Creamy Quinoa Cheesecake with Greek Yogurt & Honey

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Ingredients:

• 1 cup cooked quinoa
• 1/2 cup almond meal
• 2 tablespoons coconut oil, melted
• 1/4 cup honey
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup Greek yogurt
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 4 eggs, at room temperature
• 1/4 cup heavy cream
• 1 tablespoon honey

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together the cooked quinoa, almond meal, melted coconut oil, and 1/4 cup honey until well combined. Press mixture evenly into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the room-temperature cream cheese until smooth. Add the Greek yogurt, 1/2 cup honey, and vanilla extract. Beat until well combined and smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Pour the filling over the crust and smooth the surface with the back of a spoon.
6. Bake for 45-50 minutes, or until the edges are lightly golden and the center is slightly jiggly but set.
7. Remove from the oven and let cool to room temperature.
8. Refrigerate overnight or for at least 2 hours.
9. In a large bowl, whisk together the heavy cream and 1 tablespoon honey until soft peaks form.
10. Remove the cheesecake from the pan and top with whipped cream.
11. Serve and enjoy!