Description
This No‑Bake Sweet Potato Cheesecake is a luscious, cozy dessert perfect for holidays or any time you crave that sweet, spiced warmth without turning on the oven.
Ingredients
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups sweet potato puree (cooked and cooled)
1 cup cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup whipped cream (for topping)
Optional: pecans or walnuts for garnish
Instructions
1. Combine graham cracker crumbs and melted butter, then press into pan.
2. Chill crust.
3. Beat cream cheese until smooth; add powdered sugar, vanilla, cinnamon, and nutmeg.
4. Mix in sweet potato puree until velvety smooth.
5. Spread filling over crust and refrigerate until set (4 hours or overnight).
6. Top with whipped cream and nuts before serving.
Notes
Let cream cheese come to room temperature for smoother texture.
For a thinner filling, reduce sweet potato puree by simmering to thicken.
Use mini pans or glasses for individual servings.
To go dairy‑free, substitute vegan cream cheese and coconut whipped topping.
- Prep Time: PT15M
- Cook Time: PT0M
- Category: Dessert
- Method: No‑Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 17
- Sodium: 120
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 2
- Protein: 3