Sweet Potato Cheesecake Parfaits! Layers of gingersnap cookies, marshmallow, sweet potato cheesecake and whipped cream all topped with candied pecans and a dash of cinnamon! Delight in every bite! Love sweet potatoes? Try these Sweet Potato Biscuits and learn How To Bake Sweet Potatoes!
Sweet Potato Cheesecake Parfaits
I have a small obsession with layered desserts. I think they are so elegant and the presentation is just so amazing. Everyone always thinks that SO much work went into them, but, the truth is they’re super easy. Shhh… don’t tell anyone!
I have a brand new favorite dessert that I’m sharing with you guys today! The great part is that all the components can be made in advance and then the dessert is quickly assembled right before serving.
Layers of Deliciousness
There are six components to this Sweet Potato Cheesecake Parfait. It starts with a ginger cookie “crust”. You can make your own like I did OR you could totally buy ginger cookies at the store – your choice! The next layer is marshmallow creme because what is the best part of a sweet potato pie? The marshmallow topping of course!
The third layer is Bob Evans Mashed Sweet Potatoes. With all the other components in this dish, you’re going to seriously appreciate the zero effort required for this layer. They are already perfectly sweetened and spiced and ready to go!
The fourth layer is sweet potato no-bake cheesecake. A combination of mashed sweet potatoes, brown sugar, cinnamon and cream cheese. Delish! I was licking the spoon you guys – so good! I may be making a no-bake sweet potato cheesecake in the near future, it would be amazing for Christmas!
The fifth layer is whipped cream or Cool Whip – you choose. And then finally, I topped it all with candied pecans. Look – the perfect bite!
I am absolutely in love with Bob Evans Mashed Sweet Potatoes you guys. It’s something that my boys will eat and actually enjoy and it’s the perfect side dish for practically any dinner. I love that I can take this super convenient product and turn it into something as beautiful as this.
I’ve already had requests to make these Sweet Potato Cheesecake Parfaits for Christmas and I’m more than happy to oblige. They are going to look stunning on our holiday table!
A few quick tips:
- I spoon each layer into a piping bag. It helps make these parfaits quick and painless to build. Also, so much neater! If you can’t find piping bags, feel free to use a large plastic bag and just cut off the corner – it will do the same thing.
- Small glass jars are the perfect way to serve these parfaits. Clear, small bowls will also work. Just let those layers shine through!
- If you don’t want to mess with the candied pecans, don’t 🙂 They do add a delightful sweet crunch to the parfaits though. If you don’t want to make the candied pecans, break up a ginger cookie and sprinkle over the top.
- The Bob Evans Mashed Sweet Potatoes have to be heated in the microwave before assembly. Do this in advance so you have a chance to chill the sweet potatoes before assembling.
Enjoy!
More Sweet Favorites
- Pumpkin Cake with Chocolate Chips
- Homemade Pumpkin Pie Spice
- Cranberry Pecan Pumpkin Bread
- Pumpkin Bars with Brown Butter Cream Cheese Frosting
- Cranberry Fluff
How To Make Sweet Potato Cheesecake Parfaits
Sweet Potato Cheesecake Parfaits
Ingredients
First Layer
- Ginger Molasses Cookies buy in store or make your own!
Second Layer
- 7 oz marshmallow creme
Third Layer
- 22 oz container Bob Evans Mashed Sweet Potatoes you will only need half for this layer
Fourth Layer
- 8 oz cream cheese softened
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 22 oz container Bob Evans Mashed Sweet Potatoes you will only need half for this layer
Fifth Layer
- 1 pint heavy whipping cream
- 1/4 cup powdered sugar
- OR
- 1 8 oz container Cool Whip
Sixth Layer - Candied Pecans
- 2 tbsp butter
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 1/2 cups pecan halves
Instructions
Third Layer
- Prepare the sweet potatoes according to the package directions. Chill.
Fourth Layer - Sweet Potato Cheesecake
- In a medium bowl, beat cream cheese until light and fluffy.
- Add brown sugar, cinnamon and mashed sweet potatoes and continue beating until thoroughly combined.
Fifth Layer
- If using whipped cream...
- Beat cream and powdered sugar together until stiff peaks form. Set aside.
Sixth Layer - Candied Pecans
- Line a baking sheet with parchment paper and set aside.
- Combine butter, brown sugar, salt and cinnamon in a medium skillet and cook over medium heat for 2 to 3 minutes or until the sugar dissolves and is bubbling.
- Add the pecans and stir to coat the pecans. Cook for another 2 to 3 minutes, continuously stirring. Remove from the heat, and spread the pecans out on prepared baking sheet. Let the pecans cool.
Assembly
- Spoon marshmallow creme, mashed sweet potatoes, sweet potato cheesecake, and whipped cream into piping bags. You could also use large plastic bags and just cut off a corner.
- Place a cookie into the bottom of a small, glass jar or dish. You may need to break the cookie to make it fit - that's totally okay!
- Pipe in a small amount of marshmallow creme, followed by mashed sweet potatoes, sweet potato cheesecake, and whipped cream. Top with candied pecans and sprinkle with cinnamon if desired.
Jennipher Daniels says
Hi! This looks delicious- I see in your “tips” that the sweet potatoes need to be heated before layering…..do you heat them before you have mixed them with the cream cheese or after?? I don’t see it in the actual recipe
Trish - Mom On Timeout says
It’s in the very first line under “Instructions” – Prepare the sweet potatoes according to the package directions. Chill.
Kelly says
These are so adorable and creative, Trish! I am such a BIG sweet potato fan and love all the pretty layers!
Laura @ Laura's Culinary Adventures says
Layered desserts are so pretty! I don’t eat nearly enough sweet potato! 🙂
Robyn Stone | Add a Pinch says
Oh my, Trish, this looks just fabulous! I know it has to be delicious!
Carol Freeland says
Why is it so difficult to find this recipe?
Trish - Mom On Timeout says
Not quite sure what you mean Carol… the recipe is right in the body of the post 🙂