ACAI BERRY NO-BAKE CHEESECAKE
Whatever the occasion, this no-bake cheesecake recipe by chef Kimberly Lallouz is
a delicious option that's ready in under an hour. Your guests will be wowed by this
combination of tart pomegranate seeds, bittersweet cocoa nibs and velvety cheesecake.
Prep time: 30 minutes I Cook time: 10 minutes I Chill time: 30 minutes I Serves: 12
INGREDIENTS:
1/4 Becel salted sticks, melted
1 cup graham cracker crumbs
2 cups light cream cheese (at room
temperature)
1/2 can condensed milk
1 Tbsp. acai powder
1 pomegranate, seeded
1/2 cup organic cocoa nibs
juice of 1 lemon
zest of 1/2 lemon
DIRECTIONS:
Preheat oven to 375° F (190° C). Mix melted
margarine sticks and graham crumbs well with your
fingers. Place on a non-stick baking sheet and bake for
5 to 8 minutes or until nicely browned.
In a mixer, add cream cheese, lemon juice, lemon zest
and condensed milk. Blend until smooth and fluffy.
Add the acai powder and mix well. Remove mixture
from bowl and into piping bag with a plastic spatula.
In the bottom of a glass or mason jar, add a couple
tablespoons of the cookie mixture. Pipe the cream
cheese mixture on top, about 1.5 inches (4 cm).
Add a sprinkle of pomegranate seeds, a pinch
of cookie crumbs and another bit of the cream
cheese mixture. Garnish with pomegranate seeds
and cocoa nibs. Repeat until all 12 glasses are filled.
Refrigerate covered for 30 minutes or overnight,
then serve.
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