KEY LIME CHEESECAKE
(MACRO-VERIFIED)
Protein
21G
Calories
185
Prep Time
15M
Bake Time
45M
This tangy and refreshing key lime cheesecake with a protein-packed twist offers a delightful way to indulge while fueling your body. Packed with 21 grams of protein per serving, it’s an excellent choice for post-workout recovery or a satisfying mid-day treat that keeps you energized. The smooth, creamy texture melts in your mouth, balanced by the zesty citrus flavor that awakens your palate with every bite. The subtle sweetness and tartness create a perfect harmony, making it a guilt-free dessert you’ll crave. Its light and airy consistency makes it versatile for meal prep—prepare it ahead of time for a quick, nutritious snack or dessert throughout the week. For those with dietary preferences, this cheesecake can easily be made gluten-free by using a gluten-free crust, and vegan options are achievable with plant-based protein sources and dairy-free cream cheeses. To achieve the best results, ensure all ingredients are well chilled and blend thoroughly for a silky smooth filling. Whether enjoyed after a workout or as a refreshing end to a balanced meal, this cheesecake delivers both flavor and nutrition in every delicious bite. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
185
Total Fat 8g
10%
Total Carbohydrate 16g
6%
Dietary Fiber 1g
4%
Total Sugars 6g
Protein 21g
42%
*The % Daily Value (DV) 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.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 160°C (325°F).
Mix almond flour with a little melted butter and press into the bottom of a springform pan.
In a large bowl, beat the cream cheese until smooth. Add the Greek yogurt, vanilla whey protein, eggs, and key lime juice. Mix until just combined.
Pour the filling over the crust and bake for 45 minutes, or until the center is almost set.
Let the cheesecake cool completely in the oven with the door ajar. Then, refrigerate for at least 4 hours.
Garnish with lime zest and whipped cream before serving.
TROUBLESHOOTING
My cheesecakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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