NO-BAKE LEMON CHEESECAKE
(MACRO-VERIFIED)
Protein
20G
Calories
180
Prep Time
20M
Bake Time
20M
This light and refreshing no-bake-chocolate-cheesecake.html" class="text-brand-600 hover:text-brand-700 font-semibold" title="No-Bake Chocolate Cheesecake">no-bake lemon cheesecake delivers a satisfying protein punch, boasting around 20 grams of muscle-supporting protein per serving, making it an ideal choice for post-workout recovery or a nutritious midday treat. Its smooth, creamy texture melts in your mouth, balanced perfectly by the zesty brightness of fresh lemon, creating a delightful harmony of tangy and sweet notes. The crisp, crumbly crust provides a satisfying crunch that complements the velvety filling, making every bite irresistibly indulgent without feeling heavy. Perfect for meal prep, this dessert can be made ahead and stored in the fridge, ready to satisfy your sweet tooth without derailing your diet. It’s naturally gluten-free if you opt for gluten-free graham crackers or nuts in the crust, and vegan versions can be easily achieved with plant-based protein sources and dairy-free cream cheese alternatives. For best results, ensure your cream cheese is softened to blend smoothly and use fresh lemon juice for that vibrant citrus flavor. Whether enjoyed as a light dessert after dinner or a wholesome snack to keep you energized, this cheesecake is a guilt-free indulgence that’s both nutritious and delicious. 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
10 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
180
Total Fat 8g
10%
Total Carbohydrate 15g
5%
Dietary Fiber 1g
4%
Total Sugars 7g
Protein 20g
40%
*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
Combine almond flour and melted coconut oil. Press into the bottom of a springform pan.
Beat cream cheese until smooth. Mix in Greek yogurt, vanilla whey protein, lemon zest, and lemon juice until well combined.
Pour the filling over the crust and spread evenly.
Refrigerate for at least 6 hours, or until firm.
Garnish with lemon slices before serving.
Slice and enjoy your no-bake protein cheesecake.
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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