Creamy Quinoa Cheesecake with Pineapple & Kiwi Topping

Ingredients:

• 1 1/2 cups cooked quinoa
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1 can crushed pineapple, drained
• 2 kiwis, peeled and sliced

Instructions:

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine cooked quinoa, almond flour, coconut oil and honey. Mix until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan.
4. In another mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar and vanilla extract with an electric mixer until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Pour the filling onto the prepared crust and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until the edges are lightly golden and the center is set.
8. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
9. Remove from the oven and chill in the refrigerator for at least 2 hours or overnight.
10. To make the topping, combine crushed pineapple and sliced kiwis in a small mixing bowl. Mix well.
11. Serve the chilled cheesecake with pineapple and kiwi topping on top.