No-bake sweet potato cheesecake


6-ounce graham cracker crust
1/2 cup cooked sweet potato
8 ounces cream cheese, softened
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon orange juice
1 cup marshmallow creme


In large bowl, put the sweet potato, cream cheese, cinnamon, nutmeg, orange juice and the marshmallow creme. Using an electric mixer, beat on medium speed until the mixture is smooth. Spread evenly into the graham cracker crust, cover and put in fridge for a minimum of three hours. If you want to make this cheesecake extra special for the holidays, try putting some Reddi-Wip topping on it right before you serve a slice to your family and/or friends. I promise you, they will be super impressed!!

This recipe comes from Cathy B. at On the Menu Today at Cathy's Kitchen.