This healthy lemon protein cheesecake recipe is bursting with tangy lemon flavor and loaded with protein!
Why you’ll love this lemon protein cheesecake
Smooth, creamy texture.
Tastes just like classic New York style cheesecake, yet high protein at the same time!
No cashews or tofu required, and the recipe can be gluten free, sugar free, dairy free, low calorie, egg free, soy free, low carb, keto, and vegan.
If you are a fan of lemon desserts, you will absolutely fall in love with this deliciously healthy lemon cheesecake.
Readers also like these Protein Brownies
Step by step recipe video
Key ingredients
Protein powder – You will need half a cup of sweetened or unsweetened protein powder. To ensure tasty results, choose a brand and flavor you already know that you love.
Yogurt – For the highest protein cheesecake, go with Greek yogurt or a dairy free alternative with similar nutrition facts. I like the tanginess of unsweetened yogurt. Sweetened varieties are fine for those who like a sweeter cheesecake, a la Cheesecake Factory.
Cream cheese – Use full fat cream cheese to achieve the creamiest texture. Block cream cheese is preferable, although tub also works. If making a vegan cheesecake, I recommend Tofutti cream cheese because some other nondairy brands do not hold up well when baked.
Lemon juice and lemon zest – Add two forms of lemon to really amp up the lemony flavor, fresh lemon juice and zest. Two tablespoons of lemon zest is equal to about three small or two large lemons worth. It is best to buy three, to ensure you have enough.
Sweetener – The recipe calls for two thirds cup of sugar or a no sugar substitute that measures like sugar. You can substitute pure maple syrup or honey if you wish. The cheesecake will just be a little less firm.
Vanilla extract – Pure vanilla extract yields a much superior taste over imitation vanilla flavoring. This ingredient is optional and can be omitted, especially if using vanilla yogurt.
Use leftover cream cheese to make Lemon Mousse
Healthy lemon cheesecake crust options
Almond Crust (added sugar free). Stir two cups almond flour, a fourth teaspoon salt, and six tablespoons melted coconut oil or butter in a mixing bowl. Press very firmly into a nine inch springform pan. Refrigerate until cold, then fill as desired.
No Bake 2 Ingredient Crust. Stir two cups graham cracker crumbs or crushed Biscoff cookies or biscuits with six tablespoons softened butter or plant based butter. Press into a nine inch springform pan and add the cheesecake filling on top.
Traditional Crust: Stir one and a half cups flour (regular or whole wheat pastry), one teaspoon salt, a third cup sugar or xylitol, half a cup oil or melted butter, and two tablespoons water until pastry dough sticks together but is not gummy. Preheat oven to 350 degrees Fahrenheit, and press dough into a nine inch pie pan or springform. Bake 15 minutes. Let cool, then press down firmly again before adding filling.
No bake lemon cheesecake (crustless)
If you want to skip the crust and baking steps altogether, simply spread the filling into small serving cups or jars.
You can even layer these mini cheesecake cups with graham crackers or blueberry or cherry pie filling to make your own protein cheesecake parfaits.
Or for a standard size cheesecake without crust, just bake the filling directly in the nine inch springform pan. No crust required!
How to make high protein lemon cheesecake
Measure all ingredients, and allow the cream cheese to come to room temperature.
Preheat the oven to 350° Fahrenheit or 177° Celsius. Optionally, fill a square or rectangular baking pan about two thirds of the way up with water, then set the pan aside. This step adds moisture to the oven and helps prevent the cheesecake from drying out and cracking on the top.
In an eight or nine inch springform pan, prepare your crust of choice, using one of the options above or your own preferred crust.
In a large food processor (or in two batches if you only have a smaller food processor), beat the softened cream cheese, yogurt, protein powder, sweetener, lemon juice, lemon zest, and pure vanilla extract just until smooth. Do not over-whip the mixture.
Spread the filling into the prepared crust. Alternatively if making a crustless cheesecake, spread it directly into the bottom of a greased springform pan. Use a spatula or spoon to smooth out the surface.
Place the water pan on the lower rack of the preheated oven, then place the cheesecake on the middle rack. Bake thirty minutes.
Turn off the heat but do not open the oven door. Let sit in the closed oven for another five minutes. It is important to cool the cake down slowly and avoid sudden extreme temperature changes.
Carefully remove the pan from the oven and let cool fully on the counter. Then place uncovered in the refrigerator for six hours or more, during which time it will firm up.
Once firm, you may slice and enjoy. Store leftovers covered in the refrigerator for up to five days. Or freeze in an airtight container for up to four months and thaw before serving.
Katie’s favorite toppings and variations
This time, I topped the entire cheesecake with Vegan Lemon Curd.
Add thinly sliced lemon or candied lemon peel and pipe on vanilla or cream cheese frosting for a show stopping, fancy presentation.
The cake is also lovely garnished with fresh strawberries, blueberries, or raspberries, mint leaves and whipped cream.
Or turn it into lemon poppyseed cheesecake by stirring one tablespoon poppy seeds into the batter when you add the lemon zest.
Want a truly decadent breakfast? Mash a slice of cheesecake into Protein Overnight Oats.
The recipe was adapted from this Greek Yogurt Cheesecake and my Protein Cheesecake.
1. Allow cream cheese to come to room temperature, so it will be easier to blend.
2. Preheat oven to 350° Fahrenheit (177° Celsius). Fill any baking pan about two thirds of the way up with water, then set this pan aside.
3. Prepare crust of choice (if using a crust) in an 8 or 9 inch springform pan.
4. In a large food processor, or in two batches in a smaller food processor, beat softened cream cheese, yogurt, protein powder, sweetener, lemon juice and zest, and vanilla extract just until smooth. Do not over-whip, which could introduce air bubbles and cause cracking.
5. Spread the lemon protein cheesecake filling into your prepared crust or the bottom of a greased springform pan for a crustless option. Smooth out the top.
6. Place the baking pan of water on the lower rack of the oven, then place the cheesecake pan on the center rack. Bake 30 minutes.
7. Without opening the oven, turn off the heat and let the recipe sit in the closed oven another 5 minutes. This allows the cheesecake to cool down slowly.
8. Remove from the oven and cool fully on the counter. Then refrigerate uncovered for at least 6 hours or overnight, during which time it will firm up considerably.
9. Slice and enjoy. Refrigerate leftovers in a covered container for up to 5 days, or freeze for longer term storage.
More protein cake recipes
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Chocolate Protein Pancakes
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Vegan Protein Pancakes
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Vegan Chocolate Pie
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