Key Lime Cheesecake
MACRO-VERIFIED 21G PROTEIN

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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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cheesecake

Amount per serving

Calories

185

% Daily Value*

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

1

Preheat your oven to 160°C (325°F).

2

Mix almond flour with a little melted butter and press into the bottom of a springform pan.

3

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.

4

Pour the filling over the crust and bake for 45 minutes, or until the center is almost set.

5

Let the cheesecake cool completely in the oven with the door ajar. Then, refrigerate for at least 4 hours.

6

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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