Ever wish you could have a cheesecake that feels rich and dreamy but won’t leave your stomach begging for mercy later? Meet your new favorite dessert.
This No-Bake Sweet Potato Cheesecake is smooth, lightly spiced, and topped with a cloud of coconut cream. It’s the kind of treat that looks fancy enough for a holiday table but is secretly so simple you’ll want to make it on a random Tuesday night.
And the best part is that you can enjoy every bite in total comfort. It’s sweet, soothing, and gentle, the kind of dessert that makes your tummy as happy as your heart.
Ingredients:
For the crust:
- 1 ½ cups gluten-free rolled oats (toasted for extra flavor)
- 1 cup almonds (unsalted, whole or slivered)
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- Pinch of salt
For the filling:
- 1 ½ cups mashed sweet potato (cooked and cooled, no skins)
- 1 cup dairy-free cream cheese (lactose-free or almond-based)
- ½ cup canned coconut cream (thick part only)
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
For the topping:
- 1 cup chilled coconut cream (whipped until fluffy)
- Optional: a sprinkle of crushed almonds or cinnamon dust
How to Make It:
- Make the crust. Pulse oats and almonds in a food processor until crumbly. Mix with coconut oil, maple syrup, and salt. Press firmly into the bottom of a springform pan and chill for 15 minutes.
- Make the filling. Blend sweet potato, dairy-free cream cheese, coconut cream, maple syrup, vanilla, and spices until silky smooth. Pour over the chilled crust and spread evenly.
- Chill it. Cover and refrigerate at least 4–6 hours, or overnight for best results, until firm and set.
- Top it off. Whip your chilled coconut cream until soft peaks form. Spread over cheesecake and finish with a sprinkle of cinnamon or almonds. Slice, serve, and enjoy!
Quick Tips
- Use cooked sweet potatoes that are fully cooled before blending to avoid a watery filling.
- Line your springform pan with parchment for easier slicing and cleanup.
- Keep cheesecake chilled until serving for the best texture.
- Top your cheesecake with Regular Girl Original Powder once it’s chilled. This way, the probiotics stay alive and deliver gentle fiber support, so you can enjoy creamy, spiced cheesecake that’s as kind to your gut as it is delicious.
Cheesecake Dreams Start Here
If you’ve been missing cheesecake, this is your moment. No oven, no dairy, no bloat, just a creamy, spiced sweet potato cheesecake made to love you back. Treat yourself, because you deserve a dessert that fits your life and your tummy.
And once you’ve made it, don’t keep that gut-friendly masterpiece to yourself. Snap a photo, tag us @getregulargirl, and use #BloatFreeWithRegularGirl for a chance to be featured. We can’t wait to see your delicious creation shine.