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.
Chill: 10 min
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.
Mary The High Protein Recipes
High-Protein Lemon Cheesecake
- Prep10 min
- Total10 min
- Servings8 servings
- Calories220 kcal
Ingredients
Instructions
- 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.
- 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.
- Assemble. Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
- 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.
Notes & 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.
Variations & serving ideas
- 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.
- 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
- 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)
Nutrition Facts
Per serving · makes 8 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Total fat | 15 g |
| Sodium | 220 mg |
| Total carbohydrate | 8 g |
| Fibre | 2 g |
| Protein | 18 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this cheesecake keto-friendly?
Yes. At only 6g net carbs per serving it fits easily into most keto and low-carb plans.
Why is my filling grainy?
The cream cheese was too cold. Always use softened, room-temperature cream cheese and beat until completely smooth.
Can I skip the protein powder?
Yes, but the protein will be lower and the texture may be slightly softer. You may need a bit less liquid.
Can I make it ahead?
Yes. This cheesecake keeps well for several days and actually tastes better after chilling overnight.
Do I need to bake the crust?
No. This is a no-bake crust. Pressing it firmly and chilling is enough to hold it together.
How do I get clean slices?
Chill the cheesecake fully, then use a sharp knife warmed under hot water and wiped dry between cuts.
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