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Purple Sweet Potato Cheesecake (Vegan)
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Purple Sweet Potato Cheesecake (Vegan)
Prep Time
1 hr
Cook Time
2 hrs
Total Time
3 hrs
 
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
Instructions
  1. Preheat oven to 350 degrees F and lightly grease pie dish.
  2. In medium mixing bowl, mix together almond flour, coconut oil, salt, sweetener and cinnamon until well combined.
  3. Pat mixture into pan to form crust.
  4. Bake for 10-12 minutes. Remove and let cool.
  5. On baking sheet, place sweet potatoes and generously pierce with fork.
  6. Bake for 45-60 minutes. Remove and let cool.
  7. Peel skin and mash insides of potatoes.
  8. In separate mixing bowl, add cream cheese, mashed sweet potatoes, vanilla, sweetener and salt. Using hand mixer, mix into thick, creamy consistency.
  9. Pour sweet potato cheesecake mixture over cooled crust.
  10. Bake at 350 degrees F for 1 hour and 15 minutes.
  11. Chill for at least 3 hours or overnight to set. Store in fridge for up to 3 days.
Recipe Notes

Get these ingredients and more at Vitacost.

Nutrition Facts
Purple Sweet Potato Cheesecake (Vegan)
Amount Per Serving
Calories 327 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g45%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 47mg2%
Potassium 318mg9%
Carbohydrates 28g9%
Fiber 6g24%
Sugar 5g6%
Protein 8g16%
Vitamin A 12027IU241%
Vitamin C 2mg2%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.