Purple Sweet Potato Cheesecakes (Vegan + GF)
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Purple Sweet Potato Cheesecakes (Vegan + GF)

These Purple Sweet Potato Cheesecakes are vividly colourful, perfectly sweet and surprisingly healthy!
Course Dessert
Cuisine Japanese
Keyword gluten-free cheesecake, paleo cheesecake, purple sweet potato cheesecake, vegan cheesecake
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 mini cheesecakes
Calories 36kcal
Author Rhian Williams

Ingredients

For the crust:

For the cheesecake:

To serve:

Instructions

  • Line a muffin tin with muffin cases

For the crust:

  • Add all the ingredients listed to a food processor and blitz until you get a crust that easily sticks together but that still has some texture
  • Divide the crust mixture between the muffin cases, pressing down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible
  • Place these in the fridge while you make the rest

For the cheesecake:

  • Boil or steam the purple sweet potato until soft enough to pierce with a fork (should take about 15 minutes)
  • Drain the soaked cashews
  • In the same food processor (no need to wash it out), add all the ingredients for the cheesecake and whizz until completely smooth
  • Taste and adjust amount of sweetener if necessary
  • Divide the cheesecake mixture between the cases and place back in fridge until completely set (will take up to a few hours)
  • Keeps covered in the fridge for up to a few days

To serve:

  • They're delicious topped with coconut whipped cream or coconut yogurt and fresh fruit such as raspberries or chopped mango!

Nutrition

Calories: 36kcal