one green planet
one green planet

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]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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).


    This site uses Akismet to reduce spam. Learn how your comment data is processed.