Elevate your dessert game with this vibrant and creamy purple sweet potato cheesecake. Not only does this vegan cheesecake deliver a rich, smooth texture, but it also boasts the natural sweetness and stunning hue of purple sweet potatoes. Perfect for impressing guests or treating yourself, this plant-based dessert is a dairy-free alternative that doesn’t compromise on flavor or visual appeal.

Purple Sweet Potato Cheesecake (Vegan)

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Purple Sweet Potato Cheesecake (Vegan)

Prep Time 1 hour

Cook Time 2 hours

Total Time 3 hours

Servings 8

Calories 327 kcal

Ingredients

Cheesecake filling

3 medium purple sweet potatoes mashed 16 oz plant-based cream cheese
1 Tbsp. vanilla extract
1/4 cup coconut cream
1 Tbsp. tapioca starch
Pinch sea salt optional
2-4 tsp. stevia optional

Crust

2 cups almond flour
Pinch sea salt
1/4 cup coconut oil
1/4 tsp. stevia optional
2 tsp. cinnamon optional

Instructions

Preheat oven to 350 degrees F and lightly grease pie dish.
In medium mixing bowl, mix together almond flour, coconut oil, salt, sweetener and cinnamon until well combined.
Pat mixture into pan to form crust.
Bake for 10-12 minutes. Remove and let cool.
On baking sheet, place sweet potatoes and generously pierce with fork.
Bake for 45-60 minutes. Remove and let cool.
Peel skin and mash insides of potatoes.
In separate mixing bowl, add cream cheese, mashed sweet potatoes, vanilla, sweetener and salt. Using hand mixer, mix into thick, creamy consistency.
Pour sweet potato cheesecake mixture over cooled crust.
Bake at 350 degrees F for 1 hour and 15 minutes.
Chill for at least 3 hours or overnight to set. Store in fridge for up to 3 days.