Here’s a high-protein Lemon Cheesecake Mousse recipe — light, creamy, and macro-friendly!
Protein Lemon Cheesecake Mousse
Prep Time: 10 minutes
❄️ Chill Time: 30–60 minutes
️ Servings: 2
Ingredients
Base ingredients:
1 cup (225 g) fat-free or low-fat Greek yogurt
1 scoop (30 g) vanilla or cheesecake-flavored whey/casein protein powder
2 oz (60 g) light cream cheese, softened
1–2 tbsp lemon juice (freshly squeezed)
1–2 tsp lemon zest (optional, for extra tang)
1–2 tbsp sweetener (e.g., erythritol, allulose, or honey, to taste)
1/2 tsp vanilla extract
Pinch of salt
Optional (for creamier texture):
2–3 tbsp light whipped topping or whipped cream (fold in gently)
1/4 tsp lemon extract for stronger lemon flavor
Instructions
Soften the cream cheese:
Microwave for ~10 seconds or let sit at room temperature until smooth.
Blend the base:
In a mixing bowl (or blender), combine:
Greek yogurt
Protein powder
Cream cheese
Lemon juice & zest
Sweetener
Vanilla & salt
Blend or whisk until smooth and fluffy (1–2 minutes).
Adjust sweetness & tartness:
Taste and adjust lemon juice or sweetener as desired.
Optional — fold in whipped topping:
For extra creaminess, gently fold in whipped topping with a spatula.
Chill:
Spoon into serving dishes and refrigerate for 30–60 minutes (firms up texture).
Serve:
Top with:
Lemon zest
Crushed graham cracker or high-protein cookie crumbs
A few blueberries or raspberries (optional)
Macros (per serving, approximate)
(assuming 2 servings, using nonfat Greek yogurt & whey)
Calories: 180–220
Protein: 25–30 g
Carbs: 6–10 g
Fat: 4–6 g
Variations
No dairy: Use coconut yogurt & vegan protein powder.
Key lime version: Swap lemon for lime juice & zest.
Crust version: Add a crushed graham cracker layer at the bottom of the cup before adding mousse.
