Cheesecake just got a protein-packed glow-up! Introducing Collagen Cottage Cheese Cheesecakes—a creamy, dreamy treat that satisfies your sweet tooth while fueling your body. Made with rich, high-protein cottage cheese and a boost of collagen, this indulgence isn’t just delicious—it’s your skin’s new best friend. Every bite supports radiant skin, strong hair, and healthy joints, so you can enjoy dessert guilt-free. Who says you can’t have your cheesecake and glow too?

Serves: 2  Total Time: 15 minutes (10 minute prep time, 2-3 minute cook time, Overnight optional chill time)

Ingredients:

Collagen Cottage Cheesecakes:

1 cup pasture-raised cottage cheese

1 cup unsweetened greek yogurt

1 scoop of  Dr. Kellyann’s Collagen Peptides

1 tbsp granulated monk fruit, more if desired for additional sweetness

Juice of 1 lemon

1 tsp pure vanilla extract

Date Walnut Crust:

10 large medjool dates, pitted

1 cup coconut flour

½ cup raw walnuts

½ tsp Ceylon cinnamon

1 tsp pure vanilla extract

¼ cup filtered water, as needed for blending

Wild Blueberry Chia Jam:

1 cup frozen wild blueberries

2 tbsp chia seeds

Juice of 1 lemon 

Directions:

1. Blend together all of the ingredients for the collagen cottage cheesecakes until smooth and creamy. Place in the refrigerator to chill while progressing with the recipe.

2. While the cheesecake chills, blend all the ingredients for the date crust and press the mixture evenly into the bottoms of the two jars. You'll have some extra crust left over by serving for two people, so if looking to use it all in this recipe, simply double the batch for the collagen cottage cheesecakes.

3. Warm frozen wild blueberries over low heat in a small saucepan. Stir the chia seeds, and lemon juice, and cook over low heat for 2-3 minutes until the mix has reached a jam-like consistency. You can mash the blueberries with a fork for a smooth, jam-like consistency, or leave them as is for a chunkier texture, depending on your preference.

4. Once the glaze has finished being combined, evenly divide the chilled cheesecake amongst the crust-line jars, and top to finish with the wild blueberry glaze. 

To store, seal jars with lid to refrigerate.