High-Protein Lemon Poppyseed Cheesecake
This High-Protein Lemon Poppyseed Cheesecake is bright, creamy, and lightly sweet. It has that classic lemon loaf energy but is way more satisfying and fridge-ready whenever the craving hits.
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 and creamier. If you’ve made any of my other high-protein 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. Like the rest of my 15 high protein dessert recipes that actually taste good, these cheesecakes actually keep you full. Plus, 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. It is also great plated with berries for brunch, or eaten straight from the fridge when you just want one good bite.
Speaking of easy grab and go cheesecake-inspired snacks...if you haven't tired my Lemon Blueberry Cheesecakes Cookies or my Pistachio & Meyer Lemon Cheesecake Cookies, add them to your list! They're both easy to make, incorporate healthy-ish cheesecake in the best way, and are naturally gluten free.
Why this high protein cheesecake works
Blending cottage cheese and Greek yogurt creates a smooth, protein-rich base without heaviness. In addition, 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. Plus, 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."
- Jana (email subscriber)
Recipe
High-Protein Lemon Poppyseed Cheesecake
Ingredients
Equipment
Method
- 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.
Nutrition
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Do you soak the chia seeds before adding to the batter?
Nope! They go right in as is.
Second try better tasting using a better lemon than the first try. After it sat in fridge and was cut it had about 3 tablespoons of lemony liquid show up! Did recipe exactly and wonder if you have any idea what caused this? Should cottage cheese be drier (thru cheesecloth or?). So delicious it didn’t stop us from eating it all!!
Ahh yes, that can happen sometimes! My guess is the lemon you used the second time had a bit more acidity/juice, which can cause the cheesecake to release a little liquid as it sits. Cottage cheese brands can also vary a lot in moisture content, so if yours was extra wet, that could definitely contribute too. You definitely don’t need cheesecloth, but if your cottage cheese seems super liquidy, you can strain off a bit of the excess before blending next time. Glad you still crushed the whole thing though 😂