Key Lime Chia Cheesecake
6
servings
Dessert
Course
Print Recipe
Ingredients
Directions
Graham Cracker Pie Crust
6 oz
all-natural or organic graham crackers
2 tbsp
virgin coconut oil or melted unsalted butter
3 tbsp
freshly squeezed Key lime or regular lime juice*
from about 4 1⁄2 Key limes or 1 1⁄2 limes
*Show Note
¼ c
white chia seeds
¼
purified water
10 oz
Neufchâtel (light cream cheese), at room temperature
¼ c
raw sugar
1 tsp
pure vanilla extract
⅛ tsp
sea salt
Honey Whipped Cream
½ c
heavy whipping cream, well chilled
1 tbsp
honey or agave nectar
6
thin slices Key lime or small lime
In The Chia Cookbook, the author Janie Hoffman shows you how to use the powerful superfood beyond overnight oats.
Although this sweet-tart cheesecake is great with a homemade graham cracker crust, which you can whip up pretty quickly, to make this easy cheesecake even easier, use a 9-inch ready-to-use all-natural graham cracker piecrust. If you like a limier flavor, add a teaspoon of lime zest to the batter (which you can sample before cooking because, thanks to chia, there are no raw eggs to worry about).
Directions
To make the cheesecake
- Preheat the oven to 350°F.
- Place the graham crackers in a food processor. Pulse until coarsely crumbled. Add the oil and honey and blend until finely crumbled. Pour into a standard 9-inch pie pan, press¬ing firmly to cover the bottom and sides of the pan. Bake until fragrant and firm, about 10 minutes. Transfer the pan to a wire rack to cool completely before filling.
- Lower oven to 325°F.
- In a liquid measuring cup or small bowl, whisk together the Key lime juice, 31⁄2 tablespoons of the chia seeds, and water and let stand for about 20 minutes. (Makes 2⁄3 cup lime-chia gel.)
- In a large bowl, with an electric mixer on medium speed, mix together the Neufchâtel, sugar, vanilla, and salt until smooth. Add the lime-chia gel and blend until well combined. Pour the batter into the crust and shake gently to settle. Bake until center is nearly set, about 25 minutes.
To make the whipped cream
- Cool in the pan on a wire rack. Transfer to the refrigerator until well chilled, at least 3 hours. Once the cheesecake has chilled, make the whipped cream. Pour cream into a chilled mixing bowl. Using the wire whisk attachment of an electric mixer, whip the cream on medium speed until it begins to thicken. Drizzle in the honey and whip on medium-high speed until soft peaks form.
- Top the cheesecake with the whipped cream, sprinkle with desired amount of the remaining 1⁄2 tablespoon of chia seeds, and garnish with Key lime slices. Cut cheesecake into 6 wedges and serve.
Reprinted with permission from The Chia Cookbook copyright © 2015 Janie Hoffman. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
