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Purple Sweet Potato Cheesecake

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This Vegan and Gluten-Free Purple Sweet Potato Cheesecake is a stunning no-bake dessert made with antioxidant-rich purple potatoes, mucuna pruriens for an adaptogenic touch, and a creamy cashew base. Set on an almond-date crust and topped with a dreamy coconut cream, it’s a wholesome treat for health-conscious celebrations.

Ingredients

For the Crust:

  • 1 cup almond flour

  • 1/2 cup Medjool dates, pitted

  • 1 tbsp coconut oil

  • Pinch of salt

For the Filling:

  • 2 cups cooked purple sweet potato (mashed)

  • 1 1/2 cups soaked cashews

  • 1/3 cup maple syrup

  • 1/4 cup coconut milk

  • 2 tbsp lemon juice

  • 1 tsp vanilla extract

  • 1 tsp mucuna pruriens powder

  • Pinch of salt

For the Topping:

 

  • 1 cup coconut cream (chilled)

  • 1 tbsp maple syrup

  • 1/2 tsp butterfly pea powder or natural food dye

  • Edible flowers, for garnish (optional)

Instructions

  1. Line a springform pan with parchment paper.

  2. In a food processor, blend almond flour, dates, coconut oil, and salt until a sticky crust forms. Press into the bottom of the pan and set aside.

  3. Combine all filling ingredients in a high-speed blender. Blend until ultra-smooth and creamy.

  4. Pour the filling over the crust, smooth the top, and freeze for 4–6 hours, or until fully set.

  5. In a separate bowl, whip the chilled coconut cream with maple syrup and butterfly pea powder until soft peaks form.

  6. Once the cheesecake is set, pipe or spoon the cream over the top.

  7. Decorate with edible flowers if desired. Allow to thaw for 15–20 minutes before slicing and serving.

Notes

  • For best texture, soak cashews in hot water for at least 1 hour or overnight.

  • Mucuna adds a subtle mood-boosting benefit—omit if desired.

  • Store leftovers in the freezer for up to 1 week.

  • Use a sharp, warm knife for clean slices.

Find it online: https://yumfoodusa.com/purple-sweet-potato-cheesecake/