These no-bake sweet potato cheesecake squares are sweet and creamy. Made with just a few all-natural ingredients, including sweet potatoes, sunflower seeds, walnuts, and dates, they’re a healthier way to enjoy the flavors of the holiday season.
Ready in 6 hours | Makes 12 squares
Sweet Potato Cheesecake Filling
1 large sweet potato, steamed, peeled, and cooled
1 cup raw sunflower seeds, soaked in water overnight and drained
1/2 lemon, juiced
1 Tbsp vanilla extract
2 Tbsp coconut oil, melted
1 Tbsp pumpkin pie spice
2 Tbsp unsweetened plant milk of choice
1/2 cup agave nectar or maple syrup
1 cup walnut pieces
1/2 cup shredded coconut
12 large medjool dates, pitted
1/4 tsp ground cinnamon
1/4 tsp sea salt
Add all sweet potato cheesecake filling ingredients to blender and blend until smooth.
Add all walnut crust ingredients to a food processor and chop until ingredients form a fine pebbly mixture that holds together when pressed with fingers.
Line a square or small rectangle baking dish with parchment paper. Pour walnut crust mixture in to the pan and press into an even layer across the base of the pan until compressed and uniform. Pour sweet potato mixture over the crust and spread into an even layer with a spatula.
Cover the pan with parchment paper and/or foil and freeze for at least 4 hours. Run a sharp knife under hot water and cut into 12 squares. Store in the refrigerator for soft and creamy squares, or in the freezer for firmer frosty squares. Enjoy!