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Sugar Free Lemon Blueberry Protein Cheesecake

Protein cheesecake

Cheesecake has always been one of my weaknesses. It’s rich creamy texture has been the subject of many daydreams and broken diets. So to figure out how to make a high protein cheesecake that’s sugar free and actually healthy, feels like somewhat of a holy grail of achievements! The protein powder cheesecake recipe I came up with is one of my favorite recipes so far – I highly recommend giving this one a try!

Recipe type: Dessert
Diet: High Protein
Prep time: 
Cook time: 
Total time: 
Serves: 8
This lemon high protein cheesecake recipe is packed full of rich decadent flavor. You'd never know this protein powder cheesecake is healthy & sugar free!
(Makes 8 mini protein cheesecake portions)
  • 250 g (1 package) light cream cheese (No Name)
  • 250 g quark cheese (Liberty)
  • ¼ cup liquid egg whites (Free Run Simply Egg Whites)
  • 75 g (2.5 scoops) vanilla whey protein powder (Whey Gourmet)
  • 1 Tbsp lemon zest
  • 1½ Tbsp lemon juice
  • 2 packs stevia powder (NOW Stevia Balance with Inulin and Chromium)
  • 8 gingersnap cookies (I like Nyakers brand)
  • 8 paper baking cups
(for 8 x 3 Tbsp servings of blueberry topping)
  • 2 cups frozen blueberries
  • 2 packs stevia powder
Protein Cheesecake
  1. Preheat oven to 350 F (175 C).
  2. Remove the zest from a lemon with a lemon zester, or or fine cheese grater.
  3. Then cut the zested lemon in half and retrieve the juice with a citrus juicer.
  4. In a large bowl mix the cream cheese until smooth (easier if if you use an electric mixer and the cheese is room temperature, but some vigorous fork stirring can work).
  5. Next, mix in the egg whites, quark, protein powder, stevia, lemon juice and zest.
  6. Place baking cups in muffin tin, and then the gingersnap cookies in the baking cups. (if they don’t quite fit you can also throw them in a magic bullet to make more of a crumbly crust).
  7. Pour your high protein cheesecake mixture evenly into baking cups, and bake in the oven for 30-35 minutes. Be careful not to overcook as protein powder cheesecake will lose it’s soft creamy texture and turn kind of crumbly and bleh (trust me, I’ve made this mistake!). They will seem a bit underdone when you take them out, but don’t worry, they will set more after they’ve been chilled.
  8. After cooling to room temperature, chill your little protein cheesecake minis in the fridge for at least 4 hours (best after 24 hours) to allow them to set properly.
Blueberry Topping
  1. For blueberry topping, pour frozen blueberries into small pot, and heat on medium-low until they reach a boil.
  2. Add stevia, mix, and remove from heat.
  3. Remove paper baking cup from protein cheesecake, pour about 3 tablespoons or so of blueberry topping on top and enjoy. Protein cheesecake a la!
Calories: 188 Fat: 8.9 g Carbohydrates: 14.4 g Sugar: 9 g Sodium: 255 mg Fiber: 1.9 g Protein: 14 g

188 calories          255 mg sodium
14 g protein           82 mg potassium
14.4 g carbs           9% vitamin A
8.9 g fat                  12% vitamin c
1.9 g fiber               14% calcium
9 g sugar                1% iron

Protein Cheesecake Calorie Breakdown Pie Chart protein cheesecake calorie breakdown: 29% protein, 41% fat, 30% carbs

Happy Protein Baking Signature


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