Sweet Potato Cheesecake Squares

Natalie Loop


A contemporary twist on traditional pumpkin pie. This is light and airy and you can eat all you want without the guilt. Have 2 pieces when you might only have 1 piece of pie.

★★★★★ 1 vote
15 Min
3 Hr 30 Min


2 medium
sweet potatoes approx 1 1/2 lbs.
graham crackers
1 c
granulated sugar, divided
1 stick
plus 3 tbl. unsalted butter, melted and divide
1 1/2 c
ricotta cheese
1/2 c
lowfat plain greek yogurt
4 large
whipped topping


1Preheat oven to 375 degrees. Bake sweet potatoes until tender approx 1 hour.
Remove from oven and let cool slightly. Discard skins while still warm and mash with a fork.
2In a food processor, pulse graham crackers until coarsely ground. Add 1/3 c sugar, 1 stick of butter and 1/4 tsp. salt pulse again until combined.
3Firmly press mixture into a 9" x 13" baking dish. Bake until crust is dry and set about 12 mins. Remove from oven and reduce temp to 325 degrees.
4In clean processor puree sweet potatoes, ricotta, yogurt, eggs, 1/4 tsp. salt and remaining butter and 2/3 c. sugar. Pour into crust and bake until set in center approx 30 mins.
5Let cool on wire rack for 30 mins, then refrigerate until cold 1 hour (or overnight). Cut into squares and top with whipped topping to serve.

About Sweet Potato Cheesecake Squares

Course/Dish: Pies, Other Desserts
Other Tags: Quick & Easy, For Kids, Healthy