Can I make these no-bake sweet potato mini cheesecakes gluten-free?

Absolutely! You can swap gluten-free graham crackers for the crust or any other gluten-free cookie that pairs well with the sweet potato flavor.

How far in advance can you make these no-bake cheesecakes?

You can make these mini cheesecakes up to 2-3 days in advance. If you thoroughly prepare them, the crust will get soggy and lose its crispness. It would be a good idea to prepare the filling 2-3 days in advance and assemble the morning of your get-together. They're still quickly prepared with minimal work (and even something you can have someone help you with!)

How long do these last at room-temperature?

This will depend on the part of the country you live in and the temperature. I'd leave it in the refrigerator here in Miami until you're ready to serve. Remember that these have cream in them, and you don't want them sitting out for too long, as that can lead to bacteria/food poisoning; no one wants that at a holiday get-together!

Can I use pumpkin puree instead of sweet potato?

You absolutely could if you want to make it easier and not have to bake/roast the sweet potato. Remember to use pumpkin puree and NOT pumpkin pie filling, as they are not interchangeable.

No-Bake Sweet Potato Mini Cheesecakes

Ingredients

Units Scale

20 Biscoff cookies, crushed into crumbs, plus extra for topping
3 tablespoons unsalted butter, melted
1/8 teaspoon salt
8–ounces cream cheese, softened
1/4 cup granulated sugar
3/4 cup sweet potato puree
1/2 cup heavy whipping cream
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon*
1/4 teaspoon ground nutmeg*
1/8 teaspoon ground ginger*
1/8 teaspoon ground cloves*

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Instructions

Roast/Bake your sweet potato for ~45-50 minutes. The size of your sweet potato will depend on the yield. I baked up some extras and had them as leftovers, ensuring I had enough. However, one medium-large sweet potato should do the trick. Set aside to cool.
Add a tablespoon and a half of the crust to each cupcake paper. Use the back of a spoon to press the crust down evenly.
Add the Biscoff cookies to your food processor bowl and pulse until finely chopped. Alternatively, if you do not have a food processor, pound with a rolling pin until you have crumbs).
Drizzle in the melted butter while pulsing, then carefully remove the blade, scrape the bowl, and mix the butter in thoroughly. I did not bake these; however, you could bake for ~8 minutes at 350 degrees.
Make the filling by adding room-temperature cream cheese, sweet potato puree, salt, and sugar to the bowl of your stand mixer fitted with a paddle attachment. Beat together until completely mixed, then scrape the bowl down and beat one more time. You can also do this with an electric hand mixer in a large bowl.
Whisk your heavy whipping cream until the peaks are stiff.
Mix the whipped cream into the sweet potato cheese mixture until combined.
Scoop the cheesecake filling over the biscoff cookie crusts and smooth the tops. Refrigerate overnight, and enjoy!

Notes

*Alternatively, you could use pre-made pumpkin pie spice instead of each spice listed. Pumpkin pie spice tends to be expensive pre-mixed, so I listed each spice individually. However, if using pumpkin pie spice, use 2 1/2 teaspoons.

Author: Amy's Nutrition Kitchen
Prep Time: 15
Category: Desserts