Coconut Chia Cheesecake with Toasted Almonds

this image was generated using AI technology

Ingredients:

• 1 cup almond flour
• 1/2 cup Chia seeds
• 1/4 cup coconut oil, melted
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup honey
• 1/4 cup coconut milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup sliced almonds, toasted

Instructions:

1. Preheat the oven to 350°F.
2. Mix the almond flour, Chia seeds, and coconut oil in a bowl until well combined. Press the mixture firmly into the bottom of an 8-inch springform pan.
3. Bake the crust for 10 minutes, then allow it to cool.
4. In a medium bowl, beat the cream cheese until smooth. Add the honey, coconut milk, eggs, and vanilla extract. Mix until well combined.
5. Pour the cheesecake mixture over the cooled crust and smooth out the top with a spatula.
6. Bake for 35-40 minutes or until the edges are golden brown and the center is set.
7. Allow the cheesecake to cool at room temperature for at least 30 minutes before transferring it to the refrigerator to chill for another 2 hours.
8. Sprinkle the toasted sliced almonds on top of the cooled cheesecake before serving.