No Bake Sweet Potato Cheesecake – This Cheesecake is so easy, creamy, and decadent! You’d never know it was a no bake cheesecake.
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Sweet potato pie was around my whole life for as long as I can remember. My mother always baked two sweet potato pies for Thanksgiving and Christmas. We just didn’t do pumpkin.
This was fine by me, because sweet potato pie was my favorite. I really enjoyed it from the fridge, cold.
Of course, I love sweet potato casserole this very same way, cold. It’s just one of those weird food things.
The sweet potato pie was always my favorite part of the holiday table. One thing my mother did a bit different than other sweet potato pie recipes called for, she never added any flavors other than vanilla. No cinnamon, cloves, or nutmeg.
I’ve actually had a sweet potato pie with those spices added, and to me, it’s just not the same. Sweet potato pie shouldn’t be spicy. Spices are for pumpkin pie, in my book.
After I met my husband, I had my first taste of pumpkin pie, and although it’s mighty tasty, it just can’t compare to my mother’s sweet potato pies.
I was selected one year to bring a dessert to his mom’s house, and trying to keep with their love of pumpkin pies, I made a pumpkin cheesecake. It really toned down those spices, that I wasn’t that fond of.
It was delicious! Now that’s the kind of pumpkin pie I can stand behind.
However, I’ve missed my mother’s sweet potato pies. I haven’t had one like hers in honestly so many years, that I can’t recall when it was. I tried baking one a time or two, and they just don’t turn out quite like hers. That didn’t stop me from making something sweet potato though!
I turned out this No Bake Sweet Potato Cheesecake, and it’s amazing! It’s not quite like my mother’s pies, but it’s close.
I do add those spices that she didn’t care for, but with the cream cheese, it really tones them down, and you only get hints of cinnamon, nutmeg, cloves, and ginger.
Of course eating this No Bake Sweet Potato Cheesecake, nobody will believe you when you tell them you didn’t bake it! It’s texture resembles my baked pumpkin cheesecake that I used to make. The no bake can be your secret!
This is really the easiest cheesecake you’ll ever make, unless you buy those that you just drop out of the container into a shell, but that’s just completely cheating.
Do yourself and your family a favor and whip this up for your Christmas table! I think you’re going to love it as much as we do, and it will quickly become a tradition for your holidays.
Getting the perfect sweet potato
You could boil it – but I don’t ever suggest boiling sweet potatoes. You remove all the vitamins, nutrients, and a lot of flavor, in my honest opinion.
Here is my suggestion instead: bake sweet potatoes in the microwave – 8 minutes to start. Check for fork tenderness. Go for 5 more minutes, if needed.
If one remains stubborn place in back in the microwave for 2 minute increments until it’s fork tender.
Allow to cool completely before handling. Slice in half, and scoop out the sweet potatoes.
To be totally honest, I hate washing it. So I use a gallon zip top bag and make a small cut, to remove the corner, and pop in my piping tip there.
Makes clean up so much easier and quicker.
The recipe calls for what kind of pans?
Springform – So they are the only pans you should be using when you make cheesecake of any kind. They are made with a spring on the side to open up and slide the bottom out, so that the cheesecake stays all nice and perfect.
I received a set of 4 springform pans for Christmas one year, and honestly I use all 4 sizes a lot.
Need some other holiday table inspirations?
- The Best Southern Cornbread
- Parmesan Roasted Brussels Sprouts
- Maple Roasted Sweet Potatoes and Cranberries
- Simple Southern Collard Greens
- 10 sheets graham crackers 1 ½ cups
- ⅓ cup sugar
- 6 tablespoons butter melted
- 16 oz cream cheese room temperature
- ½ cup sugar
- ½ cup light brown sugar
- 2 cups mashed sweet potatoes*
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 16 oz heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
topping - optional
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- In a food processor, crush the graham crackers.
- Pour in sugar and melted butter. Pulse until it's combined.
- Spray a 9 to 10 inch spring form pan with nonstick cooking spray, and pour the crust mix in. Flatten, and push up the sides a bit.
- Cream together, cream cheese and sugars.
- Pour in vanilla, spices, and sweet potatoes.
- Combine and set aside.
- Beat together the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
- Gently fold the sweet potato cream cheese mixture until combined.
- Pour and spread evenly into the crust.
- If not using the whipped topping, place in the fridge for at least 3 hours before serving.
- Using a handheld mixer on high beat together the heavy whipping cream, powdered sugar, and vanilla, until stiff peaks form. Using a piping bag with a 1M star tip, pip dollops all across the top. Place in fridge for at least 3 hours before serving.
- Dust with cinnamon before serving.
*bake sweet potatoes in the microwave - 8 minutes to start. Check for fork tenderness. Go for 5 more minutes, if needed. If one remains stubborn place in back in the microwave for 2 minute increments until it's fork tender. Allow to cool completely before handling. Slice in half, and scoop out the sweet potatoes.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 784Total Fat: 59gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 171mgSodium: 349mgCarbohydrates: 60gFiber: 2gSugar: 47gProtein: 7g