Blackberry Cheesecake-Topped Sweet Potato Cakes

Blackberry Cheesecake-Topped Sweet Potato Cakes recipe - gluten-free + vegan -
Need more cheesecake and cake in your life?  Check out my: Pumpkin Cheesecake, Lemon-Raspberry CheesecakePort Reduction Cheesecake Squares, & Pumpkin Spice Layer Cake!

Chances are, you haven’t tried sweet potatoes and blackberries together.  So chances are, you just haven’t lived.

Sure, that could be a slight overstatement, but with everything going on in this one little dessert I feel it’s totally acceptable if I err on the dramatic side.

Blackberry Cheesecake-Topped Sweet Potato Cakes recipe - gluten-free + vegan -

For one thing, this combination of flavors is a wonderous, yet unnecessarily rare occurrence.  By the time spring rolls around, we’ve all but forgotten about sweet potatoes altogether, as healthy and tasty as they are.  They never so much as share a crisper drawer with a fresh blackberry.  Conversely, in late fall, there isn’t a fresh berry in sight, so we decide it must, therefore, be impossible to eat one. 

The logic seems sound, but that just ain’t right, people. 

Blackberry Cheesecake-Topped Sweet Potato Cakes recipe - gluten-free + vegan -

Of course we want to eat as in-season as possible, but don’t forget some key points about life in our world:  Sweet potatoes last quite a while in cool storage, and can be canned or jarred!  Blackberries, too, can be frozen.  I personally buy a bunch of berries in the spring, wash them up, dry them, and freeze them for turning into lovely recipes like this in the fall.

Arizona Sunset Photo from Gene Hanson -

Arizona Sunset Photo from Gene Hanson -

Besides this magical match, have you seen these colors together?  Part of my inspiration for making these cakes came from a recent Arizona sunset.  Lordy, if you haven’t seen an Arizona sunset… well, that might be cause to repeat that you just haven’t lived!  (Here – I’ll help you.  I just found a gallery that does them justice!)

Blackberry Cheesecake-Topped Sweet Potato Cakes recipe - gluten-free + vegan -

Finally, the most important part of the equation:  Cheesecake.  On top of cake. 

Yep.  Instead of the usual cheesecake crust we have little sweet potato cakes.  And, believe it or not, the cheesecake is made of tofu… but if you didn’t see the tofu go into it yourself you’d never know it was there!  It tastes like what it looks like – blackberry cheesecake on top of little cakes! 

A purely delicious combination, if I do say so myself.

Blackberry Cheesecake-Topped Sweet Potato Cakes recipe - gluten-free + vegan -

Blackberry Cheesecake-Topped Sweet Potato Cakes

Gluten-free and vegan-friendly {makes 21 cakes}

It looks like these have a lot of ingredients, but there are actually only 6 main ingredients in the sweet potato cakes and 4 main ingredients in the cheesecake topping!

Sweet Potato Cakes


  1. 4 oz (1/2 c.) baked sweet potato, chopped or pureed
  2. 4 oz (1/2 c.) unsweetened applesauce
  3. 3 oz (6 T.) vegan OR regular Greek-style yogurt, nonfat and plain
  4. ½ c. agave syrup/ honey/ or maple syrup
  5. ½ c. (72 g) garbanzo bean flour (rice or whole wheat flour may work as well)
  6. 1 1/3 c. (130 g) rolled oats or oat flour (gluten-free if necessary)
  • 2 tsp. vanilla extract
  • 2 tsp. baking powder
  • ¾ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt

Blackberry Cheesecake Topping


  1. 1 ½ (12.6 oz) packages silken lite-firm tofu (such as Mori-Nu)
  2. 1 ½ c. (190 g) fresh or frozen blackberries
  3. 5 T. tapioca flour
  4. ¾ c. agave/ honey/ or maple syrup
  • 1 ½ tsp. vanilla extract
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt


Preheat the oven to 350 degrees F.  Coat two muffin pans with cooking spray.

In a food processor, puree the sweet potato with the next three ingredients until very smooth.  Add in all the remaining ingredients and process until everything is well combined.

Spoon about 2 T. into each of 21 wells in the muffin pans.  Bake in the oven for about 10-12 minutes, or until baked through.  Set aside to cool slightly when done.

Meanwhile, rinse out the food processor to use for the cheesecake topping.

Blend all four ingredients together with the flavorings and salt, just until combined.  (If you want the blackberries to stand out, leave them out until the end and just pulse them into the mixture, keeping them a bit chunky.)

Divide the topping mixture among all the sweet potato cakes.  Bake in the oven for another 10 minutes, or just until the topping looks semi-firm.  Remove from the oven and allow to cool a few minutes before taking the cakes out to cool on a wire rack. 

Once they have cooled to about room temperature, transfer to a covered container and chill in the refrigerator until ready to serve!

Makes 21 cakes

Nutrition per cake: 136 calories; 2 g fat (0 g saturated); 29 g carbs; 3 g fiber; 5 g protein (Bonus: 21 % DV vitamin A; 8% DV iron)