Collagen High Protein Cheesecake

Written by Rebecca Collins on June 06, 2024

Gut smarter

Eating more pro-gut proteins like collagen, organic liver, L-Glutamine and bone broth is a simple way to both improve your protein intake, and give your gut a powerful healing boost on your way up to better health.


For the base:

  • 1 cup (100g) rolled organic oats
  • 1 cup (140g) macadamias or cashews
  • 1/2 cup (50g) desiccated coconut
  • 2 tbsp maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp sea salt

For the filling:

  • 3 eggs, separated
  • 500g quark/skyr 
  • 3 tbsp Collagen Restore
  • 2 tbsp Vanilla Supergut Protein
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 cup (110g) raspberries, frozen or fresh


  1. Preheat the oven to 180°C / 350°F. Line a small baking tin (i.e. 20cm x 20cm) with baking paper.
  2. Place the rolled oats in the bowl of a food processor. Process until a fine crumb forms. Add the remaining base ingredients and blend until the mixture comes together.
  3. Press the base mixture into the lined baking tin. Use a spatula or your hands to press the mixture down evenly. Bake in the preheated oven for 10 minutes.
  4. Remove from the oven and set aside to cool.
  5. Whilst the base is cooling, prepare the filling. Combine all of the filling ingredients, except for the raspberries and egg whites in the bowl of a food processor. Blend until smooth.
  6. Beat the egg whites and add to the batter. Stir gently. 
  7. Spread half of the frozen raspberries across the base of the lined baking tin. Pour the cheesecake mixture over the top. Sprinkle the remaining frozen raspberries over the top.
  8. Bake in the preheated oven for 35-40 minutes. You want the outside edges to be set and the middle section to still be a little bit jiggly. You don’t want to overcook it. Leave to cool at room temperature before transferring to the fridge to cool completely for a minimum of 2 hours or overnight.