Luscious, creamy, and deceptively airy, cheesecake coats the tongue languidly in a dreamy layer of silky sweetness. Perhaps a once-a-year indulgence for health-conscious individuals, real-deal cheesecake may be an otherworldly dessert experience, but glancing at the nutritional content could put it off the treat list for good. We created a no dairy, no bake version of cheesecake with a more controlled carb count that won’t throw your reward system out of whack after you savor a few bites. Our version captures the velvety mouthfeel and moist, crumbly crust without the cloying excess that spikes insulin and unleashes cravings. This one uses our golden turmeric collagen for a warm spicy flavor and sunshiny color, but you could sub our vanilla coconut collagen for a more subdued taste, or our chocolate coconut collagen to scratch a chocolate itch.

No Dairy, No Bake Golden Coconut Cheesecake Bites

Time: 6 hours, 40 minutes 

Servings: 16

Ingredients

For the crust:

• 2 cups Purely Elizabeth granola
• ½ cup melted coconut oil 

For the filling:

• 2 cups soaked cashews, drained
• 2 cans refrigerated coconut milk 
• ½ cup melted coconut oil
• 4–6 scoops Collagen Fuel Drink Mix – Golden Turmeric (depending on how sweet you like it)

You will also need:

• 6x9-inch baking dish
• parchment paper

Instructions

• Soak cashews for at least 4 hours in enough water to cover. 
• Line baking dish with parchment paper.

• Pulse granola in food processor until it resembles a graham cracker crust (alternatively, you can place it in a plastic bag and hit it with a rolling pin until crumbs form).
• Add in melted coconut oil, and then smooth out in the bottom of the baking dish. Place in refrigerator.

• Drain and place cashews in a mixer or food processor. Add in melted coconut oil as well.
• Scoop just the coconut milk cream in with the cashews (saving the remaining liquid for later). 
• Pour in enough remaining coconut liquid to get the mixer or food processor going. The goal is to continue adding just enough liquid so that everything becomes smooth. You want it as thick and creamy as possible. This will take some pulsing, stopping the processor to scrape down the sides, and adding in a little liquid at a time. 
• In the event that you run out of coconut liquid, you can add in a little water.
• Once you’ve combined the cashews, coconut milk, and coconut oil, add the Collagen Fuel and blend.
• Pour on top of crust and freeze until fully hardened, about 2 hours. 

• To serve, remove container from freezer and allow to come to room temperature on the counter (about 5–7 minutes). Or, loosen bars from baking dish by setting them in hot water for about a minute, or until parchment easily lifts out. Cut and serve.
• Store extras wrapped in parchment paper in a freezer-safe bag or container. 

Nutritional information (per serving; 1 bite):

Calories: 298

Carbs: 13 grams

Net Carbs: 11.2 grams

Fat: 25 grams

Protein: 8 grams

Nutritional information calculated using Cronometer.

You might also like these other sweet collagen recipes:

• Easy Gluten-free Keto Donut Holes 
• Collagen-infused Primal Marshmallows 
• Vanilla Coconut Keto Gelato 
• Paleo Pecan Sticky Buns 
• Apple Cinnamon Pancakes 
• Chocolate Beet Cake 
• Chocolate Collagen Keto Fat Bombs