These Sweet Potato Cheesecake Cups are the perfect cozy treat when you want something creamy, spiced, and just a little fancy without the fuss.
They’re smooth, not too sweet, and come together with a buttery graham cracker crust that hits all the right notes.
I love how they feel like fall but work any time of year.
You’ll want to keep this one in your back pocket for holidays, gatherings, or just a weekend baking moment.
Why I Love This Recipe
This recipe is close to my heart. I first made it for a Friendsgiving, and everyone went quiet at the first bite. That’s how I knew it was a keeper.
- The texture is ultra creamy from the sweet potato and cream cheese combo
- The warm spices make it feel like a hug in dessert form
- You can make it ahead (which is a game-changer during busy seasons)
- Individual cups make it feel special without being fussy
What You’ll Need
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp brown sugar
- 8 oz cream cheese, softened
- 1 cup mashed sweet potato (roasted, then mashed smooth)
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla extract
- Pinch of salt
- Whipped cream, for topping (optional)
Pro Tips
- Make sure the sweet potato is completely smooth—use a food processor if needed
- Let your cream cheese sit at room temp so it blends easily
- Press the crust down firmly so it doesn’t crumble after baking
- Don’t overbake! The centers should jiggle slightly
- Chill before serving to let the flavors settle in
Tools You’ll Need
- Muffin tin (6-cup)
- Paper cupcake liners
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
Substitutions and Variations
- Swap graham crackers for gingersnaps or vanilla wafers
- Use canned sweet potato puree if you’re short on time
- Add a swirl of maple syrup or caramel on top
- Make them crustless for a gluten-free version
Make Ahead Tips
- You can make the entire recipe a day ahead and refrigerate
- Crust can be made and pressed into liners the night before
- Cheesecake cups store well in the fridge for up to 3 days
Steps to Make Sweet Potato Cheesecake Cups
Step 1: Make the crust
In a small bowl, combine 1 cup graham cracker crumbs, 3 tbsp melted butter, and 2 tbsp brown sugar. Mix until it feels like wet sand. Press evenly into the bottom of 6 cupcake liners in a muffin tin.
Step 2: Bake the crust
Bake the crusts at 350°F (175°C) for 5–6 minutes until lightly golden. Let them cool while you make the filling.
Step 3: Mix the filling
In a medium bowl, beat together 8 oz softened cream cheese, 1 cup mashed sweet potato, 1/3 cup granulated sugar, 1 large egg, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp vanilla extract, and a pinch of salt. Mix until completely smooth and creamy.
Step 4: Fill the cups
Spoon the filling evenly into each cooled crust, filling almost to the top.
Step 5: Bake the cheesecake cups
Bake at 325°F (163°C) for 18–20 minutes, or until edges are set and centers jiggle slightly. Cool in pan for 30 minutes, then refrigerate at least 2 hours before serving.
Step 6: Top and serve
Top each chilled cheesecake cup with a swirl of whipped cream and a sprinkle of cinnamon before serving.
Leftovers and Storage
- Store leftover cups in the fridge for up to 3 days
- Keep them in an airtight container
- Best served chilled, but you can let them sit out for 10 minutes before eating for a softer texture
Makes
6 servings
Cook Time
Prep: 20 minutes
Bake: 25 minutes
Chill: 2 hours
Macros (per serving)
Calories: 240
Protein: 4g
Fat: 16g
Carbs: 22g
Fiber: 2g
Sugar: 12g
Why This Recipe Works (Quick Science)
The cream cheese and mashed sweet potato create a thick, stable base that sets beautifully when baked. The egg helps bind the mixture while giving that creamy cheesecake texture. The sugar not only sweetens but also helps with browning and texture. Graham cracker crumbs hold together with the fat from butter to form a sturdy base.
Common Mistakes
- Using cold cream cheese—it’ll leave lumps in the batter
- Not smoothing the sweet potato—any chunks can mess with the texture
- Overbaking—the centers should still jiggle slightly when you pull them out
- Skipping the chill time—they need to cool to fully set
What to Serve With
- Hot coffee or a chai latte
- A drizzle of caramel or maple syrup
- Crunchy pecan praline on the side
- Fresh fruit like sliced pears or figs
FAQ
Can I use canned sweet potato?
Yes! Just make sure it’s plain and not the sweetened pie filling.
Can I make this in a full pie pan?
You can, but you’ll need to increase the bake time and keep an eye on the center.
Can I freeze these?
Yes, freeze without toppings. Wrap tightly and thaw in the fridge overnight.
Can I make this without a crust?
Totally. Just spray the liners lightly and bake the filling right in them.
Enjoy these creamy little bites and don’t forget to leave a comment if you try them—or if you have any questions!
