There's something sooooooo satisfying about biting into a soft, creamy slice of cheesecake. YUM! We think this Vanilla Maple Collagen Cheesecake by Healthy Luxe is just about the best one we've ever tasted.
And no refined sugars in sight! To enhance the flavour and nutritional content, this good-for-you cheesecake contains a serve of our Raw Protein Collagen Plus in Vanilla Maple flavour. This all-natural formula includes 5000mg of highly bioavailable Type I & III Marine Collagen, 25% RDI wholefood Vitamin C, Iron, Zinc and 24g of organic sprouted and fermented plant protein.
With plant-based enzymes for optimal digestion, it's the ultimate beauty protein to enhance collagen production and support beautiful hair, skin and nails – so you can glow from the inside out. A cheesecake that tasted delicious AND makes you more beautiful? SIGN. US. UP! If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Vanilla Maple Collagen Cheesecake
1/2 cup cashews
1/2 cup buckinis
1/2 cup shredded coconut
5 medjool dates
1/2 tbsp coconut oil (melted)
1 1/2 cups macadamias and/or cashews (soaked for 2-3 hours)
3/4 cup coconut yoghurt
2-3 tbsp Raw Protein Collagen Plus
2 tbsp maple syrup
2 tbsp hulled tahini
1 tbsp coconut oil
1 tbsp mesquite powder (optional)
2 tsp vanilla bean powder
1/4 tsp salt
1/4 cup filtered water
50 grams melted dark chocolate (dairy-free or vegan if needed)
Combine all ingredients for the base in a high-power blender and blend until smooth.
Press this mixture into the base of a greased and lined spring-form cake tin and set aside while you make the filling.
Drain and rinse-soaked cashews (or macadamias) and place in blender with all remaining filling ingredients (except chocolate), blend until smooth and creamy.
Spoon the filling on top of the base. Place in the freezer for 4-5 hours or overnight to set.
Remove from freezer and drizzle with melted dark chocolate. Garnish with coconut flakes, serve and enjoy.