This Sweet Potato Cinnamon Cheesecake is vegan, dairy free, paleo and full of nutrients and flavor!

This Sweet Potato Cinnamon Cheesecake is vegan, dairy free, paleo and full of nutrients and flavor!

I love having an intern for many reasons but one of them is that she comes up with recipe ideas!! She mentioned doing a Sweet Potato Cheesecake and I was alllll about it!  It actually blows my mind how yummy some cashews and dates can taste when you put a little love into them.  Now we have slices of this cheesecake in the freezer for whenever the need hits!  And it must hit a lot because it’s already almost gone.  This is one of those great desserts you could easily make a week before you have guests over for dinner and then just pop it out of the freezer and really impress them! I say this because we had friends over last Monday for dinner and I forgot I had it in there and then said oh yeah I have this vegan sweet potato cinnamon cheesecake in the freezer!  And then we all hovered over it and chowed down.  There are so many ways you can make a vegan cheesecake and flavors to add to it that I think I need to make them for you more often!

The key key key to these kind of cheesecakes is patience.  You need to soak the cashews for a good amount of time, 4-12 hours.  The longer the better but past 12 hours is too much… I usually do 6-8 and it’s perfect.  Soaking them helps soften them up so when you blend them with all the good stuff it can get nice and creamy.  And after all creamy is what cheesecake is all about right?  Oh man I just had a vision of little vegan cheesecake bites dipped in chocolate and I think I need to run to the grocery store now!  And so do you, time to stock up on CASHEWS!

This Sweet Potato Cinnamon Cheesecake is vegan, dairy free, paleo and full of nutrients and flavor!

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I made the base with walnuts to keep this almond free as some of you like!

This Sweet Potato Cinnamon Cheesecake is vegan, dairy free, paleo and full of nutrients and flavor!

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This Sweet Potato Cinnamon Cheesecake is vegan, dairy free, paleo and full of nutrients and flavor!

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Sweet Potato Cinnamon Cheesecake {Vegan & Dairy Free}

  • Author: Kelsey

Ingredients

Crust:

  • 2 cup walnuts
  • 1 cup pitted dates

Filling:

  • 1 ½ cups raw cashews, soaked in water for 4-12 hours
  • ½ cup chopped sweet potato, boiled for 8 minutes until tender
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1/4 cup full-fat coconut milk
  • 1/4 tsp sea salt
  • 3 Tbsp melted coconut oil (refined for no coconut flavor), you can use light olive oil too
  • 2 Tbsp lemon or lime juice
  • 1 teaspoon cinnamon

Instructions

  • In a food processor combine 2 cups walnuts and 1 cup pitted dates. Blend until it comes together in a ball you can easily mold.
  • Take an 8” springform pan and put the crust dough in the pan, pressing it down to cover the bottom and about ½ way up the sides. Place in the freezer while you make the filling.
  • Drain your cashews that have been soaking and add them to your food processor with cooked sweet potatoes, vanilla extract, maple syrup, coconut milk, sea salt, coconut oil, lemon or lime juice and cinnamon.
  • Blend for awhile until it is super smooth and creamy, scraping down the sides a few times.
  • Once it is creamy, pour into the crust and spread it evenly. Place that back in the freezer to harden for at least 3 hours.
  • Top with candied walnuts and a sprinkle of cinnamon!

 

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