Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
No-Bake Purple Sweet Potato Cheesecake Pie
2024-10-07
https://www.metro.ca/userfiles/image/recipes/nobake-potato-cheescake-pie-12331.jpg
PT40M
PT05M
PT45M
Ginger Snap Crust: Place cookies in the bowl of a food processor and process into fine crumbs. Stir in melted butter until well mixed. Pour mix into a 9-inch round springform pan or deep pie dish. Spread and pat crumbs evenly in pan. Tamp crumbs with the bottom of a glass to compact into a 1/4-inch thick crust with a 2-1/2-inch edge. Refrigerate uncovered to set until needed.Cheesecake Filling Layer: Place cream cheese, icing sugar, coconut flour, lemon zest and juice in the bowl of a stand mixer. Whip on low until sugar is incorporated then on medium-high speed until mixture is smooth. Fold in whipped topping. Spread filling onto the crust in an even layer and replace into fridge.Purple Sweet Potato Layer: Pierce skin of sweet potatoes a few times with a fork and cook in microwave, turning halfway for 5 minutes or until a knife slides easily into the centre. Split sweet potatoes in half lengthwise and let cool 10 minutes.
Scoop sweet potato flesh into the bowl of a food processor and add cream cheese, icing sugar and pumpkin pie spice. Process until smooth. Spread mixture gently over white cheesecake layer. Refrigerate loosely covered for a least 4 hrs or overnight.Topping: Just before serving, pipe or spoon whipped topping onto chilled cheesecake and sprinkle with finely chopped crystallized ginger and a dusting of pumpkin pie spice.
12-14
Metro
5
1
5
5
Ginger Snap Crust:
300 g ginger snap cookies
1/2 cup Selection salted butter, melted
Cheesecake Filling Layer:
2 packs (227 g) Lactantia Original Cream Cheese
2/3 cup (150 mL) Icing sugar
2 tablespoons (30 mL) LifeSmart Organic Coconut Flour
zest of 1 lemon
1 1/2 tablespoons (22 mL) Fresh lemon juice
1/2 cup (125 mL) Selection Frozen Dessert Whipped Topping, thawed
Purple sweet potato Layer:
1 pack (227 g) Lactantia Original Cream Cheese
2 medium/large-sized purple sweet potatoes sweet potatoes
2/3 cup (150 mL) Icing sugar
3/4 teaspoon (7 mL) pumpkin pie spice
Topping:
1 1/2 cups (350 mL) Selection Frozen Dessert Whipped Topping, thawed
2 tablespoons (30 mL) finely chopped Irresistibles Crystallized Ginger slices
pumpkin pie spice
No-Bake Purple Sweet Potato Cheesecake Pie
12-14
Desserts
0:40
Preparation
0:05
COOKING
0:45
TOTAL TIME
Ingredients
-
Ginger Snap Crust:
-
300 g
ginger snap cookies
-
1/2 cup
Selection salted butter, melted
-
Cheesecake Filling Layer:
-
2 packs
(227 g)Lactantia Original Cream Cheese
-
2/3 cup
(150 mL)Icing sugar
-
2 tablespoons
(30 mL)LifeSmart Organic Coconut Flour
-
zest of 1 lemon
-
1 1/2 tablespoons
(22 mL)Fresh lemon juice
-
1/2 cup
(125 mL)Selection Frozen Dessert Whipped Topping, thawed
-
Purple sweet potato Layer:
-
1 pack
(227 g)Lactantia Original Cream Cheese
-
2
medium/large-sized purple sweet potatoes sweet potatoes
-
2/3 cup
(150 mL)Icing sugar
-
3/4 teaspoon
(7 mL)pumpkin pie spice
-
Topping:
-
1 1/2 cups
(350 mL)Selection Frozen Dessert Whipped Topping, thawed
-
2 tablespoons
(30 mL)finely chopped Irresistibles Crystallized Ginger slices
-
pumpkin pie spice
Preparation
Ginger Snap Crust: Place cookies in the bowl of a food processor and process into fine crumbs. Stir in melted butter until well mixed. Pour mix into a 9-inch round springform pan or deep pie dish. Spread and pat crumbs evenly in pan. Tamp crumbs with the bottom of a glass to compact into a 1/4-inch thick crust with a 2-1/2-inch edge. Refrigerate uncovered to set until needed.
Cheesecake Filling Layer: Place cream cheese, icing sugar, coconut flour, lemon zest and juice in the bowl of a stand mixer. Whip on low until sugar is incorporated then on medium-high speed until mixture is smooth. Fold in whipped topping. Spread filling onto the crust in an even layer and replace into fridge.
Purple Sweet Potato Layer: Pierce skin of sweet potatoes a few times with a fork and cook in microwave, turning halfway for 5 minutes or until a knife slides easily into the centre. Split sweet potatoes in half lengthwise and let cool 10 minutes. Scoop sweet potato flesh into the bowl of a food processor and add cream cheese, icing sugar and pumpkin pie spice. Process until smooth. Spread mixture gently over white cheesecake layer. Refrigerate loosely covered for a least 4 hrs or overnight.
Topping: Just before serving, pipe or spoon whipped topping onto chilled cheesecake and sprinkle with finely chopped crystallized ginger and a dusting of pumpkin pie spice.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
