No-Bake Lemon Ginger Cheesecake

15 minutes
4 servings
  1. Place 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, coconut milk, coconut oil, lemon juice, lemon zest, sugar, and kosher salt. Blend until smooth.
  3. Chop 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