If you love the combination of sweet potato and toasted meringue, my vegan sweet potato pie uses the same contrast in a more traditional pie format. For this cheesecake, I use my vegan Italian meringue, which gives you that glossy, marshmallow-like topping without eggs.
This is also a great dessert to prepare ahead for Thanksgiving or the holidays. The cheesecake actually needs to set overnight, so most of the work is finished before the day you serve it. You can find more make-ahead options in my collection of vegan Thanksgiving desserts.
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Why this recipe works
Creamy baked texture. Unlike a no-bake cheesecake, this one is baked gently until just set, giving the filling a richer, more classic cheesecake texture.
Sweet potato makes it perfect for fall. It gives the filling natural sweetness, warmth, and that beautiful orange color without overpowering the cheesecake flavor.
The meringue keeps it balanced. The light, fluffy topping gives a soft contrast to the dense, creamy filling and crisp cookie crust.
Made for preparing ahead. The cheesecake needs an overnight chill anyway, so it's ideal when you want dessert completely out of the way before Thanksgiving or a dinner party.
Ingredients
Here's everything you need to make this recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Sweet potato purée: The consistency matters here. You want it completely smooth and fairly thick rather than watery, as excess moisture can affect how the baked filling sets. Make sure the purée has cooled before blending it with the remaining filling ingredients.
Cookies: The ratio of cookies to butter is important for this crust. In my first test, I used less cookie crumb with more butter, and the crust became too greasy during baking. Increasing the amount of cookies gave it much better structure and helped prevent excess butter from leaking from the pan.
Vegan butter: Use room-temperature butter rather than melted butter. I initially tested the crust with melted butter, but combined with the higher butter ratio, it leaked out during baking. Softened butter binds the crumbs without making the crust overly wet or greasy.
Aquafaba: This replaces egg whites in the toasted meringue. I reduce it in advance following my vegan Italian meringue recipe, then refrigerate it until the day I'm ready to finish the cheesecake.
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How to make it
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
The crust was one of the main things I adjusted while testing this cheesecake. My first version had a higher proportion of butter, which I melted before mixing with the cookies. During baking, some of that butter leaked from the springform pan.
I fixed this in three ways: increasing the cookie-to-butter ratio, using softened room-temperature butter instead of melted, and lining the pan so there are no gaps where the base meets the sides. The result is a much more stable crust that still holds together cleanly when sliced.
When lining the springform pan, I double-line the base and make sure the side parchment meets it properly. The crust mixture should feel evenly moistened and hold together firmly when pressed between your fingers, but it shouldn't look saturated with butter. Compact it well across the base and up the sides before chilling.
I bake the cheesecake directly on a preheated aluminum baking sheet. Having the metal tray already hot gives the base immediate heat when the cheesecake goes into the oven and helps the crust bake more evenly.
The filling itself should be completely smooth before it goes into the crust. I use a high-speed blender and keep going until there are no visible pieces or graininess left.
After 60 minutes, don't wait for the center to look completely firm. The top should be lightly browned and the middle should still have a gentle jiggle when you move the pan. That's the visual cue I use rather than baking until the whole cheesecake looks solid, which can leave the filling overdone once it cools.
The gradual cooling is just as important as the baking time. Turn the oven off and leave the cheesecake inside with the door slightly ajar for an hour. This lets the temperature come down slowly rather than taking the cheesecake straight from a hot oven into a much cooler room.
Once refrigerated, give it at least 8 hours, but preferably overnight. The texture changes considerably as it chills and the filling becomes properly firm enough to remove from the pan and slice.
Christina's recipe tips
Use the right pan size. A 7½-inch pan will give you a slightly taller cheesecake, while the 8-inch pan I use in the images gives a little more surface area for the toasted meringue.
Preheat the baking sheet with the oven. Don't put the cheesecake onto a cold tray - You want the base to get that immediate hit of heat when it goes in.
Don't bake out the jiggle. The cheesecake continues setting as it cools. If you're waiting for the center to become completely firm in the oven, you've gone too far.
