Can you freeze no bake sweet potato cheesecake bars?

Yes, you can freeze them for up to 2 months. Wrap each bar individually in plastic wrap, then place them in a freezer-safe container. Thaw in the refrigerator overnight before serving. The layers hold their shape well and taste just as creamy after freezing.

How do you thicken no bake cheesecake filling?

To get a firm cheesecake filling, make sure the cream cheese is fully softened before mixing. Folding in whipped topping also adds structure and airiness. Chilling the bars for at least 8 hours allows the layers to set properly without the need for gelatin.

What is the best way to prepare sweet potatoes for cheesecake?

Both boiling and baking work. Boiling is quicker, while baking develops a richer, caramelized flavor. Once cooked, mash the sweet potatoes until smooth to ensure a creamy texture in the cheesecake layer.

Can I make these bars ahead of time?

Absolutely. No bake sweet potato cheesecake bars are perfect for preparing in advance. Make them the night before and let them set in the fridge overnight. They’re ready to serve the next day with no extra effort.

Do no bake cheesecake bars need gelatin?

No, this recipe doesn’t require gelatin. The cream cheese and whipped topping provide enough stability when chilled, creating a firm yet creamy texture without extra thickeners.

How long should no bake cheesecake bars set in the fridge?

At least 8 hours is recommended. This ensures the layers firm up enough to cut into neat squares. For best results, let them chill overnight.

No Bake Sweet Potato Cheesecake Bars – Irresistible Holiday Treat

Description

No Bake Sweet Potato Cheesecake Bars with a graham cracker crust, silky cheesecake middle, and spiced sweet potato topping. No oven needed!

Ingredients

Scale

1 1/2 cups graham cracker crumbs

1/2 cup dark brown sugar

6 tbsp melted butter

16 oz cream cheese (softened)

1/2 cup granulated sugar

1 tsp vanilla extract

8 oz Cool Whip or 1/2 cup whipped cream

1 large sweet potato (or 1 cup puree)

1/2 tsp cinnamon

1/4 tsp nutmeg

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Instructions

1. Boil or bake the sweet potato, mash, and let it cool.

2. Crush graham crackers and mix with butter and brown sugar to form crust.

3. Press crust into a parchment-lined 8×8 or 9×9 dish.

4. Beat cream cheese, sugar, and vanilla until smooth.

5. Fold in Cool Whip and spread over the crust.

6. Mix mashed sweet potato with cream cheese, spices, and vanilla.

7. Spread sweet potato mixture over cheesecake layer.

8. Cover and refrigerate for 8 hours or overnight.

9. Slice into bars and serve chilled.

Notes

Use parchment paper for easy lifting and clean slicing.

For vegan option, use dairy-free cream cheese and whipped topping.

Can be frozen for up to one month in airtight container.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: No Bake
Cuisine: Southern

Nutrition

Serving Size: 1 bar
Calories: 275
Sugar: 18g
Sodium: 160mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg