Lemon Protein Cheesecake – Chocolate Covered Katy

This healthy lemon protein cheesecake recipe is packed with tangy lemon flavor and protein!

Why You’ll Love This Lemon Protein Cheesecake

• Soft and creamy texture.
• It tastes similar to classic New York style cheesecake but is high in protein at the same time!
• No cashews or tofu required, and the recipe is gluten-free, sugar-free, dairy-free, low-calorie, egg-free, soy-free, low-carb, keto, and vegan.
• If you like lemon desserts, you will fall completely in love Delicious and healthy lemon cheesecake

Our readers also love these protein brownies.

Step-by-step recipe video

main ingredients

Protein Powder – You will need half a cup of sweetened or unsweetened protein powder. For delicious results, choose brands and flavors you already know and love.

Yogurt – For a cheesecake with the highest protein content, choose Greek yogurt or a dairy-free alternative with a similar nutritional profile. I like the tangy taste of unsweetened yogurt. For those who like a sweeter cheesecake, like Cheesecake Factory, the sweet variety is great.

Cream Cheese – For the creamiest texture, use full-fat cream cheese. A bath will work, but a block of cream cheese is preferable. If you are making a vegan cheesecake, I recommend Tofutti cream cheese. This is because some other non-dairy brands do not hold up well when baked.

Lemon juice and lemon zest – To further enhance the lemon flavor, add two forms of lemon, fresh lemon juice, and zest. Two tablespoons of lemon zest is equivalent to the equivalent of three small lemons or two large lemons. It’s best to buy 3 to ensure you have enough.

Sweetener – The recipe does not call for 2/3 cup sugar or any sugar-like sugar substitute. If you wish, you can substitute pure maple syrup or honey. The cheesecake will be a little less hard.

Vanilla Extract – Pure vanilla extract tastes much better than imitation vanilla flavoring. This ingredient is optional and can be omitted, especially if using vanilla yogurt.

Make lemon mousse using leftover cream cheese

Healthy Lemon Cheesecake Crust Options

Almond crust (sugar-free). Combine 2 cups almond flour, 4 teaspoons salt, and 6 tablespoons melted coconut oil or butter in a mixing bowl. Press very firmly into 9-inch springform pan. Refrigerate until chilled and then fill as desired.

No baking 2-ingredient crust. Mix 2 cups of graham cracker crumbs or crushed Biscoff cookies or biscuits with 6 tablespoons of softened or vegetable butter. Place in a 9-inch springform pan and add cheesecake filling on top.

Traditional Crust: Stir 1.5 cups flour (regular or whole wheat pastry), 1 teaspoon salt, 1/3 cup sugar or xylitol, half a cup oil or melted butter, and 2 tablespoons water until the pastry dough sticks together but is not sticky. Preheat oven to 350 degrees F and press dough into a 9-inch pie pan or spring form. Bake for 15 minutes. Let cool and then press firmly again before adding the filling.

No-Bake Lemon Cheesecake (No Crust)

If you want to skip the crust and baking steps altogether, simply spread the filling into small cups or jars.

You can also make your own protein cheesecake parfait by topping these mini cheesecake cups with graham cracker, blueberry or cherry pie filling.

Or, for a standard-size crustless cheesecake, bake the filling directly into a 9-inch springform pan. No crust needed!

How to make high-protein lemon cheesecake

1. Measure out all the ingredients and let the cream cheese come to room temperature.
2. Preheat oven to 350°F or 177°C. Optionally, fill a square or rectangular baking pan 2/3 full with water and then set the pan aside. This step adds moisture to the oven and helps prevent the cheesecake from drying out and cracking at the top.
3. Prepare crust of your choice in an 8- to 9-inch springform pan using one of the options above or your preferred crust.
4. In a large food processor (or in two batches if you only have a smaller food processor), beat softened cream cheese, yogurt, protein powder, sweetener, lemon juice, lemon zest, and pure vanilla extract until smooth. Do not over-whip the mixture.
5. Spread filling into prepared crust. Or, if you’re making a crustless cheesecake, spread directly onto the bottom of a greased springform pan. Use a spatula or spoon to smooth the surface.
6. Place the drip tray on the lower rack of the preheated oven and place the cheesecake on the middle rack. Bake for 30 minutes.
7. Turn off the heat, but do not open the oven door. Place in closed oven for 5 more minutes. It is important to cool the cake slowly and avoid sudden temperature changes.
8. Carefully remove the pan from the oven and let it cool completely on the counter. Then place it in the refrigerator uncovered for at least 6 hours to harden.
9. When it hardens, you can slice it and enjoy. Store leftovers, covered, in the refrigerator for up to 5 days. Alternatively, freeze in an airtight container for up to 4 months, then thaw before eating.

Katie’s Favorite Toppings and Variations

This time I topped the entire cheesecake with vegan lemon curd.

Add sliced ​​or candied lemon zest and pipe on vanilla or cream cheese frosting for a stunning presentation.

The cake is also beautifully decorated with fresh strawberries, blueberries or raspberries, mint leaves and whipped cream.

Or turn it into a lemon poppy seed cheesecake by stirring 1 tablespoon of poppy seeds into the batter when adding the lemon zest.

Craving a truly decadent breakfast? Mash a slice of cheesecake with protein overnight oats.

The recipe is taken from Greek Yogurt Cheesecake and Protein Cheesecake.

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