Do not be afraid.

No-Bake Sweet Potato Cheesecakes I howsweeteats.com

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?

No-Bake Sweet Potato Cheesecakes I howsweeteats.com

Oh look. There is my fridge. It’s a disaster. Help.

No-Bake Sweet Potato Cheesecakes I howsweeteats.com

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.

No-Bake Sweet Potato Cheesecakes I howsweeteats.com

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.

No-Bake Sweet Potato Cheesecakes I howsweeteats.com

Hold on. I’ll try it and get back to you.

No-Bake Sweet Potato Cheesecakes I howsweeteats.com

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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

Ingredients:

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

Directions:

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.

No-Bake Sweet Potato Cheesecakes I howsweeteats.com

Yep. True. These are life savers.

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90 Responses to “No-Bake Sweet Potato Cheesecakes.”

  1. #
    1
    Liz — October 12, 2012 @ 6:56 am

    No fear, just admiration. Sweet potatoes are fantastic in desserts!

    Reply

  2. #
    2
    Kim in MD — October 12, 2012 @ 6:58 am

    I would like one (or two) for breakfast, please! They are healthy, after all!

    I love the presentation of these cheesecakes.Tthose mini glasses are adorable, Jessica!

    Reply

  3. #
    3
    Sommer J — October 12, 2012 @ 7:07 am

    sweet potatoes in anything is great in my book! i made sweet potato cheesecake brownies last year and some of the best damn, best brownies ever. our English speaking cousins across the pond thinks we’re cray cray to use root veg in dessert especially squash (they’re the crazy one in my opinion!). i like mini foods so much! and my lil ones love cheese cake so this will def win them over as well!!!

    Reply

  4. #
    4
    Jennifer @ Peanut Butter and Peppers — October 12, 2012 @ 7:09 am

    Oh Dear Heaven! Your pictures look friggen amazing!! I want to eat them all!!! What a great way to start the weekend!!!

    Reply

  5. #
    5
    Amy @ Croquet & Cocktails — October 12, 2012 @ 7:23 am

    I don’t even like sweet potatoes and I want to make/eat these!!!

    Reply

  6. #
    6
    Carol | a cup of mascarpone — October 12, 2012 @ 7:33 am

    I love sweet potatoes and absolutely loving these!!!

    Reply

  7. #
    7
    sally @ sallys baking addiction — October 12, 2012 @ 7:39 am

    And I thought it couldn’t get better than your hassleback cookie crumble sweet potatoes. I’ve been a little sick this week, so i’ll just take two of these as my little miracle drug, thankyouverymuch! :) They look incredible Jessica! Happy weekend indeed.

    Reply

  8. #
    8
    Tiff @ Love Sweat and Beers — October 12, 2012 @ 7:59 am

    I have not yet found a cheesecake I didn’t like, so I’m sure putting pumpkin in desserts is fine… especially cheesecake. Happy Friday!

    Reply

  9. #
    9
    Rachel Cooks — October 12, 2012 @ 8:00 am

    Oh yes please! YUM!

    Reply

  10. #
    10
    Rachel — October 12, 2012 @ 8:08 am

    Great idea! I’ll have to try these

    Reply

  11. #
    11
    Tara — October 12, 2012 @ 8:13 am

    These look so great! But the sweet potatoes are baked first, aren’t they? I mean, you’re not pureeing raw sweet potatoes, right?

    Reply

    • Jessica — October 12th, 2012 @ 9:08 am

      Correct!

      Reply

  12. #
    12
    Kim@hungryhealthygirl — October 12, 2012 @ 8:15 am

    There are just no words….you’re a genius!

    Reply

  13. #
    13
    Katie — October 12, 2012 @ 8:23 am

    Count me in. But only because they’re healthy. They don’t look delicious at ALL.

    Reply

  14. #
    14
    Britt @ My. Daily. Randomness. — October 12, 2012 @ 8:26 am

    OH my GOODNESS! Yes please! And i love the fact that they are no-bake… since I’m lazy like that! ;)

    Reply

  15. #
    15
    Noelle (@singerinkitchen) — October 12, 2012 @ 8:53 am

    YUM!!!! SHooters!

