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High Protein Key Lime Cheesecake - Bright, Creamy, and Satisfying

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Crust: 1 1/2 cups graham cracker crumbs (or gluten-free graham crumbs)
  • 3 tablespoons granulated sweetener (sugar or erythritol blend)
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt
  • Filling: 16 ounces reduced-fat cream cheese, softened to room temperature
  • 1 1/2 cups plain 2% Greek yogurt
  • 2 large eggs, room temperature
  • 1/2 cup whey or whey/casein blend protein powder (vanilla or unflavored)
  • 2/3 cup granulated sweetener (sugar, allulose, or erythritol blend; adjust to taste)
  • 1/2 cup key lime juice (fresh or bottled; see FAQ)
  • 2 teaspoons finely grated key lime zest
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Topping (optional but great): 1 cup vanilla Greek yogurt or skyr
  • 1 tablespoon key lime juice
  • 1–2 teaspoons sweetener, to taste
  • Extra lime zest for garnish
  • Equipment: 9-inch springform pan
  • Stand mixer or hand mixer
  • Large roasting pan (for optional water bath)
  • Aluminum foil and parchment paper

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Preheat the oven to 325°F (163°C).
  2. Make the crust: In a bowl, combine graham crumbs, sweetener, salt, and melted butter. Stir until the texture resembles wet sand. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then cool while you make the filling.
  3. Soften and smooth the cream cheese: In a large bowl, beat cream cheese on medium speed for 1–2 minutes until smooth and lump-free. Scrape the bowl well.
  4. Add sweetener, salt, and vanilla: Mix until combined and creamy, about 30 seconds. Avoid whipping in too much air.
  5. Blend in Greek yogurt: Add the yogurt and beat on low until silky and uniform. Scrape down the bowl to keep the texture even.
  6. Mix in protein powder: Sprinkle protein powder over the batter and mix on low until just incorporated. The batter will thicken slightly.
  7. Add eggs: Beat in eggs one at a time on low, just until combined. Do not overmix.
  8. Finish with lime: Stir in key lime juice and zest by hand. The batter should be creamy and pourable.
  9. Set up an optional water bath: Wrap the outside of the springform with foil. Place the pan in a roasting pan. Pour in 1 inch of hot water around it. This step helps prevent cracks, but you can skip it if you don’t mind a few.
  10. Bake: Pour the filling over the crust. Bake at 325°F for 45–55 minutes. The edges should be set and the center should jiggle like Jell-O, not slosh.
  11. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then remove and cool to room temperature.
  12. Chill thoroughly: Cover and refrigerate at least 6 hours, preferably overnight. This sets the texture and deepens the flavor.
  13. Add the topping (optional): Mix vanilla yogurt, lime juice, and sweetener. Spread over the chilled cheesecake. Sprinkle with extra zest.
  14. Slice smart: Use a hot, clean knife for neat slices. Wipe between cuts.