Articles & Recipes

Double Crusted Sweet Potato Cheesecakes with Cardamom Coconut Cream

Ashley Sperber - Friday, March 03, 2017

My apologies for the 3 consecutive "sweet tooth" posts, I promise we will be back to veggies and proteins next week!  

I have been wanting to experiment with a vegan cheesecake for quite some time, so, this creation was destined to make it on the blog sooner than later!  Many vegan cheesecakes call for tofu, which I'm all for once in a while, but if I can find a soy alternative I will take it.  I decided to work with sweet potatoes because of a gluten free brownie recipe that I was recently inspired by.  Roasted sweet potato can serve as a supplement for dough (essentially sugar, eggs and flour) in many baking recipes.  I particularly love that sweet potatoes are full of beta carotene and anti inflammatory properties.  It is also for this reason that I added cinnamon, turmeric and cardamom to support healthy digestion and promote alkalinity in the body.

I put two crusts because two are obviously always better than one!  In this version of the recipe I created 6 mini cheesecakes from my Texas muffin pans, but a standard size cupcake pan or springform pan will work just as well.  

servings: 6
total time: 45 mins

crust:

  • 3/4 cup rolled oats
  • 4 pitted medjool dates
  • 1 tablespoon extra virgin coconut oil
  • 1/4 cup shredded cocount
  • 2 tablespoons ground flaxseed
  • 1/2 teaspoon sea salt

 

filling:

  • 1 1/2 cup soaked cashews
  • 1 cup roasted sweet potato, skin removed
  • 1/4 cup maple syrup, or more as desired
  • 1 lemon, juiced (approx 2 tablespoons)
  • 1 tablespoon maca (optional)
  • 1 tablespoon turmeric powder
  • 1 tablespoon cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon vanilla extract

topping (optional):

  • 1 can full fat coconut milk, refrigerated over night
  • 1 teaspoon cardamom
  • 1 tablespoon maple syrup

 

 

Preheat oven to 350 degrees.  In a food processor pulse all crust ingredients for about 1-2 minutes, until crumble consistency is reached.  Grease the lining of the cupcake tins liberally with coconut oil.  Split the crust mixture in half, placing one portion to the side for later.  With the remaining half, scoop one heaping tablespoon of the crust mixture into the bottom of each tin, so that it's evenly coated.  (If using a standard cupcake pan, place a 1/2 tablespoon or approximately 2 teaspoons into the bottom of each tin.) Press down into each crust firmly and place them in the oven for 5 minutes while preparing the filling. 

Combine all ingredients for the filling into a blender for 2-3 minutes, until a smooth consistency is reached. Use a spatula, as needed, to remove the contents on the sides of the blender that may need to be pushed down.  Remove the lightly baked crusts from the oven and and scoop approximately 1/2 cup of filling into each tin. (Again, if using a standard size pan, 1/4 cup should be sufficient.)  Gently tap the cupcake pan down on the counter, or use the back of a spoon to smooth out the tops of the filling. Take approximately 1 tablespoon of remaining crust mixture and gently sprinkle it on top of the filling (adjust accordingly for different size pans).  After the crust mixture is allocated to every cheesecake, gently press down with a pack of a spoon, to ensure the crust is securely integrated into the filling.  Place the cheesecakes in the oven for 30 mins.

While the cheesecake is baking, prepare the topping by removing the refrigerated coconut milk fat off the top of the canned coconut milk.   Discard (or save) the liquid beneath it.  Combine in a bowl with cardamom and whisk with a high speed mixer.  After 2-3 minutes, peaks should form.  Slowly add maple syrup while continuing to whisk.  Keep in the bowl, covered, until ready to serve.  

When the cheesecakes come out of the oven, place them in the freezer for 5 minutes, to set the cheesecakes.  After they have cooled off, take a butter knife and gently loosen the cheesecakes from their individual tins.  Place a cutting board or sheet tray on top of the cupcake pan and flip the cupcake pan over, so it's inverted.  At this time, the cheesecakes will pop out with the wide base on the bottom.  Create your own pastry bag for the topping by placing the mixture into a ziploc bag, and trimming a very tiny incision at one of the bottom corners.  Pipe the filling through that corner on top of each cheesecake!

 

 

 

 

 

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