Description
These Sweet Potato Cheesecake Bars are made with a spiced almond flour crust and a creamy sweet potato filling. This recipe is naturally sweetened, gluten-free, dairy-free, and vegan, so it’s an easy no-bake fall dessert everyone can enjoy!
Ingredients
Units
Scale
For the Crust:
- 6 pitted medjool dates
- 3/4 cup raw whole cashews
- 1 1/4 cups almond flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1/2 teaspoon sea salt
Cheesecake Filling
- 2 cups raw whole cashews, soaked overnight and drained
- 1/4 cup coconut cream
- 1 tablespoon lemon juice
- 1/2 cup sweet potato puree (can use canned for these)
- 1/2 cup maple syrup
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
Instructions
- Line an 8×8 pan with parchment paper.
- Add the crust ingredients to a food processor and pulse until a sticky dough forms. Press the into an 8×8 baking pan lined with parchment paper. Put the crust in the freezer while you prepare the cheesecake filling.
- Add the soaked cashews, coconut cream, lemon juice, sweet potato puree, maple syrup, spices, vanilla extract, and coconut oil to your food process or high powered blender. Blend the filling until it is completely silky smooth and creamy. Give it a taste and adjust the sweetness/tartness level to your liking.
- Pour the cheesecake filling over the prepared crust and smooth out the top of the cheesecake. I like to tap the pan on the counter to remove any air bubbles and to help everything smooth out evenly.
- Freeze the cheesecake bars until completely firm and set, around 5-6 hours or overnight.
- When you are ready to serve, remove the cheesecake bars from the freezer and use a sharp knife to cut into 16 squares. Top with whipped cream and enjoy!