Don't rush the chill. Overnight gives you the best texture and the cleanest slices. This is one recipe where planning ahead really pays off.
Keep the meringue for serving day. The cheesecake itself benefits from being made early, while the meringue looks and tastes best freshly whipped and torched.
Torch lightly. Move the blowtorch continuously over the surface rather than holding it in one place. You're looking for caramelized peaks rather than a heavily scorched topping.
Make Ahead & Storage
Because there are several elements to this recipe, I recommend making the cheesecake 1-2 days before you plan to serve it.
Bake and cool the cheesecake as directed, then refrigerate it overnight without the meringue. You can also reduce the aquafaba ahead of time and keep it refrigerated until you're ready to finish the topping.
On the day of serving, complete the vegan Italian meringue, spoon it generously over the chilled cheesecake, and lightly torch the peaks.
Once topped, keep the cheesecake refrigerated until you're ready to serve. For the best appearance and texture, I prefer adding the meringue on the same day rather than storing it on the cheesecake overnight.
More Vegan Thanksgiving Desserts
📖 Recipe
Vegan Sweet Potato Cheesecake With Toasted Meringue
Ingredients
Crust
- 280 g (9.9 oz) vegan cookies I use biscoff *note 1
- 90 g (3.2 oz) block-style vegan butter cubed
Filling
- 550 g (19.4 oz) cooked sweet potato *note 2
- 300 g (14 oz) soft silken tofu
- 240 g (1 cup) vegan Greek-style yogurt *note 3
- 60 g (¼ cup) vegan double cream or vegan whipping cream
- 100 g (½ cup) soft brown sugar
- 75 g (¼ cup + 2 tablespoons) granulated sugar
- 30 g (3 tablespoons) cornstarch
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- pinch sea salt
Topping (optional)
- ½ batch vegan Italian meringue buttercream *make fresh before serving
Instructions
- Note: Because there are a few elements to this recipe, read through the full instructions and blog post before you start. The cheesecake needs to set in the fridge overnight, so it is best to prepare it 1-2 days before serving. Make the meringue topping fresh on the day of serving.
- Prepare: Line the sides and double-line the base of a 7½-inch or 8-inch springform pan with parchment paper. Make sure the parchment around the sides meets the base without leaving any gaps. I use an 8-inch pan in the images. Place an aluminum baking sheet or baking tray on the middle rack of the oven and preheat to 320°F (160°C) fan or 356°F (180°C) conventional.
- Make the crust: Add the cookies and butter to a food processor and blend for a few minutes, until evenly combined and the mixture holds together when pressed between your fingers.
- Press the crust firmly into the base and up the sides of the prepared pan. Smooth and compact it with your fingers or the back of a spoon. Refrigerate while you prepare the filling.
- Make the filling: Add all of the filling ingredients to a high-speed blender and blend until completely smooth and creamy.
- Bake: Pour the filling into the prepared crust and place the pan directly onto the preheated baking sheet in the oven. Bake for 60 minutes, until the top is lightly browned and the center still has a gentle jiggle.
- Cool and set: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove it from the oven and transfer the pan to the fridge for at least 8 hours, or preferably overnight.
- In the meantime, reduce the aquafaba as directed in step 1 of this meringue topping recipe, then refrigerate it until needed.
- Make the meringue topping: On the day of serving, complete the remaining steps of the meringue topping recipe. Spoon the meringue over the chilled cheesecake, then lightly torch the surface with a kitchen blowtorch before serving.
Notes
- Vegan Cookies: Use vegan cookies such as biscoff, digestives, ginger nuts, or vegan graham crackers. Use GF cookies if needed.
- Sweet Potatoes: I use 4 medium raw, unpeeled sweet potatoes (≈700g), which yield 550g after peeling and cooking.
- Greek-Style Yogurt: I use Alpro Greek-style plain yogurt (soy-based) sometimes labeled as Skyr or protein yogurt. If you can't find vegan Greek yogurt, increase the silken tofu to 600g and add 200g thick coconut yogurt or unsweetened soy yogurt.
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