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sweet potato cheesecake

Sweet Potato Cheesecake

This creamy, spiced Sweet Potato Cheesecake brings Southern comfort to the plant-based table—rich with roasted sweet potatoes, maple syrup, and a nutty oat crust that’s wholesome, dairy-free, and irresistibly nostalgic.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

Crust
  • 1 cup rolled oats
  • 3/4 cup pecans or walnuts
  • 6 Medjool dates pitted
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • Pinch of salt
Filling
  • 2 cups mashed roasted sweet potato
  • 3/4 cup soaked cashews
  • 1/2 cup maple syrup
  • 1/3 cup unsweetened plant milk
  • 3 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch salt
  • 1 tbsp almond butter for a firmer freeze

Method
 

Crust
  1. Preheat oven to 350 degrees
  2. Blend all ingredients until just mixed in food processor
  3. Press into 9 inch pie pan
  4. Bake 10 minutes then cool
Filling
  1. Blend all ingredients (except milk) until completely smooth and thick — the texture should resemble pudding.
  2. Use the milk sparingly to help with consistency
Assembly
  1. Poor filling over the crust and smooth on top
  2. Cover and freeze 4-6 hours
  3. Before serving, thaw in fridge 45-60 minutes before serving (or on the counter for about 30 minutes)
Optional Garnish
  1. Powdered sugar sprinkled on top with chopped pecans in mound in the middle
  2. Aquafaba whipped cream
  3. Swirl of maple pecan sauce