Acai Berry No-bake Cheesecake

Prep time: 30 minutes Cook time: 10 minutes Chill time: 30 minutes Serves: 12


  • 1/4 Becel Salted Sticks melted
  • 1 cup 120 mL graham cracker crumbs
  • 2 cups 500 mL light cream cheese at room temperature
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 1/2 can 150 mL condensed milk
  • 1 tbsp 15 mL acai powder
  • 1 pomegranate seeded
  • 1/2 cup 125 mL organic cocoa nibs


  1. 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.
  2. 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.
  3. 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.