Crustless Sweet Potato Cheesecake

This crustless sweet potato cheesecake from registered dietitian Ana Pacheco is simple, quick and delicious! Plus, replacing refined sugar with baking Splenda makes it a diabetic-friendly alternative to traditional desserts. This is one dessert you won’t mind having left over. Full recipe below the video.

Number of servings: 12
Prep time: 20 minutes
Cook time: 35 minutes

Ingredients:

1 pkg. (8 oz.) reduced-fat cream cheese
½ cup light vanilla yogurt
2 cups mashed sweet potatoes
½ cup Splenda for Baking
1 teaspoon vanilla
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 egg + 1 additional egg white
12 pecan halves

Directions:

  1. Preheat oven to 350°F.  Beat cream cheese in medium bowl with electric mixer at medium speed until creamy.  Add yogurt and beat until smooth.
  2. Beat in mashed sweet potatoes, Splenda, vanilla, cinnamon and cloves until smooth.  Add egg and egg white and beat until combined.
  3. Pour contents into 8″ nonstick pie tin. Top with pecan halves
  4. Bake 30-35 minutes or until set and knife inserted into center comes out clean. Cool for one hour, chill and serve.

Nutrition Information:

Serving size: 1/12 of recipe

Calories: 100
Carbohydrates: 10g
Protein: 4g
Fat: 5g
Cholesterol: 40mg
Sodium: 90mg
Dietary Fiber: 1g
Potassium: 213mg