Sweet Potato Vegan Cheesecake

February 27, 2017

Taste it to believe it!

  • Prep: 30 mins
  • Cook: 1 hr 15 mins



500 g Sweet Potato

1/2 cup (80g) whole almonds (with skin)

100 g medjool dates, pitted

2 cups cashews, soaked overnight

1/4 cup (60ml) coconut oil

80 g medjool dates, pitted (extra)

1/2 cup (125ml) rice malt syrup

2 tbsp lemon juice

2 tsp vanilla bean paste

1 1/2 tsp ground cinnamon

1/2 tsp mixed spice

1/4 tsp ground ginger


1/2 cup natural sliced almonds, toasted

1 cup caster sugar

1/3 cup water



1Preheat oven to 200C /180C fan-forced. Prick sweet potato all over with a small knife. Spray with oil and place on a tray. Bake for about an hour or until tender. Cool slightly before removing skin.

2Combine almonds and dates in a food processor. Process until fine and sticky. Using damp hands, press mixture into a lined 20cm spring form pan. Chill until needed.

3Drain cashews and place in a food processor with oil, dates, syrup, juice, paste and spices. Process until completely smooth (this may take a few minutes). Add sweet potato and process until combined. Pour over almond base in pan.

4Level top and freeze, covered for 4 hours or overnight until firm. Once firm, transfer to fridge.


1Scatter almonds over a baking paper-lined tray. Combine sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for about 5-8 minutes until mixture turns golden.

2Remove from heat and let bubbles subside. Pour over almonds. Allow to cool. Break into shards.

3Serve cheesecake topped with praline shards.