No-Bake Mini Sweet Potato Cheesecakes
No-bake mini sweet potato cheesecakes with cream cheese and lots of cinnamon, an indulgent dessert, perfect for Fall. Super easy to make, and so delicious, these cheesecakes are the very best treat for your Thanksgiving dinner!
Servings: 4 servings
Calories: 712kcal
Ingredients
- 300 ml thick double cream/heavy cream
- 150 g full-fat cream cheese
- 1 cooked medium sweet potato (baked or boiled)
- 6 digestive biscuits/Graham crackers
- 150 g milk chocolate chips
- 1 tablespoon ground cinnamon
- 2 tbp vanilla sugar
- ½ teaspoon vanilla extract
Instructions
- Place the biscuits in a plastic bag and use a rolling pin to bash them into fine crumbs. Alternatively, throw them into a food processor and blitz to crumbs.
- Add the chocolate chips to a heat-proof bowl melt over a pan of simmering water. Mix the melted chocolate with the biscuits.
- Divide the mixture between 4 pots or rameskins, use a spoon to gently press the mixture down, and refrigerate.
- Place the cream cheese and thick double cream into a large bowl and use a hand mixer to beat everything well until it forms stiff peaks.
- Reserve a quarter of the mixture for decorating.
- Peel and mash the sweet potato, then add it to the cream together with the cinnamon, vanilla sugar and vanilla extract.
- Divide the cream cheese between the 4 rameskins and refrigerate for at least 2-3 hours.
- Place the remaining cream into a piping bag and decorate each mini cheesecake.
- Sprinkle some more cinnamon on top.
- Serve cold!
Notes
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
Nutrition
Calories: 712kcal | Carbohydrates: 57g | Protein: 7g | Fat: 51g | Saturated Fat: 30g | Cholesterol: 149mg | Sodium: 330mg | Potassium: 254mg | Fiber: 3g | Sugar: 34g | Vitamin A: 6300IU | Vitamin C: 1.5mg | Calcium: 175mg | Iron: 1.8mg