No Bake Sweet Potato Cheesecake

No-Bake Sweet Potato Cheesecake


If you love your Thanksgiving sweet potato pie, here it is in the classier form of cheesecake. This sweet potato cheesecake features the amazingly delicious combination of nutty-tasting sweet potatoes and cream cheese filling. It is piled up on a buttery graham cracker crust and topped with sour cream, salted caramel sauce, and pecans. The result is a heavenly cheesecake that will keep you wanting more! Have a slice for dessert with a cup of caramel coffee or green tea.


  • 1 cup graham crackers, crushed
  • ½ cup butter, salted or unsalted, melted
  • 1 tbsp maple syrup

For Sweet Potato Cream Cheese Filling:

  • 1 pkg unflavored gelatin powder
  • ¼ cup water
  • 15 oz sweet potatoes, boiled and peeled
  • 1 tsp ground cinnamon, or pumpkin pie spice
  • ½ tsp ground ginger, or pumpkin pie spice
  • ½ tsp ground nutmeg, or pumpkin pie spice
  • ½ tsp salt
  • 1 cup heavy whipping cream
  • 8 oz cream cheese, softened at room temperature
  • 2 tbsp plain yogurt, or sour cream
  • cup granulated sugar
  • 2 tbsp lemon juice

For Salted Caramel Sauce:

  • ¾ cup dark brown sugar
  • ¼ cup light corn syrup
  • ½ cup heavy cream
  • 4 tbsp salted butter
  • 1 tsp vanilla extract
  • 1 tsp kosher salt, or ½ tsp regular iodized salt

Optional Toppings

  • 1 cup sour cream, or whipped cream
  • 1 cup roasted pecans, chopped


  1. Preheat the oven to 350 degrees F.

Graham Cracker Crust:

  1. Add crushed graham crackers, melted butter, and maple syrup in a bowl and blend.
  2. Press the crumbs into the bottom and sides of a 9-inch springform pan.

Sweet Potato Cream Cheese Filling:

  1. Mix together gelatine powder and water in a small bowl. Set aside.
  2. In a large bowl using an electric mixer, beat the softened cream cheese for 1 minute to loosen up.
  3. Add the whipping cream and beat them together until fluffy and stiff peaks form.
  4. Fold in the cinnamon, ginger, nutmeg, salt, condensed milk, yogurt, sugar, and lemon juice.
  5. Pulse the boiled sweet potato in a large food processor until it becomes a smooth puree. Fold the sweet potato puree into the cream cheese mixture.
  6. Put the gelatin mixture in the microwave and heat it on High for 10 seconds to liquefy. Repeat if necessary.
  7. Mix the gelatin mixture into the cheesecake filling.
  8. Pour the cheesecake mixture into the crust and spread evenly.
  9. Refrigerate for at least 6 hours, best if overnight.

Salted Caramel Sauce:

  1. In a pan over medium heat, add the butter, sugar, light corn syrup, and salt. Let the mixture reach a gentle boil.
  2. Once simmering, add the heavy cream and stir immediately. Let it cook on low for about 3 minutes or more until the mixture thickens.
  3. Turn off the heat and add vanilla extract.
  4. Place the sour cream into a piping bag and pipe it on top of the cheesecake. Spoon or drizzle the salted caramel sauce over.
  5. Garnish the cake with chopped pecans. Serve and enjoy!