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This high protein Sweet Potato Cheesecake is the perfect healthy dessert for the holidays. Made with just 4 ingredients, this cottage cheese recipe will surprise you and your family. Sweet, creamy and so velvety!
My sugar-free cheesecake was a hit. After going viral on Instagram, many of you tried and loved it. Let me say, this healthy cheesecake with sweet potato is even better. It tastes so comforting, full of warm flavors and creaminess.
The best part? It’s healthy and so nutritious, packed with protein from cottage cheese and vitamin A from the sweet potato. It comes together with just 4 pantry staples: no cream, no refined sugar and no excess calories.
Why you will love this recipe
- Healthy and high protein – Each slices packs over 10 g of protein and plenty of nutrients, for only 144 calories. Plus, it’s gluten-free, nut-free and allergy friendly.
- Quick and easy – You’ll need no more than 4 ingredients, a blender and 40 minutes of your day. Anyone can make this recipe.
- Sweet and creamy – You won’t guess this is a low calorie sweet potato cheesecake. It tastes as indulgent as the one from Cheesecake Factory, so cozy and flavorful.
- Holiday treat – Everyone loves sweet potato recipes on holidays, from Thanksgiving to Christmas and New Year’s Eve. Even more if it’s healthy.
- Leftover friendly – Have leftover sweet potatoes after holiday meals? Use it for cheesecake.
Ingredients and substitutes
Here is all you need with more details and replacement options. You can find the precise quantities (both in cups and grams) in the recipe card at the end.
- Cooked sweet potato – I recommend using a baked sweet potato or a steamed sweet potato. In comparison to boiled ones, they are less watery and more flavorful. Homemade or canned sweet potato puree will also work, just avoid added sugars.
- Cottage cheese – Whole-milk cottage cheese (4% fat) gives the best flavor and texture, extra rich and creamy. If you don’t like cottage cheese, swap it for full fat plain Greek yogurt, ricotta or even silken tofu.
- Egg – Necessary to provide structure to a sweet potato cheesecake without Philadelphia or heavy creams. Do not replace with only egg whites, it won’t work.
- Maple syrup – It adds natural sweetness without refined sugars. As an option you can use honey, date syrup or coconut sugar. Erythritol and monk fruit are perfect keto options.
- Spices – Besides vanilla extract, you can blend in ground cinnamon, pumpkin spice mix or a touch of nutmeg. Since cottage cheese is already quite salty, there’s no need for extra salt.
How to make a healthy cheesecake with sweet potatoes
- Get ready. Preheat the oven to 360°F (180°C) and line a round baking mold with parchment paper or grease it with oil. I used a 5 inch (13 cm) springform pan.
- Blend ingredients. Add to a blender or food processor cooked sweet potato, cottage cheese, egg, maple syrup and vanilla extract. Blend on high speed just until smooth and free of lumps. Do not over-blend the batter.
- Prepare for baking. Transfer the sweet potato mixture to your prepared baking mold, spreading it out evenly.
- Bake. Bake in the middle rack of a hot oven for 35-40 minutes, or until the cheesecake has set and is cooked inside.
- Let cool. Allow it to cool to room temperature, then refrigerate for at least 2 hours before serving.
Recipe tips
- Bake or steam your sweet potato – Both methods keep the potatoes flavorful and low in moisture, which helps you achieve a smooth and velvety cheesecake. Boiled potatoes hold too much water and can make the final texture less creamy.
- Use full fat cottage cheese – Whole milk cottage cheese gives the cheesecake a richer texture and flavor, close to cream cheese but with fewer calories and less fat. Low fat or nonfat versions tend to release more liquid, which can make the mixture thinner and less creamy.
- Sweeten to taste – Sweet potatoes will already add natural sweetness, but a bit of maple syrup or honey is recommended. Start with 2 tablespoons and add more as needed, especially if planning for a family meal or Christmas dessert.
- Make a larger cheesecake – Just double or triple all quantities and bake it in a larger springform dish, if you’d like a larger dessert.
- Let it cool – Cheesecakes need time to cool down so they can set properly and become creamy. If you cut into them while they are still hot, they can break apart and lose their shape. Let it rest until it reaches room temperature, then refrigerate for minimum 2 hours.
Customization ideas
- Add a crust – If you prefer a classic base, you can make a simple crust with crushed graham crackers or blended nuts and bake it on its own first. Once it sets, pour the sweet potato cheesecake mixture on top and bake until fully done. It’s ideal for Thanksgiving or as a healthy Christmas dessert!
- Add toppings – Sweet potato cheesecake with pecan topping is always a hit, especially during the holidays. You can also add a spoonful of whipped cottage cheese on top for extra creaminess, or keep it simple with fruit, Greek yogurt and a light drizzle of maple syrup.
- Use pumpkin puree – For a low carb option, swap sweet potato with pumpkin puree. If you want a keto cottage cheese cheesecake, I recommend using carb-free sweeteners like monk fruit.
Storage directions
To store, allow the baked cake to cool completely to room temperature first. Once it has cooled, place it in an airtight container and refrigerate for a maximum of 4 days. You can serve it cold straight from the fridge, on its own or with extra toppings for a treat or holiday dessert. I do not recommend freezing it, the cottage cheese sweet potato dessert may lose creaminess when thawed.
Frequently asked questions
Can I make a larger cheesecake?
Yes, for a larger cake double or triple all quantities and bake it in a larger springform dish.
Can I use make cottage cheese cheesecake with pumpkin puree?
Absolutely, just swap sweet potato for the same amount of pumpkin puree. It will be just as delicious, but lower in carbs. For a healthy recipe, steer clear of pumpkin pie fillings with sugars.
What if I don’t like cottage cheese?
This healthy sweet potato cheesecake without Philadelphia uses cottage cheese, but you won’t taste it! When blended and baked with all other ingredients, it becomes extra creamy and delicate in flavor. No curdles!
More high protein desserts with cottage cheese
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Preheat the oven to 340°F (170°C) and line a round baking mold with parchment paper or grease it with oil. I used a 5 inch (13 cm) springform pan.
Add to a blender or food processor cooked sweet potato, cottage cheese, egg, maple syrup and vanilla extract.
Blend on high speed just until smooth and free of lumps. Do not over-blend the batter.
Transfer the sweet potato mixture to your prepared baking mold, spreading it out evenly.
Bake in the middle rack of a hot oven for 35-40 minutes, or until the cheesecake has set and is cooked inside.
Let cool to room temperature, then refrigerate for at least 2 hours before serving.
Serving: 1 serving | Calories: 144.2kcal | Carbohydrates: 18.2g | Protein: 10.3g | Fat: 3.8g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.9g | Trans Fat: 0.01g | Cholesterol: 56.7mg | Sodium: 223.8mg | Potassium: 315.9mg | Fiber: 1.5g | Sugar: 10.6g | Vitamin A: 8799.6IU | Vitamin C: 8.8mg | Calcium: 84.8mg | Iron: 0.6mg
