This is a very easy refrigerator cheesecake to which I added collagen peptides for no other reason other than I just wanted to!
The collagen adds no flavor, but does add to the nutritional value of the dessert. Collagen is the most abundant protein in the body. It is great for your skin, hair, nails, joints, muscle mass, heart health & gut health.
Of course, adding the collagen is optional. If you just want plain cheesecake, omit it! Simple!
1 8 oz container of whipped cream cheese.
1/2 cup sour cream or Greek yogurt
3/4 cup whipping cream (whipped)
2 scoops collagen peptides (optional)
1/8 tsp of Julian Bakery powdered pure monk fruit (or 1/4 cup of your favorite sweetener)
Zest of 1 lemon
1 tsp vanilla extract
1 envelope of gelatin (add a second packet if you are using a mold for a specific shape like in a Bundt pan)
1/4 cup water
Let the gelatin bloom for a few minutes in 1/4 cup of water in a small pot. Bring to a simmer until dissolved. Make sure there are no clumps. Set aside.
In a large mixing bowl beat together all the other ingredients except for the whipping cream. Add in the gelatin and beat.
In a separate bowl whip the heavy whipping cream till you have stiff peaks.
Fold that in to the cream cheese mixture and and gently mix well.
Pour it into a prepared container & cover. I lightly sprayed a large plastic Tupperware type of container & poured it in. It pretty much set in less than two hours.
We cut it up the next day into six squares. And served it with fresh strawberries tossed in cinnamon. I also drizzled Choczero’s sugar free strawberry syrup over it.
Now if you want to get a bit fancy, then use mini Bundt pan molds! I have some silicone ones that are perfect for this. You do however want to add a second packet of gelatin. Otherwise getting them out of the mold will lead to a mess!
As you see below, I topped them with my berry saucy syrup, pistachios & pomegranate. Beautiful & impressive if you are having guests over for dinner & want a light dessert to serve with a little champagne perhaps!
Here is the link to the saucy syrup. The original recipe is with blackberries, however the one I have used in the picture below is with mixed berries. Just follow the same directions!