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Spring Forward To Make This Lavender Lemon Cheesecake Recipe

As temps continue to rise this season, we can’t think of a more delicious way to celebrate the warmer weather than by baking this Lavender Lemon Cheesecake recipe.

A fitting way to welcome spring, this collagen recipe contains all the typical ingredients associated with cheesecake – like dairy-free cream cheese, coconut sugar, and gluten-free graham cracker crumbs – but with a twist. And no, we’re not just talking about the addition of lemon zest and lemon juice. We 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-saving hyaluronic acid, probiotics, lavender, lemon, blueberry and beet. Unlike Vital Proteins Collagen Beauty Glow, which is sourced from wild-caught white fish, our Beauty Collagen is sourced from grass-fed, pasture-raised bovine hide.

Let’s dig in!

lavender lemon cheesecake recipe

Lavender Lemon Cheesecake Recipe

Yields 12 Lavender Lemon Cheesecake slices

Crust Ingredients:

  • 11/4 C gluten-free graham cracker crumbs
  • 2 T coconut sugar
  • 1/4 t cinnamon
  • 4 T melted butter

Filling Ingredients: 

  • 4 8-oz. packages dairy-free cream cheese (softened)
  • 1 C coconut sugar
  • 4 large eggs
  • 2 T tapioca starch
  • ½ C coconut cream
  • 1/4 t vanilla extract
  • 1 T grated lemon zest
  • ¼ C lemon juice
  • 2 scoops Vital Proteins Beauty Collagen® in Lavender Lemon

For the toppings:

Crust Directions:

  1. Preheat oven to 325° F. Set aside a 9-inch springform cake pan.
  2. Place gluten-free graham crackers in a plastic zip bag and finely crush with a rolling pin.
  3. Pour crumbs into a mixing bowl. Add sugar and cinnamon and stir to thoroughly blend.
  4. Add melted butter and stir to combine.
  5. Press crumb mixture into bottom of springform pan. Refrigerate while preparing the cheesecake filling.

Filling Directions:

  1. Place cream cheese and sugar in a large mixing bowl. Beat with an electric mixer on high until creamy.
  2. Add eggs, one at a time.
  3. Add tapioca starch, coconut cream, vanilla extract, and Beauty Collagen. Beat on high until smooth.
  4. Remove crust from refrigerator. Pour cheesecake filling into springform pan and smooth top with a spatula.
  5. Bake for 55 minutes - 1 hour. Allow cheesecake to cool in oven for 1 hour.
  6. Remove cheesecake from oven and let sit at room temperature for 2 hours.
  7. Once cheesecake is cool, spread dairy-free coconut whipped cream on top. Add berries and grated lemon zest to finish.

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