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Stack of mini chocolate sweet potato bites.

Sweet Potato Cheesecake Bites

These sweet potato cheese cake chocolate bites are that deal! Sarah has been making sweet potato cheesecake for years and this is one of our favorite recipes. This recipe is certainly one that you and your entire family will enjoy - if they are sweet potato lovers that is. But these bites are so good that you might even convert some staunch sweet potato haters.
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: cheesecake, sweet potato
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10

Ingredients

Sweet Potato Filling

  • 1 Cup Mashed Sweet Potato
  • 2/3 Cup Half and Half
  • ¼ Teaspoon Nutmeg
  • ½ Teaspoon Cinnamon
  • ½ Cup Brown Sugar
  • 1 Large Egg

Cream Cheese Filling

  • 8 Ounces Cream Cheese Room Temperature
  • ¼ Cup Sugar
  • 1 Large Egg

Chocolate Graham Cracker Crust

  • 1 ¼ Cup Chocolate Graham Cracker Crumbs 10 Sheets
  • 7 Tablespoons Unsalted Butter Melted
  • 1/4 Cup Brown Sugar

No Bake Sweet Potato Filling

  • 1 Cup Mashed Sweet Potato
  • 4 Oz Cream Cheese Softened
  • 1/2 Cup Brown Sugar
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Ground Nutmeg
  • 1 Tsp Vanilla Extract

No Bake Cream Cheese Filling

  • 8 Oz Cream Cheese Softened
  • 3/4 Cup Granulated Sugar
  • 1/2 Cup Whipped Topping
  • 1 Tsp Vanilla Extract

Instructions

  • Start by cutting the sweet potatoes in 1 inch cubes and add to a medium pot with cold water. Bring to a boil then simmer for 15 minutes or until the potatoes are fork tender. Strain the potatoes and mash them. Set the mashed potatoes aside until completely cooled. (See note)
  • Mix the cream cheese, 1 egg, and ¼ cup of sugar in a small bowl. (See note)
  • Take the 10 sheets of graham crackers and crush them until you have crumbs. (See note) Add the crushed graham crackers into a small bowl. Melt the butter and add it to the cracker crumbs. Mix until well combined and set aside. (See note)
  • Add 1 cup of the mashed sweet potato into a blender. Add the half and half, 1 egg, brown sugar, cinnamon, and nutmeg to the blender. Pulse until all ingredients are combined and the mixture is smooth. (See note)
  • Preheat the oven to 350 degrees.
  • Take a muffin tin and line it with the paper muffin liners. Add 1 tablespoon of the graham cracker mixture. Using a finger or shot glass press the crumbs into an even layer in the liner. Bake for 5 minutes. Then let them cool for about 2 minutes before adding the mixtures.
  • After the crust has cooled add 1 tablespoon of the sweet potato mixture. Then add 1 tablespoon of the cream cheese mixture. Take a toothpick and swirl the 2 mixtures together to create a marbled look. (See note) Bake for 15-18 minutes or until the mixture has set and the center jiggles a little bit. The cooking time may vary depending on your oven.
  • Once the bites are out of the oven remove them from the muffin tin and place on a cooling rack for about 20 minutes to completely cool. Place the bites in the fridge for at least 1 hour before serving. (See note) Enjoy!

No Bake Option

  • Start by following steps 1 and 3.
  • Add all sweet potato filling ingredients into a large bowl. Blend until smooth using a hand mixer. Set aside.
  • For the cheesecake filling, add cream cheese, sugar, and vanilla extract into a separate bowl. Mix until smooth using a hand mixer. Then, add the whipped topping to the bowl and gently fold the ingredients together.
  • Take a muffin tin and line it with the paper muffin liners. Add one tablespoon of the graham cracker mixture. Using a finger or shot glass, press the crumbs into an even layer in the liner.
  • Pour your cheesecake mixture over the crust spreading evenly. Add the sweet potato mixture over the cheesecake layer and spread evenly. Take a toothpick and swirl the 2 mixtures together to create a marbled look and refrigerate for at least 8 hours before serving.

Notes

  • The smaller you cut the potatoes the quicker they will cook.
  • Make sure the cream cheese and egg are at room temperature. This will help prevent lumps. You will want a smooth mixture.
  • If you have a blender you can add all the graham cracker sheets and blend them into crumbs. You could also take a plastic Ziploc bag and crush them with a rolling pin. Either option will work.
  • You want the graham cracker mixture to stick together. To test it take a little bit in your hand and smash it. If it stays together you are good to go. If the mixture falls apart add a little more melted butter.
  • Make sure the cup is completely filled, push the potato in the measuring cup. You don’t want to have the mixture be took thin.
  • The best way to make the sweet potato mixture smooth is by using the blender. If you do not have one you could mix everything in a bowl but the mixture might be lumpy.
  • You can also just layer the mixtures by starting with the cream cheese then top it with the sweet potato mixture and bake as normal. This will create a layered look rather than a marbled one. Both methods look beautiful for a party or gathering.
  • For best results we found if you take the bites out of the fridge and let them sit at room temperature for about 5-10 minutes the crust will be nice and soft. But we also enjoyed them straight from the fridge lol. These will not last at your next gathering. This recipe can be doubled if needed.
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