Cheesecake Delight

Chia Seed Base

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

Plain Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup honey
• 2 eggs
• 1 tsp vanilla extract

Pineapple & Kiwi Topping

• 1 cup fresh pineapple, diced
• 1/2 cup fresh kiwi, diced
• 1 tbsp honey

Instructions:

1. Preheat the oven to 325°F and grease an 8-inch springform pan.
2. In a bowl, mix together almond flour, chia seeds, melted coconut oil, honey, and vanilla extract until well combined.
3. Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes or until golden brown.
4. Meanwhile, in another bowl, beat the cream cheese until smooth using an electric mixer. Add honey, eggs, and vanilla extract. Mix until well combined.
5. Pour the mixture onto the baked crust and bake for 35-40 minutes or until firm around the edges and slightly jiggly in the center.
6. Remove from the oven and let cool to room temperature. Then chill in the refrigerator for at least 4 hours before serving.
7. For the topping, in a small saucepan, heat diced pineapple, diced kiwi, and honey over medium heat. Cook until slightly thickened, stirring occasionally.
8. Serve the cheesecake topped with the fruit mixture and enjoy!