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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert, Snack
Diet: Diabetic, Low Calorie
- 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
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
- 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.
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