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 Neufchรขtel 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 try it with fat-free cream cheese, if you like.
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.
**If Meyer lemons are out of season, I'd split the Meyer lemon juice and zest into ยฝ lemon, ยฝ orange. That should give about the same level of sweet and tart, and still a great burst of citrus flavor.
Give this Meyer Lemon Protein Cheesecake with Honey Hemp Crust a try! Your taste buds will thank you!
And if you love Meyer lemons, try these Meyer lemon and starfruit protein cupcakes. A burst of sunshine in cupcake form!
๐ฅฃ Recipe

Equipment
Ingredients
Crust:
- ยฝ cup Hemp Hearts 80g
- 2 tablespoons buckwheat honey 30ml or 42g
Cheesecake:
- 2 packages Neufchรขtel cheese 16oz, 448g
- โ teaspoon stevia powder
- 4 large eggs whole (200g)
- 8 oz fat-free Greek yogurt 227g
- ยฝ cup natural vanilla whey protein 40g
- 1 tablespoon Meyer lemon juice 15ml (or ยฝ tablespoon lemon juice and ยฝ tablespoon orange juice
- 1 tablespoon Meyer lemon zest or ยฝ tablespoon lemon zest and ยฝ tablespoon orange zest
Instructions
- 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 Neufchรขtel 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!
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