No-Bake Lemon Ginger Cheesecake

4 servings


  • 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


  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

Coconut Milk
Sliced Crystallized Ginger
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