Sweet potato cheesecake | Healthy and moist dessert

Preheat the oven to 180 °C. First, prepare the crust. In a larger bowl, mix the coconut oil, 40 g of erythritol, ground walnuts, peanut butter, and oats. Work the dough with your hands until compact, shape it into a ball, and let it chill in the fridge for 10 minutes.

Meanwhile, you can prepare the filling – blend all the listed ingredients (including the remaining 60 g of erythritol) until smooth and place the filling in the fridge to chill.

Take the crust dough and prepare a round cake tin (Ø 30 cm). Line the tin with baking paper, crumble the prepared dough over the bottom and sides of the tin, and press it down evenly with your palms. Place the tin with the crust (without the filling for now) in the preheated oven and bake for 10 minutes at 180 °C.