The Acai Berry No-Bake Cheesecake recipe involves creating a crust from graham cracker crumbs mixed with melted margarine, which is then baked until browned. The filling is a blend of light cream cheese, lemon juice and zest, sweetened condensed milk, and acai powder, mixed until smooth. This mixture is piped onto the crust in a serving glass, layered with pomegranate seeds and more crumbs, and garnished with cocoa nibs. After refrigeration, it’s ready to serve.

Ingredients:

• 1/4 stick margarine, melted
• 1 cup graham cracker crumbs
• 2 cups light cream cheese, room temperature
• Juice and zest of 1/2 lemon
• 1/2 can sweetened condensed milk
• 1/2 sachet (50g) AcaiX Acai Zero Unsweetened Acai
• Seeds from 1 pomegranate
• 1/2 cup organic cocoa nibs

Instructions:

1. Preheat the oven to 375°F (190°C). Mix melted margarine with graham cracker crumbs. Bake on a nonstick sheet until browned.
2. Combine cream cheese, lemon juice, zest, and condensed milk in a mixer to achieve a smooth and fluffy texture. Then, mix in 50g of AcaiX Acai Zero Unsweetened Acai thoroughly. Use a plastic spatula to transfer the mixture into a large, resealable bag, pressing out the air. Snip off a corner of the bag to create a homemade piping bag, making it easier to dispense the mixture into your dessert container.
3. To assemble the cheesecake, start by adding a few tablespoons of the cookie base to your chosen glass, mug, or mason jar. Next, pipe the cream cheese mixture on top to form a layer approximately 1.5 inches thick. Sprinkle pomegranate seeds and a bit of the cookie crumbs, then add another layer of the cream cheese mixture. Finish by garnishing with more pomegranate seeds and a dash of cocoa nibs. Cover and refrigerate for 30 minutes to overnight before serving. Enjoy your homemade, flavorful creation!