Do not be afraid.
It’s becoming perfectly acceptable—and delicious—to add sweet potatoes to desserts.
Last year I used them in cupcakes, and honestly it feels like a great way to claim your treat is packed with nutrients and beta carotene. Which, let’s be honest, makes dessert feel practically virtuous.
My fridge is a mess, by the way. Just keeping it real.
Imagine sweet potato pie transformed into a creamy cheesecake.
This is a simple, no-bake cheesecake served in individual portions, so everyone gets a little helping of those good-for-you vitamins—while still enjoying a truly indulgent dessert.
Seriously: one of these might boost your eyesight and help keep you healthy this season. Eat two and you might start feeling immortal.
Okay, I’ll taste one and report back.
No Bake Sweet Potato Cheesecakes
Yield:
8
(3 ounce) mini cheesecakes
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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, about 1 large sweet potato (make 2 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, plus extra cinnamon and graham crumbs for garnish.
Instructions
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In a small bowl, combine the melted butter and graham cracker crumbs until evenly moistened. Press the mixture firmly into individual jars, ramekins, or a small dish to form the crust.
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In the bowl of an electric mixer, beat the cream cheese and mascarpone until smooth and combined, scraping down the bowl as needed. Add the sweet potato puree (use a food processor if needed to make it completely smooth) and mix until incorporated.
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With the mixer on low, slowly drizzle in the sweetened condensed milk, continuing to scrape the sides until the filling is silky and uniform. Mix in the vanilla, salt, and cinnamon until well blended.
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Divide the cheesecake mixture evenly over the prepared crusts. Refrigerate for 4 to 6 hours to set. Before serving, top with whipped cream and a light sprinkle of cinnamon and graham crumbs.
Notes
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They’re true lifesavers—quick to assemble, rich and creamy, and a lovely seasonal twist on classic cheesecake.