Tropical Delight Cheesecake

Ingredients

For the Date & Walnut Base

• 1 cup dates, pitted
• 1 cup walnuts
• 1/2 cup shredded coconut
• 1/4 teaspoon salt

For the Coconut Milk & Chia Seeds Filling

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese (2 containers)
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup coconut sugar
• 2 tablespoons chia seeds
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons lemon juice

For the Salted Caramel Topping

• 1 cup coconut sugar
• 1/4 cup water
• 1/2 cup coconut cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions

For the Date & Walnut Base

1. In a food processor, combine the dates, walnuts, shredded coconut, and salt.
2. Process until the mixture is finely ground and sticky.
3. Press the mixture into the bottom of a greased 9-inch springform pan to form an even base.
4. Refrigerate while preparing the filling.

For the Coconut Milk & Chia Seeds Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add the coconut milk and mix until well combined.
3. Gradually incorporate the coconut sugar, chia seeds, vanilla extract, salt, and lemon juice.
4. Continue mixing until the filling is smooth and thickened.
5. Pour the filling over the walnut and date base, spreading it evenly.
6. Refrigerate for at least 4 hours, or until the filling is set.

For the Salted Caramel Topping

1. In a saucepan, combine the coconut sugar and water. Cook over medium heat, stirring constantly, until the sugar is dissolved.
2. Stir in the coconut cream and bring to a boil.
3. Reduce the heat and simmer for about 5-7 minutes, or until the mixture is thickened.
4. Remove from heat and stir in the vanilla extract and sea salt.
5. Allow to cool to room temperature before drizzling over the cheesecake.