    Reply

  16. #
    16
    Lauren — October 12, 2012 @ 9:01 am

    Was wondering if I can make this with canned sweet potato puree if I’m short on time? I know that’s more of a watery consistency so I’m not sure if it would work….

    Reply

    • Jessica — October 12th, 2012 @ 9:08 am

      I think you probably can! Maybe watch the texture and add the sweetened condensed milk slowly or in parts if it looks too liquidy??

      Reply

  17. #
    17
    Robyn | Add a Pinch — October 12, 2012 @ 9:02 am

    This looks amazing. My sister adores sweet potatoes and I’ll have to whip these up for her soon. I know she’ll go nuts for them.

    Reply

  18. #
    18
    Erin @ The Food Doctors — October 12, 2012 @ 9:03 am

    OMG! These look amazing! I have been eyeing the sweet potatoes at the store, now I wish I had grabbed some!

    Reply

  19. #
    19
    Jen @ keepitsimplefoods — October 12, 2012 @ 9:04 am

    These look so amazing! Love the little serving portions. :)

    Reply

  20. #
    20
    char eats greens — October 12, 2012 @ 9:11 am

    I want to drink from the fountain of youth!!

    Reply

  21. #
    21
    Cookbook Queen — October 12, 2012 @ 9:15 am

    The only BAD thing about these is that I would have to eat like…five.

    (TWELVE)

    Reply

  22. #
    22
    Meg @ Peaches and Cake — October 12, 2012 @ 9:19 am

    These are the cutest things I’ve ever seen! I love how you used shot glasses, how you piped the whipped cream in with a piping tip, and how you carefully sprinkled graham cracker crumblets on top. How perfect1

    Reply

  23. #
    23
    Ashley — October 12, 2012 @ 9:20 am

    Can I put this on that hasselback sweet potato?

    Reply

  24. #
    24
    bridget {bake at 350} — October 12, 2012 @ 9:25 am

    I am SO moving in with you.

    And you used mascarpone!!! I could seriously live off of that stuff. And I always say it in my head just like Giada does. ;)

    Reply

  25. #
    25
    Abby@ Totes Delish — October 12, 2012 @ 9:41 am

    Shots of cheesecake! The only kind acceptable after college.

    Reply

  26. #
    26
    Nikki @ Nikki Dinki Cooking — October 12, 2012 @ 9:43 am

    And I love that sweet potatoes are so good for you. Makes this almost not like a dessert…kind of….

    Reply

  27. #
    27
    joelle (on a pink typewriter) — October 12, 2012 @ 10:14 am

    Holy moly. Scrumptious!

    Reply

  28. #
    28
    Heather (Heather's Dish) — October 12, 2012 @ 10:37 am

    ugh, this is SOOOOOOOO dangerously easy! i can’t wait to make an entire batch and eat them all myself…wait, i mean share them with Nate.

    oops :)

    Reply

  29. #
    29
    Nicki — October 12, 2012 @ 10:40 am

    I wake up every day excited to read your blog. You are so entertaining. Beautiful photos :)

    Reply

  30. #
    30
    Denise — October 12, 2012 @ 10:40 am

    I became a fan a couple years ago of the no-bake cheesecake. And I have to admit, I was a little scared at first, too. WOW! Why had I waited so long. It was an amazing experience and we have been fans ever since. I am intrigued with using some sweet potato puree …. putting this on my list of makes this cal. Thanks for a great recipe.

    Reply

  31. #
    31
    Lady Lip Print — October 12, 2012 @ 10:42 am

    If youve discovered the fountain of youth (and I think you have :) then women everywhere owe you a pair of shoes ;) these look delicious Jessica!

    Reply

  32. #
    32
    allie@sweetpotatobites — October 12, 2012 @ 11:02 am

    are those in shotglasses? what a creative idea! i love sweet potato anything, so i cam definitely get on board with this.

