You wouldn't believe that this dessert has white sweet potato in it. It's creamy and the marble swirl adds an extra delicious dose of style.

Marbled Cheesecake Mousse Cups [Vegan, Gluten-Free]

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For the Cheesecake:

  • 6 cups loosely packed white sweet potato, peeled, chopped and boiled until soft, 1 cup cooking water reserved
  • Cream skimmed from 1 chilled can of full fat coconut milk
  • 4 tablespoons liquid sweetener (like maple syrup or agave nectar)
  • Stevia (to taste)
  • 2 teaspoons apple cider vinegar
  • 5 tbsp virgin coconut oil
  • 1 teaspoon extra virgin olive oil
  • A big pinch of salt
  • 2 teaspoons vanilla extract

For the Marble Swirl:

  • 1/2 recipe of the cheesecake base
  • 3/4 cup chopped vegan chocolate
  • 1 tablespoon sweetener
  • A little stevia
  • A tiny pinch of salt


    1. Blend all of the above ingredients together in a blender until super smooth.
  1. Transfer 1/2 of the mixture to a glass or plastic freezer-safe container with a tight fitting lid (best option if you want this to be like ice cream)
  2. lf you want to be fancy, transfer 1/2 of the mixture to nice looking glasses, dividing it between 4-6 of them (if you want it to be like mousse).


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