This vegan, grain-free, and Paleo Sweet Potato Chocolate Cheesecake is quick and easy to prepare with just 10 simple ingredients and no baking involved. It’s rich, creamy, wholesome, and absolutely decadent!

Sweet Potato Chocolate Cheesecake [Vegan]

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For the Crust:

  • 2 cups walnuts or other preferred nuts or seeds
  • 4 large Medjool dates pitted
  • 1/4 teaspoon cinnamon
  • 2 tablespoons water

For the Filling:

  • 1 and 1/2 cups raw cashews soaked for 2+ hours {See Notes}
  • 1 and 1/2 cups mashed sweet potato
  • 1/2 cup raw cacao powder
  • 1/2 cup coconut milk
  • 1/4 cup pure maple syrup
  • 2 tablespoons coconut oil melted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • Pinch of sea salt

For the Topping:

  • A handful of crushed walnuts and raw cacao nibs


For the Crust: 

  1. Add the walnuts to a food processor or high-powered blender and blend until it breaks down into fine powder. Add the remaining crust ingredients and blend until you get a sticky mixture. If using other nuts or seeds you might have to add a tad more water for the mixture to stick together.
  2. Line a 7 or 8-inch spring-form pan with parchment paper and press down the dough to cover the bottom. Smooth it as much as possible with the back of a spoon, a spatula, or your fingers. Place in the freezer while you prepare the filling.

For the Filling: 

  1. Drain the cashews, discarding the soaking water, and add them to a blender (or food processor) with the rest of the filling ingredients. Blend until you get a completely smooth mixture.
  2. Pour the filling over the crust and decorate with crushed walnuts and raw cacao nibs. Place back in the freezer for 2-3 hours to set. Enjoy and store the leftovers in the fridge for up to 5 days or in the freezer for 10-12 months. If frozen, thaw for about 30 minutes before serving.


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