No-Bake Sweet Potato Cheesecakes.
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
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
Instructions
- 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.
Notes
Did you make this recipe?
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I appreciate you so much!
Yep. True. These are life savers.
116 Comments on “No-Bake Sweet Potato Cheesecakes.”
I totally agree! They don’t have the word “sweet” in them for nothing! These look incredible.
Soon and very soon.
i don’t know how you do it, but these look so gorgeous! Not that I don’t already love sweet potatoes (right now I have 6 big ones in my pantry…), but this brings it to another level. Thanks for all your hard work!
I used to do this thing on. my blog called “The Potato Ho Down” because I’m a self-proclaimed “Potato Ho” and THESE are just so beautiful and yummy sounding, I need them!
Omg Yes! I’m so trying this
this is so nice i would try this soon and let you know how i got on of making this receipe i love trying different receipes when it comes to food i jus’t try anything….they look fabulous…and deliousmo….
These actually look really good. For a minute there I was scared you may be turning into Chocolate Covered Katie but you have real ingredients in these. Thanks!
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Scary.
Must try! I have a night of cooking/baking ahead (Saturday night, because I’m a nerd like that and it’s my kind of fun). I LOVE your site. It’s my place on the internet for comic relief/reliable AMAZING creative recipes. I admire you and your work! PS, I’ve seen that you have written that there is a bit of an age difference between you and your husband. My boyfriend and I are 14 years apart, so, just wondering, how many years apart are you and your hubby?
Life savers and prolongers foooo sho!
Today sucked. Underline sucked (long distance relationship). But making these mini cheesecakes made my evening so so much better, Thank you for always cheering me up, either through your entertaining commentary that always makes me smile or through your delicious recipes.
What a totally beautiful idea. Why the hell not…..and I would never tune you out., your photos and ideas are too good for that kind of carry on
W-O-W!
I could see myself eating the mini cheese cakes convincing myself that because they are “mini” it’s okay to eat 2 or 3…or 10.
These are adorable and look delicious!!! Another awesome recipe – per the usual. :)
These are just beautiful! I love that they are little bites of dessert – not too much, but full of creamy, wonderful flavor. Yum!
Absolutely making these!
I’m an excellent refrigerator organizer ;) And these cheesecakes look great! A perfect fall treat.
Holy. Crap. I love everything about these.
Hmmm! I’m not sure about this combo, it seems like it would be really thick, and maybe a little icky sweet, but it does sound interesting. I’m really weird about potatoes, because of their texture I am very picky about mixing them with other things. It’s definitely different, not ingredients one would normally put together.
Sarah
Girl this is totally amazing!!! I never would have thought to put sweet potatoes into a no bake, but it looks amazing!!! I want to keep away the cold this season too, so I think vitamins this way is best:-)
Looks SO good!!! Yummy!!!!
Holy cow, I love sweet potatoes and these look divine!! I know what I’m doing this weekend…
These look super YUM! :)
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Hey Jessica,
These are obviously adorable, but would it work to make this as one big cheesecake in a springform pan? That would be more convenient for me…this is totally going to be one of my Thanksgiving desserts this year by the way, along wit the pumpkin smores cupcakes!
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I made this recipe and they are super yummy delicious! Making them again for Thanksgiving!
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creative way to do cheesecake. i love sweet potato. sounds yummy!
Love this. Did you boil or bake the sweet potatoes prior to pureeing?
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Omg these were so good. I will be making these again.
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