Hello there, food enthusiasts! Being a devoted foodie, I always strive to find recipes that are not only scrumptious but also easy to make and meaningful, especially on significant occasions such as Ramadan. Today is the day I’m super excited to reveal to you the recipe I came across on X from @bobbateas—a really Cool No-Bake Purple Sweet Potato Cheesecake that can be a great savoury for your iftar. This dish not only satisfies your taste buds but also attracts you visually as the purple color is profound with the usage of Hotto Purto. Sit back as I’m about to share the no-oven, simple, and quick Ramadan recipe for you that will totally satisfy your cravings whether it’s for a sweet or wholesome food.
Why This Cheesecake is Perfect for Ramadan
Ramadan is a period of introspection, family togetherness, and also of course, plenty of mouth-watering food to break the fast. Desserts take a significant part in iftar, and I liked it for a couple of reasons:
- No-Bake Simplicity: You won’t be needing an oven—just mix, layer, and chill! It’s just perfect for those hectic Ramadan evenings.
- Healthier Twist: It contains Hotto Purto, a product with the diversity of grains, especially purple sweet potato, and therefore packed with 15 whole grains, thus it’s full of fiber and nutrients.
- Vibrant and Festive: The cheesecake’s color is due to the purple sweet potato and looks beautiful. It makes itself an outstanding item of your iftar table.
- Quick to Make: Just eat it in a few steps and 2 hours of chilling time, you will have a dessert that begs attention.
This recipe caught my attention first from @bobbateas on X and the images published were so pretty that I was convinced I had to make it. The cheesecake is made up of a buttery biscuit crust, a creamy purple sweet potato filling, and a luscious blueberry jam topping. Let’s delve a bit deeper!
Ingredients (Serves 4-6)
Make sure to collect these key ingredients if you want to make this yourself:
- For the Base:
- 1 cup of crushed Marie biscuits
- 2 tbsp unsalted butter (already melted)
- For the Filling:
- 160 gram(s) of cream cheese (or spreadable cheese)
- Some powdered sugar (to taste, about 3-4 tbsp)
- 100 grams of whipping cream
- 1 sachet of Hotto Purto (one multigrain mix with purple sweet potato)
- For the Topping:
- blueberry jam (already prepared or homemade)
- herbs on top such as thyme or rosemary (optional)
Instructions
- Prepare the Base:
- Start by crushing the Marie biscuits into fine crumbs using a food processor or by popping them into a ziplock bag and rolling over them with a rolling pin.
- Combine the crumbs with melted butter until it begins to look like wet sand.
- Pat the mixture down firmly into the base of a small springform pan or the individual molds to make a flat surface. Put it in the fridge to harden up while you are making the filling.
- Make the Creamy Filling:
- Cream the cream cheese with the powdered sugar in a bowl to make a smooth and well-combined bulk. Adjust the sweetness to your taste.
- In another bowl, beat the cream until it is softly whipped.
- Slowly mix the whipped cream into the cream cheese mixture until it is thoroughly incorporated.
- Pour 1 sachet of Hotto Purto into the mixture and stir until it turns the filling a splendid purple and the mixture is mixed well. The Hotto Purto gives not only this vibrant color but also the sweetness and nuttiness from the multigrains are casual.
- Assemble the Cheesecake:
- Remove the biscuit base from the refrigerator and spread the purple sweet potato filling over it, making the surface of the mixture even with a spatula.
- Knock the pan just enough to get rid of any trapped air bubbles, then put a tight lid on the pan and store in the refrigerator for at least 2 hours to let it set.
- Add the Topping:
- When the cheesecake is fully set, generously spread the blueberry jam on top. The rich, deep purple color of the jam adds to the beauty of the purple filling, which forms a perfectly obvious contrast.
- To add an extra touch of refinement, you can decorate it with a small bunch of fresh thyme or rosemary.
- Serve and Enjoy:
- Be sure to slice and eat it cold for the best taste. It’s the delicious mix of the crunchy biscuit base, the sweet-tart blueberry jam, and the creamy texture that gives you a bite of paradise.
Why Hotto Purto?
