Guilt-Free Sweet Potato Cheesecake Recipe That’ll Have ‘Em Asking For Seconds… and Thirds

Vegetables in dessert. Say what?! The rumors are true with this irresistable sweet potato cheesecake recipe.
This is the perfect guilt-free dessert and although the ingredients may sound unique, you will be amazed that this cake is as delicious as it is good for you.
The creaminess of the sweet potato and sweetness of the persimmon works perfectly with the zing from the coffee and hazelnut base.
Prepare to be amazed and delighted with this sweet potato cheesecake recipe.

Persimmon and Sweet Potato Cheesecake Recipe

Serves 8


Cheesecake Base:

Cheesecake Filling:

  • 2 cups raw cashews
  • 2 small ripe persimmons, roughly chopped
  • 1 cup chopped sweet potato
  • ¾ cup melted coconut oil
  • ½ cup coconut nectar
  • ¾ cup coconut milk
  • ⅛ tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg


To Prepare the Base:

Place the hazelnuts in a high speed blender and blitz for a few seconds so they break down. Then add the coconut, dates, buckwheat, coffee and salt.
Mix until the mixture breaks down and then starts to come together. It should hold together when you press it in between your fingers.
Press the base into an 11-inch spring form cake tin and then pop in the fridge while you make the filling.

To Prepare the Filling:

Soak your cashews in water for at 2-4 hours, then drain the cashews and rinse well. Steam or boil the sweet potato until soft and allow to cool.
In the bottom of your high speed blender, place the persimmon, coconut nectar, salt, spices and coconut milk. Add the cashews and sweet potato on top and then blend, slowly adding the coconut oil in a running stream.
Keep blending until the mixture is completely smooth. When ready, remove the base from the fridge and pour the filling on top. Place the cake in the freezer and allow to set for around 3-4 hours.
When the cake is set, decorate as you please with fresh fruit, fried fruit, seeds, nuts and flowers.
You can serve straight from the freezer or allow to defrost and soften slightly. The cake will keep for 4-5 days in the fridge or up to 3 months in the freezer.

Voila! You Just Made Delicious Sweet Potato Cheesecake

This sweet potato cheesecake with persimmon is a delicious and guilt-free recipe that’s guaranteed to be the hit of the dinner (or dessert) party.
You can decorate it any way you’d like, so have fun and get creative! Most of all, enjoy that cheesecake and let us know what you think in the comments below.

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Kelly Alexander

Kelly is a passionate writer, yoga teacher and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live a vibrant, mindful, sustainable and inspiring lifestyle.


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