Description
No-Bake Sweet Potato Cheesecake Bars made with a graham cracker crust, a middle layer of cheesecake, and a layer flavored by sweet potatoes.
Ingredients
For the Crust Layer:
- 12 graham whole crackers
- 1/2 cup butter, melted
- 1/4 cup dark brown sugar
For the Cheesecake Layer:
- 16 oz cream cheese
- 1 1/2 cup sugar
- 1 tbsp vanilla extract
- 1 cup whipped topping
For the Sweet Potato Layer:
- 1 large sweet potato
- 4 oz cream cheese
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
Instructions
- Peel the skin from the sweet potatoes and cut them into cubes. Boil for 30 minutes. Drain the sweet potatoes and add to a large bowl. Mash using a potato masher (paid link). Set this to the side.
- Place the graham crackers in a zip lock bag and crush them into fine pieces using a rolling pin. Add the finely crushed crackers to a large bowl. Add the brown sugar and melted butter. Mix using a fork.
- Add the graham cracker mixture to a square casserole dish (paid link) (8×8 or 9×9 square dish*, depending on how thick you prefer your cheesecake layers). Press evenly into the bottom of the dish until it is fully covered.
- For the cheesecake layer, add cream cheese, sugar, and vanilla extract into a separate bowl. Mix until smooth (3-5 minutes) using a hand mixer (paid link). Add the whipped topping to the bowl and fold the ingredients together. Pour your cheesecake mixture over the crust, spreading evenly.
- For the sweet potato layer, add the cream cheese, sugar, ground cinnamon, ground nutmeg, and vanilla extract to bowl with the mashed sweet potato. Blend until smooth using a hand mixer (paid link). Add the sweet potato mixture over the cheesecake layer and spread evenly.
- Refrigerate for at least 8 hours before serving. When ready to serve, cut your pieces into even squares.
Notes
You can also bake your sweet potatoes instead of boiling them. Preheat your oven to 350°F. Using a fork, make a few holes in the top of the sweet potato. Place them on a baking sheet (paid link) and bake them for 1 hour. Allow to cool and peel back the skin.
Add a large sheet of parchment paper that covers the bottom and sides of your casserole dish (paid link) before adding your first layer. This will make lifting the cheesecake from the dish easier when it’s ready to serve.
If you prefer canned sweet potato puree, one (1) large sweet potato will make around 1 cup of sweet potato puree.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Calories: 457
- Sugar: 16.7g
- Sodium: 358mg
- Fat: 34.9g
- Carbohydrates: 32.5g
- Fiber: 1.1g
- Protein: 6.3g
- Cholesterol: 100mg