Creamy Coconut Dream Cheesecake

Ingredients:

• 1 cup cooked quinoa, cooled
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon cinnamon
• 1 can coconut milk (13.5 oz)
• 1/4 cup chia seeds
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 teaspoon lavender flowers, dried

Instructions:

1. In a bowl, mix together the cooked quinoa, maple syrup, melted coconut oil, and cinnamon. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
2. In a blender, combine the coconut milk, chia seeds, Norman's Kosher Cholov Yisroel Cream Cheese, sugar, vanilla extract, and lemon juice. Blend until smooth and creamy.
3. Pour the filling over the quinoa crust in the springform pan.
4. Sprinkle the dried lavender flowers on top of the filling.
5. Refrigerate the cheesecake for at least 4 hours, or overnight, to set.
6. Once set, carefully remove the springform pan and slice the cheesecake.
7. Serve chilled and enjoy the creamy coconut dream cheesecake!