Move over, pumpkin. We’re swapping your gourdy goodness for sweet potatoes. These mini sweet potato cheesecakes from one of our Nutritional Ambassadors, McKenzie Hall from Nourish RDs, are everything you need for the best Thanksgiving dessert. Or, any holiday. Or, okay. Any single day of the year.

What's better than cheesecake? Better-for-you sweet potato cheesecake, of course!

Just like the more common orange, dessert-y filling, sweet potatoes offer a great texture and base for holiday desserts. Balanced with the tang and smoothness of cream cheese, you really can’t go wrong. I have a friend who likes everything mini. She has told me extensively about the mini farm she will someday have with fainting goats and teacup pigs and dwarf cherry trees. These single-serve cheesecakes should be her go-to dessert in mini-land. They are just the right size to satiate the sweet craving for everyone at the party without feeling weighed down by a hefty, rich slice of triple layer chocolate cake.

Not only are these mini sweet potato cheesecakes adorable, they are delicious and a better-for-you holiday dessert option!

Staying healthy this holiday season doesn’t mean not indulging. It just means focusing on the better-for-you options that are made with real, whole food. Add a gluten-free crust made from our Simply Sweeet Potato tortilla chips, a dollop of greek yogurt, and you’ll sprout all the goodness of the season!

Not only are these mini sweet potato cheesecakes adorable, they are delicious and a better-for-you dessert option!

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Way Better so Sweet Potato Cheesecakes

From Norish RDs

Ingredients

Crust

1 bag Way Better Snacks Sweeet Potato Chips

10 dates, pitted

1 tablespoon coconut oil

Filling

12 oz. cream cheese, softened

1 cup sweet potato puree, about 2 sweet potatoes*

2 eggs

3 tablespoons maple syrup

1 teaspoon pumpkin pie spice

Greek yogurt for serving

Preparation

Preheat oven to 325 degrees.

To make the crust: Place chips, dates, and coconut oil into a food processor and process until the consistency of breadcrumbs. Press 1 small scoop of mixture into the base of a 12 muffin tin (there may be extra crust crumbs left over)

To make the filling: In a stand mixer, mix together all the filling ingredients until smooth. Spoon equal amounts of mixture over the crust in the muffin tins.

Bake for 20-25 minutes until the filling has set. Remove and allow to cool completely.

Refrigerate for several hours (or preferably overnight) before serving with a dollop of Greek yogurt and sprinkling of extra crust crumbs.

Notes: To make sweet potato puree, microwave 2 sweet potatoes until tender (about 7 minutes), allow to cool, and scoop out center into food processor. Process until completely smooth.

Way Better Snacks Sweet Potato chips add the perfect crunch to the crust! Just sweet enough to deliver this single-serve cheesecake to all of your guests' delight.

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