High Protein Lemon Cheesecake

Indulge guilt-free with this High Protein Lemon Cheesecake—an irresistibly creamy and zesty dessert that’s as nutritious as it is delicious! Featuring a buttery graham cracker crust held together with coconut oil, this cheesecake swaps heavy ingredients for lighter options like low-fat cream cheese and protein-packed Greek yogurt. Infused with a refreshing burst of fresh lemon juice and zest, it’s subtly sweetened with sugar and enriched with whey protein powder for a satisfying high-protein treat. Perfectly baked to a velvety texture and chilled to perfection, this dessert is ideal for fitness enthusiasts or anyone looking to enjoy a healthier twist on classic lemon cheesecake. With just 20 minutes of prep time and simple, wholesome ingredients, this make-ahead dessert is destined to be a hit at any gathering or as a post-workout indulgence!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 150 grams Low-fat graham crackers
• 40 grams Coconut oil
• 500 grams Low-fat cream cheese
• 200 grams Greek yogurt
• 60 grams Whey protein powder (vanilla or unflavored)
• 100 grams Granulated sugar
• 60 milliliters Lemon juice
• 1 tablespoon Lemon zest
• 2 Large egg
• 1 tablespoon Cornstarch
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat the oven to 160°C (320°F).

Step 2

Line the bottom of a 9-inch springform pan with parchment paper.

Step 3

In a food processor, crush the graham crackers until they are fine crumbs.

Step 4

Melt the coconut oil in the microwave or on the stove. Mix it with the graham cracker crumbs until evenly combined.

Step 5

Press the crumb mixture into the bottom of the prepared springform pan to form the crust. Set aside.

Step 6

In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth.

Step 7

Add Greek yogurt, whey protein powder, and granulated sugar, and continue to mix until well combined.

Step 8

Add lemon juice, lemon zest, eggs, cornstarch, and vanilla extract. Mix until the batter is smooth and creamy.

Step 9

Pour the cheesecake batter over the prepared crust in the springform pan, spreading it evenly.

Step 10

Bake the cheesecake in the preheated oven for 40-45 minutes or until the edges are set and the center jiggles slightly when shaken.

Step 11

Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Step 12

After an hour, remove the cheesecake from the oven and allow it to cool at room temperature.

Step 13

Refrigerate the cheesecake for at least 4 hours or overnight to set completely.

Step 14

Before serving, remove the cheesecake from the springform pan and slice into 8 even pieces.

Nutrition Facts

Serving size	1228.2 grams (1228.2g)

Amount per serving	% Daily Value*
Calories	3149

Total Fat 152.20g	195%
Saturated Fat 93.70g	469%
Polyunsaturated Fat 0.70g
Cholesterol 617mg	206%
Sodium 3227mg	140%
Total Carbohydrate 278.90g	101%
Dietary Fiber 6.20g	22%
Total Sugars 166.80g
Protein 119.60g	239%

Vitamin D 82IU	410%
Calcium 1234mg	95%
Iron 9mg	48%
Potassium 1801mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 16.1%

Carbs: 37.6%