Do not be afraid.
Because I’m starting to think it’s totally normal to put potatoes inside desserts.
I did it with cupcakes last year and it’s basically a way of justifying that your treat is nutrient-rich and loaded with beta carotene. Which is uh, like… the best way to eat dessert. Right?
Oh look. There is my fridge. It’s a disaster. Help.
So. Think sweet potato pie, but cheesecake.
Super easy, no bake cheesecake placed into a tiny self-serving portion that ensures you get all of those vitamins that you seriously need.
Um, do you even hear what I’m saying? Are you tuning me out? Not paying attention? Wait… are you married to me?
Eating one of these cheesecakes is going to help your eyesight and maybe even prevent you from getting a cold or the flu this season. Dude, I don’t even want to KNOW what will happen if you eat more than one of these cheesecakes. It might be like taking a sip from the fountain of youth.
Hold on. I’ll try it and get back to you.
No Bake Sweet Potato Cheesecakes
Yield: makes 8 (3 ounce) mini cheesecakes
Prep Time: 25 minutes (longer if you need to cook your potatoes)
Total Time: 4-6 hours
4 tablespoons unsalted butter, melted
2/3 cup graham cracker crumbs
8 ounces cream cheese, softened to room temperature
6 ounces mascarpone cheese, softened to room temperature
2/3 cup sweet potato puree (this was 1 large sweet potato for me, maybe make 2 just to be safe)
3/4 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon
whipped cream for topping + sprinkles of cinnamon and graham crumbs
In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon.
In the bowl of an electric mixer, beat cream cheese and mascarpone cheese until combined and smooth, scraping down the sides when needed. Add in sweet potato (I made sure mine was totally pureed by using a food processor) and mix until smooth again. With the mixer on low speed, slowly drizzle in the condensed milk, continuing to scrape down the sides until the mixture is very smooth. Add in vanilla extract, salt and cinnamon, beating well.
Pour or spoon cheesecake mixture evenly over top of crusts. Refrigerate for 4-6 hours, then top with whipped cream, garnished with a sprinkle of cinnamon and graham crumbs.
[adapted from my goat cheese coconut cheesecakes]
Yep. True. These are life savers.