Sweet Potato Cheesecake Bars

Sweet Potato Cheesecake Bars are such a treat to make for family and friends. You have a sweet potato cheesecake layer, with a tender yellow cake mix crust. Slice and serve these sweet potato cheesecake squares. The topping on this sweet potato square really adds so much texture and flavor to these bars. Check out the rest of my bar recipes.

slice of sweet potato cheesecake bars on paper with yellow linen


Sweet Potato Cheesecake Squares are a recipe I make every time the weather begins to show any sign of fall. If you have never had a sweet potato dessert, you will love it. I always tell people it reminds me of a pumpkin dessert, but with a unique flavor twist.

Sweet Potato Cheesecake Bars

Let me teach you how to make Sweet Potato Cheesecake Bars! Plus I will troubleshoot and help answer any questions to help set you up for success when it comes to making this incredible cheesecake bar recipe.

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slice of sweet potato cheesecake bars on brown paper

Can I Substitute Canned Sweet Potatoes For Fresh Sweet Potatoes

Yes! You can use 2 cups plus 2 tablespoons of mashed sweet potatoes as a substitute for a 15-ounce can. This works just as good and will help you to convert rather easy.

What Is The Crust On Sweet Potato Cheesecake Squares

The crust on this dessert is a yellow cake mix that you mix with butter and an egg. Then you pour it into the bottom of the pan and then mix up your cheesecake base, then top and bake.

cutting the slice of sweet potato cheesecake bars with a fork

How To Store Sweet Potato Cheesecake Squares

Because of the cheesecake base, you will want to store your squares in the fridge. Just wrap them up with aluminum foil or lid, and place it in the fridge. Your cheesecake sweet potato squares will store for up to 4-5 days in the fridge. Then slice and serve chilled and enjoy.

If you prefer this at room temperature, you can allow them to warm up at room temperature and then enjoy.

Can You Freeze Sweet Potato Cheesecake Bars

Allow your bars to fully cool, and then place in an airtight container or place in a freezer bag to store. If you do layers, make sure to place parchment paper or wax paper in between to prevent sticking. Then freeze up to 3 months. Thaw in the fridge the night before or on the counter for a few hours.

overhead photo of cutting a piece of sweet potato cheesecake squares with a fork

Tip For Making Cheesecake Squares

Make sure you use room temperature cream cheese so that you get that creamy and silky smooth texture. If your cheesecake is not softened, it will give your squares a cottage cheese texture.

Can I Make These Sweet Potato Cheesecake Squares Ahead Of Time

Yes, you can make them a day in advance. Just make them and then store in the fridge covered. These bars need to chill before serving anyway, so it makes a perfect make-ahead dessert.

Other Sweet Potato Desserts:

slice of sweet potato cheesecake bars on paper with yellow linen

Sweet Potato Cheesecake Bars

5 from 1 vote
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 491 kcal



  • 1 (15.25-ounce box) yellow cake mix
  • ½ cup unsalted butter room temperature
  • 1 large egg room temperature


  • 15 ounce can sweet potatoes drained
  • 8 ounces cream cheese
  • ½ cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg

Creamy Topping

  • ¼ cup granulated sugar
  • ¼ teaspoon vanilla extract
  • 1 cup plain greek yogurt

Crumble Topping


  • Preheat oven to 350 degrees. Line a 9x13 baking dish with foil and spray with non-stick spray.


  • In a large mixing bowl, add the cake mix, egg, and butter. Beat with a hand mixer until a firm dough is formed.
  • Press the cake crust into the bottom of the prepared baking dish and set aside.


  • Add the sweet potatoes, cream cheese, sugar, egg, and spices in a food processor. Pulse the mixture until it’s creamy. Pour the cheesecake batter over the crust. Spread the cheesecake out evenly and to the edges of the pan.
  • Bake this for 23-25 minutes until the cheesecake is set. Once the cheesecake is done baking, prepare the topping.


  • In a small bowl, whisk the Greek yogurt, vanilla, and sugar together.
  • Spread the yogurt mixture on top of the baked cheesecake evenly.
  • In a small bowl, add the honey and oats granola, white chocolate chips, and pumpkin pie spice. Stir together and sprinkle all over the top of the yogurt topping.
  • Bake for another 5 minutes. Allow the cheesecake bars to cool completely before refrigerating for several hours, preferably overnight.
  • Slice and cut.


Calories: 491kcalCarbohydrates: 70gProtein: 8gFat: 21gSaturated Fat: 11gCholesterol: 71mgSodium: 423mgPotassium: 270mgFiber: 2gSugar: 41gVitamin A: 5557IUVitamin C: 1mgCalcium: 172mgIron: 2mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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