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Graham cracker crust coconut and purple sweet potato cheesecake with milk chocolate ganache and toasted coconut flakes.

Purple Sweet Potato Cheesecake Bars
Servings:

serving time8

Ingredients

  • Crust

  • 12 graham crackers

  • 125g unsalted butter, melted

  • ½ cup desiccated coconut

  • Coconut Cheesecake

  • 1 tbsp powdered gelatin + 2 tbsp cold water

  • 250g Philadelphia cream cheese

  • 125ml coconut cream

  • 125ml thickened cream

  • ½ cup powdered sugar

  • 1 tsp vanilla extract

  • Purple Sweet Potato Cheesecake

  • 100g purple sweet potato

  • 2 drops purple food gel (optional)

  • 1 tbsp powdered gelatin + 2 tbsp cold water

  • 250g Philadelphia cream cheese

  • 125ml thickened cream

  • ½ cup powdered sugar

  • 1 tsp vanilla extract

  • Chocolate Ganache

  • 400g milk chocolate

  • 150ml thickened cream

  • Decorations

  • 1 cup toasted coconut flakes

Instructions

  1. Crust

  2. Line a 9 inch x 9 inch baking tray with baking paper, ensuring there’s baking paper hanging off the side. Set aside.

  3. Add graham crackers and coconut to a food processor. Blitz until well combined. Add butter and mix to coat the crumbs.

  4. Pour the mixture into the baking tray and use the back of a spoon to firmly press into the bottom of the tin. Chill for 1 hour.

  5. Coconut cheesecake

  6. Add the water and powdered gelatin to a small mixing bowl. Mix until well combined. Allow to set for 5 minutes and then microwave for 30 seconds.

  7. Add the cream cheese, powdered sugar, coconut, coconut cream, vanilla and cream into a food processor bowl and blitz until completely smooth. Add the melted gelatin and mix until well combined.

  8. Pour the mixture into baking tin and chill for 1 hour.

  9. Sweet potato cheesecake

  10. Peel and cut the sweet potato into cubes. Steam in a steamer for 20 minutes until tender and allow to cool.

  11. Add the sweet potato and cream to a food processor and blitz until smooth.

  12. Add the cream cheese, powdered sugar, coconut and vanilla into the bowl and blitz until completely smooth. Add the melted gelatin and mix until well combined.

  13. Add the mixture into baking tin and use a spatula to smoothen out. Chill for 1 hour.

  14. Chocolate Ganache

  15. Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Pour the mixture over the cheesecake and sprinkle with toasted coconut. Chill for a final 1 hour.

  16. Carefully take the cheesecake out of the baking tin by lifting by the baking paper. Use a large knife to cut into bars before serving.

Purple Sweet Potato Cheesecake Bars
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