High-Protein Lemon Cheesecake
No-bake lemon filling in a crumb crust — ready in 20 minutes
This high-protein lemon cheesecake presses a sugar-free crumb crust into a pan, then spreads a smooth filling of cream cheese, Greek yogurt, protein powder, and lemon, and chills until set, like the tin. Each slice has 18 g of protein and 6 g net carbs.
Low carb, sugar-free, and no bake.
Why you’ll love this cheesecake
- 18g protein per slice
- 6g net carbs
- Lemon filling
- Ready in about 20 minutes
- Crumb crust
- No bake
Health notes
- Protein: Cream cheese, Greek yogurt, and protein powder.
- Low carb: Almond flour or sugar-free cookie crust. No regular sugar.
- Sugar-free: Sugar-free sweetener only.
- Keto-friendly: Each slice stays around 6g net carbs if the crust is measured.
Key element — chill until set
A warm filling is soft. Chill at least 2 hours so the slices hold, like the tin.
Ingredients
Crust (8 slices)
- 1½ cups almond flour or crushed sugar-free cookies
- 3 Tbsp melted butter
- 1 Tbsp sugar-free sweetener
- Pinch of salt
Filling
- 8 oz cream cheese, softened
- 1 cup plain Greek yogurt
- 1–2 scoops (about 30–40g) vanilla or unflavored protein powder
- ⅓ cup sugar-free sweetener
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
- Optional: 1 Tbsp lemon juice extra for brightness
Swaps
- Regular sugar or a graham crust: Not in the 6g number.
- Cottage cheese: Blend it smooth in place of some yogurt. Protein stays high.
- No protein powder: Protein drops. The filling is softer.
- Extra lemon: Flavor is brighter. Carbs stay the same.
Instructions
| 1 | Crust. Stir the almond flour, melted butter, sweetener, and salt. Press firmly into the bottom and up the sides of a pie pan or springform, like the tin. |
| 2 | Filling. Beat the cream cheese until smooth. Add the Greek yogurt, protein powder, sweetener, lemon zest, lemon juice, and vanilla. Beat until creamy and no lumps remain. |
| 3 | Fill. Spread the filling evenly over the crust. Smooth the top. |
| 4 | Chill. Refrigerate at least 2 hours until set. Slice into 8 pieces. This batch makes 8 servings. |
Pro tips
- Chill fully so the slices hold clean.
- Regular sugar or a standard graham crust is not in these numbers.
- Beat until smooth so the filling is creamy.
- Use a warm knife for clean cuts.
- Macros are per slice, 8 from this pie.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 220 |
| Protein | 18g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 15g |
| Sodium | 280mg |
Estimates based on almond flour crust, cream cheese, Greek yogurt, protein powder, sugar-free sweetener, and lemon, divided into 8 slices. Regular sugar and a standard graham crust are not included.
Variations
No crust
Pour the filling into ramekins. Carbs drop.
Cottage cheese
Blend cottage cheese in place of some yogurt. Protein stays high.
Extra lemon
Add more zest. Flavor is brighter.
No protein powder
Protein drops. The filling is softer.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover once set |
| Best chilled | Right away | It is firmest after 2 hours |
| Freezer | Up to 1 month | Slice first. Thaw in the fridge |
FAQ
Test your knowledge
5 quick questions about this lemon cheesecake
1. Protein per serving?
2. Net carbs per serving?
3. What keeps the slices firm?
4. About how long does this take?
5. What is not in the 6g number?
