Spring Forward to Make this Lavender & Lemon Cheesecake

lavender and lemon collagen cheesecake

As the weather slowly begins to improve (fingers crossed!), we can’t think of a more delicious way to celebrate the arrival of spring than by baking this Lavender & Lemon Cheesecake.

This collagen recipe contains all the typical ingredients associated with cheesecake – like dairy-free cream cheese, coconut sugar and gluten-free digestive biscuit crumbs – but with a twist. And no, we’re not just talking about the addition of lemon zest and lemon juice. We’ve incorporated two scoops of Vital Proteins Beauty Collagen® in Lavender Lemon to the baking mixture.

Here’s what makes our Lavender & Lemon Beauty Collagen so special: it contains 12g of collagen per serving, 120mg of skin-loving hyaluronic acid, live bacteria, lavender, lemon, blueberry and beet. Unlike Vital Proteins Collagen Beauty Glow™, which is sourced from white fish scales, Vital Proteins Beauty Collagen® is sourced from bovine hide.

Let’s dig in!

How to Make a Lavender & Lemon Collagen Cheesecake

Recipe makes 12 servings.

Crust ingredients:

  • 50g gluten-free digestive biscuit crumbs
  • 2 tbsp coconut sugar
  • ¼ tsp cinnamon
  • 4 tbsp melted butter

Filling ingredients:

  • 1kg dairy-free cream cheese, softened
  • 200g coconut sugar
  • 4 large eggs
  • 2 tbsp tapioca starch
  • 120g coconut cream
  • ¼ tsp vanilla extract
  • 1 tbsp grated lemon zest
  • 60ml lemon juice
  • 2 scoops Vital Proteins Beauty Collagen in Lavender & Lemon


  • Dairy-free whipped cream
  • Raspberries
  • Blueberries
  • Blackberries

Crust Method:

  • Preheat the oven to 180°C and grease a 9-inch springform cake tin.
  • Place the gluten-free digestive biscuits in a plastic zip bag and finely crush with a rolling pin.
  • Pour the crumbs into a mixing bowl. Add the sugar and cinnamon and stir to thoroughly blend.
  • Add the melted butter and stir to combine.
  • Press the crumb mixture into bottom of your springform tin and place in the fridge while you prepare the cheesecake filling.

Filling Method:

  • Place the cream cheese and sugar in a large mixing bowl. Whisk with an electric mixer on high until creamy.
  • Add the eggs, one at a time. Next, add the tapioca starch, coconut cream, vanilla extract, and Beauty Collagen. Whisk on high until smooth.
  • Remove the cheesecake crust from the fridge. Pour the cheesecake filling into the springform tin and smooth the top with a spatula.
  • Bake for 55 minutes – 1 hour. Leave the cheesecake in the oven for a further hour to cool.
  • Remove the cheesecake from the oven and leave it to sit at room temperature for 2 hours.
  • Once the cheesecake is cool, spread dairy-free coconut whipped cream on top. Add berries and grated lemon zest to finish.

Written by Grace Gavilanes

Jennifer Aniston Joins Vital Proteins


Jennifer Aniston Joins Vital Proteins

2021-01-19 08:28:40By Vital Proteins

Vital Proteins

Vital Proteins

Writer and expert