These easy gluten free sweet potato cheesecake recipe has a cool purple hue thanks to some amazing Hawaiian purple sweet potatoes I found at the store. Okinawan sweet potatoes add color to any recipe! This delicious gluten free ube cheesecake is the best way to use purple sweet potatoes!
If you love cheesecake as much as we do, check out all of my delicious gluten free cheesecake recipes!
It has been such a long time since I have made a cheesecake.
Do you have desserts that you love to eat, yet you don’t make it that often?”
Cheesecakes are that dessert for me. It isn’t that cheesecakes are hard to make, I have quite a few deliciously easy cheesecake recipes on my site. I really don’t know why I don’t make cheesecakes more often.
Purple Sweet Potato or Ube? What is an Ube?
Have you ever seen these Hawaiian purple sweet potatoes in your local stores? These purple sweet potatoes are called Ube.
If you find them, grab a few because their intense purple color makes them fun to bake with. You can even have a good laugh when you see your kids’ faces when you serve them purple French fries! These purple sweet potatoes are the perfect way to hide some vegetables in my cheesecake recipe.
These purple sweet potatoes are the perfect way to hide some vegetables in my kids’ dessert. Who can resist a purple vegetable? My kids had NO idea there were hidden vegetables in this cool creamy dessert.
How do you cook Hawaiian Purple Sweet Potatoes for this recipe?
There are two ways you can cook the sweet potatoes for this gluten free sweet potato cheesecake recipe. You can boil or bake your sweet potatoes.
- Boiling sweet potatoes will be faster. To boil the sweet potatoes, first, you need to wash and peel the skin off. Chop the sweet potatoes into large chunks and add to a pot of water. Bring to a boil and cook the sweet potatoes until they are soft.
- Baking sweet potatoes take longer, but it makes the purple sweet potatoes sweeter. To bake preheat the oven to 375F degrees. Wash the sweet potatoes and poke holes in the tops to vent steam. Bake for 45 minutes until soft.
Allow the Hawaiian sweet potatoes to cool before adding to the rest of the cheesecake ingredients.
I really had no idea what I was buying until I cut into these beauties. Cutting into these sweet potatoes, I was in awe of their vibrant purple color! These will make a cool purple cheesecake!
Peeling Sweet Potatoes
Peel the Hawaiian sweet potatoes aka ube carefully. The deeper you peel, the deeper and more vivid the purple color is. The deep purple color that you uncover is stunning.
Feel free to use a hand peeler so you can control the depth of your peels.
Cut up and ready to steam cook. After these sweet potatoes were cooked and very soft, I mashed them up and put them into the refrigerator to cool.
These single serving gluten free Hawaiian purple sweet potato cheesecakes are a delicious dessert for any occasion.”
Ingredients Needed to Make Ube Cheesecakes:
- Hawaiian purple sweet potatoes
- Cream Cheese
- Vanilla yogurt
- Maple Syrup
- Cinnamon, Nutmeg, and Ginger
Can you use regular sweet potatoes to make this cheesecake?
You can easily substitute regular sweet potatoes or even yams in this sweet potato cheesecake recipe.
Can I make one large cheesecake with this recipe?
I made these gluten free sweet potato cheesecakes single-serving dessert sized that are perfect for people who don’t like to share :-). You can make this recipe in a large springform pan if you would like a large round cheesecake.
How long do I bake the cheesecake for?
If you are making mini cheesecakes, you should bake them for 25-30 minutes. Note: If you are making one large cheesecake, bake it for 60 minutes. If you are going to bake a large cheesecake, you will want to bake it in a water bath. To do this, wrap the bottom of the springform pan in foil and set the springform pan into a larger pan that has 2 inches of water.
Things You Need To Make This Recipe:
- These cheesecakes are made in my muffin pan. I love that I can make these smaller to make them single-serving!
- My very favorite almond flour makes a protein-packed moist crust, which is perfect for cheesecake!
- 1 cup sweet potatoes, (if you can't find the Hawaiian purple sweet potatoes use regular orange ones)
- 2 8 ounce packages of cream cheese, softened
- 1/2 cup sugar
- 4 large eggs
- 1/2 cup vanilla yogurt
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 cup almond meal
- 1/3 cup shredded coconut, lightly sweetened
- 4 tablespoons butter, melted
- 2 tablespoons coconut sugar
- Preheat oven to 350 degrees
- Peel sweet potatoes and cut into large pieces.
- In a medium sized pot, steam sweet potatoes until soft.
- In a medium bowl, put in sweet potatoes and mash.
- Allow to cool.
- In a large bowl, add cream cheese, eggs, sweet potato, sugar, and spices. Use a mixer to blend thoroughly.
- For Crust!
- In a small bowl, mix all crust ingredients and blend well.
- In a muffin tin, line each muffin cup with a paper muffin baking cup.
- Put in about a tablespoon of crust mix and press to cover the bottom.
- Do this for all twelve cups.
- Using a ladle, pour cheesecake filling into each cup on top of the crust mixture.
- Bake for 20-25 minutes until done.
- Remove cups from pan and allow to cool.
- Make remaining cheese cakes. (This recipe makes 18 mini cheesecakes.)
Nutrition Information:Yield: 10
Amount Per Serving:Calories: 332 Saturated Fat: 10g Cholesterol: 109mg Sodium: 185mg Carbohydrates: 27g Fiber: 1g Sugar: 21g Protein: 7g