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Vegan Sweet Potato Cheesecake (Super Creamy & Easy) | Delia.v Life

Since young, Japanese sweet potato makes a frequent appearance during tea time. Our grandmother loves buying loads of them when they are in season. She would prepare it by steaming them first to cook them thoroughly before charring them on a heated pan to caramelise the outer layers. Such a simple tuber, but super creamy, sweet and fragrant. We could never resist a perfectly cooked Japanese sweet potato. Hence, it took us a tremendous amount of effort not to finish the last few tubers we had, and invest them in this cheesecake.

But oh... This is definitely one of the best decisions we've ever made - incorporating them into a vegan cheesecake recipe. This Japanese Sweet Potato Cheesecake is smooth, creamy and loaded with delicate sweet potato fragrance. Paired with buttery almond spelt crust, this decadent dessert is irresistible. The delicate notes of sweet potato came through just like the soft light from the morning sun filtering through a dreamy mist. The buttery, hearty almond spelt crust contributes elements of nuttiness which works beautifully in this recipe.

You must be thinking, but how do you make a vegan cheesecake without cheese? That's a secret which won't be anymore if you continue reading. Trust us when we say we have tasted many vegan cheesecakes all over the island and non came close to the traditional ones we used to love. They are delicious in their own rights, but compared to a good cheesecake, they are simply not up to par.

Drum roll please for the secret ingredient .......

The humble umeboshi plum.

You must be thinking what? How? We used ume (plum) soaked in umeshu. Umeshu is a traditional Japanese liqueur made from ume fruit. Its taste is sweet and tart with notes of almond. The secret is in the ume fruit. So be sure to use a good umeshu like Choya if you really want a vegan cheesecake which is darn good.

While we do offer substitute for the ume plum, we strongly urge you to use ume plum for its complex favours. Try it and you will know the difference!


Cheesecake Base

65g Whole wheat pastry flour

30g Almond flour

30g Extra virgin coconut oil

30g Maple syrup


1. Prepare a 6 inch baking tin lined with baking paper.

2. Mix all ingredients together using a fork until a dough forms.

3. Press the dough evenly onto the bottom of the baking tin. Chill in the fridge until needed.

Sweet Potato Cheesecake Filling

200g Cashews, soaked in hot water for 30 mins

390g Full fat coconut milk

150g Cooked japanese sweet potato, peeled

70g Raw sugar/Coconut sugar / Erythritol

1 tbs Cornstarch

2 tbs Apple cider vinegar

Zest of 1 lemon

1 Umeboshi plum, pitted / 1 tbs tahini

1/4 tsp Salt

For serving:

Chopped sweet potatoes

Toasted black sesame seeds


1. Preheat oven to 160 degrees celcius.

2. Blend all the ingredients together until smooth and creamy

3. Pour onto the chilled cheesecake base and bake for 50 minutes. The middle should be slightly jiggly.

4. Chill the cake overnight before serving with chopped sweet potatoes and black sesame seeds.

We hope you like our Vegan Sweet Potato Cheesecake recipe! Make sure you subscribe to our Youtube Channel and tag us on Instagram if you recreate any of our recipes, we'd love to see your creations!

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