    Reply

  33. #
    33
    The Food Hound — October 12, 2012 @ 11:02 am

    Oh my gosh, I LOVED seeing this on my FB feed this morning :) The presentation is beautiful!! I need some of those glasses!! Sweet potatoes in baked goods is one of the best ideas ever… kind of like pumpkin, but different. And mascarpone cheese = love.

    Reply

  34. #
    34
    Katie @ Veggie and the Beast — October 12, 2012 @ 11:32 am

    These look amazing, per usual. I’m surprised (and IMPRESSED) that you used melted butter in a recipe and didn’t brown it! :)

    Reply

  35. #
    35
    Ashley @ Wishes and Dishes — October 12, 2012 @ 11:38 am

    You can make ANYTHING look good!!! And this looks delicious, just like everything else you make :)

    Reply

  36. #
    36
    Lauren — October 12, 2012 @ 11:41 am

    Umm.. all I can say about this is WHOA!!

    Reply

  37. #
    37
    Averie @ Averie Cooks — October 12, 2012 @ 11:59 am

    Oh these look so good! Love that you put them in shot glasses. That automatically makes them taste even better. Your icing on top, the subtle ripples of it, whatever tip you used to pipe it is so pretty! Love the top-down pic!

    Reply

  38. #
    38
    Heather of Kitchen Concoctions — October 12, 2012 @ 12:05 pm

    Who doesn’t love a dessert shooter! They are totally cute! And I totally support putting sweet potatoes in desserts! I have done sweet potato whoopie pies before and who doesn’t love a sweet potato pie?

    Reply

  39. #
    39
    Heidi @foodiecrush — October 12, 2012 @ 12:26 pm

    I will happily consume. How did you get your whip cream to look so gorg? Is there a special tip? Perfect for the holiday. Maybe with a douse of brandy :)

    Reply

  40. #
    40
    dena @ohyoucook — October 12, 2012 @ 12:35 pm

    I normally think adding anything to cheesecake is sacrilege, your delicious photos have changed my mine. O. M. G!

    Reply

  41. #
    41
    Katrina @ Warm Vanilla Sugar — October 12, 2012 @ 1:00 pm

    Mmm love the sound of these!

    Reply

  42. #
    42
    Kristen {bites & sights} — October 12, 2012 @ 1:55 pm

    YUM!

    Reply

  43. #
    43
    Olviya@servingsisters.com — October 12, 2012 @ 2:44 pm

    You are hilarious! I love your writing style. I am SO making these this weekend!

    Reply

  44. #
    44
    Amanda @ Once Upon a Recipe — October 12, 2012 @ 3:15 pm

    Well with all of those health benefits, it would practically be a crime NOT to make and eat these. A sweet potato cheesecake a day keeps the doctor away…has a nice ring to it, no?

    Reply

  45. #
    45
    Stacy @ Say It With Sprinkles — October 12, 2012 @ 3:34 pm

    I love sweet potato, but I’ve never really been on board with cheesecake…ugh, one of those foods I wish I enjoyed?

    Reply

  46. #
    46
    Morgan — October 12, 2012 @ 3:53 pm

    This looks SO easy. Love that they are no bake. How strong is the potato flavor? My boyfriend isn’t crazy about the orange spuds but he does love cheesecake.

    Reply

  47. #
    47
    Cara's Healthy Cravings — October 12, 2012 @ 6:28 pm

    To eat this right now would just make my day!

    Reply

  48. #
    48
    Kristen @ notsodomesticated — October 12, 2012 @ 6:52 pm

    So you’re saying these are healthy, right? Then I have to make them! ;)

    Reply

  49. #
    49
    Katie @ Blonde Ambition — October 12, 2012 @ 7:48 pm

    You’re totally right. We will all die if we don’t eat these. I’m pretty sure I’m deficient in calcium too, so more milk & marscapone pleeeease.

    Reply

  50. #
    50
    Angela @ Eat Spin Run Repeat — October 12, 2012 @ 7:55 pm

    Oh you totally wouldn’t have to twist my arm to try these! I love putting sweet potatoes and butternut squash puree in desserts. Veggie desserts = healthy, right? ;)

    Reply

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