Description
A light and luscious Protein Lemon Poppy Seed Cheesecake that combines creamy cheesecake goodness with a zing of lemon and a delightful crunch from poppy seeds.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 16 oz cream cheese, softened
- 1/2 cup Greek yogurt or cottage cheese
- 1/2 cup honey or maple syrup
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 2 tablespoons poppy seeds
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine almond flour and melted coconut oil (or butter).
- Mix until it’s crumbly, like wet sand.
- Press this mixture into the bottom of a greased 9-inch springform pan.
- Bake it for about 10 minutes or until it’s lightly golden.
- In a large bowl, beat the softened cream cheese until smooth.
- Add in Greek yogurt, honey (or maple syrup), eggs, lemon zest, and lemon juice.
- Beat on medium speed until well combined.
- Finally, gently fold in the poppy seeds with a spatula.
- Pour the filling onto the cooled crust.
- Bake in the preheated oven for about 40-45 minutes.
- Turn off the oven and crack the door open, letting the cheesecake cool slowly for about an hour.
- Once cooled, cover your cheesecake and chill it in the fridge for at least 4 hours, or overnight.
Notes
For serving, garnish with whipped cream, extra poppy seeds, or fresh berries for an added flavor punch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
Keywords: cheesecake, lemon, poppy seeds, dessert, protein cheesecake