Creamy Tropical Delight Cheesecake Recipe

Almond Flour Base

• 1 1/2 cups almond flour
• 1/4 cup melted coconut oil
• 1/4 cup agave nectar
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Coconut Milk & Chia Seeds Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup coconut milk
• 1/2 cup agave nectar
• 4 eggs
• 2 tbsp chia seeds
• 1 tsp vanilla extract

Peach & Mango Topping

• 3 peaches, peeled and sliced
• 1 mango, peeled and cubed
• 1/4 cup agave nectar
• 1 tsp cornstarch
• 1 tbsp water

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a bowl, mix almond flour, melted coconut oil, agave nectar, vanilla extract and salt until well combined. Press mixture evenly onto the bottom of the pan and bake for 10-12 minutes or until golden brown. Let cool.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add coconut milk, agave nectar, eggs, chia seeds and vanilla extract. Mix until well combined.
4. Pour the filling over the almond flour base and smooth the top with a spatula. Bake for 50-60 minutes or until the edges are set but the center is still slightly jiggly. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. In a saucepan, mix peaches, mango and agave nectar. In a small bowl, whisk cornstarch and water until smooth, then add to the saucepan. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Remove from heat and let cool.
6. Pour the peach and mango topping over the cheesecake and spread evenly. Refrigerate for another hour before serving.