I love desserts that are easy to make but taste incredible. After experimenting with different flavors, I discovered the sweet potato cheesecake recipe no bake is a game-changer.
It has a rich, creamy texture with a hint of warm spices. The sweet potatoes add natural sweetness and a velvety smoothness.
Plus, I don’t need an oven, which makes it perfect for any season. The buttery graham cracker crust pairs beautifully with the luscious filling. It’s a simple yet indulgent treat that impresses every time.
Whether for holidays or just a cozy night in, this cheesecake never disappoints. I’ll walk through every step to make it foolproof. Stick with me, and you’ll have a stunning dessert ready in no time!
Why You Will Love This Recipe?
This sweet potato cheesecake recipe no bake is the perfect blend of creamy, rich, and flavorful. The natural sweetness of sweet potatoes pairs beautifully with warm spices like cinnamon and nutmeg, creating a cozy, fall-inspired dessert that works year-round.
Since it’s a no-bake recipe, there’s no need to turn on the oven. That means less hassle and more time to enjoy the process. The smooth, velvety filling sits on a buttery graham cracker crust, adding the perfect crunch.
It’s also a great make-ahead dessert. I can prepare it the night before, and it sets perfectly in the fridge. Whether for a holiday table or a simple treat, this cheesecake is guaranteed to impress without the extra effort!
How To Prepare Sweet Potato Cheesecake Recipe No Bake?
Preparation Time: 20 minutes
Chilling Time: 6 hours (or overnight)
Total Time: 6 hours 20 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 8 servings
Equipment Needed:
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Measuring cups and spoons
- Microwave-safe bowl
Ingredients:
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 tablespoon maple syrup
For the Sweet Potato Filling:
- 1 package (0.25 oz) unflavored gelatin powder
- ¼ cup cold water
- 15 ounces sweet potatoes, cooked and peeled
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened
- 2 tablespoons plain yogurt or sour cream
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
For the Optional Toppings:
- Whipped cream or sour cream
- Roasted pecans, chopped
- Caramel sauce
Step-by-Step Instructions:
Prepare the Graham Cracker Crust
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and maple syrup until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Place the crust in the refrigerator to set while preparing the filling.
Prepare the Sweet Potato Filling
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.
- Using an electric mixer, beat the softened cream cheese until smooth and creamy.
- Add the heavy whipping cream to the cream cheese and beat until the mixture is fluffy and forms stiff peaks.
- Incorporate the cinnamon, ginger, nutmeg, salt, yogurt (or sour cream), granulated sugar, and lemon juice into the mixture, blending well.
- Puree the cooked sweet potatoes until smooth, then fold them into the cream cheese mixture.
- Melt the bloomed gelatin in the microwave for about 10 seconds until liquefied, then mix it into the filling until fully combined.
Assemble the Cheesecake
- Pour the sweet potato filling over the prepared crust, spreading it evenly with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set.
Serve
- Once set, remove the cheesecake from the springform pan and transfer it to a serving plate.
- Garnish with whipped cream, chopped roasted pecans, and a drizzle of caramel sauce if desired.
- Slice and enjoy this creamy, no-bake delight!
Nutrition Facts (Per Serving):
- Calories: Approximately 450 kcal
- Carbohydrates: 61g
- Protein: 6g
- Fat: 59g
- Saturated Fat: 26g
- Cholesterol: 123mg
- Sodium: 864mg
- Fiber: 3g
- Sugar: 42g
- Vitamin A: 9452IU
- Vitamin C: 3mg
- Calcium: 158mg
- Iron: 1mg
Serving Suggestions
This No-Bake Sweet Potato Cheesecake is versatile and can be adorned with various toppings to suit your taste:
- Whipped Cream: Adds a light, airy contrast to the dense cheesecake.
- Caramel Drizzle: Enhances the sweetness and adds a rich, buttery flavor.
- Chopped Nuts: Roasted pecans or walnuts introduce a delightful crunch and nutty taste.
- Spiced Dusting: A light sprinkle of cinnamon or nutmeg can elevate the warm flavors of the cheesecake.
Healthy Nutrition Benefits
Rich in Vitamin A
Sweet potatoes are packed with beta-carotene, which converts to vitamin A. This supports eye health, boosts immunity, and promotes glowing skin.
High in Fiber
This cheesecake provides fiber from sweet potatoes and graham crackers. Fiber aids digestion, keeps me full longer, and supports gut health.
Natural Sweetness, Less Sugar
Sweet potatoes add natural sweetness, reducing the need for excess sugar. This helps maintain balanced blood sugar levels.
Good Source of Antioxidants
Sweet potatoes contain powerful antioxidants that fight inflammation, protect cells, and support overall well-being.
Supports Heart Health
With potassium and fiber, this cheesecake helps regulate blood pressure and supports a healthy heart.
Provides Healthy Fats
The cream cheese and heavy cream offer beneficial fats that promote brain function and keep me energized.
Boosts Energy Levels
Sweet potatoes provide complex carbohydrates, giving long-lasting energy without sugar crashes.
How to Store
To keep this sweet potato cheesecake recipe no bake fresh, I always store it properly. In the refrigerator, it lasts up to 5 days when covered with plastic wrap or placed in an airtight container.
If I need to store it longer, I freeze it. Wrapping the cheesecake tightly in plastic wrap and sealing it in a freezer-safe container keeps it fresh for up to 2 months.
When I’m ready to serve, I thaw it overnight in the fridge or let it sit at room temperature for about 30 minutes. For convenience, I sometimes freeze individual slices, so I can enjoy a quick dessert anytime. Proper storage keeps the cheesecake creamy, flavorful, and ready to impress!
Conclusion
This sweet potato cheesecake recipe no bake is a delicious, creamy, and easy-to-make dessert that’s both indulgent and nutritious.
The natural sweetness of sweet potatoes, combined with warm spices and a buttery graham cracker crust, makes every bite irresistible.
Since it requires no baking, it’s perfect for any occasion, from holiday gatherings to everyday treats.
I love that it’s packed with nutrients like fiber, vitamin A, and antioxidants while still feeling like a rich, decadent dessert. Plus, it’s a great make-ahead option that saves time and effort.
If you’re looking for a simple yet impressive dessert, this recipe is a must-try. Give it a go, and I guarantee you’ll love every creamy, spiced bite!