Sweet Potato Chocolate Cheesecake (No-Bake, Vegan, Grain-free)
Serves 10
20 mins prep
180 mins Chilling Time
200 mins total
This vegan and Paleo no-bake Sweet Potato Chocolate Cheesecake is quick and easy to prepare with just 10 wholesome ingredients.
Crust
Filling
Toppings
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For the Crust: Add the walnuts to a food processor or high-powered blender and blend until it breaks down into fine powder. Add the remaining crust ingredients and blend until you get a sticky mixture. If using other nuts or seeds you might have to add a tad more water for the mixture to stick together.
Line a 7 or 8-inch spring-form pan with parchment paper and press down the dough to cover the bottom. Smooth it as much as possible with the back of a spoon, a spatula, or your fingers. Place in the freezer while you prepare the filling.
For the Filling: Drain the cashews, discarding the soaking water, and add them to a blender (or food processor) with the rest of the filling ingredients. Blend until you get a completely smooth mixture.
Pour the filling over the crust and decorate with crushed walnuts and raw cacao nibs. Place back in the freezer for 2-3 hours to set. Enjoy and store the leftovers in the fridge for up to 5 days or in the freezer for 10-12 months. If frozen, thaw for about 30 minutes before serving.
