Low‑Calorie Sweet‑Potato Cheesecake – 60‑Minute Recipe
A creamy, low‑calorie cheesecake that marries the natural sweetness of sweet potato with a protein‑rich cheese blend. The honey adds a subtle caramel note, while the light and cottage cheeses keep the calorie count down. Perfect for a guilt‑free dessert that still feels indulgent.
Recipe by Coach Online 🤟🏼 Matty Sánchez· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
1 hr estimated total time for 6 servings.
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Ingredients
- 1 piece sweet potato
- 4 eggs
- 3 1/2 oz light cream cheese
- 7 1/10 oz cottage cheese 0%
- 1 1/10 oz honey
- to taste sugar‑free sweetener
- to taste vanilla
- to taste salt
Instructions
- 1Preheat the oven to 356°F (350°F).
- 2Wash the sweet potato thoroughly.
- 3Place the whole sweet potato on a baking sheet and bake for 45 minutes, or until it is soft and easily pierced with a fork.
- 4Remove the sweet potato from the oven and let it cool slightly. Then peel the skin and mash the flesh until smooth.
- 5In a large bowl, whisk the eggs, light cream cheese, cottage cheese, honey, sugar‑free sweetener, vanilla, and salt until the mixture is completely smooth.
- 6Fold the mashed sweet potato into the cheese mixture, stirring until well combined.
- 7Pour the batter into a greased 9‑inch (23 cm) springform pan or a similar baking dish.
- 8Bake for 35–40 minutes, or until the edges are set and the center still has a slight wobble.
- 9Remove from the oven and allow to cool completely before refrigerating for at least 4 hours or overnight.
- 10Serve chilled, optionally topped with a drizzle of honey or a sprinkle of cinnamon.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Bake the sweet potato first
Bake the whole sweet potato for 45 minutes until soft, then peel and mash before adding to the batter.
Whisk cheese mixture until smooth
Combine eggs, light cream cheese, cottage cheese, honey, sweetener, vanilla, and salt, whisking until completely smooth.
Watch the cheesecake bake time
Bake for 35–40 minutes until edges are set and the center still has a slight wobble.
Cool fully before refrigerating
Allow the cheesecake to cool completely after baking, then refrigerate for at least 4 hours or overnight.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Low‑Calorie Sweet‑Potato Cheesecake?
- About 1 hour in total: 15 minutes of prep and 45 minutes of cooking.
- How many servings does this Low‑Calorie Sweet‑Potato Cheesecake recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Low‑Calorie Sweet‑Potato Cheesecake recipe come from?
- It was shared by Coach Online 🤟🏼 Matty Sánchez on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.