cheesecakes is actually known as “Ube”.

Purple yams are packed with vitamins, such as A, C and are a good source of copper, dietary fiber, vitamin B6, potassium and iron.

And are known to improve blood sugar regulation and some studies have discovered significant antibacterial and antifungal properties.

HOW DOES A PURPLE YAM LOOK COOKED

HOW TO MAKE CHRISTMAS CHEESECAKE

1. Start by making your base/crust, in a large bowl place your graham crackers, brown sugar and melted butter. Mix this together with a spoon and then use your hands to press it together so it sticks.
2. Lightly oil your cheesecake pan and then place your graham cracker crust inside. Press firmly down to create your crust. No-bake graham cracker crust: Chill pie crust for at 30 minutes prior to filling. Prior to serving, rub the outside and bottom of the cheesecake pan with a wringed out hot cloth this helps to release the pan from the crust. Baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, cool completely before filling.

FILLING:

1. Wash and cut your yams into bite size pieces and boil in a pot of water till tender.
2. Strain your yams and allow to cool. Once your Purple Yams have cooled, mash them in a large bowl till smooth.
3. Then add 2 packages of cream cheese and with your hand held blender whisk together till smooth. Add in your condensed milk, nutmeg and ground cinnamon. Pour over your crust slowly then chill in the freezer anywhere from 6 to 24 hours.

FINISHING THE CHEESECAKE:

1. Once your cake is absolutely cold, release the cheesecake from the pan slowly.
2. Add more whipped cream around the cake to decorate!
3. Cut and allow to defrost for roughly 20 minutes, enjoy!

• I like to use an 8″ inch cheesecake pan for this recipe which gives you a thick cheesecake as seen in the pictures below, which can serve 12 people.
• If you prefer a thinner cheesecake, you can then use a 9″inch cheesecake pan. Really there is not much to it, besides boiling some purple yams, preparing your crust and whip up some cream cheese, along with whipped cream to give it the perfect lightness that makes this dessert so decadent!

Be sure not to skimp on the “whip cream” here because it really makes this cake come together perfectly.

If that is not more reason to enjoy them this holiday season in a cheesecake then I don’t know what is!

Wishing you and yours Happy Holidays!

Note: Place your cake back in the freezer or it will melt this cheesecake is best kept chilled. If you like a thinner graham cracker crust, feel free to use 1 1/2 cups of crushed crackers instead of 2.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!  Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Christmas Cheesecake

Yield: 12

Holiday classic

Print

Ingredients

CRUST

• 2 cups Graham cracker crumbs
• 6 tbsp Butter melted
• 1/4 cup Brown Sugar
• FILLING
• 2 packages Cream Cheese
• 2 large Purple Yams
• 1 can can of condensed milk
• 1 tsp Pure vanilla extract
• SPICES
• 1 tsp Ground Cinnamon
• 1 tsp Nutmeg

Instructions

1. Start by making your base/crust, in a large bowl place your graham crackers, brown sugar and melted butter. Mix this together with a spoon and then use your hands to press it together so it sticks.
2. Lightly oil your cheesecake pan and then place your graham cracker crust inside. Press firmly down to create your crust. No-bake graham cracker crust: Chill pie crust for at 30 minutes prior to filling. Prior to serving, rub the outside and bottom of the cheesecake pan with a wringed out hot cloth this helps to release the pan from the crust. Baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, cool completely before filling.

FILLING:

1. Wash and cut your yams into bite size pieces and boil in a pot of water till tender.
2. Strain your yams and allow to cool. Once your Purple Yams have cooled, mash them in a large bowl till smooth.
3. Then add 2 packages of cream cheese and with your hand held blender whisk together till smooth. Add in your condensed milk, nutmeg and ground cinnamon. Pour over your crust slowly then chill in the freezer anywhere from 6 to 24 hours.

FINISHING THE CHEESECAKE:

1. Once your cake is absolutely cold, release the cheesecake from the pan slowly.
2. Add more whipped cream around the cake to decorate!
3. Cut and allow to defrost for roughly 20 minutes, enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 163mgCarbohydrates: 23gFiber: 1gSugar: 10gProtein: 3g

These calculations are based off Nutritionix

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