High-Protein Lemon Cheesecake
High-Protein Lemon Cheesecake
Bright, creamy lemon cheesecake with a protein boost — low-carb, sugar-free, and ready in 20 minutes
This high-protein lemon cheesecake is smooth, tangy, and lightly sweet without the sugar. Cream cheese, protein powder, and fresh lemon create a classic cheesecake texture that sets firm and slices cleanly. Every serving delivers 18 g of protein and only 6 g net carbs.
Low-carb, sugar-free, and perfect for a quick dessert or make-ahead treat.
Why you’ll love this cheesecake
- 18g protein per serving — a high-protein dessert
- Only 6g net carbs and fully sugar-free
- Bright lemon flavor with a creamy texture
- Ready in about 20 minutes (no baking required)
- Sets firm and slices cleanly
- Great for meal prep or parties
Health notes
- High protein: Protein powder and cream cheese deliver a solid boost.
- Low carb: No sugar or traditional graham crust fillers.
- Sugar-free: Powdered sweetener keeps the carbs low.
- Quick: Mix, chill, and serve.
Key element — room-temperature cream cheese
Softened cream cheese blends smoothly and prevents lumps. Cold cream cheese can leave the filling grainy.
Ingredients
Crust
- 1½ cups almond flour
- 3 Tbsp powdered sugar-free sweetener
- 4 Tbsp butter, melted
- Pinch of salt
Filling
- 16 oz (450g) cream cheese, softened
- ½ cup plain Greek yogurt
- ⅓–½ cup powdered sugar-free sweetener (to taste)
- 1 scoop (about 25–30g) vanilla or unflavored protein powder
- Zest of 1 large lemon
- 3–4 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Swaps
- Higher protein: Add an extra half scoop of protein powder and a splash of yogurt if needed.
- Dairy-free: Use dairy-free cream cheese and yogurt alternatives.
- No crust: Serve as a crustless cheesecake in ramekins.
- Extra lemon: Add more zest for a brighter flavor.
Instructions
| 1 | Make the crust. Mix the almond flour, powdered sweetener, melted butter, and salt until it resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch pie pan or springform pan. Chill while you make the filling. |
| 2 | Make the filling. In a large bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, powdered sweetener, protein powder, lemon zest, lemon juice, vanilla, and salt. Beat until completely smooth and creamy. |
| 3 | Assemble. Spread the filling evenly over the chilled crust. Smooth the top with a spatula. |
| 4 | Chill and serve. Refrigerate at least 10–15 minutes (or longer for cleaner slices). Slice and serve. Optional: garnish with extra lemon zest or a few berries. |
Pro tips
- Use room-temperature cream cheese for the smoothest filling.
- Taste the filling before chilling and adjust the sweetener or lemon juice.
- For firmer slices, chill 1–2 hours or overnight.
- A warm knife wiped clean between cuts gives the neatest slices.
- This cheesecake freezes well — thaw in the refrigerator before serving.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 220 |
| Protein | 18g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 15g |
| Sodium | 220mg |
Estimates based on cream cheese, Greek yogurt, protein powder, and almond flour crust. Exact numbers vary with protein powder and sweetener brands.
Variations
Berry swirl
Swirl a few tablespoons of pureed sugar-free berries into the filling before chilling.
Key lime
Replace the lemon juice and zest with key lime juice and zest.
No-crust cups
Skip the crust and portion the filling into small jars or ramekins for individual servings.
Chocolate lemon
Add 1 Tbsp cocoa powder to the filling for a subtle chocolate-lemon flavor.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Store covered |
| Freezer | Up to 1 month | Wrap tightly; thaw in the refrigerator |
| Make-ahead | 1–2 days | Flavor improves after chilling overnight |
FAQ
Test your knowledge
5 quick questions about this lemon cheesecake
1. Protein per serving?
2. Net carbs per serving?
3. Why use room-temperature cream cheese?
4. About how long does this take?
5. Best way to store leftovers?
