Sweet Potato Cheesecake
A healthy ricotta cheese dessert recipe the whole family will love. Each diabetes friendly cheesecake contains 19gm carb. It's the perfect way to enjoy sweet potatoes year round.
Servings: 12
Calories: 145kcal
Ingredients
- 20 oz. pkg. frozen sweet potato tots thawed
- non-stick spray
- 2 cups ricotta cheese
- 2 oz. neufchatel cheese softened
- ¼ cup Greek-style yogurt
- 2 Tablespoons cornstarch
- ¼ cup honey
- 1 Tablespoon lemon juice
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 1 egg beaten
- Cinnamon
Instructions
- Preheat oven to 375 degrees.
- Spray a 12 muffin tin with non-stick spray.
- Crumble and spread 5-6 tots into each muffin cup to form crust.
- Bake for 5-7 minutes to set the crust. Remove from oven and set aside.
- Meanwhile, combine remaining ingredients except cinnamon (ricotta cheese to egg) and stir well with a fork.
- Pour batter into cups without overfilling. (Depending on how thick your sweet potato crust is, there may be extra batter. If so, you may use this to make additional servings.)
- Sprinkle cinnamon over each muffin cup then bake for 15 minutes.
- Makes approx. 12-15 muffins
Notes
Pro Tips:
- Line the muffin tins with liners for easier clean up.
- Let the sweet potato tots thaw some to make it easier to press into muffin tin.
- Use a cup with a pouring spout to make pouring batter into muffin tins easier.
Nutrition
Serving: 1g | Calories: 145kcal | Carbohydrates: 19g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 124mg | Potassium: 226mg | Fiber: 1g | Sugar: 8g | Vitamin A: 6920IU | Vitamin C: 1.7mg | Calcium: 139mg | Iron: 0.6mg