Vegan Sweet Potato "Cheesecake" w/ Ginger Snap Crust

 

Year ‘Round Vegan Must

Last year my husband was deployed for the holidays, so we decided to stay in and have a vegan Thanksgiving all to ourselves. We made vegan “crab cakes” from mushrooms, the “cheesiest” mac n’ cheese using nutritional yeast, you name it, it was there! The biggest hit for me and my sweet tooth were these cheesecake squares.

I suggest baking the sweet potato the night before. If you do prep time is only 15 minutes. We chilled these in the freezer while we ate and they packed the fluffiest fall flavor.

* Contains soy from the Tofutti Cream Cheese Alternative

* Contains soy from the Tofutti Cream Cheese Alternative


Crust

Ginger Snaps

Melted Vegan Butter (Used Soy Free Earth Balance)

Filling

Tofutti Cream Cheese Alternative

2 tsp of Nutmeg

1 Medium Sweet Potato 

1 Tbsp Nut Milk (We Used Milkadamia)

1 Tsp Vanilla Beans

Coconut (or) Brown Sugar (We Used Nutiva)

  


Method

All of my shared recipes are to taste! I encourage creativity in the kitchen and want you to experiment with what works for your taste buds. I used a small circular pan about 6-7 inches wide. I wanted a very thick crust and small servings for two! You can adjust pan size and amount of cookies used in accordance to your needs.

Step One

Crush 1 bag of ginger snap cookies using a rolling pin and ziplock bag, or mortar. Set aside some cookies from the pack to crumble on top.

Step Two

When the cookies are finely crumbled, melt about 1/4 cup of vegan butter and mix into the crumbles. Use less or more depending on your crust preferences. Regardless, cookies should be wet enough to form a crust. You place in freezer to harden while prepping the filling, but we left ours put at room temp!

Step Three

It’s time for the filling! Peel your sweet potato and make sure its slightly warm so the sugar will melt. In a food processor add your sweet potato and sugar (to taste in accordance +/- to the sweetness you like.) Add your nutmeg, cinnamon, and vanilla beans. Blend until smooth. Add the full package of Tofutti and blend again until there are no lumps, adding in nut milk as needed for mixing purposes. You want your mixture smooth and thick like cheesecake texture.

Step Four

Smooth the mixture onto the cookie crust! Crumble cookies on top of the mix! Place in the freezer for 20-30 minutes before cutting. Store in refrigerator in the odd occurrence there are leftovers! If you try this recipe and love it make sure to tag #EarthAndOlive so we can see all the goodness!

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Monet Bush