No-Bake Lemon Ginger Cheesecake

15 minutes
4 servings
  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.

Included Products

Ginger Snap Pie Crust