Best Vegan Purple Sweet Potato Cheesecake
Vegan Purple Sweet Potato Cheesecake is a creamy, gluten free dessert that everyone will love. After making this many times, I know the best way to get a perfect texture. Creamy and rich with a subtle sweetness. Try this easy recipe today. Check out our Crispy Loaded Hash Browns for a perfect breakfast pairing. If you love recipes like this, you’ll also enjoy Crispy Loaded Hash Browns with Bacon and Eggs Recipe and Creamy Chicken Wild Rice Soup Recipe for Cozy Dinner.
Why This Best Vegan Purple Sweet Potato Cheesecake Is Pure Comfort
- Creamy and rich texture
- Gluten free and vegan
- Perfect for all diets
- Easy to make at home
What You'll Need for Best Vegan Purple Sweet Potato Cheesecake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups purple sweet potato, peeled and grated
- 1 cup raw cashews, soaked and drained
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup almond flour
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- Optional: 1 tsp cinnamon, for garnish
- Optional: 1/4 cup chopped walnuts, for garnish
📝 Ingredient Notes
- purple sweet potato: Grate the sweet potato to get a smooth texture in the cheesecake.
- cashews: Soak the cashews for at least 4 hours to soften them for blending.
- maple syrup: Use pure maple syrup for the best sweet flavor.
- coconut oil: Melt the coconut oil to mix well into the batter.
- almond flour: Use almond flour for a gluten free crust.
🛒 Tools & Equipment I Recommend
- Food Processor — Ensures smooth and uniform texture for the cheesecake batter. → See on Amazon
- Baking Pans — Durable and non-stick pans ensure even baking and easy removal. → See on Amazon
How to Make Best Vegan Purple Sweet Potato Cheesecake
- Prep the Crust: In a mixing bowl, combine almond flour, melted coconut oil, and a pinch of salt. Press the mixture into the bottom of a 9-inch springform pan.
- Blend the Filling: In a food processor, add grated purple sweet potato, soaked cashews, maple syrup, vanilla extract, cinnamon, nutmeg, and sea salt. Process until smooth and creamy.
- Mix and Pour: Pour the filling into the prepared crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight.
- Chill and Serve: Before serving, chill the cheesecake for an hour to ensure a firm texture. Garnish with cinnamon and walnuts if desired.
Cook's Tips for Perfect Best Vegan Purple Sweet Potato Cheesecake
- Texture: Soak cashews for at least 4 hours to get a smooth and creamy texture.
- Common mistake and fix: If the cheesecake is too runny, chill it longer in the refrigerator.
- Storage: Keep the cheesecake in an airtight container in the fridge for up to 5 days.
- Variation: Add a layer of vegan chocolate ganache for extra flavor.
Storing & Reheating Best Vegan Purple Sweet Potato Cheesecake
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare up to 2 days in advance and refrigerate.
Freezing Best Vegan Purple Sweet Potato Cheesecake
Freeze for up to 2 months in an airtight container.
How to Reheat Without Drying It Out
Oven: Reheat in oven at 350°F (175°C) for 10–15 minutes. Microwave: Reheat in microwave for 30–60 seconds.
Recipe Notes
- Chef tip: Grate the sweet potato to avoid lumps in the cheesecake.
- Best substitution: Use a different nut milk if you prefer a lighter texture.
- Make-ahead: Prepare the cheesecake up to 2 days in advance and refrigerate.
- Scaling: This recipe can be easily doubled or halved for different serving sizes.
- Troubleshooting: If the crust is too dry, add a little more melted coconut oil.
Want to level up this recipe?
High Speed Blender — Blend ingredients smoothly for a velvety cheesecake base. → Check price on Amazon
Best Vegan Purple Sweet Potato Cheesecake
Ingredients
Main Ingredients
- 2 cups purple sweet potato, peeled and grated
- 1 cup raw cashews, soaked and drained
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup almond flour
Seasonings
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
Optional Toppings
- 1 tsp cinnamon, for garnish
- 1/4 cup chopped walnuts, for garnish
Instructions
- Prep the Crust: In a mixing bowl, combine almond flour, melted coconut oil, and a pinch of salt. Press the mixture into the bottom of a 9-inch springform pan.
- Blend the Filling: In a food processor, add grated purple sweet potato, soaked cashews, maple syrup, vanilla extract, cinnamon, nutmeg, and sea salt. Process until smooth and creamy.
- Mix and Pour: Pour the filling into the prepared crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight.
- Chill and Serve: Before serving, chill the cheesecake for an hour to ensure a firm texture. Garnish with cinnamon and walnuts if desired.
Notes
- Chef tip: Grate the sweet potato to avoid lumps in the cheesecake.
- Best substitution: Use a different nut milk if you prefer a lighter texture.
- Make-ahead: Prepare the cheesecake up to 2 days in advance and refrigerate.
- Scaling: This recipe can be easily doubled or halved for different serving sizes.
- Troubleshooting: If the crust is too dry, add a little more melted coconut oil.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 2 months in an airtight container.
- Oven reheat: Reheat in oven at 350°F (175°C) for 10–15 minutes.
- Microwave reheat: Reheat in microwave for 30–60 seconds.
- Make ahead: Prepare up to 2 days in advance and refrigerate.
Nutrition Per Serving
- Calories: 250
- Protein: 4g
- Fat: 15g
- Carbs: 25g
- Fiber: 3g
- Sugar: 10g
- Sodium: 180mg
- Cholesterol: 0mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Vegan Purple Sweet Potato Cheesecake FAQs
Yes, you can make it up to 2 days in advance and store it in the fridge. It also freezes well for up to 2 months.
If the cheesecake is too runny, it may not have been chilled long enough. Make sure to refrigerate for at least 4 hours, or overnight for best results.
Yes, you can use agave nectar or coconut sugar as alternatives. Adjust the amount to taste.
You can use a gluten free flour blend or oat flour if you don’t have almond flour. Keep in mind the texture may vary slightly.
Yes, this vegan purple sweet potato cheesecake is a great holiday dessert. It's gluten free, vegan, and perfect for all diets.
A Warm Final Note
I can’t wait for you to try Best Vegan Purple Sweet Potato Cheesecake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
