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Sweet Potato Cheesecake

A delicious and unique cheesecake featuring sweet potato crust, perfect for fall or special occasions.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 150 kcal

Ingredients
  

Crust

  • 20 oz frozen sweet potato tots (thawed)
  • non-stick spray non-stick spray

Filling

  • 2 cups ricotta cheese
  • 2 oz neufchatel cheese (softened)
  • ¼ cup Greek-style yogurt
  • 2 tablespoons cornstarch
  • ¼ cup honey
  • 1 tablespoon lemon juice
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg (beaten) egg

Topping

  • Cinnamon cinnamon for sprinkling

Instructions
 

  • Preheat oven to 375°F (190°C). Spray a muffin tin with non-stick spray.
  • Crumble and press 5-6 sweet potato tots into each muffin cup to form crust. Bake for 5-7 minutes.
  • Mix remaining ingredients (except cinnamon) well with a fork. Pour batter into cups, then sprinkle cinnamon on top.
  • Bake for 15 minutes. Let cool slightly before serving.

Notes

Ensure sweet potato tots are fully thawed for easier crust formation.
Keyword cheesecake, Sweet Potato