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Sweet Potato Cheesecake Recipe No Bake

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Roasted Sweet Potato Cheesecake Sprinkle Bakes
Roasted Sweet Potato Cheesecake Sprinkle Bakes from www.sprinklebakes.com

Description

Sweet potato cheesecake is a perfect dessert for any occasion, and this recipe is no exception. It's a no-bake recipe, which means it's incredibly easy to make and requires no oven time. The cheesecake is made with a combination of cream cheese and sweet potato puree, giving it a unique and delicious flavor. This dessert is perfect for those who love cheesecake but want a healthier version.

Prep Time

The prep time for this recipe is around 30 minutes.

Cook Time

Since this is a no-bake recipe, there is no cook time involved.

Ingredients

  • 2 cups sweet potato puree
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 1 cup heavy cream
  • 1/2 cup graham cracker crumbs
  • 1/4 cup melted butter

Equipment

  • 9-inch springform pan
  • Food processor or blender
  • Mixing bowl
  • Electric mixer
  • Measuring cups and spoons

Method

  1. Start by making the crust. Combine the graham cracker crumbs and melted butter in a mixing bowl and mix well. Press the mixture into the bottom of a 9-inch springform pan and set aside.
  2. In a food processor or blender, puree the sweet potato until smooth. Set aside.
  3. In a separate mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt and mix well.
  4. Add the sweet potato puree to the cream cheese mixture and mix until well combined.
  5. In a separate bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the sweet potato mixture until well combined.
  6. Pour the sweet potato cheesecake mixture into the prepared crust and smooth the top with a spatula.
  7. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
  8. Once the cheesecake is chilled and set, remove it from the springform pan and slice into pieces.
  9. Garnish with whipped cream and a sprinkle of cinnamon if desired.
  10. Serve and enjoy!

Notes

This sweet potato cheesecake can be stored in the refrigerator for up to 3 days. It's best to keep it covered with plastic wrap or in an airtight container to prevent it from drying out.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 310
  • Total fat: 22g
  • Saturated fat: 13g
  • Cholesterol: 72mg
  • Sodium: 215mg
  • Total Carbohydrates: 25g
  • Dietary fiber: 1g
  • Sugars: 20g
  • Protein: 4g

Recipe Tips

  • Make sure the cream cheese is softened before mixing it with the other ingredients. This will make it easier to blend and create a smooth cheesecake mixture.
  • If you don't have a food processor or blender to puree the sweet potato, you can use a potato masher or fork to mash it until it's smooth.
  • For a stronger sweet potato flavor, you can add more sweet potato puree to the cheesecake mixture.
  • Adding whipped cream to the cheesecake mixture will give it a lighter and fluffier texture.
  • If you prefer a sweeter cheesecake, you can add more sugar to the mixture.

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