Delightful Coconut Chia Cheesecake

Ingredients

Chia Seeds Base

• 1 cup chia seeds
• 1 cup almond flour
• 1/3 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Coconut Milk & Chia Seeds Filling

• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup coconut milk
• 1/2 cup chia seeds
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• Zest of 1 lemon

Whipped Cream Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

Prepare the Chia Seeds Base

1. Preheat your oven to 350°F (175°C).
2. Mix the chia seeds, almond flour, melted coconut oil, maple syrup, and vanilla extract in a bowl until well combined.
3. Press the mixture evenly into the bottom of a greased 9-inch springform pan.
4. Bake the base in the preheated oven for 10-12 minutes, then set aside to cool.

Make the Filling

1. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add the coconut milk, chia seeds, sugar, and vanilla extract, and mix until thoroughly combined.
3. Incorporate the eggs one at a time, beating after each addition.
4. Stir in the lemon zest.
5. Pour the filling over the cooled chia seeds base in the springform pan.
6. Bake in the preheated oven for 55-65 minutes, or until the center is just set and the edges are lightly golden.
7. Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight for the best results.

Prepare the Whipped Cream Topping

1. In a medium mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread or pipe the whipped cream over the top of the chilled cheesecake.

Serve and Enjoy

1. Remove the cheesecake from the springform pan and place it on a serving platter.
2. Slice, serve, and enjoy your Delightful Coconut Chia Cheesecake!