Collagen Lavender & Lemon Cheesecake Recipe

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 Collagen Peptides to the baking mixture.

Here’s what makes our Collagen Peptides so special: it contains 20g of collagen and 18g of protein.

Let’s dig in!

Collagen Lavender & Lemon Cheesecake Recipe




  • 50 g gluten-free digestive biscuit crumbs
  • 2 tbsp coconut sugar
  • 1/4 tsp cinnamon sugar
  • 4 tbsp melted butter
  • 1 kg dairy-free cream cheese, softened
  • 200 g coconut sugar
  • 4 large eggs
  • 2 tbsp tapioca starch
  • 120 g coconut cream
  • 1/4 tsp vanilla extract
  • 1/4 tsp lavender extract
  • 1 tbsp grated lemon zest
  • 60 ml lemon juice
  • 2 scoops Vital Proteins Collagen Peptide Powder
  • Toppings: dairy-free whipped cream, raspberries, blueberries, blackberries


  1. Preheat the oven to 180°C and grease a 9-inch springform cake tin.

  2. Place the gluten-free digestive biscuits in a plastic zip bag and finely crush with a rolling pin.

  3. Pour the crumbs into a mixing bowl. Add the sugar and cinnamon and stir to thoroughly blend.

  4. Add the melted butter and stir to combine.

  5. Press the crumb mixture into bottom of your springform tin and place in the fridge while you prepare the cheesecake filling.

  6. Place the cream cheese and sugar in a large mixing bowl. Whisk with an electric mixer on high until creamy.

  7. Add the eggs, one at a time. Next, add the tapioca starch, coconut cream, vanilla extract, and Beauty Collagen. Whisk on high until smooth.

  8. Remove the cheesecake crust from the fridge. Pour the cheesecake filling into the springform tin and smooth the top with a spatula.

  9. Bake for 55 minutes – 1 hour. Leave the cheesecake in the oven for a further hour to cool.

  10. Remove the cheesecake from the oven and leave it to sit at room temperature for 2 hours.

  11. 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

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2021-07-05 09:40:57By Vital Proteins

Vital Proteins

Vital Proteins

Writer and expert