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Low‑Calorie Sweet‑Potato Cheesecake

Recipe by Coach Online Matty Sánchez on InstagramAdded 8 August 2026.

15 minutes to prep, 45 to cook. A creamy, low‑calorie cheesecake that marries the natural sweetness of sweet potato with a protein‑rich cheese blend. The honey adds a subtle caramel note, while the light and cottage cheeses keep the calorie count down. Perfect for a guilt‑free dessert that still feels indulgent.

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Method

  1. Preheat the oven to 350°F (350°F).

  2. Wash the sweet potato thoroughly.

  3. Place the whole sweet potato on a baking sheet and bake for 45 minutes, or until it is soft and easily pierced with a fork.

    Kitchen notes · Added by ReelsMeals: Sweet potato is soft when pierced. Cool it enough to handle before peeling.

  4. Remove the sweet potato from the oven and let it cool slightly. Then peel the skin and mash the flesh until smooth.

  5. In a large bowl, whisk the eggs, light cream cheese, cottage cheese, honey, sugar‑free sweetener, vanilla, and salt until the mixture is completely smooth.

    Kitchen notes · Added by ReelsMeals: Cheese and egg mixture is smooth. Whisk until no lumps remain.

  6. Fold the mashed sweet potato into the cheese mixture, stirring until well combined.

  7. Pour the batter into a greased 9‑inch (23 cm) springform pan or a similar baking dish.

  8. Bake for 35–40 minutes, or until the edges are set and the center still has a slight wobble.

    Kitchen notes · Added by ReelsMeals: Edges are set while center still wobbles slightly. Avoid waiting for the middle to become firm in the oven.

  9. Remove from the oven and allow to cool completely before refrigerating for at least 4 hours or overnight.

  10. Serve chilled, optionally topped with a drizzle of honey or a sprinkle of cinnamon.

Tips while you cook

Bake the sweet potato first
Bake the whole sweet potato for 45 minutes until soft, then peel and mash before adding to the batter.
Whisk cheese mixture until smooth
Combine eggs, light cream cheese, cottage cheese, honey, sweetener, vanilla, and salt, whisking until completely smooth.
Watch the cheesecake bake time
Bake for 35–40 minutes until edges are set and the center still has a slight wobble.
Cool fully before refrigerating
Allow the cheesecake to cool completely after baking, then refrigerate for at least 4 hours or overnight.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Coach Online Matty Sánchez made this.

The recipe comes from Coach Online Matty Sánchez’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Coach Online Matty Sánchez and want this changed? Email [email protected].

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Cheesecake, 27 ways

27 creators posted their own.

  1. Josh Gale40 min6 ingr.Oven, Blender
  2. itzpmartin10 min7 ingr.Only this one uses chocolate protein powder, stevia and crackers
  3. Thomas Colin1 hr6 ingr.Oven
  4. Janne de Mol30 min9 ingr.Only this one uses lotus cookies, philadelphia cream cheese and pistachio spread
  5. On est Gourmands20 min8 ingr.Only this one uses biscuits, pistachio paste and pistachio praline
  6. Coach Online Matty Sánchez1 hr8 ingr.Only this one uses sweet potato, cottage cheese 0 and sugar-free sweetener
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