Protein-rich cakes
High-Protein No-Bake Lemon Cheesecake
A creamy, cloud-light no-bake cheesecake bursting with fresh lemon — made with an almond-flour crust, Greek yogurt, and vanilla protein powder. No white flour, no refined sugar, and 14g of protein per slice.
Protein
14g
Calories
285 kcal
Prep Time
25 min + 6 hr chill
Servings
8
Ingredients
- •Crust: 120 g almond flour, 40 g melted butter, 1 tbsp coconut oil, 1 tbsp sweetener, pinch of salt
- •250 g light cream cheese, softened
- •200 g plain Greek yogurt (5%) or Skyr
- •200 ml heavy whipping cream, cold
- •1 scoop (30 g) vanilla protein powder
- •3—4 tbsp allulose or sweetener of choice
- •Juice of 1 large lemon
- •Zest of 1 lemon
- •10 g unflavored gelatin powder
- •60 ml cold water
Instructions
- 1Mix almond flour, melted butter, coconut oil, sweetener, and salt. Press firmly into the base of an 18 cm springform pan. Refrigerate for 20 minutes.
- 2Sprinkle gelatin over the cold water and let it bloom for 10 minutes. Microwave for 10—15 seconds until fully dissolved — do not boil.
- 3Beat cream cheese, Greek yogurt, protein powder, sweetener, lemon juice, and zest until completely smooth.
- 4Slowly whisk the dissolved gelatin into the cream cheese mixture.
- 5Whip heavy cream to soft peaks, then gently fold into the filling.
- 6Pour over the chilled crust and smooth the top.
- 7Refrigerate for at least 6 hours, preferably overnight, until fully set.
- 8Garnish with fresh lemon zest, thin lemon slices, and mint leaves before serving.
VITA Tips
- ✦For the cleanest slices, chill overnight and dip your knife in hot water before each cut.
- ✦This cheesecake is naturally gluten-free, made without white flour, and contains no refined sugar.