Irresistible Purple Sweet Potato Cheesecake (Vegan + Gluten Free)
Savor the enchanting flavors of this Purple Sweet Potato Cheesecake, a vegan and gluten-free delight that is as stunning as it is delicious. With its creamy texture and vibrant hue, each slice offers a perfect balance of earthy sweetness and rich creaminess. Ideal for gatherings or a special treat, this cheesecake will impress everyone at your table.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 2 medium purple sweet potatoes (about 400g)
- 1 cup coconut cream
- 1/3 cup maple syrup
- 1 cup almond flour
- 1 tsp vanilla extract
- 10 Medjool dates (pitted)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch springform pan with parchment paper.
- Boil or steam the purple sweet potatoes until tender (about 15-20 minutes). Allow to cool, then peel and mash until smooth.
- In a food processor, blend almond flour and Medjool dates until crumbly. Press this mixture into the bottom of the prepared pan to form an even crust.
- In a bowl, mix together the mashed sweet potatoes, coconut cream, maple syrup, and vanilla extract until creamy. Adjust sweetness with more maple syrup if desired.
- Pour the filling into the crust-lined pan and bake for 45-50 minutes or until set but slightly jiggly in the center.
- Cool for at least an hour before refrigerating for a minimum of four hours or overnight before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg