Coconut Chia Cheesecake with Berries and Cream

Ingredients:

• Chia Seeds Base:
• 8 oz of graham cracker crumbs
• 4 oz of melted butter
• 1/4 cup of chia seeds
• Coconut Milk & Chia Seeds Filling:
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 1/2 cup of coconut milk
• 1/4 cup of chia seeds
• 1 tsp of vanilla extract
• Berries & Cream Topping:
• 1/2 cup of heavy cream
• 1/4 cup of powdered sugar
• 1 tsp of vanilla extract
• 1 cup of mixed berries

Instructions:

1. Preheat your oven to 350°F.
2. Chia Seed Base: In a small mixing bowl, combine graham cracker crumbs, melted butter, and chia seeds. Mix well. Press mixture into a 9 inch springform pan, making sure to spread it evenly. Place in the oven and bake for 10 minutes. Remove and let cool.
3. Coconut Milk & Chia Seeds Filling: In a large mixing bowl, combine Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, coconut milk, chia seeds, and vanilla extract. Beat until smooth. Pour mixture over the cooled crust.
4. Place the cheesecake in the oven and bake for 40 minutes or until the edges are set and the center is still slightly jiggly. Turn off the oven and allow the cheesecake to cool in the oven for 30 minutes with the oven door ajar.
5. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover the cheesecake with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
6. Berries & Cream Topping: In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread mixture over the cheesecake. Finally, top with mixed berries.
7. Slice and serve chilled.