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No Bake Sweet Potato Cheesecake Bars Recipe

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4 from 45 reviews

These No Bake Sweet Potato Cheesecake Bars combine a rich, spiced crust with a creamy, silky sweet potato cheesecake filling. Made with wholesome ingredients like medjool dates, cashews, and warm spices, these bars are a delicious and healthy dessert option that requires no baking and is perfect for a make-ahead treat.

  • Total Time: 6 hours 20 minutes (including freezing and soaking time)
  • Yield: 16 bars

Ingredients

Crust

  • 6 pitted medjool dates
  • 3/4 cup raw whole cashews
  • 1 1/4 cups almond flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/2 teaspoon sea salt

Cheesecake Filling

  • 2 cups raw whole cashews, soaked overnight and drained
  • 1/4 cup coconut cream
  • 1 tablespoon lemon juice
  • 1/2 cup sweet potato puree (can use canned)
  • 1/2 cup maple syrup
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil

Instructions

  1. Prepare the crust: Line an 8×8 inch pan with parchment paper. Add all crust ingredients (dates, cashews, almond flour, cinnamon, ginger, nutmeg, cardamom, vanilla extract, maple syrup, and sea salt) into a food processor. Pulse until a sticky dough forms.
  2. Press the crust: Transfer the crust dough into the prepared pan and firmly press it down to form an even layer. Place the crust in the freezer to set while you make the filling.
  3. Make the cheesecake filling: Add the soaked cashews, coconut cream, lemon juice, sweet potato puree, maple syrup, cinnamon, ginger, nutmeg, cardamom, vanilla extract, and coconut oil into a high-powered blender or food processor. Blend until the mixture is completely smooth and creamy. Taste and adjust sweetness or tartness as desired.
  4. Assemble the bars: Pour the cheesecake filling over the chilled crust and spread evenly. Tap the pan gently on the counter to remove air bubbles and smooth the top.
  5. Freeze to set: Freeze the cheesecake bars for at least 5-6 hours or overnight until fully firm.
  6. Serve: When ready, remove from freezer, use a sharp knife to cut into 16 squares. Optionally, top with whipped cream and enjoy!

Notes

  • Soaking the cashews overnight is important to ensure a creamy smooth filling.
  • Use canned sweet potato puree for convenience or homemade puree for fresher flavor.
  • If you prefer a sweeter filling, adjust the maple syrup accordingly.
  • The bars keep well in the freezer for up to 1 week.
  • Allow bars to thaw for about 10 minutes before serving for easier slicing and better texture.
  • Author: Madelynn
  • Prep Time: 20 minutes (plus overnight soaking of cashews)
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/no-bake-sweet-potato-cheesecake-bars-recipe/