High Protein Lemon Cheesecake

High Protein Lemon Cheesecake

Posted by Nicole Frain on Nov 23, 2018

Your favourite dessert just got better!

A creamy and tangy cheesecake without refined sugar? it's almost too good to be true.

Boasting an indulgent yet zesty flavour, this Clean Treats recipe is perfect for summertime entertaining and Christmas get-togethers.

Plus, you'll be happy to know each slice contains a massive 16g of protein and just 5g of carbohydrates!


For the base:

  • 1 scoop (30g) Bulk Nutrients Protein Matrix+ in Vanilla
  • 135g almond meal
  • 1/4 cup oats
  • 70g coconut oil or organic butter – melted
  • 1 teaspoon vanilla essence

For the filling:

  • Zest and juice of 3 lemons
  • 2 scoops (60g) Bulk Nutrients Protein Matrix+ Lemon Cheesecake
  • 250g low fat cream cheese
  • 300g low fat smooth ricotta
  • 1 teaspoon vanilla essence
  • 1 tablespoon honey
  • 3 tablespoons coconut cream


For the base:

  1. Place all base in a bowl and stir together well.
  2. Press into a lined cake tin.

For the filling:

  1. In a bowl or electric mixer place coconut cream, cream cheese, ricotta, lemon zest and juice, vanilla essence and honey. Whisk until smooth and well combined.
  2. Stir through protein powder.
  3. Spoon filling mix on top of the base and spread evenly.
  4. Place in the fridge to set. Best left overnight.
  5. Remove from fridge when ready to serve and slice with a hot knife.
  6. Best kept in the fridge for up to three days.

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