Healthy Sweet Potato Cheesecake

Healthy Sweet Potato Cheesecake

Healthy sweet potato cheesecake is a sweet combination between sweet potato pie and cheesecake. All the flavors of Fall packed into one healthy cheesecake. 

healthy sweet potato cheesecake

It’s hard to believe that Thanksgiving will soon be upon us. I know, in September this seems crazy to be thinking about. But just the other day I received an email from my mom about our plans for Thanksgiving and Christmas.

The months will fly by. I mean, we’re already more than halfway through September. So here is my way of prepping you for Thanksgiving, or any time you want a healthy cheesecake. Because isn’t that all of the time? 😉

top down picture of healthy sweet potato cheesecake

This healthy sweet potato cheesecake combines the most delicious flavors of fall: sweet potatoes, cinnamon and nutmeg. Doesn’t that just scream Fall?

Healthy sweet potato cheesecake simple ingredients

Of course we have to have sweet potatoes for this healthy cheesecake. They’re the ones doing the heavy lifting in this light and fluffy cheesecake.

Similar to these wonderful sweet potato apple muffins {which are also a must for fall}, we start by blending cooked sweet potato. Adding in a few other healthy ingredients {pure maple syrup, applesauce, cottage cheese and almond milk} to smooth everything out.

three slices of healthy sweet potato cheesecake on a black plate

Of course we need some cream cheese, because what is cheesecake without it? I mean, yes, we could opt for some fun variations on dairy free cheesecake, but not today.

Finally, we need our Fall friendly spices. These spices amplify the sweet potato flavor and kick us into the “I think I’ll have another slice” territory.

Your new favorite healthy sweet potato cheesecake

Cheesecake doesn’t have to be complicated. This healthy sweet potato cheesecake proves that. Because once all of your ingredients are blended and mixed together, it just gets popped in the oven.

There are definitely times I’ve had issues with my cheesecakes cracking {i.e. this insanely delicious Bailey’s cheesecake}, but this one stays perfectly smooth.

side view of three slices of healthy sweet potato cheesecake

Because there’s no crust on this cheesecake, I wanted to add a little fun crunch to the topping. Nilla wafers make for the perfect ring along the outside and make this cheesecake extra beautiful.

If you’re going to top it with powdered sugar, wait until the very last minute. This healthy sweet potato cheesecake is so moist that it will soak up all of that powdered sugar.

empty black plate where sweet potato cheesecake was

Smooth, creamy and perfect for Fall, you’ll find yourself craving this healthy cheesecake any time of the year.

Looking for more healthy fall desserts? Check these out:

Bourbon Cranberry Bars

Apple Pie Snack Mix

Cranberry Pistachio Energy Bites

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Looking for a healthy dessert for the holidays? Check out this healthy sweet potato cheesecake that's gluten free and contains no refined sugar. #healthycheesecake #healthydessert #healthyholidaydessert #glutenfreedessert #glutenfree

Healthy Sweet Potato Cheesecake
Prep Time
15 mins
Cook Time
1 hr
Rest and Chill Time
5 hrs
Total Time
1 hr 15 mins
 
Healthy sweet potato cheesecake is a sweet combination between sweet potato pie and cheesecake. All the flavors of Fall packed into one healthy cheesecake.
Course: Dessert
Keyword: cheesecake, gluten free, healthy cheesecake, healthy dessert, sweet potato
Servings: 10
Ingredients
Ingredients:
  • 1 large sweet potato, about 1 lb.
  • 1 cup full fat cottage cheese
  • 2 eggs
  • 2 Tbsp. no sugar added applesauce
  • cup natural pure maple syrup
  • ¼ cup melted coconut oil
  • ¼ cup unsweetened vanilla almond milk
  • 2 8 oz packages low fat cream cheese, softened
  • 2 tsp. vanilla
  • 2 tsp. maple extract
  • 1 ½ Tbsp. cinnamon
  • 2 tsp. nutmeg
  • 1 ½ tsp. allspice
  • 1 tsp. cloves
  • ½ tsp. salt
  • Nilla wafers for decoration {optional and not needed for gluten free}
Directions
Directions:
  1. Preheat oven to 320°F and grease a 9” springform pan with baking spray.
  2. Fork the outside of the sweet potato and place on a microwave safe plate. Microwave for 10-12 minutes, or until sweet potato is fork tender. Set aside to cool.
  3. Meanwhile, in a large bowl, whip the cream cheese until smooth. Add the vanilla, maple extract, cinnamon, nutmeg, allspice, cloves and salt. Mix until incorporated.
  4. Scoop out the flesh of the sweet potato and place in the jar of a blender. Add the eggs, maple syrup, coconut oil and almond milk. Blend until smooth.
  5. Fold the sweet potato mixture into the cheesecake mixture. Some swirls of cheesecake and sweet potato is fine.
  6. Pour the cheesecake mixture into the prepared pan and bake for one hour.
  7. Turn the oven off and prop the door open. Leave the cheesecake to rest and cool for 45 minutes to an hour.
  8. Refrigerate for at least 4 hours to overnight.
  9. When ready to serve, top with Nilla wafers and a sprinkle of powdered sugar.*
Recipe Notes

*Note: if serving for a party, wait until the last minute to top with wafers and powdered sugar. The cheesecake is very moist and the Nilla wafers can become soggy and the powdered sugar will melt into the cheesecake.

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