This vegan, grain-free, and Paleo Sweet Potato Chocolate Cheesecake is quick and easy to prepare with just 10 simple ingredients and no baking involved. It’s rich, creamy, wholesome, and absolutely decadent!
Sweet Potato Chocolate Cheesecake
I made this heavenly Sweet Potato Chocolate Cheesecake for my husband’s birthday last week. It was such a hit, I had to share it on the blog! It’s adapted from my Sweet Potato Chocolate Tart, which used to be his favorite dessert. I’m pretty sure this dairy-free cheesecake is what he’ll be requesting going forward.
It’s rich and creamy, so a little bit goes a long way. It has a strong dark chocolate flavor, with a subtle natural sweetness coming from sweet potatoes and pure maple syrup. As always, it’s free from dairy, gluten, and refined sugar. But I’ve made this one grain-free, vegan, and Paleo as well. All you need is 10 simple wholesome ingredients, less than 20 minutes of prep, and a powerful blender or food processor.
The Ingredients
The crust is made of walnuts and dates, but feel free to use any other nut or seed (or a combination) if you prefer. I like to add a bit of water when blending for the crust ingredients to stick together. Walnuts are on the oilier side compared to other nuts and seeds. So if using other types, you might have to add a tad more water if the mixture is not sticking together when blending.
The filling mainly consists of sweet potatoes, cashews, and raw cacao powder. You want to blend the filling ingredients really well until it’s completely smooth. I love using my Vitamix for both the filling and the crust, for best results and to reduce clean-up. Just blend everything, pour over the crust, and place in the freezer for 2-3 hours to set. It’s best enjoyed right away! But if you’re planning to keep it in the freezer for longer, make sure to let it sit on the counter for 20-30 minutes to soften.
I personally think this Sweet Potato Chocolate Cheesecake is THE most delicious chocolate cheesecake I’ve EVER had (and I’ve had plenty!). It totally deserves the all-caps. But don’t take my word for it! Make sure to give it a try for yourself and let me know what you think in the comments below. If you love taking photos of your food like me, tag me in your creation on Instagram or Facebook @nutriholist #nutriholist so I can see and share them. Enjoy!
Sweet Potato Chocolate Cheesecake (No-Bake, Vegan, Grain-free)
Ingredients
Crust
- 2 cups walnuts or other preferred nuts or seeds
- 4 large Medjool dates pitted
- 1/4 teaspoon cinnamon
- 2 tablespoons water
Filling
- 1 and 1/2 cups raw cashews soaked for 2+ hours {See Notes}
- 1 and 1/2 cups mashed sweet potato
- 1/2 cup raw cacao powder
- 1/2 cup coconut milk
- 1/4 cup pure maple syrup
- 2 tablespoon coconut oil melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of sea salt
Toppings
- A handful of crushed walnuts and raw cacao nibs
Instructions
- For the Crust: Add the walnuts to a food processor or high-powered blender and blend until it breaks down into fine powder. Add the remaining crust ingredients and blend until you get a sticky mixture. If using other nuts or seeds you might have to add a tad more water for the mixture to stick together.
- Line a 7 or 8-inch spring-form pan with parchment paper and press down the dough to cover the bottom. Smooth it as much as possible with the back of a spoon, a spatula, or your fingers. Place in the freezer while you prepare the filling.
- For the Filling: Drain the cashews, discarding the soaking water, and add them to a blender (or food processor) with the rest of the filling ingredients. Blend until you get a completely smooth mixture.
- Pour the filling over the crust and decorate with crushed walnuts and raw cacao nibs. Place back in the freezer for 2-3 hours to set. Enjoy and store the leftovers in the fridge for up to 5 days or in the freezer for 10-12 months. If frozen, thaw for about 30 minutes before serving.
Made this cake for my boyfriend to celebrate our anniversary and it is soooo delicious, tastes like nutella! He could not believe there was sweet potato in it. I also used a Vitamix and ommitted the coconut milk because I thought it would make the filling too thin and I’m glad I did! Used a smaller spring form so I used 2/3 of the crust ingredients but kept the filling the same and it turned out perfect. I think I will add some grated orange zest the next time I make this. Thanks for the recipe!!!
I meant 3/4 of the crust ingredients
Thanks for your comment, Sarah! So glad you and your boyfriend both enjoyed it. What a fantastic idea to add orange zest!