Blueberry Collagen No-Bake Cheesecake

This recipe can be found at Primal Kitchen recipe blog


This dairy-free and Paleo blueberry collagen cheesecake is full of bright blueberry flavor and zesty hints of lemon. It’s creamy, smooth, contains collagen and protein, thanks to Primal Kitchen Collagen Peptides and raw cashews. Not only is it gorgeous and yummy, but it’s also made without dairy or refined sugars.

For more easy, delicious Paleo recipes like this one, follow@sadieradinsky on Instagram, and check out WholeGirl.com.


Ingredients


Crust:

  • 1 ½ cups roasted unsalted pecan pieces

  • 2 tablespoons Lakanto monk fruit syrup or maple syrup

  • 1 tablespoon coconut oil, melted

Filling:

  • 2 cups raw cashew pieces, soaked in water for 4 hours or overnight

  • 1 cup freeze-dried blueberries

  • 2 scoops Primal Kitchen Collagen Peptides

  • ½ cup coconut cream (from the top of a can of refrigerated coconut milk)

  • 2 tablespoons Lakanto monk fruit syrup or maple syrup

  • 2 tablespoons lemon juice

  • 2 tablespoon coconut oil, melted

Topping:

  • 1 cup fresh blueberries

Coconut whipped cream, for serving (optional):

  • 1 can full-fat coconut milk, refrigerated

  • Dash monk fruit extract

  • ¼ teaspoon vanilla extract

Instructions

  • Line a 6-inch springform cake pan with a circle of parchment paper and set aside.

  • In a high-speed blender using the wand tool, blend together the crust ingredients until just combined into a dough-like consistency. Do not over-blend, or it will turn into pecan butter!

  • Press the pecan crust evenly into the bottom of the cake pan, and freeze the crust while you prepare the filling.

  • Without washing your blender, blend together the filling ingredients until completely smooth.

  • Pour the filling into the frozen crust, and top with fresh blueberries.

  • Place in the freezer for approximately 5 hours, or until it is frozen through.

  • Using a butter knife, gently swipe around the inside of the pan to loosen the cake.

  • Remove the cake from the springform pan and slice.

  • Serve with optional coconut whipped cream.

  • Store any leftover cake covered in the freezer; thaw for about 15 minutes before serving.

To make the coconut whipped cream:

  • Scoop out the thick cream from the top of a can of refrigerated coconut milk. Whip it using an electric mixer until smooth and fluffy. Flavor with monk fruit extract and vanilla extract, to taste.

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