Campfire Cheesecake

Almond Flour Base

• 1 cup almond flour
• 1/4 cup coconut oil, melted
• 1 tbsp honey
• 1/2 tsp vanilla extract

Granola & Maple Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granola
• 1/4 cup pure maple syrup
• 2 eggs

Berries & Cream Topping

• 1 cup mixed berries
• 1/2 cup heavy cream
• 1 tbsp powdered sugar

Instructions

1. Preheat oven to 350°F (175°C).
2. In a bowl, combine almond flour, melted coconut oil, honey, and vanilla extract until crumbly. Press into the bottom of a 9-inch springform pan.
3. In a separate bowl, beat softened cream cheese until smooth. Add granola, maple syrup, and eggs, and mix until well combined. Pour mixture over the prepared crust.
4. Bake for 35-40 minutes or until the cheesecake is set but still slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. Before serving, prepare the berries and cream topping. In a bowl, whip heavy cream and powdered sugar until stiff peaks form. Top the cheesecake with mixed berries and whipped cream.
6. Serve and enjoy!