Lavender Honey Coconut Chia Cheesecake

Lavender & Honey Base

• 10 oz graham crackers, crushed
• 1/2 cup melted butter
• 1/4 cup honey
• 1 tablespoon dried lavender flowers

Coconut Milk & Chia Seeds Filling

• 4 containers Norman's Kosher Cholov Yisroel Cream Cheese (32 oz)
• 1 1/2 cups sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 cup full-fat coconut milk
• 1/4 cup chia seeds

Lavender Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tablespoon dried lavender flowers

Preheat oven to 325F.

For the base, mix together crushed graham crackers, melted butter, honey, and dried lavender flowers until well combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

For the filling, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth. Beat in eggs one at a time. Stir in coconut milk and chia seeds. Pour mixture over the cooled crust. Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly. Let cool to room temperature, then chill in the refrigerator for at least 2 hours.

For the topping, whip heavy cream and powdered sugar until soft peaks form. Gently stir in dried lavender flowers. Spread over the chilled cheesecake.

Slice and serve chilled.