Blueberry Chia Cheesecake with Berries & Cream Topping

Ingredients:

• 1 cup almond flour
• 1/2 cup chia seeds
• 1/2 cup melted coconut oil
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1/2 cup maple syrup
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• 1/4 cup water
• 1/2 tablespoon cornstarch
• 1 cup mixed berries for topping (such as raspberries, blueberries, and blackberries)
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350°F (180°C) and line an 8-inch (20cm) cake pan with parchment paper.
2. In a mixing bowl, combine almond flour, chia seeds, and melted coconut oil. Stir until well combined. Transfer the mixture to the cake pan and press down firmly to form a crust.
3. Bake the crust for 10 minutes, then remove from oven and let cool.
4. Using a mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese, maple syrup, vanilla extract, and salt until fully combined and creamy. Pour the mixture over the cooled crust.
5. In a small saucepan, combine blueberries, water, and cornstarch. Cook over medium heat for about 5 minutes, stirring occasionally, until the mixture thickens and the blueberries break down. Pour the blueberry mixture over the cheesecake filling and swirl with a knife.
6. Bake the cheesecake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Remove from oven and let cool for 10 minutes, then refrigerate for at least 2 hours.
7. Before serving, whip the heavy cream until stiff peaks form. Top the cheesecake with mixed berries and whipped cream.
8. Enjoy your delicious Blueberry Chia Cheesecake with Berries & Cream Topping!