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No-Bake Sweet Potato Cheesecake Bars

layers of cheesecake, and sweet potato made with cannabutter and without baking!
Prep Time20 minutes
Chill6 hours
Course: Dessert
Keyword: (Cannabutter), Cheesecake, sweet potato
Servings: 0 people
Author: Steph Van De Ven
Cost: 15 +/-

Equipment

  • Square casserole dish
  • Mixing Bowls
  • Measuring cups
  • Large pot
  • Potato masher
  • Spatula
  • Hand Mixer or Standing Mixer
  • Potato Peeler

Ingredients

  • 16 oz cream cheese softened not melted
  • 1 1/2 cup sugar
  • 1 cup whipped topping (cool whip)
  • 1 tbsp vanilla extract

Sweet potato layer

  • 1 large sweet potato
  • 4 oz cream cheese softened
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Crust

  • 12 whole graham crackers
  • 1/2 cup cannabutter melted
  • 1/4 cup dark brown sugar

Instructions

  • Place your graham crackers in a zip lock bag and crush into fine pieces using a rolling pin for the crust layer. Add finely crushed crackers to a large bowl. Add brown sugar, melted cannabutter, and mix using a fork. 
  • Add the Graham Cracker mixture to a square casserole dish. Press evenly into the bottom of the dish until it is fully covered.
  • Peel the skin from the sweet potatoes and cut them into cubes. Boil for 30 minutes.
  • Drain sweet potatoes from water and add to a large bowl. Mash using a potato masher, and add all of the sweet potato layer ingrediens into a bowl. Using a hand mixer, blend until smooth.
  • For the cheesecake layer, add cream cheese, sugar, and vanilla extract into a separate bowl. Mix until smooth (for 3-5 minutes) using a hand mixer. Add the cool whip and fold it in.  
  • Pour your cheesecake mixture over the crust spreading evenly. Add the sweet potato mixture over the cheesecake layer and spread evenly.Refrigerate for at least 6 hours before serving. When ready to serve, cut your pieces into even squares.