Plant Based Sweet Potato Cheesecake with Gingerbread Hemp Crust
It’s taken me a while to perfect this recipe but all in all I think it came out extremely well! It’s a nice fall dessert and definitely something that could be served during the holidays. The star of this cheesecake besides the sweet potatoes is cashews. Cashews provide a nice creamy substitute for dairy. They are also high in protein, copper, which helps red blood cell count and immune system activation and vitamin K which is great for bone and heart health.
The recipe makes two mini cheesecakes. Because of the richness and the fat content in cashews you can easily get 8 servings out of the two mini cheesecakes by cutting each one into fours.
Sweet Potato Cheesecake w/Gingerbread Hemp Crust
1/2 cup hemp seeds
1/8 teaspoon of ground cloves
1/2 teaspoon of ground ginger
1/4 teaspoon of cinnamon
2 teaspoons of molasses
4 dates (I used Halawi dates, if your dates are bigger, use 3)
pinch of sea salt
1/2 cup of overnight soaked cashews
1 Tablespoon of lime juice
1/2 teaspoon of vanilla powder
1 teaspoon of cinnamon
2 Tablespoons of coconut oil
3 Tablespoons of maple syrup
1/4 cup of unsweetened hemp milk
1/2 cup of cooked mashed sweet potato
Unsweetened Almond based Yogurt ( I used Kite Hill)
Put hemp seeds, spices, molasses, dates and a pinch of salt in a food processor. Mix until mixture clumps together. Separate crust mixture into (2) 4 inch spring form pans, press mixture into pans and set aside in the refrigerator.
Now onto the filling:
After making the crust the same the food processor bowl can be used after cleaning it out or a blender can be used to make the filling. Before mixing the items together for the filling make sure all items are at room temperature so the coconut oil won’t congeal when mixed. Add the soaked cashews, lime juice, vanilla powder, cinnamon, coconut oil, maple syrup, hemp milk and sweet potato in the blender or food processor. Blend until smooth.
Pour mixture on top of the gingerbread hemp crusts and place in the freezer for about 2 hours. Take cheesecakes out of the freezer and spoon almond yogurt on top of cheesecakes, feel free to sprinkle cinnamon on top and then store in the refrigerator. Cheesecakes should be eaten within 3 days.
Oh that looks incredibly yummy! Will strive to collect the ingredients that I don't have to make later this fall.
Thanks Ava! Let me know how it turns out. And you can always make substitutions for the crust if you don't want to get a whole jar of molasses just for 2 teaspoons, adding another date should suffice. It just won't be as gingerbread like. Any questions just let me know. <3