No-Bake Lemon Ginger Cheesecake

Name: No-Bake Lemon Ginger Cheesecake
Yield: 4
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

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Servings

Image of No-Bake Lemon Ginger Cheesecake

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

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Directions

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.