No Bake Sweet Potato Cheesecakes
User Reviews
5
No Bake Sweet Potato Cheesecakes
Description
No Bake Sweet Potato Cheesecakes start with a buttery graham cracker crust pressed into serving containers. The filling combines softened cream cheese and mascarpone cheese beaten until smooth before folding in sweet potato puree. Sweetened condensed milk brings additional sweetness and creaminess, balanced by vanilla, salt, and cinnamon to highlight the earthy tones of the sweet potato. The mixture is chilled for several hours to set.
This recipe avoids baking, instead relying on refrigeration to firm the cheesecake. The result is a velvety dessert with subtle spice and a hint of caramel-like sweetness from the sweet potato and condensed milk.
Top the cheesecakes with whipped cream and a sprinkle of cinnamon and crushed graham crackers for contrast. They make a distinctive dessert suited for autumn menus or when you want a creamy, no-bake treat with a seasonal twist.
The recipe adapts well for various serving vessels, such as jars or ramekins, to create individual portions. Ensuring the sweet potato is fully pureed is key for a smooth filling.
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
- graham cracker 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
- Press the buttery graham cracker mixture firmly to form a solid crust layer in your chosen container.
- Puree the sweet potato thoroughly before mixing to avoid lumps and achieve a smooth filling texture.
- Refrigerate the cheesecakes for at least 4–6 hours or overnight for best set and flavor development.
- Top with whipped cream, cinnamon, and extra graham cracker crumbs just before serving to maintain texture contrast.
- Suitable for individual servings using jars or ramekins for a convenient presentation.
User Reviews
Overall Rating
5
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