Prot: 18g, Carbs: 9g, Fat: 19g, Cal: 274 (can be made lower fat with fat-free cream cheese)
This Meyer Lemon Protein Cheesecake with Honey Hemp Crust has a delicious mix of flavors and textures to make your tastebuds dance! It is a sweet citrus cheesecake made with Meyer lemons over a base made from honey and hemp seeds. A high-protein, low-carb indulgent treat!
Like I do with all my protein cheesecake recipes, I used Neufchâtel cheese, which is marketed as low-fat cream cheese. I like the flavor, and it lacks the fillers you tend to find in fat-free cream cheese. But to make this a lower fat indulgence, you can certainly use fat-free cream cheese, if you like.
I used True Athlete vanilla whey protein from the Vitamin Shoppe in this recipe. It is my go-to protein powder for cheesecake recipes because of its creamy vanilla flavor! Have you tried it? I also used some of their Plnt stevia to sweeten the batter. A little goes a long way, and it comes with a tiny adorable scoop! :)
For the base, I combined honey with Hemp Hearts (shelled hemp seeds) for added flavor and texture. I like buckwheat honey, but I’m sure others would also be great! The crust didn’t really stay firm like a crust (which makes sense, since honey thins when it warms), but it was easy enough to fix that while plating the cheesecake. To avoid that issue, though, you can make 8 individual mini-cheesecakes in ramekins.
Thanks to the Vitamin Shoppe for sending over the stevia and the True Athlete whey! They also sell buckwheat honey and Hemp Hearts in the online shop, so you can get all your goods in just a few clicks! Give this Meyer Lemon Protein Cheesecake with Honey Hemp Crust a try! Your taste buds will thank you!
This post contains affiliate links to products I recommend. When you make purchases through these links, this blog makes a small commission (at no extra cost to you). Thank you for supporting our work!
- Serving size: ⅛ cake
- Calories: 274
- Fat: 19g
- Carbohydrates: 9g
- Sugar: 7g
- Fiber: 1g
- Protein: 18g
- Preheat oven to 325F (163C).
- Prepare your 6" springform pan by lining the bottom with parchment paper, and brushing the sides with coconut oil (or non-stick cooking spray). Wrap the bottom of the pan with aluminum foil. (More details here.)
- Make the crust by first mixing the Hemp Hearts and honey.
- Press into the bottom of the springform. Set aside.
- Using an electric mixer on medium speed (for a Kitchen-Aid type mixer) or low speed (for a hand-held mixer), cream the Neufchâtel cheese.
- Add stevia, and continue with mixer until well combined.
- Add eggs, one at a time. Continue with mixer until well combined.
- Add Greek yogurt. Mix well.
- Add whey powder. Continue with mixer until well combined.
- Add Meyer lemon juice and zest. Mix well.
- Pour into pan.
- Place pan in water bath in oven. (Place springform in a larger pan that has about an inch of water.)
- Bake for 30 minutes at 325F (163C). Then reduce the temperature to 200F (93C) for about 35-40 minutes. The cake should be firm around the edges, but the very center should be jiggly. The cake should not be browning on top.
- Remove from oven, and let cool at room temperature.
- Refrigerate for several hours (cake will continue to set) before serving.
- Slice, and enjoy!
If you'd like to use individual 4oz ramekins, I would try 15 min at 325F, then 10-15 min at 200F.
Neufchâtel cheese is marketed as “1/3 less fat than cream cheese” and can be found in most supermarkets (in the US, at least). You can save 12g fat per serving by using fat-free cream cheese, if you prefer.