Sweet Potato Vegan Cheesecake

Sweet Potato Vegan Cheesecake
Credit: Whisk Media Group
Recipe by: Australian Sweet Potatoes
Average: 4.3 (37 votes)
174 Collected
Prep:  30 min, plus soaking time & freezing time
Cook:  1 hour 15 minutes
Serves:  12
You can make a cheesecake with Sweet Potatoes! This vegan cheesecake recipe also uses cashews to make the base and is topped with an easy, but impressive, almond praline.

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Sweet Potato Vegan Cheesecake
  1. Preheat oven to 200°C/180°C fan-forced. Prick sweet potato all over with a small knife. Spray with oil and place on a tray. Bake for about an hour or until tender. Cool before removing skin
  2. Combine almonds and dates in a food processor. Process until fine and sticky. Using damp hands, press mixture into a lined 20cm spring form pan. Chill until needed
  3. Drain cashews and place in a food processor with oil, dates, syrup, juice, paste and spices. Process until completely smooth (this may take a few minutes). Add sweet potato and process until combined. Pour over almond base in pan
  4. Level top and freeze, covered for 4 hours or overnight until firm. Once firm, transfer to fridge
  1. Scatter almonds over a baking paper-lined tray. Combine sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for about 5-8 minutes until mixture turns golden
  2. Remove from heat and let bubbles subside. Pour over almonds. Allow to cool. Break into shards
  3. Serve cheesecake topped with praline shards

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