No-Bake Lemon Cheesecake
MACRO-VERIFIED 20G PROTEIN

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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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

10 servings per recipe

Serving size

1 cheesecake

Amount per serving

Calories

180

% Daily Value*

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

1

Combine almond flour and melted coconut oil. Press into the bottom of a springform pan.

2

Beat cream cheese until smooth. Mix in Greek yogurt, vanilla whey protein, lemon zest, and lemon juice until well combined.

3

Pour the filling over the crust and spread evenly.

4

Refrigerate for at least 6 hours, or until firm.

5

Garnish with lemon slices before serving.

6

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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