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Decadent No-Bake Sweet Potato Cheesecake with Gingersnap Crust and Maple Whipped Cream

A rich slice of orange sweet potato cheesecake with a dark chocolate crust, topped with swirls of whipped cream.
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Create a rich, creamy sweet potato cheesecake without turning on the oven. This recipe features a spicy gingersnap crust and a smooth, spiced sweet potato filling, topped with light maple whipped cream. It is an easy, show-stopping fall dessert.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (15 ounce) can pureed sweet potato (not pie filling)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • 2 tablespoons pure maple syrup

Instructions

  1. Prepare the crust: Combine gingersnap crumbs and 1/4 cup granulated sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  2. Make the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the sweet potato puree, powdered sugar, vanilla extract, cinnamon, ginger, and nutmeg. Beat on medium speed until the mixture is fully combined and velvety smooth. Scrape down the sides of the bowl as needed.
  3. Assemble the cheesecake: Spread the sweet potato filling evenly over the chilled gingersnap crust. Cover the pan loosely with plastic wrap. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until firm.
  4. Prepare the topping: Just before serving, pour the heavy whipping cream into a chilled bowl. Beat with an electric mixer until soft peaks form. Gradually add the maple syrup and continue beating until stiff peaks form.
  5. Serve: Carefully remove the sides of the springform pan. Top the cheesecake with the maple whipped cream. You can garnish with extra gingersnap crumbs or a light dusting of cinnamon if desired. Slice and serve this rich holiday dessert.

Notes

  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you prefer a pecan crunch topping instead of whipped cream, toast 1/2 cup chopped pecans and toss them with 1 tablespoon of melted butter and 1 teaspoon of brown sugar. Sprinkle over the top before serving.
  • This no bake sweet potato cheesecake is an easy sweet potato dessert that holds well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.unfoldrecipes.com/sweet-potato-cheesecake-recipe/