Hey Y’all! So, Sweet Potato Cheesecake Cups…

Okay, so you know how sometimes you just NEED a little something sweet, but maybe not a whole big production? Especially heading into fall, or heck, even just on a Tuesday? That’s where these Sweet Potato Cheesecake Cups come in. I swear, the first time I made these form a friend’s scribbled recipe card (she swore they were a cinch!), I was skeptical. Cheesecake sounds fancy, right? But these? Total game changer. They are like the cozy hug of sweet potato pie met the creamy dreaminess of cheesecake, all tucked into a perfect little cup. I took them to a potluck once and they vanished faster than you can say “seconds”! Seriously, people went nuts.

Why I Keep Making These (And You Will Too!)

Honestly, I make these when I want something impressive but don’t have hours to fuss. They’re also my go to for bringing to parties ’cause they’re already portioned – no messy slicing! My family goes crazy for them because, well, they taste amazing, obviously, but they’re also kinda cute? And frankly, anything sweet potato feels like a little slice of comfort food heaven, doesn’t it? (Though getting the sweet potato *just* right used to frustrate me, but I’ve got tips!).

Alright, What Stuff Do You Need?

Nothing too wild, promise!

For the Crust:
About 1 and a half cups of graham cracker crumbs (or maybe just enough to fill the bottoms of your cups)
A quarter cup of granulated sugar
A knob of melted butter, probably around 5-6 tablespoons
A pinch of cinnamon (optional, but nice!)
For the Sweet Potato Filling:
1 (8 ounce) package of cream cheese, softened (seriously, let it sit out! It makes a huge difference)
Half a cup of granulated sugar
A couple of tablespoons of brown sugar (adds a little somethin’ somethin’)
1 teaspoon of vanilla extract (use good stuff if you can! This is my fave)
Half a cup of smooth sweet potato puree (more on this in the notes!)
Half a teaspoon of ground cinnamon
A quarter teaspoon of ground nutmeg
A tiny pinch of ground cloves or allspice (optional, just a whisper!)
1 large egg

Substitutions I’ve Tried: Sometimes I use gingersnaps instead of graham crackers for the crust, totally different vibe but really good. If I’m outta brown sugar, I just use a little extra white sugar, it’s not the end of the world. And honestly, any cream cheese brand works fine, don’t stress about it.

Let’s Make ‘Em! The Nitty Gritty Directions

Get Ready: Preheat your oven to 350°F (175°C). Line a 12 cup muffin tin with paper liners. You *could* just grease the tin, but liners make getting ’em out way easier.
Crust Time: In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon if you’re using it. Pour in the melted butter and stir until it looks like wet sand.
Press It In: Drop a tablespoon or two of the crumb mixture into the bottom of each lined muffin cup. Use the back of a spoon or a small glass to press it down firmly. This is where I usually sneak a tiny taste of the crumbs, shhh!
Prep the Filling: In a large bowl, beat the softened cream cheese and both sugars together until it’s smooth and creamy. Use an electric mixer if you have one, it’s much faster.
Add the Good Stuff: Beat in the vanilla, cinnamon, nutmeg, and cloves/allspice (if using). Then, add the sweet potato puree. Beat it all together until everything is just combined.
The Egg: Add the egg and beat on low speed just until it’s incorporated. Don’t overmix here, you don’t want to add too much air! Actually, I find it works better if you scrape down the sides of the bowl *before* adding the egg to make sure everything is mixed evenly.
Fill ‘Em Up: Spoon the filling evenly into each crust lined cup, filling them about three quarters full. Don’t worry if it doesn’t look perfectly smooth on top at this stage – mine never does!
Bake Away: Bake for 15-20 minutes, or until the centers are *mostly* set but might still jiggle just a tiny bit. They’ll firm up as they cool.
Cool Down: Let the cups cool in the muffin tin on a wire rack for about 30 minutes. Then, carefully lift them out and put them on the wire rack to cool completely.
Chill Out (This is Key!): Once they’re totally cool, pop ’em in the fridge for at least 2 hours, but honestly, the longer the better. Overnight is ideal.

Things I Figured Out (Notes form the Kitchen)

Roasting your sweet potato yourself instead of boiling makes a huge difference in flavor and texture. It’s a little more work, but so worth it. Here’s a good guide if you’re not sure how. Also, make *sure* your cream cheese is properly softened, like I said. If it’s cold, you’ll get lumps and nobody wants lumpy cheesecake filling!

What Else Can You Do? (Variations I’ve Tried)

I’ve played around with these a bit. Adding a little grated fresh ginger to the filling? Yum! Made them with Biscoff cookie crumbs for the crust once, that was pretty killer. I tried using canned pumpkin puree instead of sweet potato once, thinking it would be similar, but honestly, it just didn’t have that same depth of flavor. Stick to the sweet potato, trust me.

Tools of the Trade (Equipment)

You’ll need a muffin tin (obviously!), paper liners, a couple of mixing bowls, and something to mix with. An electric mixer is easiest for the filling, but you can totally use a whisk and some elbow grease if you don’t have one. You’ll get a good arm workout!

Keeping ‘Em Fresh (Storage)

Keep these in an airtight container in the fridge. They’ll last for maybe 3-4 days, though honestly, in my house its never lasts more than a day or two! They actually taste really good the next day after the flavors have melded.

How I Like ‘Em Served

I’m a purist, I usually just eat them plain, chilled straight from the fridge. But my husband insists on a dollop of whipped cream on top, maybe with an extra sprinkle of cinnamon or a tiny drizzle of caramel sauce. Either way is delish!

Lessons Learned (Pro Tips)

Okay, don’t try to rush the chilling. I once tried taking them out after only an hour and they were still a little too soft in the middle. Let them chill properly! Also, make sure your sweet potato puree is super smooth, no chunks! I learned that the hard way my first time.

Burning Questions (FAQ)

Can I use canned sweet potato puree? Yep, totally! Just make sure it’s 100% sweet potato, not pie filling with added sugar and spices.

Can I make this as one big cheesecake? You probably could, but you’d need to adjust the bake time and maybe the crust amount. I’ve never tried it though, I like the individual portions!

What about a gluten free crust? Easy! Just use gluten free graham crackers or another type of gluten free cookie for the crumbs.

My filling looks a little lumpy, help! Did you use softened cream cheese? If not, that’s probably it. You can try beating it a bit longer, but sometimes you just gotta roll with it – they’ll still taste good!

Sweet Potato Cheesecake Cups