Acai Coconut Chia Cheesecake with Rose Topping

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Ingredients:

• 1 1/2 cups crushed graham crackers
• 1/2 cup unsweetened shredded coconut
• 1/3 cup melted coconut oil
• 2 tablespoons agave syrup
• 1/2 cup Acai Berry puree
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup chia seeds
• 1/2 cup maple syrup
• 1/4 cup canned coconut milk (full-fat)
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/2 cup fresh raspberries, for topping
• 2 tablespoons dried rose petals, for topping

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick spray.
2. In a large mixing bowl, combine the graham cracker crumbs, shredded coconut, melted coconut oil, and agave syrup. Mix well and press onto the bottom of the prepared pan.
3. Bake the crust for 8-10 minutes, or until golden brown, then allow to cool completely.
4. In a blender, puree the Acai Berry with 1/4 cup of water until smooth. Set aside.
5. In the bowl of a stand mixer, beat the softened cream cheese until light and fluffy. Add the chia seeds, maple syrup, coconut milk, vanilla, lemon juice, and kosher salt, and beat until well combined. Add the Acai puree and continue beating until a smooth, even filling is achieved.
6. Spread the cheesecake filling evenly over the cooled crust, and smooth out the top using a spatula. Chill the cheesecake in the fridge for at least 4 hours, or until it firms up.
7. Prior to serving, decorate the cheesecake with raspberries and dried rose petals. Slice carefully, and enjoy!