Sweet potato cheesecake squares are one of my favorite fall desserts. They’re creamy, full of warm spices, and easy to slice and serve. The buttery crust, smooth cheesecake, and cozy sweet potato layer all come together to make a dessert everyone will love!
Quick Facts
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Prep time: 20 minutes
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Cooking time: 0 minutes (no-bake)
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Chill time: 8 hours
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Total time: about 8 hours 20 minutes
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Servings: 16 squares
Why You’ll Love This Recipe
You’ll love these cheesecake squares because they’re easy to make ahead and perfect for parties. The creamy texture, touch of cinnamon and nutmeg, and graham cracker crust blend to give you that comforting, homemade taste. Plus, they look beautiful as a holiday dessert and taste even better the next day.
Ingredients You’ll Need
For the Crust
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12 graham crackers, crushed
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½ cup melted butter
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¼ cup brown sugar
For the Cheesecake Layer
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16 oz cream cheese, room temperature
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1½ cups sugar
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1 tablespoon vanilla extract
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1 cup whipped topping (like Cool Whip)
For the Sweet Potato Layer
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1 large sweet potato (cooked and mashed)
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4 oz cream cheese
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½ cup sugar
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1 teaspoon cinnamon
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1 teaspoon nutmeg
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1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Make the Crust
I place graham crackers in a zip bag and crush them with a rolling pin, then mix with melted butter and brown sugar. I press the mixture firmly into the bottom of an 8×8-inch dish to form the crust.
Step 2: Make the Cheesecake Layer
In a bowl, I blend cream cheese, sugar, and vanilla until smooth, then fold in whipped topping. I spread this layer evenly over the crust with a spatula.
Step 3: Make the Sweet Potato Layer
In another bowl, I beat together mashed sweet potato, cream cheese, sugar, cinnamon, nutmeg, and vanilla until creamy. I gently spread this on top of the cheesecake layer.
Step 4: Chill and Slice
I cover the dish and chill it for at least 8 hours (overnight is even better), making the squares set up nicely. When ready to serve, I cut them into squares.
Tips for Customization
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Add a swirl of maple syrup or sprinkle chopped pecans on top before chilling.
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Swap graham crackers for gingersnap cookies for even more spicy warmth.
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Garnish with whipped cream and a dusting of cinnamon just before serving.
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Use pumpkin puree instead of sweet potato for a fall twist.
Serving Suggestions
I love serving sweet potato cheesecake squares at Thanksgiving, holiday parties, or anytime I want to impress guests. They’re great straight from the fridge and pair well with warm chai, apple cider, or coffee.
Nutritional Info (Per Square)
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Calories: about 250
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Protein: 3g
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Fat: 14g
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Carbohydrates: 30g
FAQs About Sweet Potato Cheesecake Squares
Can I make these ahead?
Yes, they’re best when made the day before so they have time to chill and set.
Can I bake these instead of chilling?
Some recipes are baked, but this no-bake method is easier—just remember to let them set in the fridge overnight.
How do I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to four days.
These sweet potato cheesecake squares are creamy, dreamy, and perfect for a cozy dessert table. Give them a try and watch them disappear!