This dessert is extra special due to the use of Hotto Purto, a unique product I was informed of through the X thread. Hotto Purto is a multigrain mix that includes purple sweet potato and 15 whole grains, so it is a great source of dietary fiber, magnesium, and other nutrients. Based on the post, Hotto Purto was created to be a better choice for those who want to add healthier ingredients to their diet while offering a complete protein snack that will energize you after fasting for hours. On top of that, it means that you don’t have to boil the purple sweet potatoes or get various types of the grains. All of this is done in just one sachet!
My Thoughts
This was the first time I made this cheesecake, and I served it to my family during iftar. It was a massive hit! Their palate started the conversation, as the purple color of the cheesecake was unusual, but everyone was satisfied by the silky texture against the sourness of the blueberry jam. The substructure of biscuits made the dessert completely irresistible with the perfect crunch, and the fact that it’s no-bake made it my favorite dessert, especially since it was so easy to prepare after a hard day at work. And I was also pleased to have the healths of Hotto Purto; it was a fascinating idea for me to have such a yummy treat yet beneficial to health.
This recipe is also quite versatile. If you don’t have blueberry jam, you could opt for strawberry or raspberry jam, or even a drizzle of chocolate ganache. You may also use a kneaded base made of different biscuits, like graham crackers or digestive biscuits.
Ramadan Dessert Inspiration
This cheesecake has become a sensation in Ramadan’s dessert needs. As I found on the fasting page at Ramadan.com, sweets are the preferable choice to break your fast during iftar and end it on a sweet note. The traditional Arabic sweets like baklava and knafeh are the ones that everybody loves, but innovative recipes like this no-bake cheesecake will bring some excitement to the feast. Moreover, the high dietary-fiber content of Hotto Purto is aligned with the custom of breaking the fast with dense and nutrient-rich foods like dates.
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No-Bake Purple Sweet Potato Cheesecake
No-Bake Purple Sweet Potato Cheesecake
Ingredients
Make sure to collect these key ingredients if you want to make this yourself:
For the Base:
- 1 cup of crushed Marie biscuits
- 2 tbsp unsalted butter (already melted)
For the Filling:
- 160 gram(s) of cream cheese (or spreadable cheese)
- Some powdered sugar (to taste, about 3-4 tbsp)
- 100 grams of whipping cream
- 1 sachet of Hotto Purto (one multigrain mix with purple sweet potato)
For the Topping:
- blueberry jam (already prepared or homemade)
- herbs on top such as thyme or rosemary (optional)
Instructions
Prepare the Base:
- Start by crushing the Marie biscuits into fine crumbs using a food processor or by popping them into a ziplock bag and rolling over them with a rolling pin.
- Combine the crumbs with melted butter until it begins to look like wet sand.
- Pat the mixture down firmly into the base of a small springform pan or the individual molds to make a flat surface. Put it in the fridge to harden up while you are making the filling.
Make the Creamy Filling:
- Cream the cream cheese with the powdered sugar in a bowl to make a smooth and well-combined bulk. Adjust the sweetness to your taste.
- In another bowl, beat the cream until it is softly whipped.
- Slowly mix the whipped cream into the cream cheese mixture until it is thoroughly incorporated.
- Pour 1 sachet of Hotto Purto into the mixture and stir until it turns the filling a splendid purple and the mixture is mixed well. The Hotto Purto gives not only this vibrant color but also the sweetness and nuttiness from the multigrains are casual.
Assemble the Cheesecake:
- Remove the biscuit base from the refrigerator and spread the purple sweet potato filling over it, making the surface of the mixture even with a spatula.
- Knock the pan just enough to get rid of any trapped air bubbles, then put a tight lid on the pan and store in the refrigerator for at least 2 hours to let it set.
Add the Topping:
- When the cheesecake is fully set, generously spread the blueberry jam on top. The rich, deep purple color of the jam adds to the beauty of the purple filling, which forms a perfectly obvious contrast.
- To add an extra touch of refinement, you can decorate it with a small bunch of fresh thyme or rosemary.
Serve and Enjoy:
- Be sure to slice and eat it cold for the best taste. It’s the delicious mix of the crunchy biscuit base, the sweet-tart blueberry jam, and the creamy texture that gives you a bite of paradise.
