Sweet Potato Cheesecake Bars are a perfect treat when you want something smooth, sweet, and comforting all in one bite. These bars combine the creamy richness of cheesecake with the naturally sweet, velvety flavor of sweet potatoes, making them a lovely twist on traditional cheesecake. The texture is soft and luscious, with just a little bit of crust to give it a nice balance.
I love making these bars because they’re surprisingly easy to bake, and the sweet potatoes add a warm, cozy flavor that reminds me of fall and family gatherings. One of my favorite things about this recipe is how it’s not overly sweet, which makes it just right for snacking anytime or serving after dinner without feeling too heavy.
When I share these bars, I usually cut them into small squares so everyone can have a little taste, and they always go fast! They’re great on their own, but I also enjoy adding a dollop of whipped cream or a sprinkle of cinnamon on top for a bit of extra flavor. If you’re looking for a simple dessert that feels a bit special but doesn’t take all day, these sweet potato cheesecake bars are a wonderful choice.
Key Ingredients & Substitutions
Sweet Potatoes: These give the bars their smooth texture and natural sweetness. If you can’t find fresh sweet potatoes, canned sweet potato puree works well. Just make sure to choose plain puree without added spices or sugar.
Cream Cheese: This is essential for the creamy cheesecake texture. Use full-fat for the best richness. For a lighter option, you can substitute with Neufchâtel cheese, which is lower in fat but still creamy.
Graham Cracker Crust: The graham cracker crust adds crunch and balances the filling. You can swap graham crackers with digestive biscuits or even crushed vanilla wafers if needed.
Spices (Cinnamon, Nutmeg, and Ginger): These warm spices bring out the cozy flavor in the bars. If you don’t have all of them, cinnamon alone works well. You can adjust the spice amount to your taste, adding more or less.
Heavy Whipping Cream: Used for the topping, it whips into a light, airy finish. If you want a dairy-free version, try coconut cream, whipped until fluffy, though the flavor will change slightly.
How Do I Get a Smooth and Creamy Sweet Potato Cheesecake Filling?
The key to a creamy filling is to have all your main ingredients at room temperature. This helps everything blend smoothly without lumps.
- Beat the cream cheese first until very smooth before adding sugar and eggs.
- Add eggs one at a time, mixing well to avoid curdling.
- Fold in the mashed sweet potato gently to keep the batter light.
- Don’t overmix, as it can add air and cause cracks during baking.
- Bake just until the edges are set but the center still jiggles slightly—this ensures the filling stays creamy after cooling.
Letting the bars cool completely and then chilling them for several hours helps them firm up nicely while still maintaining a creamy texture.
Equipment You’ll Need
- 9×9-inch baking pan – perfect size for bars and easy to cut into squares.
- Mixing bowls – you’ll need a few for the crust, filling, and topping.
- Electric mixer or hand mixer – helps beat the cream cheese smooth and whip the cream easily.
- Spatula – great for folding in sweet potatoes without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts.
- Whisk – useful for whipping cream by hand if you don’t have a mixer.
Flavor Variations & Add-Ins
- Add ½ cup mini chocolate chips to the filling for a touch of sweetness and texture contrast.
- Swap pecans or walnuts with toasted pecans or even chopped crystallized ginger for a spicy twist.
- Replace part of the sweet potato with pumpkin puree for a pumpkin-sweet potato hybrid flavor, especially great in fall.
- Mix in 1 teaspoon maple extract or a tablespoon of maple syrup for extra warm sweetness and depth.
Sweet Potato Cheesecake Bars Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Sweet Potato Cheesecake Filling:
- 1 1/2 cups cooked and mashed sweet potato (about 1 large sweet potato)
- 16 oz (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon, for dusting
- Chopped pecans or walnuts (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 35-40 minutes to bake, plus at least 3 hours of chilling time to set properly. Plan ahead for the best creamy texture and flavor.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9×9-inch baking pan. Bake for 8-10 minutes until lightly golden. Set aside to cool.
2. Cook and Mash Sweet Potatoes:
Peel and boil or bake a large sweet potato until tender. Mash until smooth and measure 1 1/2 cups for the filling.
3. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add sugar and continue beating. Add eggs one at a time, mixing well after each. Mix in vanilla, cinnamon, nutmeg, and ginger if using. Fold in mashed sweet potato until mixture is smooth and even.
4. Assemble and Bake:
Pour the filling over the pre-baked crust, spreading evenly. Bake for 35-40 minutes, until the edges are set and the center slightly jiggles but is mostly firm. Avoid overbaking for a creamy texture.
5. Cool and Chill:
Let the bars cool to room temperature, then refrigerate for at least 3 hours or overnight.
6. Prepare the Whipped Topping:
In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
7. Add the Topping and Serve:
Spread or pipe the whipped cream over the chilled bars. Dust with ground cinnamon and sprinkle chopped nuts if you like. Cut into squares and enjoy your smooth, sweet, and easy-to-bake sweet potato cheesecake bars!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes, canned sweet potato puree can be used as a convenient substitute. Just make sure it’s plain without added spices or sugar, and measure out 1 1/2 cups for the recipe.
How Should I Store Leftover Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the bars (without topping) in a sealed container for up to 2 months; thaw overnight in the fridge before serving.
Can I Make the Topping Ahead of Time?
Absolutely! You can whip the cream topping a few hours in advance and keep it refrigerated. Just give it a quick whip before spreading if it softens.
What If I Don’t Have an Electric Mixer?
You can still make this recipe by hand! Use a sturdy whisk and some elbow grease to beat the cream cheese and eggs until smooth. It might take a bit longer, but the results will be just as delicious.