Sweet Potato Cheesecake with Almond Buckwheat Crust

This healthy and delicious cheesecake by 365CleanEats is to die for!



  • 120g raw almonds ⁣⁣
  • 50g buckwheat flour⁣⁣
  • 6 Tbsp. (60g) coconut sugar⁣⁣
  • 2 Tbsp cacao powder or cocoa powder ⁣⁣
  • 1 Tbsp. (10g) corn starch ⁣⁣
  • 1/4 tsp pink salt⁣⁣
  • 5 Tbsp. melted coconut oil⁣⁣

Sweet Potato Cheesecake Filling: ⁣⁣

  • 200g raw cashews (soaked 4-6 hours and rinsed) ⁣⁣
  • 200 ml fresh sweet potato juice (Peel and juice with a juicer about 2/3-1 medium sized sweet potato; be sure to juice the sweet potato right before using, as to avoid the starch and water from separating)
  • 6 Tbsp. (60g) melted raw cacao butter ⁣⁣
  • 5-6 Tbsp. maple syrup⁣⁣
  • 4 Tbsp. lemon juice⁣⁣
  • 1 tsp lemon zest ⁣⁣
  • 1/4 tsp cinnamon powder ⁣⁣
  • 1 tsp vanilla paste ⁣⁣
  • Pinch of pink salt ⁣⁣


1. Preheat oven to 170⁰C. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.⁣⁣

2. Add melted coconut oil into the food processor and process until it becomes like wet sand.⁣⁣

3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 15-20 min or or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.⁣⁣

4. Put every ingredient for the sweet potato cheesecake layer in a high-speed blender and blend well. Add more sweetener or lemon juice if you want. Layer it over the crust and freeze it overnight.⁣⁣

5. Take out the cake from the tin and garnish with fruits.⁣⁣

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