No-Bake Lemon Ginger Cheesecake
| Prep Time | 15 minutes |
| Passive Time | 12 hours (for chilling) |
| Servings |
|
Ingredients
- 16 oz cream cheese , softened
- 1/2 cup KA-ME® Coconut Milk , chilled
- 3 tbsp coconut oil
- 1/3 cup lemon juice
- 2 tbsp lemon zest (from 2-3 lemons)
- 1/2 cup sugar
- 1/4 tsp kosher salt
- 1/3 cup KA-ME® Sliced Ginger Crystallized
- 1 MI-DEL® Gluten Free Ginger Snap Pie Crust
Ingredients
|
Instructions
- Place KA-ME® Coconut Milk in the fridge and let chill for at least 4 hours or overnight.
- 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.
- Chop KA-ME® Sliced Ginger Crystallized. Distribute chopped crystallized ginger evenly on the bottom of the MI-DEL® Gluten Free Ginger Snap Pie Crust.
- Pour cheesecake filling on top of the crystallized ginger layer and use a rubber spatula to smooth out the surface.
- Refrigerate overnight. Garnish with lemon slices and lemon zest.
Share this Recipe
