Coco-Chia Berry Cheesecake

Graham Cracker Base

• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

Coconut Milk & Chia Seeds Filling

• 3/4 cup coconut milk
• 1/4 cup chia seeds
• 2 (8oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup sugar
• 2 teaspoons vanilla extract

Berries & Cream Topping

• 1 1/2 cups mixed fresh berries (strawberries, raspberries, blueberries)
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In another bowl, mix coconut milk and chia seeds. Set aside for 5 minutes to allow the seeds to soak.
4. In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla extract, beating until well-blended. Add coconut milk-chia mixture and beat until just combined.
5. Pour filling over cooled graham cracker crust. Bake for 45-50 minutes. The center may jiggle slightly when done, but the edges should be set.
6. Cool completely at room temperature, then transfer to the refrigerator to chill for at least 2 hours or overnight.
7. For the topping, whip heavy cream and powdered sugar until stiff peaks form. Spread over chilled cheesecake and top with fresh mixed berries.