Fudgy High-Protein Lemon Poppyseed Cheesecake
This fudgy high-protein lemon poppyseed cheesecake is bright, creamy, and lightly sweet, with that classic lemon loaf energy but way more satisfying and fridge-ready whenever the craving hits.
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This is my latest high-protein cheesecake obsession: lemon poppyseed.
It’s fresh and nostalgic in the best way, like a lemon loaf you’d grab with coffee, but richer, creamier, and without the crash. If you’ve made any of the other cheesecakes, pistachio, chocolate, Ferrero Rocher, PB&J, Dubai chocolate, you already know how this goes. Once you start, it’s game over.
These cheesecakes are stupid simple. Blend, bake, chill, eat. They actually keep you full, and they’re the kind of thing you want waiting in the fridge when you need something sweet that won’t derail your day.
This fudgy high-protein lemon poppyseed cheesecake is especially good sliced into bars for grab-and-go snacks, plated with berries for brunch, or eaten straight from the fridge when you just want one good bite.
Why this lemon poppyseed cheesecake works
Blending cottage cheese and Greek yogurt creates a smooth, protein-rich base without heaviness. Lemon juice and zest brighten the flavor, almond flour gives gentle structure, and poppyseeds add texture without weighing the cheesecake down. Baking low keeps the center soft, and a long chill sets everything into that perfect fudgy slice.
"My house loved this recipe!"
The lemon poppyseed is wonderful in cheesecake form. It feels fresh, light and yet decadent.
Fudgy High-Protein Lemon Poppyseed Cheesecake
Equipment
- blender
- 6-inch Round Baking Dish
- Parchment Paper
Ingredients
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 2 large eggs
- Juice and zest of 1 Meyer lemon or regular lemon
- ½ cup maple syrup or honey
- ½ cup almond flour
- 1 teaspoon vanilla extract
Toppings
- 2 teaspoons poppyseeds
- 1 teaspoon chia seeds
Instructions
- Preheat the oven to 325°F (165°C).
- Add all ingredients except the poppyseeds and chia seeds to a blender and blend until completely smooth.
- Pour the batter into a parchment-lined 6-inch round baking dish.
- Stir the poppyseeds and chia seeds gently into the batter.
- Bake for 40 to 45 minutes, until the edges feel set and the center still jiggles slightly.
- Cool completely, then refrigerate for at least 8 hours, preferably overnight, before slicing.
- Finish with a little fresh lemon zest just before serving.
Notes
- Meyer lemon gives a softer, slightly sweeter citrus flavor, but regular lemon works perfectly.
- Do not overbake! or you’ll lose the fudgy texture.
- This cheesecake slices cleanly once fully chilled and stores well in the fridge for up to 4 days.
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