If you're craving a dessert that’s creamy, zesty, and a little bit healthy, this Lemon Protein Cheesecake is calling your name! Packed with protein and bursting with lemony goodness — ideal for summer gatherings or a cozy night in.
Ingredients
Crust:
- 1 cup graham cracker crumbs (or almond flour for a low-carb option)
- 2 tbsp melted coconut oil or butter
- 1 tbsp honey or maple syrup
- 1 tsp lemon zest (optional)
Filling:
- 2 cups plain Greek yogurt (lactose-free if needed)
- 1 cup light cream cheese, softened
- 2 scoops High Whey Vanilla Cake
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 2 eggs
- 1/3 cup honey, maple syrup, or your preferred sweetener
- 1 tsp vanilla extract
- Pinch of salt
Preparation
- Preheat oven to 325°F (160°C).
- Prepare the crust: In a bowl, mix graham cracker crumbs, melted coconut oil, honey, and lemon zest until crumbly. Press into the bottom of a greased 8-inch springform pan. Bake for 8 minutes and let cool.
- Make the filling: In a large bowl, beat together the Greek yogurt, cream cheese, protein powder, lemon juice, lemon zest, eggs, honey, vanilla, and salt. Blend until smooth and creamy.
- Pour filling over the crust. Tap the pan gently to release any air bubbles.
- Bake for 40–45 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 30 minutes. Then refrigerate for at least 4 hours or overnight.
- Optional: Top with fresh berries, lemon slices, or a light lemon glaze before serving.
This Lemon Protein Cheesecake proves that you can have dessert and still hit your macros. Creamy, zesty, and protein-packed — it’s sunshine in every bite. Serve chilled and enjoy without the guilt!
