coconut oil, cream cheese, KA-ME® Coconut Milk, KA-ME® Sliced Ginger Crystallized, kosher salt, lemon juice, lemon zest, MI-DEL® Gluten Free Ginger Snap Pie Crust, sugar

No-Bake Lemon Ginger Cheesecake

25 minutes
25 minutes
4 servings
Prep Time 15 minutes
Passive Time 12 hours (for chilling)
Servings
Ingredients
Prep Time 15 minutes
Passive Time 12 hours (for chilling)
Servings
Ingredients
Instructions
  1. Place KA-ME® Coconut Milk in the fridge and let chill for at least 4 hours or overnight.
  2. In a food processor or blender, combine cream cheese, KA-ME® Coconut Milk, coconut oil, lemon juice, lemon zest, sugar, and kosher salt. Blend until smooth.
  3. Chop KA-ME® Sliced Ginger Crystallized. Distribute chopped crystallized ginger evenly on the bottom of the MI-DEL® Gluten Free Ginger Snap Pie Crust.
  4. Pour cheesecake filling on top of the crystallized ginger layer and use a rubber spatula to smooth out the surface.
  5. Refrigerate overnight. Garnish with lemon slices and lemon zest.
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Ingredients

Instructions

  • 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
  • 1/2 cup chickpea hummus
  • 1/2 cup beetroot hummus
  • 1 small sweet potato , thinly sliced
  • 1 medium beet , thinly sliced
  • 1 medium carrot , thinly sliced
  • 1/4 cup edamame , shelled
  • 1/4 cup cranberries
  • 1/4 cup yellow corn
  • 1/2 cup heirloom cherry tomatoes
  1. Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
  2. Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
  3. In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
  4. Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.

Included Products

Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
Gluten Free Cinnamon Snaps