High Protein Lemon Cheesecake
Indulge guilt-free with this High Protein Lemon Cheesecake, a zesty dessert that combines creamy decadence with a health-conscious twist. This recipe features a buttery graham cracker crust made with coconut oil and a luxuriously smooth filling crafted from low-fat cream cheese, Greek yogurt, and whey protein powder for an extra boost of protein. Infused with fresh lemon juice, vibrant zest, and a hint of vanilla, this cheesecake offers bright, tangy flavors that perfectly balance its velvety texture. Ready in under an hour of active cooking time, it's ideal for meal-prep or special occasions, serving you and your loved ones with 8 satisfying slices. Whether you're aiming to hit your protein goals or simply craving an irresistible dessert, this high protein cheesecake is the perfect way to treat your taste buds without compromise.
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Recipe Information
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
Instructions
Preheat the oven to 160°C (320°F).
Line the bottom of a 9-inch springform pan with parchment paper.
In a food processor, crush the graham crackers until they are fine crumbs.
Melt the coconut oil in the microwave or on the stove. Mix it with the graham cracker crumbs until evenly combined.
Press the crumb mixture into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth.
Add Greek yogurt, whey protein powder, and granulated sugar, and continue to mix until well combined.
Add lemon juice, lemon zest, eggs, cornstarch, and vanilla extract. Mix until the batter is smooth and creamy.
Pour the cheesecake batter over the prepared crust in the springform pan, spreading it evenly.
Bake the cheesecake in the preheated oven for 40-45 minutes or until the edges are set and the center jiggles slightly when shaken.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
After an hour, remove the cheesecake from the oven and allow it to cool at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Before serving, remove the cheesecake from the springform pan and slice into 8 even pieces.
Nutrition Facts
Calories |
3149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 3227 mg | 140% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 166.8 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1234 mg | 95% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1801 mg | 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.
