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!
Sweet Potato Cheesecake Parfaits
The best dessert I’ve had all year – 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!
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.
Nutrition
Calories: 828kcal | Carbohydrates: 92g | Protein: 8g | Fat: 51g | Saturated Fat: 23g | Cholesterol: 125mg | Sodium: 327mg | Potassium: 758mg | Fiber: 7g | Sugar: 55g | Vitamin A: 23527IU | Vitamin C: 4mg | Calcium: 182mg | Iron: 2mg